Sour Cream Chicken Enchiladas
Normally I make a delicious easy red sauce for my enchiladas.
This week, I wanted a sour cream sauce.
I only used the sauce recipe from Homesick Texan’s site but it looks like she has many more yummy recipes and I plan on becoming a frequent visitor. (And all Homesick Texans should stick together right?) I also substituted flour tortillas instead of corn and it turned out delicious! My husband loves corn tortillas so I usually cook with them but even he said this meal was “really, really good!” He took the last of them for his lunch today, so I don’t have a picture for you.
For my chicken, I just throw it in the crockpot with some salsa on top. Rotel tomatoes work in a pinch if you are out of salsa. Shred the chicken when it’s done. Pour 1 cup of sauce in the bottom of your pan. Roll up some chicken and monterey jack cheese in the tortillas, pour the remaining sauce on top, put the cheese on top and bake at 350 for about 30 minutes. I used about 2 cups cheese altogether.
The sauce did take a little bit longer to make than the red sauce I normally use but the taste was definitely worth it! Still a pretty easy recipe for busy moms out there.