Simple Way to Make Homemade Navarros sour cream chicken enchiladas

Hey everyone, it's John, welcome to our recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Quick Navarros sour cream chicken enchiladas. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Navarros sour cream chicken enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Navarros sour cream chicken enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Navarros sour cream chicken enchiladas is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Navarros sour cream chicken enchiladas estimated approx 30 mins.

To begin with this recipe, we have to prepare a few ingredients. You can cook Navarros sour cream chicken enchiladas using 10 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Navarros sour cream chicken enchiladas:

1. 1 dozen mission tortilla (I've noticed they do not break apart as easy)
2. 1 salsa verde
3. 1 sour cream we use Daisy
4. 1 large tomato
5. 1/2 medium onion
6. 1 each chicken flavored bouillon cube we use knorr
7. 2 large lemons or limes
8. 1 tbsp vegetable oil
9. 2 large chicken breast boiled and shredded
10. 1 packages Mexican style shredded cheese

Instructions to make to make Navarros sour cream chicken enchiladas

1. preheat oven to 350
2. Boil the 2 large chicken breast and shred to small pieces
3. Dice tomatoes and onions mix together in a bowl and set aside if you want the enchiladas spicy add some jalapenos
4. In a saucepan add the tablespoon of oil and heat at medium temperature, sautee onions tomatoes and optional jalapenos until the onions are transparent, add the chicken bouillon crush bouillon and mix until well blended turn off stove cut the 2 lemons or limes and squeeze into the chicken mixture and stir
5. For the sour cream sauce in a large bowl put about a half of cup of sour cream and other half of salsa verde whisk until well blended you can add more sour cream or salsa verde to desired thickness
6. Heat up tortillas I put about 4 tortillas wrapped in a napkin and nuke for 30 seconds add the chicken mixture and roll up tortillas, repeat until no more chicken mixture remains
7. spread sour cream sauce over the rolled up enchiladas make sure it's fully covered in sauce if you need more repeat step 5
8. drown the enchiladas with shredded cheese and bake in the oven for 30 min

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