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Navarros sour cream chicken enchiladas
Navarros sour cream chicken enchiladas

Before you jump to Navarros sour cream chicken enchiladas recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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If you want to see results, it is definitely not a requirement to drastically change your eating habits. It’s not a bad idea if you wish to make major changes, but the most crucial thing is to gradually switch to making healthier eating choices. As you get accustomed to the taste of healthy foods, you will realize that you’re eating more healthily than before. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate in the past.

Obviously, it’s not at all hard to start integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to navarros sour cream chicken enchiladas recipe. To cook navarros sour cream chicken enchiladas you need 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Navarros sour cream chicken enchiladas:
  1. Provide 1 dozen mission tortilla (I've noticed they do not break apart as easy)
  2. Use 1 salsa verde
  3. Provide 1 sour cream we use Daisy
  4. Prepare 1 large tomato
  5. Take 1/2 medium onion
  6. Take 1 each chicken flavored bouillon cube we use knorr
  7. Provide 2 large lemons or limes
  8. Use 1 tbsp vegetable oil
  9. Take 2 large chicken breast boiled and shredded
  10. You need 1 packages Mexican style shredded cheese
Instructions 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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