Enchilada's With Fiesta Cream Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and clean chicken breast and place in crockpot.
  • Add 1 pkt of fiesta ranch seasoning on top of chicken.
  • Add 2/3 cup of water to mix and chicken and be sure chicken is coated thoroughly.
  • Add coarsely chopped onion on top of chicken and turn crock on low.
  • After chicken is tender and reserve 2/3 cup broth for sauce.
  • Shred chicken and drain off remaining liquid over colander to be sure to catch any onion and then return onion to chicken.
  • Add 1 jar verde salsa to chicken and stir.
  • Cut Monterey jack cheese into large chunks and place in chicken then stir.
  • Turn on crock to high and cover for about 20 minutes.
  • To make cream sauce add mushroom soup to medium sauce pan then add sour cream, Goya seasoning packets, 1/2 pkt of fiesta ranch mix, and the reserved broth and stir frequently over medium until heated.
  • Soften corn tortillas in warmer then fill with chicken mixture, roll and place in 9/13 inch pan sprayed with pam.
  • Top enchiladas with cream sauce. Make sure to run a scraper along edges of pan to allow sauce to fully surround enchiladas.
  • Top with shredded cheddar jack and bake for 30 minutes at 375 degrees.
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