– skinless chicken breasts – ground cumin – cream of chicken soup – green salsa Verde ... Swipe up to see the full list!
– Boil chicken breasts in chicken broth or salted water until chicken breasts are fully cooked. Allow the chicken breasts to cool, and then shred the chicken breast. – After shredding the chicken breast, mix the ground cumin and shredded chicken together, then set aside.
– In a medium saucepan combine cream of chicken soup, salsa Verde, and butter. – Cook this sauce mixture on medium heat. Remove the sauce mixture from heat, and mix in the sour cream. – Lightly fry the corn tortillas in a large frying pan, using baking spray or a small amount of cooking oil.
– Drain grease from the fried corn tortillas if cooking oil was used to fry the tortillas. – Remember to reserve shredded cheese and set aside. Then, evenly fill each corn tortilla with the shredded chicken. – After filling each tortilla with chicken and cheese, roll up each tortilla and place the rolled tortillas seam side down in a baking dish.
– Pour the sauce mixture over the stuffed corn tortillas. – Then garnish the dish with the remaining shredded cheese. – Cover the baking pan, and bake the enchiladas until the cheeses have melted through.