These delicious treats will bring satisfaction to all your cravings, I’m telling you! My friends could not get enough of these chicken enchiladas that’s why I always make them whenever they would come over! Try this recipe now and I promise you that it will be worth all your time and efforts! Have a blessed day, friends, and I hope you are all well today. Enjoy!


6-8 chicken tenders

1 can (7 oz) of salsa verde

7 oz water (just fill salsa verde can)

1 c sour cream

1 can(s) cream of chicken soup, 10.5 ounces

2 cups shredded cheddar cheese

10 (9”) flour tortillas

salt and pepper, to taste


In a crockpot, add the chicken breasts and the salsa verde.

Fill the can of the salsa with water, then pour it over the chicken breasts.

Cover the pot and cook the chicken for about 4 hours on medium heat.

Remove the chicken breasts from the pot and shred them into small pieces.

Add the cream of chicken soup, sour cream, salt, and pepper into the pot with the sauce. Stir until well combined.

Pour about 1/2 of the mixture into a 13×9-inch baking pan and spread it evenly.

Top each tortilla with shredded chicken and cheese.

Roll and seal the sides. Repeat the process with the rest of the ingredients.

Arrange them into the prepared pan.

Top the tortillas with the rest of the sour cream, cheese, salt, and pepper.

Cover the baking dish with aluminium foil.

Prepare the oven and preheat to 350 degrees F or 175 degrees C.

Place it inside the preheated oven and bake for about 45 minutes.

Serve immediately and enjoy!