Ingredients

The following ingredients have 9 Servings
  • 6-8 - chicken tenders
  • 1 can(s) can of salsa verde, 7 oz
  • 7 ounce(s) water (just fill salsa verde can)
  • 1 cup(s) sour cream
  • 1 can(s) cream of chicken soup, 10.5 oz
  • 2 cup(s) shredded cheddar cheese
  • 10 - 9-inch flour tortillas
  • - salt and pepper, to taste

Instruction

  • In a Crock Pot, add chicken breast and can of salsa verde.
  • Then fill the empty can up with water and add it to the Crock Pot as well. Cook over medium heat for 4 hours.
  • Take the chicken out and shred with a fork. Make sure you save the liquid it cooked in.
  • In a bowl, add 1 cup sour cream, can of cream of chicken soup, liquid from Crock Pot that the chicken cooked in, salt, and pepper.
  • Whisk until lumps are gone and it is well mixed. Then pour half into a 13x9 baking pan. Set aside.
  • Add shredded chicken to the top of a flour tortilla and sprinkle top with cheese.
  • Roll tight and place seam side down in the prepared pan. Repeat this process with all 10 tortillas.
  • Once you have all 10 tortillas in the pan, cover with the rest of the sour cream sauce.
  • Then the remaining cheese, salt, and pepper.
  • Cover with foil and bake on 350 degrees for 35-45 minutes.