Sour cream chicken enchiladas

A delicious spin on those enchiladas. Can use crockpot or instapot

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Step 1

Add 3 chicken breast into your instapot or crockpot and add water until chicken is covered. Add seasonings of your choice. Cook for 4 hours on low or until chicken shreds easily.

Step 2

when done, drain and shred chicken. Add in your full bottle of ranch, cut up pepperoni, sliced olives. mix and leave on warm

Step 3

on medium heat, add your butter. when that is melted add your flower and mix until combined. add your chicken broth and mix until combined. bring to a simmer or until creamy.

Step 4

Remove from heat. Add Sour cream and mix with your seasonings. Preheat your oven to 350 degrees.

Step 5

take your chicken mixture and add to your tortilla shells and roll like a burrito. do this until all your chicken mixture is gone adding them to a ungreased glass pan.

Step 6

add your sauce mixture to cover the tortilla shells in the pan. Add pepperoni on top of the sauce and cover all with shredded cheese.

Step 7

Bake in the oven for 15 minutes or until cheese is all melted.

Step 8

Enjoy.