Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken enchiladas with green chili cream sauce. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste! Reviews for: Photos of Chicken Enchiladas with Creamy Green Chile Sauce.
Chicken enchiladas with green chili cream sauce is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Chicken enchiladas with green chili cream sauce is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Prepare Whole rotisserie chicken
- Prepare 4 cups shredded cheese
- Take 10-12 large flour or corn tortillas or 16 smaller ones
- Prepare Sauce
- Make ready 6 Tablespoons butter
- Take 4 Tablespoons flour
- Prepare 2 teaspoons ground cumin
- Get 2 teaspoons Mexican oregano
- Make ready 1/2 teaspoon salt
- Prepare 2 cups chicken broth
- Get 8 oz chopped green chili with liquid
- Make ready Milk (add to desired consistency as sauce thickens 1-2 cups)
- Prepare 1 cup sour cream
These simple ingredients create such a creamy sauce with just the right amount of spice from the chiles. Once the sauce is poured over the enchiladas, they are topped off with a. How to Make Chicken Enchiladas w/Green Chili Sour Cream Sauce. Remove from heat and stir in sour cream and chilies.
Steps to make Chicken enchiladas with green chili cream sauce:
- Remove all meat from the chicken, discarding bones and skin. You should get 4-6 cups of meat when diced.
- Mix 2 cups of cheese with the diced chicken and set aside.
- For the sauce: melt butter in a large pan. Add flour and spices and whisk over medium heat for a few minutes until flour is cooked.
- Add the chicken broth and green chilies. Whisk over medium heat and add milk until you get a nice sauce consistency. Medium thick is what I went for.
- Add the sour cream. Adjust seasonings to your taste.
- Place about a cup of sauce in the bottom of large baking dish. You may need 2 baking dishes. I used one large lasagna pan and one medium sized one.
- Fill the tortillas with about 1/2 cup of chicken and cheese down the center and roll up. Place seam side down in the pan and continue process until chicken is gone.
- Pour remaining sauce over the enchiladas. Top with the remaining 2 cups of cheese.
- Bake at 425 F for 30-40 minutes or until bubbly and nicely golden brown on top.
Pour over enchiladas and top with remaining cheese. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. I also added a bit of cumin to the chicken.
So that is going to wrap this up with this exceptional food chicken enchiladas with green chili cream sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
