Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken enchiladas with green chili cream sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really 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 well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Chicken enchiladas with green chili cream sauce is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Make ready Whole rotisserie chicken
- Get 4 cups shredded cheese
- Make ready 10-12 large flour or corn tortillas or 16 smaller ones
- Prepare Sauce
- Get 6 Tablespoons butter
- Get 4 Tablespoons flour
- Prepare 2 teaspoons ground cumin
- Make ready 2 teaspoons Mexican oregano
- Prepare 1/2 teaspoon salt
- Take 2 cups chicken broth
- Get 8 oz chopped green chili with liquid
- Take Milk (add to desired consistency as sauce thickens 1-2 cups)
- Take 1 cup sour cream
A super easy and simple enchilada recipe with a heavenly creamy white sauce that's completely homemade! I'm always in the mood for enchiladas but I always feel a little bit guilty Then you make the sauce by starting with a roux and then adding some chicken broth, sour cream, and green chiles. How to Make Chicken Enchiladas w/Green Chili Sour Cream Sauce. Remove from heat and stir in sour cream and chilies.
Instructions 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. This Chicken Enchiladas Recipe is a perfect way to use your leftover chicken or turkey. I made these Enchiladas using a Hatch green chili sauce, but red. Chicken breast, tortillas served in a creamy sour cream green chili sauce. These are perhaps the best chicken enchiladas I have ever made and they couldn't be easier.
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