Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken enchiladas with green chili cream sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a. Here's a new recipe to add to your monthly meal rotation - Green Chile and Sour Cream Chicken Enchiladas! These creamy enchiladas are stuffed with tender, flavorful chicken that cooks in your crock pot for hours to infuse the flavors.
Chicken enchiladas with green chili cream sauce is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chicken enchiladas with green chili cream sauce is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Prepare Whole rotisserie chicken
- Make ready shredded cheese
- Take large flour or corn tortillas or 16 smaller ones
- Take Sauce
- Get butter
- Prepare flour
- Get ground cumin
- Get Mexican oregano
- Take salt
- Make ready chicken broth
- Take chopped green chili with liquid
- Get Milk (add to desired consistency as sauce thickens 1-2 cups)
- Make ready sour cream
If you have never had White Green Chile Chicken Enchiladas before, stop the insanity now!. These Creamy Green Chile Chicken Enchiladas are a crazy delicious. I've never been a fan of red sauce enchiladas but the delicious, slightly sweet, tangy, creamy flavor of this dish's sauce is mouthwatering! Paired with the melt-in-your-mouth chile-chicken-cream cheese filling OMG, y'all got me licking the plate!
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.
Definitely recommend with corn tortillas, as flour would get soggy. I had sooo much cream cheese left over for thanksgiving. It might be fatty, but it's good. Cube chicken and brown in deep skillet. Add the chilies and cream cheese to the pan with the chicken.
So that’s going to wrap it up with this exceptional food chicken enchiladas with green chili cream sauce recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
