Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken enchiladas with green chili cream sauce. One of my favorites. This time, I’m gonna make it a bit tasty. 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 recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Chicken enchiladas with green chili cream sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first 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:
- Make ready Whole rotisserie chicken
- Get 4 cups shredded cheese
- Prepare 10-12 large flour or corn tortillas or 16 smaller ones
- Make ready Sauce
- Prepare 6 Tablespoons butter
- Take 4 Tablespoons flour
- Get 2 teaspoons ground cumin
- Prepare 2 teaspoons Mexican oregano
- Get 1/2 teaspoon salt
- Take 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.
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. 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’s going to wrap this up with this exceptional food chicken enchiladas with green chili cream sauce recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
