Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. This time, I will make it a little 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. Add the onion and chili powder and cook until We had this for dinner and I will never use the old red Enchilada sauce again!
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 every day. It’s simple, it’s fast, it tastes delicious. Chicken enchiladas with green chili cream sauce is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular 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 can achieve that.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Get Whole rotisserie chicken
- Take 4 cups shredded cheese
- Make ready 10-12 large flour or corn tortillas or 16 smaller ones
- Get Sauce
- Prepare 6 Tablespoons butter
- Get 4 Tablespoons flour
- Get 2 teaspoons ground cumin
- Make ready 2 teaspoons Mexican oregano
- Take 1/2 teaspoon salt
- Take 2 cups chicken broth
- Make ready 8 oz chopped green chili with liquid
- Make ready Milk (add to desired consistency as sauce thickens 1-2 cups)
- Take 1 cup sour cream
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.
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. I also added a bit of cumin to the chicken. Additionally, I used corn tortillas instead of flour for the proper consistency. I made the meal as an enchilada. Chicken breast, tortillas served in a creamy sour cream green chili sauce.
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