Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken enchiladas with green chili cream sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
One Of Our Favorite Mexican Dishes - Green Chile Chicken Enchiladas Recipe!! Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese! Add the onion and chili powder and cook until And I never thought I would be making enchilada sauce using canned soup let alone not making it.
Chicken enchiladas with green chili cream sauce is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Chicken enchiladas with green chili cream sauce is something that I have loved my entire life. They’re nice and they look wonderful.
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 cook it.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Prepare Whole rotisserie chicken
- Take 4 cups shredded cheese
- Take 10-12 large flour or corn tortillas or 16 smaller ones
- Take Sauce
- Take 6 Tablespoons butter
- Get 4 Tablespoons flour
- Get 2 teaspoons ground cumin
- Make ready 2 teaspoons Mexican oregano
- Prepare 1/2 teaspoon salt
- Take 2 cups chicken broth
- Make ready 8 oz chopped green chili with liquid
- Take Milk (add to desired consistency as sauce thickens 1-2 cups)
- Make ready 1 cup sour cream
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, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.
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.
I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store. 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. This is one of those recipes once you make it and take that first bite you are going to be wondering why you hadn't tried it yet. Easy Chicken Enchilada Recipe with Creamy Green Chili Sauce.
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