Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken enchiladas with green chili cream sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken enchiladas with green chili cream sauce is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Chicken enchiladas with green chili cream sauce is something which I have loved my entire life.
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.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Get Whole rotisserie chicken
- Make ready 4 cups shredded cheese
- Get 10-12 large flour or corn tortillas or 16 smaller ones
- Make ready Sauce
- Take 6 Tablespoons butter
- Make ready 4 Tablespoons flour
- Take 2 teaspoons ground cumin
- Get 2 teaspoons Mexican oregano
- Get 1/2 teaspoon salt
- Make ready 2 cups chicken broth
- Prepare 8 oz chopped green chili with liquid
- Take Milk (add to desired consistency as sauce thickens 1-2 cups)
- Take 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.
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.
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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