Hey everyone, I hope you are having an amazing 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. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken enchiladas with green chili cream sauce is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Chicken enchiladas with green chili cream sauce is something which I have loved my entire life. They’re fine and they look fantastic.
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 begin with this particular recipe, we have to 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:
- Take Whole rotisserie chicken
- Make ready 4 cups shredded cheese
- Get 10-12 large flour or corn tortillas or 16 smaller ones
- Get Sauce
- Make ready 6 Tablespoons butter
- Prepare 4 Tablespoons flour
- Get 2 teaspoons ground cumin
- Take 2 teaspoons Mexican oregano
- Take 1/2 teaspoon salt
- Take 2 cups chicken broth
- Make ready 8 oz chopped green chili with liquid
- Get 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.
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.
So that is going to wrap it up for this special food chicken enchiladas with green chili cream sauce recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
