Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken enchiladas with green chili cream sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken enchiladas with green chili cream sauce is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chicken enchiladas with green chili cream sauce is something which I have loved my whole life. They are fine and they look wonderful.
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!
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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
- Take 4 cups shredded cheese
- Prepare 10-12 large flour or corn tortillas or 16 smaller ones
- Prepare Sauce
- Make ready 6 Tablespoons butter
- Get 4 Tablespoons flour
- Prepare 2 teaspoons ground cumin
- Prepare 2 teaspoons Mexican oregano
- Make ready 1/2 teaspoon salt
- Make ready 2 cups chicken broth
- Take 8 oz chopped green chili with liquid
- Take Milk (add to desired consistency as sauce thickens 1-2 cups)
- Take 1 cup sour cream
Baked Green Chili Chicken and Cheese Enchiladas Recipe. 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.
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.
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. Additionally, I used corn tortillas instead of flour for the proper consistency. I made the meal as an enchilada.
So that is going to wrap it up with this exceptional food chicken enchiladas with green chili cream sauce recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
