Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special 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.
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 recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Chicken enchiladas with green chili cream sauce is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Prepare Whole rotisserie chicken
- Get 4 cups shredded cheese
- Take 10-12 large flour or corn tortillas or 16 smaller ones
- Make ready Sauce
- Take 6 Tablespoons butter
- Make ready 4 Tablespoons flour
- Make ready 2 teaspoons ground cumin
- Get 2 teaspoons Mexican oregano
- Get 1/2 teaspoon salt
- Take 2 cups chicken broth
- Make ready 8 oz chopped green chili with liquid
- Prepare Milk (add to desired consistency as sauce thickens 1-2 cups)
- Get 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.
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.
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.
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