Chicken enchiladas with green chili cream sauce. 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.
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.
Hello everybody, I hope you’re 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. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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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.
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To begin with this 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 it.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Prepare of Whole rotisserie chicken.
- Get 4 cups of shredded cheese.
- Take 10-12 of large flour or corn tortillas or 16 smaller ones.
- Take of Sauce.
- Prepare 6 Tablespoons of butter.
- Take 4 Tablespoons of flour.
- Take 2 teaspoons of ground cumin.
- Prepare 2 teaspoons of Mexican oregano.
- Prepare 1/2 teaspoon of salt.
- Take 2 cups of chicken broth.
- Prepare 8 oz of chopped green chili with liquid.
- Prepare of Milk (add to desired consistency as sauce thickens 1-2 cups).
- Take 1 cup of 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. One Of Our Favorite Mexican Dishes – Green Chile Chicken Enchiladas Recipe!!
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..
Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese! A super easy and simple enchilada recipe with a heavenly creamy white sauce that's completely homemade! I'm always in the mood for enchiladas but I always feel a little bit guilty Then you make the sauce by starting with a roux and then adding some chicken broth, sour cream, and green chiles. 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.
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