Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken enchiladas with green chili cream sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Chicken enchiladas with green chili cream sauce is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chicken enchiladas with green chili cream sauce is something which I have loved my whole life.
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. DIRECTIONS Stir in sour cream and chilies.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Make ready Whole rotisserie chicken
- Get shredded cheese
- Take large flour or corn tortillas or 16 smaller ones
- Get Sauce
- Take butter
- Make ready flour
- Take ground cumin
- Make ready Mexican oregano
- Get salt
- Prepare chicken broth
- Make ready chopped green chili with liquid
- Make ready Milk (add to desired consistency as sauce thickens 1-2 cups)
- Take sour cream
Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese! I'm always in the mood for enchiladas but I always feel a little bit guilty about not using a homemade enchilada sauce. Then you make the sauce by starting with a roux and then adding some chicken broth, sour cream, and green chiles. These simple ingredients create such a creamy sauce with just the right.
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.
Then you make the sauce by starting with a roux and then adding some chicken broth, sour cream, and green chiles. These simple ingredients create such a creamy sauce with just the right. This chicken enchilada dish will not disappoint. It is a bubbling cheesy chicken wonder. This is also great for a pot luck or dinner.
So that is going to wrap this up for this exceptional food chicken enchiladas with green chili cream sauce recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!
