Hello everybody, hope you are having an incredible 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 food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chicken enchiladas with green chili cream sauce is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine 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.
To begin with this particular recipe, we have to first 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 it.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Get Whole rotisserie chicken
- Prepare 4 cups shredded cheese
- Make ready 10-12 large flour or corn tortillas or 16 smaller ones
- Prepare Sauce
- Make ready 6 Tablespoons butter
- Prepare 4 Tablespoons flour
- Prepare 2 teaspoons ground cumin
- Prepare 2 teaspoons Mexican oregano
- Make ready 1/2 teaspoon salt
- Prepare 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)
- Get 1 cup sour cream
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. I also added a bit of cumin to the chicken.
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.
Additionally, I used corn tortillas instead of flour for the proper consistency. I made the meal as an enchilada. This Chicken Enchiladas Recipe is a perfect way to use your leftover chicken or turkey. I made these Enchiladas using a Hatch green chili sauce, but red. Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.
So that is going to wrap this up with this exceptional food chicken enchiladas with green chili cream sauce recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
