Hey everyone, hope you are having an amazing day. Today, I will show you a way to prepare a special dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Chicken enchiladas with green chili cream sauce is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Chicken enchiladas with green chili cream sauce is something that I have loved my entire life. They’re nice and they look fantastic.
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 get started with this recipe, we have to prepare a few components. You can have chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Whole rotisserie chicken
- 4 cups shredded cheese
- 10-12 large flour or corn tortillas or 16 smaller ones
- Sauce
- 6 Tablespoons butter
- 4 Tablespoons flour
- 2 teaspoons ground cumin
- 2 teaspoons Mexican oregano
- 1/2 teaspoon salt
- 2 cups chicken broth
- 8 oz chopped green chili with liquid
- Milk (add to desired consistency as sauce thickens 1-2 cups)
- 1 cup sour cream
Pour over enchiladas and top with remaining cheese. 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! This chicken enchilada dish will not disappoint. It is a bubbling cheesy chicken wonder.
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.
This is also great for a pot luck or dinner. Remove from heat and stir in sour cream and chilies. Pour over enchiladas and top with remaining 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.
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