Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chicken enchiladas with green chili cream sauce is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Chicken enchiladas with green chili cream sauce is something which I’ve 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 get started with this recipe, we must first prepare a few ingredients. 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:
- Make ready Whole rotisserie chicken
- Get 4 cups shredded cheese
- Make ready 10-12 large flour or corn tortillas or 16 smaller ones
- Make ready Sauce
- Make ready 6 Tablespoons butter
- Get 4 Tablespoons flour
- Prepare 2 teaspoons ground cumin
- Make ready 2 teaspoons Mexican oregano
- Take 1/2 teaspoon salt
- Make ready 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)
- Prepare 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 it up for this exceptional food chicken enchiladas with green chili cream sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
