Simple Way to Cook Super Quick Chicken enchiladas with green chili cream sauce

Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Chicken enchiladas with green chili cream sauce. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Chicken enchiladas with green chili cream sauce Recipe. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

You can have Chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chicken enchiladas with green chili cream sauce

1. It’s of Whole rotisserie chicken.
2. Take 4 cups of shredded cheese.
3. Make ready 10-12 of large flour or corn tortillas or 16 smaller ones.
4. Take of Sauce.
5. Take 6 Tablespoons of butter.
6. You need 4 Tablespoons of flour.
7. Make ready 2 teaspoons of ground cumin.
8. Take 2 teaspoons of Mexican oregano.
9. Take 1/2 teaspoon of salt.
10. It’s 2 cups of chicken broth.
11. Take 8 oz of chopped green chili with liquid.
12. Take of Milk (add to desired consistency as sauce thickens 1-2 cups).
13. You need 1 cup of sour cream.

For the sauce: you basically just make a roux with flour, butter, and chicken stock.Then you stir in some sour cream, a can of green chiles, and some seasonings.One Of Our Favorite Mexican Dishes - Green Chile Chicken Enchiladas Recipe!!Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese!

Chicken enchiladas with green chili cream sauce instructions

1. Remove all meat from the chicken, discarding bones and skin. You should get 4-6 cups of meat when diced..
2. Mix 2 cups of cheese with the diced chicken and set aside..
3. 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..
4. 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..
5. Add the sour cream. Adjust seasonings to your taste..
6. 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..
7. 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..
8. Pour remaining sauce over the enchiladas. Top with the remaining 2 cups of cheese..
9. Bake at 425 F for 30-40 minutes or until bubbly and nicely golden brown on top..

I am from an old traditional Hispanic family and I still.Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight!For full details see the recipe card down below.

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.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, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.