Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Chicken enchiladas with green chili cream sauce is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Chicken enchiladas with green chili cream sauce is something that I have loved my whole life.
I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a. While the oven is heating, stir the soup and sour cream in a small bowl. Here's a new recipe to add to your monthly meal rotation - Green Chile and Sour Cream Chicken Enchiladas!
To begin with this recipe, we must first 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
- Take 4 cups shredded cheese
- Get 10-12 large flour or corn tortillas or 16 smaller ones
- Make ready Sauce
- Get 6 Tablespoons butter
- Take 4 Tablespoons flour
- Take 2 teaspoons ground cumin
- Prepare 2 teaspoons Mexican oregano
- Make ready 1/2 teaspoon salt
- Make ready 2 cups chicken broth
- Get 8 oz chopped green chili with liquid
- Take Milk (add to desired consistency as sauce thickens 1-2 cups)
- Take 1 cup sour cream
Scrumptious, loaded with flavor and easy to make, these Green Chile Chicken Enchiladas have a freshness to them but are still super hearty. I've never been a fan of red sauce enchiladas but the delicious, slightly sweet, tangy, creamy flavor of this dish's sauce is mouthwatering! Paired with the melt-in-your-mouth chile-chicken-cream cheese filling OMG, y'all got me licking the plate! Definitely recommend with corn tortillas, as flour would get soggy.
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.
These Creamy Green Chile Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. They can be made ahead of time and refrigerated for an easy make-ahead dinner! If you have never had White Green Chile Chicken Enchiladas before, stop the insanity now!. These Creamy Green Chile Chicken Enchiladas are a crazy delicious. I had sooo much cream cheese left over for thanksgiving.
So that’s going to wrap this up with this exceptional food chicken enchiladas with green chili cream sauce recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
