Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken enchiladas with green chili cream sauce. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken enchiladas with green chili cream sauce is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Chicken enchiladas with green chili cream sauce is something which I have loved my entire life.
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To begin with this particular 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 can achieve that.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Prepare Whole rotisserie chicken
- Get 4 cups shredded cheese
- Make ready 10-12 large flour or corn tortillas or 16 smaller ones
- Take Sauce
- Make ready 6 Tablespoons butter
- Prepare 4 Tablespoons flour
- Take 2 teaspoons ground cumin
- Get 2 teaspoons Mexican oregano
- Take 1/2 teaspoon salt
- Get 2 cups chicken broth
- Take 8 oz chopped green chili with liquid
- Prepare Milk (add to desired consistency as sauce thickens 1-2 cups)
- Get 1 cup sour cream
Add the onion and chili powder and cook until the onion is tender. You won't believe how good these Creamy Green Chicken Enchiladas are! These creamy green chicken enchiladas start off with shredded chicken. After the sauce has thickened, stir in the sour cream and the two other cans of green chiles.
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.
These creamy green chicken enchiladas start off with shredded chicken. After the sauce has thickened, stir in the sour cream and the two other cans of green chiles. Scoop the chicken out of the liquid using tongs or a slotted spoon so the liquid will drain off. Combine chicken with cream cheese, green chiles and some shredded cheese. Make Green Chile Chicken Enchiladas at home!
So that’s going to wrap this up for this exceptional food chicken enchiladas with green chili cream sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
