Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken enchiladas with green chili cream sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chicken enchiladas with green chili cream sauce is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Chicken enchiladas with green chili cream sauce is something that I have loved my whole life. They’re fine and they look fantastic.
Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Do not bring to boil, you don't want curdled sour cream.
To get started with this particular recipe, we must prepare a few components. You can cook 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:
- Make ready Whole rotisserie chicken
- Prepare 4 cups shredded cheese
- Prepare 10-12 large flour or corn tortillas or 16 smaller ones
- Take Sauce
- Make ready 6 Tablespoons butter
- Get 4 Tablespoons flour
- Prepare 2 teaspoons ground cumin
- Get 2 teaspoons Mexican oregano
- Make ready 1/2 teaspoon salt
- Make ready 2 cups chicken broth
- Get 8 oz chopped green chili with liquid
- Get Milk (add to desired consistency as sauce thickens 1-2 cups)
- Prepare 1 cup 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!
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.
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.
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