Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, chicken enchiladas with green chili cream sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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.
Chicken enchiladas with green chili cream sauce is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Chicken enchiladas with green chili cream sauce is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. 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
- Make ready 4 cups shredded cheese
- Get 10-12 large flour or corn tortillas or 16 smaller ones
- Get Sauce
- Make ready 6 Tablespoons butter
- Take 4 Tablespoons flour
- Get 2 teaspoons ground cumin
- Get 2 teaspoons Mexican oregano
- Take 1/2 teaspoon salt
- Make ready 2 cups chicken broth
- Prepare 8 oz chopped green chili with liquid
- Take Milk (add to desired consistency as sauce thickens 1-2 cups)
- Prepare 1 cup sour cream
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. Add broth and whisk until smooth.
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.
Heat over medium heat until thick and bubbly. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce. I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store.
So that’s going to wrap this up for this exceptional food chicken enchiladas with green chili cream sauce recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
