Hey everyone, it’s me, Dave, welcome to our 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 food recipes. This time, I will make it a little 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 popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Chicken enchiladas with green chili cream sauce is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first 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 it.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Make ready Whole rotisserie chicken
- Make ready 4 cups shredded cheese
- Prepare 10-12 large flour or corn tortillas or 16 smaller ones
- Take Sauce
- Take 6 Tablespoons butter
- Prepare 4 Tablespoons flour
- Get 2 teaspoons ground cumin
- Take 2 teaspoons Mexican oregano
- Make ready 1/2 teaspoon salt
- Take 2 cups chicken broth
- Get 8 oz chopped green chili with liquid
- Prepare Milk (add to desired consistency as sauce thickens 1-2 cups)
- Get 1 cup sour cream
These simple ingredients create such a creamy sauce with just the right amount of spice from the chiles. Once the sauce is poured over the enchiladas, they are topped off with a. 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.
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.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. I also added a bit of cumin to the chicken. Additionally, I used corn tortillas instead of flour for the proper consistency.
So that is going to wrap it up with this special food chicken enchiladas with green chili cream sauce recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
