Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken enchiladas with green chili cream sauce. It is one of my favorites. This time, I’m gonna 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 simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Chicken enchiladas with green chili cream sauce is something that I have loved my whole life. They are fine and they look fantastic.
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.
To begin with this particular 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 can achieve that.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Prepare Whole rotisserie chicken
- Make ready shredded cheese
- Make ready large flour or corn tortillas or 16 smaller ones
- Make ready Sauce
- Take butter
- Take flour
- Take ground cumin
- Get Mexican oregano
- Make ready salt
- Take chicken broth
- Take chopped green chili with liquid
- Prepare Milk (add to desired consistency as sauce thickens 1-2 cups)
- Get 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’s going to wrap it up for this special food chicken enchiladas with green chili cream sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
