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Hello, hope you’re having an incredible day today. Today, I’m gonna show you how 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 little bit tasty. This is gonna smell and look delicious.
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. One Of Our Favorite Mexican Dishes - Green Chile Chicken Enchiladas Recipe!!
Chicken enchiladas with green chili cream sauce is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Chicken enchiladas with green chili cream sauce is something which I’ve loved my whole life.
To get started with this particular recipe, we have to 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.
Components of Chicken enchiladas with green chili cream sauce:
- Make ready Whole rotisserie chicken
- Take 4 cups shredded cheese
- Get 10-12 large flour or corn tortillas or 16 smaller ones
- Take Sauce
- Make ready 6 Tablespoons butter
- Make ready 4 Tablespoons flour
- Get 2 teaspoons ground cumin
- Prepare 2 teaspoons Mexican oregano
- Make ready 1/2 teaspoon salt
- Make ready 2 cups chicken broth
- Take 8 oz chopped green chili with liquid
- Make ready Milk (add to desired consistency as sauce thickens 1-2 cups)
- Get 1 cup sour cream
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. 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.
How to Process 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.
I also added a bit of cumin to the chicken. Additionally, I used corn tortillas instead of flour for the proper consistency. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. These Green Chile Chicken Enchiladas are easy to make, satisfyingly rich, cheesy, creamy and saucy - no dry chicken enchiladas here! - with flavor exploding homemade green chile sour cream sauce (no cream soup)!
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