Hey everyone, it is me, Connelly, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken enchiladas with green chili cream sauce is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Chicken enchiladas with green chili cream sauce is something that I have loved my whole life.
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. And I never thought I would be making enchilada sauce using canned soup let alone not making it from scratch.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Take Whole rotisserie chicken
- Take 4 cups shredded cheese
- Prepare 10-12 large flour or corn tortillas or 16 smaller ones
- Take Sauce
- Take 6 Tablespoons butter
- Take 4 Tablespoons flour
- Prepare 2 teaspoons ground cumin
- Make ready 2 teaspoons Mexican oregano
- Get 1/2 teaspoon salt
- Get 2 cups chicken broth
- Prepare 8 oz chopped green chili with liquid
- Prepare Milk (add to desired consistency as sauce thickens 1-2 cups)
- Prepare 1 cup sour cream
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. Pour over enchiladas and top with remaining cheese.
Step by Step 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.
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. 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. One Of Our Favorite Mexican Dishes - Green Chile Chicken Enchiladas Recipe!!
So that is going to wrap it up with this special food chicken enchiladas with green chili cream sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to chicken enchiladas with green chili cream sauce cooking. Go on get cooking!
