Hey everyone, welcome to our recipe page. Today I will show you how to prepare a special dish, Chicken enchiladas with green chili cream sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken enchiladas with green chili cream sauce Recipe. I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a. While the oven is heating, stir the soup and sour cream in a small bowl.
You can cook Chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chicken enchiladas with green chili cream sauce
- Take of Whole rotisserie chicken.
- Take 4 cups of shredded cheese.
- It’s 10-12 of large flour or corn tortillas or 16 smaller ones.
- It’s of Sauce.
- Prepare 6 Tablespoons of butter.
- Make ready 4 Tablespoons of flour.
- Take 2 teaspoons of ground cumin.
- It’s 2 teaspoons of Mexican oregano.
- Prepare 1/2 teaspoon of salt.
- It’s 2 cups of chicken broth.
- Make ready 8 oz of chopped green chili with liquid.
- It’s of Milk (add to desired consistency as sauce thickens 1-2 cups).
- Make ready 1 cup of sour cream.
Paired with the melt-in-your-mouth chile-chicken-cream cheese filling OMG, y'all got me licking the plate!Definitely recommend with corn tortillas, as flour would get soggy.These Creamy Green Chile Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce.They can be made ahead of time and refrigerated for an easy make-ahead dinner!
Chicken enchiladas with green chili cream sauce step by step
- 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..
The enchiladas are filled with chicken, cheese, corn, and green chiles and covered with a green chile cream sauce (made without canned soup!).Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling.I've never been a fan of red sauce enchiladas but the delicious, slightly sweet, tangy, creamy flavor of this dish's sauce is mouthwatering!
If you have never had White Green Chile Chicken Enchiladas before, stop the insanity now!.These Creamy Green Chile Chicken Enchiladas are a crazy delicious.I had sooo much cream cheese left over for thanksgiving.It might be fatty, but it's good.I used leftover chicken brest and omitted the green chili's since mom can't handle heat.
