Hello, I’m Elise. Today, I’m gonna show you how to prepare white chicken enchiladas with green chile sour cream sauce recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
White Chicken Enchiladas with Green Chile Sour Cream Sauce Recipe
White Chicken Enchiladas with Green Chile Sour Cream Sauce is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. White Chicken Enchiladas with Green Chile Sour Cream Sauce is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook white chicken enchiladas with green chile sour cream sauce using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:
- Make ready 300 grams chicken
- Get 3 tbsp butter
- Prepare 3 tbsp flour
- Take 2 cup chicken stock
- Make ready 100 grams diced green chiles
- Prepare 1 cup sour cream
- Make ready 8 soft flour tortillas
- Prepare 200 grams grated cheddar cheese
- Make ready 1 salt and pepper to taste
- Make ready 1 Optional: coriander (cilantro) for garnish
Steps to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:
- Pre-heat oven to 220°C (200°C for fan oven).
- Chop the chicken into strips or chunks, and mix with half of the cheese in a bowl.
- Evenly distribute the chicken and cheese mix between the 8 tortillas. Roll up and place seam side down in a baking dish.
- In a saucepan, melt the butter over a medium heat. Add the flour; cook and stir for 1 minute.
- Add the chicken stock, stirring until smooth. Continue cooking over a medium heat until the sauce is thick and bubbly.
- Remove from heat and stir in the sour cream and diced green Chile’s. Season with salt and pepper.
- Evenly pour the sauce over the enchiladas. Sprinkle with remaining cheese.
- Bake in the oven for 20 to 25 minutes, or until golden brown.
- Sprinkle with chopped coriander before serving.
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