Hi, I am Clara. Today, I will show you a way to make green sour cream chicken enchilada layers recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Green Sour Cream Chicken Enchilada Layers Recipe
Green Sour Cream Chicken Enchilada Layers is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Green Sour Cream Chicken Enchilada Layers is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have green sour cream chicken enchilada layers using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Green Sour Cream Chicken Enchilada Layers:
- Make ready 1.5 lbs boneless skinless chicken breast
- Make ready 1 tbs chili powder
- Prepare 1 tsp salt
- Make ready 1 tsp garlic powder
- Make ready 1 tsp ground cumin
- Get 1/8-1/4 tsp cayenne
- Take 1 bunch cilantro - tied with kitchen t
- Take Enough water to cover chicken in pot
- Make ready 2 (14 oz) cans green enchilada sauce
- Get 12 small soft white corn tortillas
- Get 2 cups shredded cheddar jack cheese
- Prepare 2 tbs unsalted butter
- Get 2 tbs flour
- Prepare 3/4 cup sour cream
Instructions to make Green Sour Cream Chicken Enchilada Layers:
- Place chicken in a 2 quart sauce pan. Sprinkle with next 5 ingredients. Top with cilantro bundle. Add enough water to cover chicken by 1 inch. Cover. Bring to a boil over medium high heat. Reduce heat to medium low. Simmer 15-20 minutes.
- Drain chicken. Use 2 forks to carefully shred. Place shredded chicken in a bowl. Pour 3/4 of the first can of sauce over chicken. Stir to combine. Pour remaining 1/4 can of sauce in bottom of a 6x8 casserole (usually a 2 quart). Swirl to coat. Set both aside.
- Rinse sauce pan used to cook chicken. Place on stove over medium heat. Add butter. When melted wisk in flour for 1 minute. Wisk in second can of sauce until thickened.
- When sauce has thickened remove from heat. Let sit off heat for about 2 minutes to cool slightly. Wisk in sour cream.
- Assemble: arrange 4 tortillas on top of sauce in dish (they will be overlapping), arrange half the chicken evenly over tortillas, sprinkle 1/2 cup cheese over chicken, drizzle 1/3 of the sour cream sauce over cheese. Top with four more tortillas, second half of chicken another 1/2 cup of cheese and another 1/3 of the sauce. Finish with last 4 tortillas, then remaining sauce. Finally sprinkle evenly with last cup of cheese.
- Bake in a preheated 400° oven for 20 minutes or until cheese is melted and golden. Let rest 5-10 minutes before serving. Cut into 6-8 pieces. Serve with Mexican inspired sides if desired. Enjoy!
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