Hello, I am Elise. Today, we’re going to prepare chicken enchiladas with green chili cream sauce recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken enchiladas with green chili cream sauce Recipe
Chicken enchiladas with green chili cream sauce is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Chicken enchiladas with green chili cream sauce is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Make ready Whole rotisserie chicken
- Take 4 cups shredded cheese
- Take 10-12 large flour or corn tortillas or 16 smaller ones
- Make ready Sauce
- Take 6 Tablespoons butter
- Prepare 4 Tablespoons flour
- Take 2 teaspoons ground cumin
- Make ready 2 teaspoons Mexican oregano
- Make ready 1/2 teaspoon salt
- Prepare 2 cups chicken broth
- Prepare 8 oz chopped green chili with liquid
- Make ready Milk (add to desired consistency as sauce thickens 1-2 cups)
- Take 1 cup sour cream
Steps 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.
So that’s going to wrap this up for this special dish chicken enchiladas with green chili cream sauce recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
