Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Chicken enchiladas with green chili cream sauce. It is one of my favorites food. This time, I will make it a little bit unique. This will be really deliciou

Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chile Adjust the amount of chopped chiles to suit your taste! Reviews for: Photos of Chicken Enchiladas with Creamy Green Chile Sauce.

Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese! 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.

The Ingredients need to make Chicken enchiladas with green chili cream sauce:

1. Prepare of Whole rotisserie chicken
2. Prepare 4 cups of shredded cheese
3. Prepare 10-12 of large flour or corn tortillas or 16 smaller ones
4. You need of Sauce
5. It’s 6 Tablespoons of butter
6. It’s 4 Tablespoons of flour
7. You need 2 teaspoons of ground cumin
8. It’s 2 teaspoons of Mexican oregano
9. You need 1/2 teaspoon of salt
10. It’s 2 cups of chicken broth
11. You need 8 oz of chopped green chili with liquid
12. It’s of Milk (add to desired consistency as sauce thickens 1-2 cups)
13. It’s 1 cup of sour cream

Stir in sour cream and chilie Do not bring to boil, you dont want curdled sour cream. Pour over enchiladas and top with remaining cheese. I also added a bit of cumin to the chicken.

Step to make Chicken enchiladas with green chili cream sauce:

1. Remove all meat from the chicken, discarding bones and skin. You should get 4-6 cups of meat when diced.
2. Mix 2 cups of cheese with the diced chicken and set aside.
3. 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.
4. Add the chicken broth and green chilie Whisk over medium heat and add milk until you get a nice sauce consistency. Medium thick is what I went for.
5. Add the sour cream. Adjust seasonings to your taste.
6. Place about a cup of sauce in the bottom of large baking dish. You may need 2 baking dishe I used one large lasagna pan and one medium sized one.
7. 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.
8. Pour remaining sauce over the enchilada Top with the remaining 2 cups of cheese.
9. Bake at 425 F for 30-40 minutes or until bubbly and nicely golden brown on top.

Additionally, I used corn tortillas instead of flour for the proper consistency. I made the meal as an enchilada. Chicken breast, tortillas served in a creamy sour cream green chili sauce. These are perhaps the best chicken enchiladas I have ever made and they couldnt be easier. This is one of those recipes once you make it and take that first bite you are going to be wondering why you hadnt tried it yet.

So that’s going to wrap it up with this special food Chicken enchiladas with green chili cream sauce. Thank you very much for reading. I am sure that you can 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 family, colleague and friend Thank you for reading. Go on get cooking!