Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Chicken enchiladas with green chili cream sauce is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Chicken enchiladas with green chili cream sauce is something that I’ve loved my entire life.
Find Green Chili Chicken Enchiladas Now! 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.
To begin with this recipe, we have to first prepare a few ingredients. You can have chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Make ready Whole rotisserie chicken
- Get 4 cups shredded cheese
- Make ready 10-12 large flour or corn tortillas or 16 smaller ones
- Make ready Sauce
- Make ready 6 Tablespoons butter
- Get 4 Tablespoons flour
- Take 2 teaspoons ground cumin
- Prepare 2 teaspoons Mexican oregano
- Prepare 1/2 teaspoon salt
- Take 2 cups chicken broth
- Make ready 8 oz chopped green chili with liquid
- Prepare Milk (add to desired consistency as sauce thickens 1-2 cups)
- Get 1 cup sour cream
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! 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.
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.
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! 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. I used leftover chicken brest and omitted the green chili's since mom can't handle heat. I used canned green enchilada sauce and all of the other ingredients and topped with fresh tomatoes and avocados with a squeeze of lime juice.
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