Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, green sour cream chicken enchilada layers. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Add chicken and diced green chilis. Place a layer of tortillas onto the enchilada sauce to cover the bottom of the pan. Green Sour Cream Chicken Enchilada Layers I wanted my green chicken enhilada bake, but I also wanted sour cream chicken enchiladas.
Green Sour Cream Chicken Enchilada Layers is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Green Sour Cream Chicken Enchilada Layers is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have green sour cream chicken enchilada layers using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Green Sour Cream Chicken Enchilada Layers:
- Make ready 1.5 lbs boneless skinless chicken breast
- Get 1 tbs chili powder
- Make ready 1 tsp salt
- Make ready 1 tsp garlic powder
- Get 1 tsp ground cumin
- Prepare 1/8-1/4 tsp cayenne
- Make ready 1 bunch cilantro - tied with kitchen twine
- Get Enough water to cover chicken in pot
- Prepare 2 (14 oz) cans green enchilada sauce
- Make ready 12 small soft white corn tortillas
- Take 2 cups shredded cheddar jack cheese
- Get 2 tbs unsalted butter
- Take 2 tbs flour
- Prepare 3/4 cup sour cream
So simple, sooo creamy and delicious! Place one tortilla on a lightly greased baking sheet. In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Pour a thin layer of sauce from above to cover the bottom of pan.
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!
Then add the shredded chicken to the remaining soup/sauce mixture. In a large bowl, beat together the cream cheese, green chiles, and sour cream until blended. Create layers in the casserole dish, beginning with enough enchilada sauce to coat the bottom, and then layers of tortillas, chicken mixture, cheese, and sauce. In a large mixing bowl, combine enchilada sauce, mushroom soup and peppers. Line the bottom of a large casserole dish with a single layer of tostadas.
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