Step-by-Step Guide to Prepare Favorite Chicken enchiladas with green chili cream sauce

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken enchiladas with green chili cream sauce. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chicken enchiladas with green chili cream sauce is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Chicken enchiladas with green chili cream sauce is something which I’ve loved my entire life.

Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste! Chicken Enchiladas with Creamy Green Chile Sauce. Add broth and whisk until smooth.

To get started with this particular recipe, we must prepare a few components. You can cook 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:

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

This chicken enchilada dish will not disappoint. It is a bubbling cheesy chicken wonder. This is also great for a pot luck or dinner. Heat over medium heat until thick and bubbly.

Instructions 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 chilies. 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 dishes. 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 enchiladas. 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.

This is also great for a pot luck or dinner. Heat over medium heat until thick and bubbly. Remove from heat and stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese. Baked Green Chili Chicken and Cheese Enchiladas Recipe.

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