Recipe: Appetizing Chicken enchiladas with green chili cream sauce

Recipe: Appetizing Chicken enchiladas with green chili cream sauce Delicious, fresh and tasty.
Chicken enchiladas with green chili cream sauce. 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. Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling.
I use flour tortillas for this recipe because they are softer and easier to eat.
Roll up chicken mixture in tortillas and place in pan.
Feel free to make this Sour Cream Chicken Enchiladas recipe your own!
You can have Chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Chicken enchiladas with green chili cream sauce
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Prepare of Whole rotisserie chicken.
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It’s 4 cups of shredded cheese.
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Prepare 10-12 of large flour or corn tortillas or 16 smaller ones.
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You need of Sauce.
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It’s 6 Tablespoons of butter.
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It’s 4 Tablespoons of flour.
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Prepare 2 teaspoons of ground cumin.
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You need 2 teaspoons of Mexican oregano.
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You need 1/2 teaspoon of salt.
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Prepare 2 cups of chicken broth.
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You need 8 oz of chopped green chili with liquid.
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It’s of Milk (add to desired consistency as sauce thickens 1-2 cups).
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It’s 1 cup of sour cream.
Here are a couple of variations: Black Beans - for a vegetarian version of this recipe, use black beans or even white navy beans for a more subtle taste.
Ground Beef - or you can replace the chicken with ground beef!
Jalapeños - to make this recipe spicy chop up some jalapeños and add it along with the.
Add the chicken, beans, and green chile.
Chicken enchiladas with green chili cream sauce step by step
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Remove all meat from the chicken, discarding bones and skin. You should get 4-6 cups of meat when diced..
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Mix 2 cups of cheese with the diced chicken and set aside..
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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..
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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..
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Add the sour cream. Adjust seasonings to your taste..
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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..
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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..
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Pour remaining sauce over the enchiladas. Top with the remaining 2 cups of cheese..
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Bake at 425 F for 30-40 minutes or until bubbly and nicely golden brown on top..
Cube chicken and brown in deep skillet.
Add the chilies and cream cheese to the pan with the chicken.
Cook until cheese is thoroughly melted.
Spoon chicken mixture into tortilla's and roll them up like.
I used leftover chicken brest and omitted the green chili's since mom can't handle heat.