Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken enchiladas with green chili cream sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Chicken enchiladas with green chili cream sauce is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Chicken enchiladas with green chili cream sauce is something which I have loved my whole life.
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To begin with this particular recipe, we have to 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:
- Make ready Whole rotisserie chicken
- Prepare 4 cups shredded cheese
- Make ready 10-12 large flour or corn tortillas or 16 smaller ones
- Prepare Sauce
- Prepare 6 Tablespoons butter
- Make ready 4 Tablespoons flour
- Prepare 2 teaspoons ground cumin
- Get 2 teaspoons Mexican oregano
- Get 1/2 teaspoon salt
- Take 2 cups chicken broth
- Prepare 8 oz chopped green chili with liquid
- Get Milk (add to desired consistency as sauce thickens 1-2 cups)
- Prepare 1 cup sour cream
These creamy green chicken enchiladas start off with shredded chicken. After the sauce has thickened, stir in the sour cream and the two other cans of green chiles. Saute cream cheese, green chiles, and pre-cooked chicken until it is warm and nicely combined. Fill tortillas with meat mixture and some of the cheese, reserving some cheese to sprinkle on the top.
Instructions 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.
Saute cream cheese, green chiles, and pre-cooked chicken until it is warm and nicely combined. Fill tortillas with meat mixture and some of the cheese, reserving some cheese to sprinkle on the top. Pour enchilada sauce on top and sprinkle with the remaining cheese. Add the chicken, beans, and green chile. Creamy, cheesy with an addictive salsa verde, these Green Chile Chicken Enchiladas don't mess around!
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