Hello, I am Elise. Today, I’m gonna show you how to prepare white chicken enchiladas with green chile sour cream sauce recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
White Chicken Enchiladas with Green Chile Sour Cream Sauce Recipe
White Chicken Enchiladas with Green Chile Sour Cream Sauce is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. White Chicken Enchiladas with Green Chile Sour Cream Sauce is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook white chicken enchiladas with green chile sour cream sauce using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:
- Prepare 300 grams chicken
- Take 3 tbsp butter
- Prepare 3 tbsp flour
- Take 2 cup chicken stock
- Prepare 100 grams diced green chiles
- Make ready 1 cup sour cream
- Prepare 8 soft flour tortillas
- Take 200 grams grated cheddar cheese
- Take 1 salt and pepper to taste
- Take 1 Optional: coriander (cilantro) for garnish
Steps to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:
- Pre-heat oven to 220°C (200°C for fan oven).
- Chop the chicken into strips or chunks, and mix with half of the cheese in a bowl.
- Evenly distribute the chicken and cheese mix between the 8 tortillas. Roll up and place seam side down in a baking dish.
- In a saucepan, melt the butter over a medium heat. Add the flour; cook and stir for 1 minute.
- Add the chicken stock, stirring until smooth. Continue cooking over a medium heat until the sauce is thick and bubbly.
- Remove from heat and stir in the sour cream and diced green Chile’s. Season with salt and pepper.
- Evenly pour the sauce over the enchiladas. Sprinkle with remaining cheese.
- Bake in the oven for 20 to 25 minutes, or until golden brown.
- Sprinkle with chopped coriander before serving.
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