Hi, I am Kate. Today, I’m gonna show you how to make chicken enchiladas with green chili cream sauce recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chicken enchiladas with green chili cream sauce Recipe
Chicken enchiladas with green chili cream sauce is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Chicken enchiladas with green chili cream sauce is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Make ready Whole rotisserie chicken
- Get 4 cups shredded cheese
- Make ready 10-12 large flour or corn tortillas or 16 smaller ones
- Make ready Sauce
- Make ready 6 Tablespoons butter
- Prepare 4 Tablespoons flour
- Get 2 teaspoons ground cumin
- Prepare 2 teaspoons Mexican oregano
- Take 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)
- Get 1 cup sour cream
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.
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