Hi, I’m Jane. Today, we’re going to prepare white chicken enchiladas with green chile sour cream sauce recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really 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 well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. White Chicken Enchiladas with Green Chile Sour Cream Sauce is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have white chicken enchiladas with green chile sour cream sauce using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:
- Make ready 300 grams chicken
- Get 3 tbsp butter
- Make ready 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
- Prepare 200 grams grated cheddar cheese
- Prepare 1 salt and pepper to taste
- Make ready 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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