Chicken enchiladas with green chili cream sauce
Chicken enchiladas with green chili cream sauce

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken enchiladas with green chili cream sauce is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Chicken enchiladas with green chili cream sauce is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken enchiladas with green chili cream sauce:
  1. Make ready Whole rotisserie chicken
  2. Take 4 cups shredded cheese
  3. Prepare 10-12 large flour or corn tortillas or 16 smaller ones
  4. Take Sauce
  5. Make ready 6 Tablespoons butter
  6. Get 4 Tablespoons flour
  7. Get 2 teaspoons ground cumin
  8. Make ready 2 teaspoons Mexican oregano
  9. Get 1/2 teaspoon salt
  10. Get 2 cups chicken broth
  11. Take 8 oz chopped green chili with liquid
  12. Make ready Milk (add to desired consistency as sauce thickens 1-2 cups)
  13. Prepare 1 cup sour cream
Instructions to make Chicken enchiladas with green chili cream sauce:
  1. Remove all meat from the chicken, discarding bones and skin. You should get 4-6 cups of meat when diced.
  2. Mix 2 cups of cheese with the diced chicken and set aside.
  3. 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.
  4. 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.
  5. Add the sour cream. Adjust seasonings to your taste.
  6. 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.
  7. 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.
  8. Pour remaining sauce over the enchiladas. Top with the remaining 2 cups of cheese.
  9. Bake at 425 F for 30-40 minutes or until bubbly and nicely golden brown on top.

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