How to Prepare Yummy Chicken enchiladas with green chili cream sauce

Chicken enchiladas with green chili cream sauce. Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste! Chicken Enchiladas with Creamy Green Chile Sauce.

I'm always in the mood for enchiladas but I always feel a little bit guilty Then you make the sauce by starting with a roux and then adding some chicken broth, sour cream, and green chiles. One Of Our Favorite Mexican Dishes - Green Chile Chicken Enchiladas Recipe!! Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese! You can have Chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken enchiladas with green chili cream sauce

1. Prepare of Whole rotisserie chicken.
2. It's of shredded cheese.
3. You need of large flour or corn tortillas or 16 smaller ones.
4. It's of Sauce.
5. It's of butter.
6. It's of flour.
7. It's of ground cumin.
8. You need of Mexican oregano.
9. You need of salt.
10. It's of chicken broth.
11. You need of chopped green chili with liquid.
12. Prepare of Milk (add to desired consistency as sauce thickens 1-2 cups).
13. It's of sour cream.

Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese.

Chicken enchiladas with green chili cream sauce instructions

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..

Although many enchilada recipes call for heavy cream-based sauces and fattening meats, this recipe maintains a nutritious profile you can feel good about eating. Afterward, they are infused with a rich, zesty sauce that spotlights green chilies. Greek yogurt subs in for sour cream, slashing a boatload. Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce. I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store.