Recipe: Perfect 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! While the oven is heating, stir the soup and sour cream in a small bowl.

These creamy enchiladas are stuffed with tender, flavorful chicken that cooks in your crock pot for hours to infuse the flavors. I use flour tortillas for this recipe because they are softer and easier to eat. Green Chili Chicken Enchiladas will make Mexican Monday everyone's favorite day of the week. You can have Chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chicken enchiladas with green chili cream sauce

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

From the creamy sauce to the spicy green chili's, this recipe packs a bunch of flavor but it's mild enough for the entire family to enjoy. These Creamy Green Chile Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. They can be made ahead of time and refrigerated for an easy make-ahead dinner! If you have never had White Green Chile Chicken Enchiladas before, stop the insanity now!.

Chicken enchiladas with green chili cream sauce step by step

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..

These Creamy Green Chile Chicken Enchiladas are a crazy delicious. Feel free to make this Sour Cream Chicken Enchiladas recipe your own! Here are a couple of variations: Black Beans - for a vegetarian version of this recipe, use black beans or even white navy beans for a more subtle taste. Ground Beef - or you can replace the chicken with ground beef! Jalapeños - to make this recipe spicy chop up some jalapeños and add it along with the.