Recipe: Appetizing White Chicken Enchiladas with Green Chile Sour Cream Sauce

White Chicken Enchiladas with Green Chile Sour Cream Sauce. Most white chicken enchiladas that I have seen include a can of cream of chicken soup, which I still like, but when I came across this recipe that included a HOMEMADE green chili and sour cream sauce, I was sold (green chili's are seriously one of my favorite foods- hence all the Mexican recipes!)! Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Stir in sour cream and green chiles.

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. You can cook White Chicken Enchiladas with Green Chile Sour Cream Sauce using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of White Chicken Enchiladas with Green Chile Sour Cream Sauce

1. Prepare 300 grams of chicken.
2. Prepare 3 tbsp of butter.
3. You need 3 tbsp of flour.
4. It's 2 cup of chicken stock.
5. You need 100 grams of diced green chiles.
6. You need 1 cup of sour cream.
7. You need 8 of soft flour tortillas.
8. Prepare 200 grams of grated cheddar cheese.
9. You need 1 of salt and pepper to taste.
10. Prepare 1 of Optional: coriander (cilantro) for garnish.

Remove chicken from pot and place in a plastic bowl. Bring to a boil stirring continuously. Here's a new recipe to add to your monthly meal rotation - Green Chile and Sour Cream Chicken Enchiladas! These creamy enchiladas are stuffed with tender, flavorful chicken that cooks in your crock pot for hours to infuse the flavors.

White Chicken Enchiladas with Green Chile Sour Cream Sauce instructions

1. Pre-heat oven to 220°C (200°C for fan oven)..
2. Chop the chicken into strips or chunks, and mix with half of the cheese in a bowl..
3. Evenly distribute the chicken and cheese mix between the 8 tortillas. Roll up and place seam side down in a baking dish..
4. In a saucepan, melt the butter over a medium heat. Add the flour; cook and stir for 1 minute..
5. Add the chicken stock, stirring until smooth. Continue cooking over a medium heat until the sauce is thick and bubbly..
6. Remove from heat and stir in the sour cream and diced green Chile's. Season with salt and pepper..
7. Evenly pour the sauce over the enchiladas. Sprinkle with remaining cheese..
8. Bake in the oven for 20 to 25 minutes, or until golden brown..
9. Sprinkle with chopped coriander before serving..

I use flour tortillas for this recipe because they are softer and easier to eat. 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!. These Creamy Green Chile Chicken Enchiladas are a crazy delicious. I did it a little different, stewing the chicken in broth in a crock pot for a couple hours first, then combining the chicken with the green chilies, sour cream, cheese, a third of the sauce and sauteed onion, then filled the tortillas.