Chicken Enchiladas with Green Chile Sour Cream Sauce
Chicken Enchiladas with Green Chile Sour Cream Sauce

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken enchiladas with green chile sour cream sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Chicken Enchiladas with Green Chile Sour Cream Sauce is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Chicken Enchiladas with Green Chile Sour Cream Sauce is something that I have loved my whole life. They are nice and they look wonderful.

For the sauce, I thickened chicken broth using a roux, then stirred in green chile enchilada sauce and sour cream. My slow cooker did the work of cooking the chicken in a blend of chicken broth, lime juice and seasonings. Then I shredded the meat and mixed it with cream cheese and a shredded cheddar jack blend. Start by filling flour tortillas with shredded rotisserie chicken and cheese.

To get started with this recipe, we have to prepare a few ingredients. You can have chicken enchiladas with green chile sour cream sauce using 8 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Chicken Enchiladas with Green Chile Sour Cream Sauce:
  1. Make ready 8 each soft taco size flour tortillas
  2. Take 2 cup shredded cheddar cheese
  3. Prepare 2 cup shredded or cubed cooked chicken
  4. Get 3 tbsp Butter
  5. Prepare 3 tbsp Flour
  6. Get 2 cup chicken or vegetable broth
  7. Take 1 cup sour cream
  8. Take 2 cup peeled roasted green chiles, diced

Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Roll up chicken mixture in tortillas and place in pan.

Instructions to make Chicken Enchiladas with Green Chile Sour Cream Sauce:
  1. Preheat oven to 425°F. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.
  2. In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes.

Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Roll up chicken mixture in tortillas and place in pan. WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE — Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce. My whole family gets excited when these White Chicken Enchiladas with Green Chile Sour Cream Sauce are on the menu! This is probably one of our all-time favorite enchilada recipes.

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