How to Recipe Delicious Chicken enchiladas with green chili cream sauce

Without fail cooking ultimate Chicken enchiladas with green chili cream sauce easy, yummy, practical.

Good Evening every body, at this time you get present recipe Chicken enchiladas with green chili cream sauce with 13 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Chicken enchiladas with green chili cream sauce.

Ingredients for Chicken enchiladas with green chili cream sauce

1. Prepare : Whole rotisserie chicken.

2. Needed 4 cups : shredded cheese.

3. Prepare 10-12 : large flour or corn tortillas or 16 smaller ones.

4. Needed : Sauce.

5. Needed 6 Tablespoons : butter.

6. Prepare 4 Tablespoons : flour.

7. Needed 2 teaspoons : ground cumin.

8. Prepare 2 teaspoons : Mexican oregano.

9. Prepare 1/2 teaspoon : salt.

10. Needed 2 cups : chicken broth.

11. Needed 8 oz : chopped green chili with liquid.

12. Prepare : Milk (add to desired consistency as sauce thickens 1-2 cups).

13. Needed 1 cup : sour cream.

If all ingredients Chicken enchiladas with green chili cream sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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