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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! Reviews for: Photos of Chicken Enchiladas with Creamy Green Chile Sauce.
To get started with this recipe, we must prepare a few components. You can have chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you can achieve it.
Composition needed to cook Chicken enchiladas with green chili cream sauce:
- Whole rotisserie chicken
- 4 cups shredded cheese
- 10-12 large flour or corn tortillas or 16 smaller ones
- Sauce
- 6 Tablespoons butter
- 4 Tablespoons flour
- 2 teaspoons ground cumin
- 2 teaspoons Mexican oregano
- 1/2 teaspoon salt
- 2 cups chicken broth
- 8 oz chopped green chili with liquid
- Milk (add to desired consistency as sauce thickens 1-2 cups)
- 1 cup sour cream
This Chicken Enchiladas Recipe is a perfect way to use your leftover chicken or turkey. I made these Enchiladas using a Hatch green chili sauce, but red. How to Make Chicken Enchiladas w/Green Chili Sour Cream Sauce. Remove from heat and stir in sour cream and chilies.
Directions to cook Chicken enchiladas with green chili cream sauce:
- Remove all meat from the chicken, discarding bones and skin. You should get 4-6 cups of meat when diced.
- Mix 2 cups of cheese with the diced chicken and set aside.
- 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.
- 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.
- Add the sour cream. Adjust seasonings to your taste.
- 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.
- 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.
- Pour remaining sauce over the enchiladas. Top with the remaining 2 cups of cheese.
- Bake at 425 F for 30-40 minutes or until bubbly and nicely golden brown on top.
Pour over enchiladas and top with remaining cheese. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. I also added a bit of cumin to the chicken.
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