Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken enchiladas with green chile sour cream sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Chicken Enchiladas with Green Chile Sour Cream Sauce is one of the most popular of recent trending meals on earth. It is appreciated 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 entire life. They’re nice and they look wonderful.
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! Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Take 8 each soft taco size flour tortillas
- Get 2 cup shredded cheddar cheese
- Prepare 2 cup shredded or cubed cooked chicken
- Prepare 3 tbsp Butter
- Take 3 tbsp Flour
- Take 2 cup chicken or vegetable broth
- Prepare 1 cup sour cream
- Take 2 cup peeled roasted green chiles, diced
Then you stir in some sour cream, a can of green chiles, and some seasonings. Pour that whole thing on top of these enchiladas and that's it. One Of Our Favorite Mexican Dishes - Green Chile Chicken Enchiladas Recipe!! Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese!
Instructions to make Chicken Enchiladas with Green Chile Sour Cream Sauce:
- 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.
- 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.
Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce. I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store. While the oven is heating, stir the soup and sour cream in a small bowl. We had this for dinner and I will never use the old red Enchilada sauce again! The red sauce has never been.
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