Recipe of Favorite Chicken enchiladas with green chili cream sauce

Chicken enchiladas with green chili cream sauce.

Chicken enchiladas with green chili cream sauce

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Chicken enchiladas with green chili cream sauce is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it's quick, it tastes delicious. Chicken enchiladas with green chili cream sauce is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken enchiladas with green chili cream sauce:

{Prepare of Whole rotisserie chicken.
{Make ready 4 cups of shredded cheese.
{Get 10-12 of large flour or corn tortillas or 16 smaller ones.
{Make ready of Sauce.
{Take 6 Tablespoons of butter.
{Make ready 4 Tablespoons of flour.
{Make ready 2 teaspoons of ground cumin.
{Make ready 2 teaspoons of Mexican oregano.
{Prepare 1/2 teaspoon of salt.
{Prepare 2 cups of chicken broth.
{Prepare 8 oz of chopped green chili with liquid.
{Prepare of Milk (add to desired consistency as sauce thickens 1-2 cups).
{Take 1 cup of sour cream.

Instructions to make 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..

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