Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken enchiladas with green chile sour cream sauce. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Chicken Enchiladas with Green Chile Sour Cream Sauce is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Chicken Enchiladas with Green Chile Sour Cream Sauce is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have chicken enchiladas with green chile sour cream sauce using 8 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Enchiladas with Green Chile Sour Cream Sauce:
- Make ready 8 each soft taco size flour tortillas
- Prepare 2 cup shredded cheddar cheese
- Get 2 cup shredded or cubed cooked chicken
- Get 3 tbsp Butter
- Make ready 3 tbsp Flour
- Take 2 cup chicken or vegetable broth
- Prepare 1 cup sour cream
- Get 2 cup peeled roasted green chiles, diced
Very creamy and rich enchilada chicken casserole. Bring to a boil stirring continuously. Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight! For full details see the recipe card down below.
Steps 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.
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. 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.
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