Chicken enchiladas with green chili cream sauce. Find Green Chili Chicken Enchiladas Now! I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a. While the oven is heating, stir the soup and sour cream in a small bowl.

I use flour tortillas for this recipe because they are softer and easier to eat. Cube chicken and brown in deep skillet. Add the chilies and cream cheese to the pan with the chicken. You can cook Chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken enchiladas with green chili cream sauce

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

Cook until cheese is thoroughly melted. Spoon chicken mixture into tortilla's and roll them up like. I had sooo much cream cheese left over for thanksgiving. It might be fatty, but it's good.

Chicken enchiladas with green chili cream sauce step by step

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..

I used leftover chicken brest and omitted the green chili's since mom can't handle heat. I used canned green enchilada sauce and all of the other ingredients and topped with fresh tomatoes and avocados with a squeeze of lime juice. Fabulous, easy and quick to make. This recipe tops chicken enchiladas with a quick green chile cream sauce and colby-Jack cheese for a twist on traditional enchilada sauce. Feel free to make this Sour Cream Chicken Enchiladas recipe your own!