Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken enchiladas with green chile sour cream sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Enchiladas with Creamy Green Chile Sauce. I also added some garlic powder,cumin, & paprika. When I rolled the tortillas with the chicken and cheese, I spooned a little bit of sauce on top before rolling them.
Chicken Enchiladas with Green Chile Sour Cream Sauce is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chicken Enchiladas with Green Chile Sour Cream Sauce is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Chicken Enchiladas with Green Chile Sour Cream Sauce:
- Prepare 8 each soft taco size flour tortillas
- Get 2 cup shredded cheddar cheese
- Make ready 2 cup shredded or cubed cooked chicken
- Take 3 tbsp Butter
- Take 3 tbsp Flour
- Take 2 cup chicken or vegetable broth
- Make ready 1 cup sour cream
- Take 2 cup peeled roasted green chiles, diced
Roll up in tortillas and place in pan. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies.
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.
Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining. Here's a new recipe to add to your monthly meal rotation - Green Chile and Sour Cream Chicken Enchiladas! These creamy enchiladas are stuffed with tender, flavorful chicken that cooks in your crock pot for hours to infuse the flavors. I use flour tortillas for this recipe because they are softer and easier to eat.
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