Recipe of Perfect Chicken enchiladas with green chili cream sauce

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chicken enchiladas with green chili cream sauce is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Chicken enchiladas with green chili cream sauce is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:

1. Take Whole rotisserie chicken
2. Make ready shredded cheese
3. Prepare large flour or corn tortillas or 16 smaller ones
4. Take Sauce
5. Take butter
6. Make ready flour
7. Make ready ground cumin
8. Get Mexican oregano
9. Make ready salt
10. Prepare chicken broth
11. Prepare chopped green chili with liquid
12. Take Milk (add to desired consistency as sauce thickens 1-2 cups)
13. Make ready sour cream

Instructions to make Chicken enchiladas with green chili cream sauce:

1. Remove all meat from the chicken, discarding bones and skin. You should get 4-6 cups of meat when diced.
2. Mix 2 cups of cheese with the diced chicken and set aside.
3. 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.
4. 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.
5. Add the sour cream. Adjust seasonings to your taste.
6. 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.
7. 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.
8. Pour remaining sauce over the enchiladas. Top with the remaining 2 cups of cheese.
9. Bake at 425 F for 30-40 minutes or until bubbly and nicely golden brown on top.

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