Easiest Way to Make Speedy Chicken enchiladas with green chili cream sauce

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken enchiladas with green chili cream sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Chicken enchiladas with green chili cream sauce is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first 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:

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

Steps 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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