41 Best Chicken enchiladas with green chili cream sauce perfect & tasty!

Whether you are an university student simply beginning your very own culinary experiments or a skilled chef with numerous dinner events under your belt, there is always something brand-new to find out about cooking. We hope these Chicken enchiladas with green chili cream sauce recipe and tips can help you in your kitchen tonight, as well as get used to fantastic home-cooked meals.

And I never thought I would be making enchilada sauce using canned soup let alone not making it from scratch. I am from an old traditional Hispanic family and I still. This Chicken Enchiladas Recipe is a perfect way to use your leftover chicken or turkey.

Provide Whole rotisserie chicken.
You need to prepare shredded cheese.
You need to prepare large flour or corn tortillas or 16 smaller ones.
You need Sauce.
Use butter.
You need flour.
Use ground cumin.
You need Mexican oregano.
You need salt.
Provide chicken broth.
Use chopped green chili with liquid.
You need Milk (add to desired consistency as sauce thickens 1-2 cups).
You need to prepare sour cream.

Short Tips:

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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..

Heat over medium heat until thick and bubbly. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. 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.

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