Chicken enchiladas with green chili cream sauce. Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste! Reviews for: Photos of Chicken Enchiladas with Creamy Green Chile Sauce.

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. You can have 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

You need 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.
You need 6 Tablespoons of butter.
It's 4 Tablespoons of flour.
Prepare 2 teaspoons of ground cumin.
It's 2 teaspoons of Mexican oregano.
You need 1/2 teaspoon of salt.
It's 2 cups of chicken broth.
You need 8 oz of chopped green chili with liquid.
You need of Milk (add to desired consistency as sauce thickens 1-2 cups).
It's 1 cup of sour cream.

I made these Enchiladas using a Hatch green chili sauce, but red. A super easy and simple enchilada recipe with a heavenly creamy white sauce that's completely homemade! I'm always in the mood for enchiladas but I always feel a little bit guilty Then you make the sauce by starting with a roux and then adding some chicken broth, sour cream, and green chiles. Add broth and whisk until smooth.

Chicken enchiladas with green chili cream sauce instructions

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.