Recipe of Award-winning Chicken enchiladas with green chili cream sauce

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. This time, 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 favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Chicken enchiladas with green chili cream sauce is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you can achieve it.

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. Take 6 Tablespoons butter
6. Take 4 Tablespoons flour
7. Make ready 2 teaspoons ground cumin
8. Take 2 teaspoons Mexican oregano
9. Get 1/2 teaspoon salt
10. Make ready 2 cups chicken broth
11. Get 8 oz chopped green chili with liquid
12. Make ready Milk (add to desired consistency as sauce thickens 1-2 cups)
13. Get 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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