CHICKEN ENCHILADAS W/GREEN CHILI SOUR CREAM SAUCE
This dish will not disappoint. It is a bubbling cheesy chicken wonder. I know every one has their stand by recipes, but this one is AMAZING. I promise it will be gone before you can take a picture:) This is also great for a pot luck or if you want to take dinner to a friend, I promise they will be drooling.
Provided by Missy Wimpelberg
Categories Tacos & Burritos
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees and grease a 13 * 9 pan. Mix chicken and 1 cup of the cheese. Spread on tortillas, then roll them up and place in pan.
- 2. In a saucepan, melt butter; stir in flour and cook for about a minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- 3. Remove from heat and stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese.
- 4. Bake for 20 minutes, then set oven to high broil for about 2-3 minutes to brown the cheese.
- 5. PLEASE NOTE: We generally use canned chicken because we always have it on hand. But this also is great for left over rotisserie chicken. Also, if you do not have mexican cheese, monterey jack works well too.
GREEN CHILI SOUR CREAM SAUCE
Make and share this Green Chili Sour Cream Sauce recipe from Food.com.
Provided by PsychRN
Categories Mexican
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in olive oil in a medium saucepan over medium heat.
- Whisk in flour and cook stirring constantly for 2 minutes.
- Add in cumin, garlic powder, salt, black pepper, oregano and cayenne cook for an additional minute to release the spice flavors.
- Reduce heat to low and whisk in the chicken stock bringing it to a simmer and stirring until it thickens.
- Add the diced green chilies and grated cheese, stirring until the cheese melts.
- Off heat stir in the sour cream. Adjust seasoning to your taste.
Nutrition Facts : Calories 169.4, Fat 13.3, SaturatedFat 6.2, Cholesterol 28, Sodium 418.5, Carbohydrate 7, Fiber 0.5, Sugar 2.3, Protein 6.1
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
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