Easiest Way to Cook Perfect Chicken Enchiladas with Green Chile Sour Cream Sauce

Chicken Enchiladas with Green Chile Sour 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! Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally.

Once the sauce is poured over the enchiladas, they are topped off with a little. Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight! For full details see the recipe card down below. You can have Chicken Enchiladas with Green Chile Sour Cream Sauce using 8 ingredients and 2 steps. Here is how you cook that.

Ingredients of Chicken Enchiladas with Green Chile Sour Cream Sauce

1. Prepare 8 each of soft taco size flour tortillas.
2. You need 2 cup of shredded cheddar cheese.
3. It's 2 cup of shredded or cubed cooked chicken.
4. Prepare 3 tbsp of Butter.
5. Prepare 3 tbsp of Flour.
6. You need 2 cup of chicken or vegetable broth.
7. Prepare 1 cup of sour cream.
8. You need 2 cup of peeled roasted green chiles, diced.

Then you stir in some sour cream, a can of green chiles, and some seasonings. Pour that whole thing on top of these enchiladas and that's it. One Of Our Favorite Mexican Dishes - Green Chile Chicken Enchiladas Recipe!! Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese!

Chicken Enchiladas with Green Chile Sour Cream Sauce step by step

1. Preheat oven to 425°F. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased, 9 x 13-inch pan..
2. In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes..

While the oven is heating, stir the soup and sour cream in a small bowl. We had this for dinner and I will never use the old red Enchilada sauce again! The red sauce has never been. Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce. Do not bring to boil, you don't want curdled sour cream.

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