Steps to Prepare Quick Chicken enchiladas with green chili cream sauce

Chicken enchiladas with green chili cream sauce.

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, chicken enchiladas with green chili cream sauce. It is one of my favorites. For mine, 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 meals on earth. It's appreciated by millions every day. It's easy, it's fast, it tastes delicious. They are nice and they look fantastic. Chicken enchiladas with green chili cream sauce is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken enchiladas with green chili cream sauce:

1. {Take of Whole rotisserie chicken.
2. {Make ready of shredded cheese.
3. {Take of large flour or corn tortillas or 16 smaller ones.
4. {Take of Sauce.
5. {Get of butter.
6. {Take of flour.
7. {Prepare of ground cumin.
8. {Make ready of Mexican oregano.
9. {Get of salt.
10. {Make ready of chicken broth.
11. {Take of chopped green chili with liquid.
12. {Make ready of Milk (add to desired consistency as sauce thickens 1-2 cups).
13. {Take of sour cream.

Instructions 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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