How to Prepare Tasty 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.

Then you make the sauce by starting with a roux and then adding some chicken broth, sour cream, and green chiles. These simple ingredients create such a creamy sauce with just the right amount of spice from the chiles. Once the sauce is poured over the enchiladas, they are topped off with a little. You can cook Chicken Enchiladas with Green Chile Sour Cream Sauce using 8 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Chicken Enchiladas with Green Chile Sour Cream Sauce

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

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. Very creamy and rich enchilada chicken casserole. Bring to a boil stirring continuously.

Chicken Enchiladas with Green Chile Sour Cream Sauce instructions

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. Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight! For full details see the recipe card down below.

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