Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken enchiladas with green chili cream sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Chicken enchiladas with green chili cream sauce is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Chicken enchiladas with green chili cream sauce is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first 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. Make ready Whole rotisserie chicken
2. Get 4 cups shredded cheese
3. Get 10-12 large flour or corn tortillas or 16 smaller ones
4. Prepare Sauce
5. Prepare 6 Tablespoons butter
6. Get 4 Tablespoons flour
7. Make ready 2 teaspoons ground cumin
8. Prepare 2 teaspoons Mexican oregano
9. Make ready 1/2 teaspoon salt
10. Take 2 cups chicken broth
11. Take 8 oz chopped green chili with liquid
12. Get Milk (add to desired consistency as sauce thickens 1-2 cups)
13. Get 1 cup 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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