Cheesy Chicken Enchiladas with Sour Cream Green Chile Sauce

Cheesy Chicken Enchiladas with Sour Cream Green Chile Sauce takes approximately 45 minutes from beginning to end. For $1.06 per serving, you get a main course that serves 10. One serving contains 308 calories, 17g of protein, and 18g of fat. Several people really liked this Mexican dish. Head to the store and pick up whole milk, Salt & Pepper, cumin, and a few other things to make it today. 362 people have tried and liked this recipe. It is brought to you by Laurens Latest. Overall, this recipe earns a solid spoonacular score of 49%. Try White Chicken Enchiladas with Green Chile Sour Cream Sauce, White Chicken Enchiladas with Green Chile Sour Cream Sauce, and Chicken Enchiladas with Green Chili Sour Cream Sauce for similar recipes.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 tablespoons all purpose flour

1 cup chicken stock

1-4 oz. can mild diced green chiles

1/2 teaspoon cumin

10 medium size flour tortillas

2 cups shredded rotisserie chicken

salt & pepper, to taste

2 tablespoons salted butter

2 1/2 cups shredded Mexican blend cheese, divided

1/2 cup sour cream

1 cup whole milk

Equipment:

oven

frying pan

sauce pan

whisk

baking spatula

spatula

Cooking instruction summary:

Preheat oven to 350 degrees. Spray one 9x13 and one 9x9 glass dish with nonstick cooking spray and set aside. {If you have a larger casserole/lasagna pan, use that.}Spread chicken and 2 cups shredded cheese down the center of each tortilla and roll up. Place into prepared dish.For the sauce: melt butter over medium heat in saucepan. Whisk in flour and cook 1 minute. Slowly whisk in chicken stock and bring to boil to thicken. Reduce heat to low and add in milk, salt, pepper, sour cream, diced green chiles and cumin. Cook another minute to heat thoroughly. Pour sauce over filled tortillas and spread to the edges as best as possible. {I like to also take a rubber scraper/spatula and slide it in between each enchilada to make sure that sauce gets all around each one!} Top enchiladas with remaining 1/2 cup cheese and bake 20-30 minutes or until hot and melty. Feel free to broil the top to brown the cheese {though I didn't do that because I was STARVING.}Serve hot.

 

Step by step:


1. Preheat oven to 350 degrees. Spray one 9x13 and one 9x9 glass dish with nonstick cooking spray and set aside. {If you have a larger casserole/lasagna pan, use that.}

2. Spread chicken and 2 cups shredded cheese down the center of each tortilla and roll up.

3. Place into prepared dish.For the sauce: melt butter over medium heat in saucepan.

4. Whisk in flour and cook 1 minute. Slowly whisk in chicken stock and bring to boil to thicken. Reduce heat to low and add in milk, salt, pepper, sour cream, diced green chiles and cumin. Cook another minute to heat thoroughly.

5. Pour sauce over filled tortillas and spread to the edges as best as possible. {I like to also take a rubber scraper/spatula and slide it in between each enchilada to make sure that sauce gets all around each one!} Top enchiladas with remaining 1/2 cup cheese and bake 20-30 minutes or until hot and melty. Feel free to broil the top to brown the cheese {though I didn't do that because I was STARVING.}

6. Serve hot.


Nutrition Information:

Quickview
266k Calories
11g Protein
15g Total Fat
20g Carbs
5% Health Score
Limit These
Calories
266k
13%

Fat
15g
24%

  Saturated Fat
8g
53%

Carbohydrates
20g
7%

  Sugar
4g
5%

Cholesterol
41mg
14%

Sodium
669mg
29%

Get Enough Of These
Protein
11g
22%

Calcium
260mg
26%

Phosphorus
227mg
23%

Vitamin C
16mg
20%

Selenium
13µg
20%

Vitamin B2
0.23mg
13%

Vitamin B1
0.2mg
13%

Folate
49µg
12%

Manganese
0.19mg
10%

Vitamin A
475IU
10%

Vitamin B3
1mg
9%

Iron
1mg
8%

Vitamin B12
0.49µg
8%

Zinc
1mg
8%

Vitamin B6
0.12mg
6%

Potassium
183mg
5%

Magnesium
20mg
5%

Copper
0.08mg
4%

Vitamin K
3µg
4%

Fiber
0.91g
4%

Vitamin D
0.55µg
4%

Vitamin B5
0.28mg
3%

Vitamin E
0.35mg
2%

covered percent of daily need
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