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:
covered percent of daily need
