Easiest Way to Cook Perfect Chicken enchiladas with green chili cream sauce

Chicken enchiladas with green chili cream sauce.

You can have Chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken enchiladas with green chili cream sauce

1. You need of Whole rotisserie chicken.
2. You need 4 cups of shredded cheese.
3. You need 10-12 of large flour or corn tortillas or 16 smaller ones.
4. Prepare of Sauce.
5. It's 6 Tablespoons of butter.
6. Prepare 4 Tablespoons of flour.
7. You need 2 teaspoons of ground cumin.
8. Prepare 2 teaspoons of Mexican oregano.
9. It's 1/2 teaspoon of salt.
10. It's 2 cups of chicken broth.
11. It's 8 oz of chopped green chili with liquid.
12. It's of Milk (add to desired consistency as sauce thickens 1-2 cups).
13. Prepare 1 cup of sour cream.

Chicken enchiladas with green chili cream sauce instructions

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..