Recipe: Tasty Chicken enchiladas with green chili cream sauce

Chicken enchiladas with green chili cream sauce. Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened.

Spoon the mixture onto tortillas, and top with Old El Paso™ Green Chile Enchilada Sauce and cheese. Growing up in the east we simply did not eat much Mexican food. Roll up in tortillas and place in pan. You can cook Chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken enchiladas with green chili cream sauce

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

Then place some chicken in the tortilla and roll up. When done with the enchiladas, pour the remaining cream sauce and green chili sauce over the enchiladas. Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. In a saute pan or skillet, saute the onion and the precooked chicken together until the onion goes translucent.

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..

In a separate bowl, combine cream of chicken, chiles, tomatoes, sour cream, and half of the cheese. Lay tortillas out flat and place one large spoonful of mixture on each tortillas. Roll up chicken mixture in tortillas and place in pan. Add broth and whisk until smooth. They can be made with flour or corn tortillas, with white beans or without, with canned green chiles or with green enchilada sauce or salsa verde.