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The ingredients needed to make Chicken enchiladas with green chili cream sauce:
- Provide Whole rotisserie chicken
- Take 4 cups shredded cheese
- Use 10-12 large flour or corn tortillas or 16 smaller ones
- Use Sauce
- Provide 6 Tablespoons butter
- You need 4 Tablespoons flour
- Use 2 teaspoons ground cumin
- Get 2 teaspoons Mexican oregano
- Take 1/2 teaspoon salt
- Use 2 cups chicken broth
- Use 8 oz chopped green chili with liquid
- Provide Milk (add to desired consistency as sauce thickens 1-2 cups)
- Take 1 cup sour cream
Instructions to make Chicken enchiladas with green chili cream sauce:
- Remove all meat from the chicken, discarding bones and skin. You should get 4-6 cups of meat when diced.
- Mix 2 cups of cheese with the diced chicken and set aside.
- 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.
- 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.
- Add the sour cream. Adjust seasonings to your taste.
- 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.
- 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.
- Pour remaining sauce over the enchiladas. Top with the remaining 2 cups of cheese.
- Bake at 425 F for 30-40 minutes or until bubbly and nicely golden brown on top.
I had sooo much cream cheese left over for thanksgiving. It might be fatty, but it's good. Feel free to make this Sour Cream Chicken Enchiladas recipe your own! Here are a couple of variations: Black Beans - for a vegetarian version of this recipe, use black beans or even white navy beans for a more subtle taste. Ground Beef - or you can replace the chicken with ground beef!
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