How to Make Tasty Chicken enchiladas with green chili cream sauce delicious and handy!

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Pour over enchiladas and top with remaining cheese. And I never thought I would be making enchilada sauce using canned soup let alone not making it from scratch. I am from an old traditional Hispanic family and I still.

Use Whole rotisserie chicken.
You need to prepare shredded cheese.
You need large flour or corn tortillas or 16 smaller ones.
Provide Sauce.
Use butter.
You need to prepare flour.
You need to prepare ground cumin.
You need to prepare Mexican oregano.
Prepare salt.
Use chicken broth.
Use chopped green chili with liquid.
Prepare Milk (add to desired consistency as sauce thickens 1-2 cups).
Prepare sour cream.

Short Tips:

One of the best points that you can do is to cook with member of the family or buddies. When you cook with somebody else, you will certainly have the ability to pick up on methods that they execute and will certainly be able to better yourself as a chef. Speak with them to see just how their thought process works, to elevate your experience.

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..

For the sauce: you basically just make a roux with flour, butter, and chicken stock. Then you stir in some sour cream, a can of green chiles, and some seasonings. Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce. I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store. Creamy Chicken Enchiladas Made with Chicken, Sour Cream, Cream Cheese And More Stuffed Into A Soft Flour Tortilla.

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