White Chicken Enchiladas With Green Chili Sour Cream Sauce Food

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE

Steps:

• Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
• Mix the chicken together with 1 cup of the cheese.
• Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
• In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
• Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
• Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
• Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
• Bake for 20 to 25 minutes or until golden and bubbly.
• Sprinkle with cilantro just before serving.

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE

Steps:

• Preheat the oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. Melt the butter in a large saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream and green chiles. In a medium bowl, combine chicken and 1 cup Monterey Jack cheese. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with sour cream sauce and remaining Monterey Jack cheese. Place into oven and bake until lightly golden and bubbly, about 20-25 minutes. Serve immediately, garnished with cilantro, if desired.

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 pan
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute.
• Add broth and whisk until smooth.
• Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies.
• Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 pan.
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.
• *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
• Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
• In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

CHICKEN ENCHILADAS WITH SOUR CREAM GREEN CHILI SAUCE

Steps:

• Put chicken on to boil in enough water to cover chicken.
• Mix the SazonGoya con Azafran seasoning package into the chicken water.
• Boil chicken about 40 minutes till falling off the bone.
• De bone chicken saving all broth for later.
• Chop chicken into bite size pieces.
• Mix oil and flour together and set aside.
• Chop onion and saute in small amount of oil about a tsp till translucent.
• Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
• Add in Chicken broth about a cup at a time should have a nice sauce consistency. Add in the two cans of green chilis and the sour cream.
• Stir to combine.
• Season with Chili Sauce and Cumin.
• Set aside.
• Fry corn tortillas in small amount of oil and set aside,.
• Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
• Lay tortilla flat put in small amount of cheese and chicken and roll.
• Place in pan seam side down.
• Repeat for all 14 tortillas.
• Cover with rest of sauce and sprinkle cheese on top.
• Cover with foil.
• Bake in 350 oven for 40 minutes.

GREEN CHILI CHICKEN ENCHILADAS IN SOUR CREAM

Steps:

• In a large skillet, combine Serrano pepper and onion; saute until onion is clear.
• In a small pan, combine enchilada sauce, pepper, onion, cilantro, cumin and salt and pepper. Simmer for 10 minutes.
• In a large bowl, combine chicken, sour cream and diced green chili. Stir until all ingredients are thoroughly mixed.
• Prepare a baking dish; spray with non-stick spray.
• Add 1/2 of the sauce mixture to the bottom.
• In a large skillet, add 1 tablespoon cooking oil and lightly fry both sides of a tortilla until slightly crisp. Place on a paper towel and blot.
• Continue to fry the remaining tortillas, adding oil to the skillet as needed.
• Spoon chicken mixture into tortillas and add cheese.
• Fold like a burrito and add to baking dish. Repeat.
• Cover enchiladas with the remaining green chili sauce, and top with the remaining cheese.
• Cook in a preheated oven at 375 degree Fahrenheit for 30 minutes.