Chicken enchiladas with green chili cream sauce. I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a. While the oven is heating, stir the soup and sour cream in a small bowl. Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling.

Spoon chicken mixture into tortilla's and roll them up like. Roll up in tortillas and place in pan. Add broth and whisk until smooth. You can Cook Chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chicken enchiladas with green chili cream sauce

Lets Go Prepare of Whole rotisserie chicken.
Lets Go Prepare of shredded cheese.
Lets Go Prepare of large flour or corn tortillas or 16 smaller ones.
It's of Sauce.
It's of butter.
Lets Go Prepare of flour.
What You needis of ground cumin.
It's of Mexican oregano.
It's of salt.
Lets Go Prepare of chicken broth.
What You needis of chopped green chili with liquid.
Lets Go Prepare of Milk (add to desired consistency as sauce thickens 1-2 cups).
Lets Go Prepare of sour cream.

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.

Chicken enchiladas with green chili cream sauce step by step

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. I used leftover chicken brest and omitted the green chili's since mom can't handle heat. I used canned green enchilada sauce and all of the other ingredients and topped with fresh tomatoes and avocados with a squeeze of lime juice. Fabulous, easy and quick to make.