Steps to Cook Perfect Green Sour Cream Chicken Enchilada Layers

Hey everyone, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Green Sour Cream Chicken Enchilada Layers. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Green Sour Cream Chicken Enchilada Layers Recipe. How To Make Authentic Mexican Enchiladas! Creamy Chicken Enchiladas Made with Chicken, Sour Cream, Cream Cheese And More Stuffed Into A Soft Flour Tortilla.

You can cook Green Sour Cream Chicken Enchilada Layers using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Green Sour Cream Chicken Enchilada Layers

1. Make ready 1.5 lbs of boneless skinless chicken breast.
2. Prepare 1 tbs of chili powder.
3. You need 1 tsp of salt.
4. It’s 1 tsp of garlic powder.
5. Prepare 1 tsp of ground cumin.
6. It’s 1/8-1/4 tsp of cayenne.
7. Prepare 1 bunch of cilantro - tied with kitchen twine.
8. Take of Enough water to cover chicken in pot.
9. Prepare 2 (14 oz) of cans green enchilada sauce.
10. Prepare 12 of small soft white corn tortillas.
11. Take 2 cups of shredded cheddar jack cheese.
12. Take 2 tbs of unsalted butter.
13. Make ready 2 tbs of flour.
14. It’s 3/4 cup of sour cream.

These Creamy Green Chile Chicken Enchiladas are a crazy delicious cross between your favorite Sour Cream Chicken Enchiladas AKA White Chicken Enchiladas and Salsa Verde Chicken Enchiladas.I honestly didn't know what to call them because no name seemed to do them justice.Top the third layer of filling with more tortillas and the remaining enchilada sauce.You want to make sure to cover all the tortillas with sauce to keep them from drying out in the.

Green Sour Cream Chicken Enchilada Layers step by step

1. Place chicken in a 2 quart sauce pan. Sprinkle with next 5 ingredients. Top with cilantro bundle. Add enough water to cover chicken by 1 inch. Cover. Bring to a boil over medium high heat. Reduce heat to medium low. Simmer 15-20 minutes..
2. Drain chicken. Use 2 forks to carefully shred. Place shredded chicken in a bowl. Pour 3/4 of the first can of sauce over chicken. Stir to combine. Pour remaining 1/4 can of sauce in bottom of a 6x8 casserole (usually a 2 quart). Swirl to coat. Set both aside..
3. Rinse sauce pan used to cook chicken. Place on stove over medium heat. Add butter. When melted wisk in flour for 1 minute. Wisk in second can of sauce until thickened..
4. When sauce has thickened remove from heat. Let sit off heat for about 2 minutes to cool slightly. Wisk in sour cream..
5. Assemble: arrange 4 tortillas on top of sauce in dish (they will be overlapping), arrange half the chicken evenly over tortillas, sprinkle 1/2 cup cheese over chicken, drizzle 1/3 of the sour cream sauce over cheese. Top with four more tortillas, second half of chicken another 1/2 cup of cheese and another 1/3 of the sauce. Finish with last 4 tortillas, then remaining sauce. Finally sprinkle evenly with last cup of cheese..
6. Bake in a preheated 400° oven for 20 minutes or until cheese is melted and golden. Let rest 5-10 minutes before serving. Cut into 6-8 pieces. Serve with Mexican inspired sides if desired. Enjoy!.

You are going to wonder why The green chile gives it the best flavor.Sometimes I also add black beans to the enchilada recipe.Before you know it you have a delicious dinner on the.

These rich and cheesy sour cream chicken enchiladas, which start with a rotisserie chicken to cut down on prep, are comfort food at its finest.They're filled with tender pulled chicken, rich sour cream, smoky cumin, green chiles, and gooey Jack cheese, and they forego the classic spicy tomato.Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.This is probably one of our all-time favorite enchilada recipes.I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from.