Steps to Cook Favorite Green Sour Cream Chicken Enchilada Layers

Green Sour Cream Chicken Enchilada Layers Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Green Sour Cream Chicken Enchilada Layers I wanted my green chicken enhilada bake, but I also wanted sour cream chicken enchiladas. How to Make Green Chili Enchiladas.

Here is the best “Green Sour Cream Chicken Enchilada Layers” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Green Sour Cream Chicken Enchilada Layers

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

Shredded chicken, sour cream and green chiles make up the filling for these tasty enchiladas.Topped with canned green chile enchilada sauce and plenty of cheese for an easy weeknight meal!Once the lock-down is over I absolutely can not wait to go get enchiladas from my favorite Mexican restaurant.Add the chicken on top of the tortillas.

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!.

In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder.Pour a thin layer of sauce from above to cover the bottom of pan.Then add the shredded chicken to the remaining soup/sauce mixture.

Pour half the sour cream sauce over the cheese layer.Top with the remaining sour cream sauce, mozzarella & cheddar cheese.Garnish with green onions and serve.Add the enchilada filling to the center of each tortilla (approx. ½ cup), roll them up tightly and line them in the dish seam side down.Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.