White Chicken Enchiladas with Green Chile Sour Cream Sauce
White Chicken Enchiladas with Green Chile Sour Cream Sauce

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, white chicken enchiladas with green chile sour cream sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

White Chicken Enchiladas with Green Chile Sour Cream Sauce is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. White Chicken Enchiladas with Green Chile Sour Cream Sauce is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook white chicken enchiladas with green chile sour cream sauce using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:
  1. Make ready chicken
  2. Make ready butter
  3. Prepare flour
  4. Take chicken stock
  5. Prepare diced green chiles
  6. Take sour cream
  7. Prepare soft flour tortillas
  8. Take grated cheddar cheese
  9. Take salt and pepper to taste
  10. Make ready Optional: coriander (cilantro) for garnish
Steps to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:
  1. Pre-heat oven to 220°C (200°C for fan oven).
  2. Chop the chicken into strips or chunks, and mix with half of the cheese in a bowl.
  3. Evenly distribute the chicken and cheese mix between the 8 tortillas. Roll up and place seam side down in a baking dish.
  4. In a saucepan, melt the butter over a medium heat. Add the flour; cook and stir for 1 minute.
  5. Add the chicken stock, stirring until smooth. Continue cooking over a medium heat until the sauce is thick and bubbly.
  6. Remove from heat and stir in the sour cream and diced green Chile's. Season with salt and pepper.
  7. Evenly pour the sauce over the enchiladas. Sprinkle with remaining cheese.
  8. Bake in the oven for 20 to 25 minutes, or until golden brown.
  9. Sprinkle with chopped coriander before serving.

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