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

Before you jump to Chicken Enchiladas with Green Chile Sour Cream Sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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In order to see results, it is definitely not a necessity to drastically change your eating habits. It’s not a bad idea if you desire to make major changes, but the most crucial thing is to bit by bit switch to making healthier eating choices. Sooner or later, you will probably find that you will eat more and more healthy food as your taste buds get used to the change. As you continue your habit of eating healthier foods, you will find that you no longer want to eat the old diet.

Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken enchiladas with green chile sour cream sauce recipe. To make chicken enchiladas with green chile sour cream sauce you need 8 ingredients and 2 steps. Here is how you do it.

The ingredients needed to cook Chicken Enchiladas with Green Chile Sour Cream Sauce:
  1. Use 8 each soft taco size flour tortillas
  2. You need 2 cup shredded cheddar cheese
  3. You need 2 cup shredded or cubed cooked chicken
  4. Provide 3 tbsp Butter
  5. Prepare 3 tbsp Flour
  6. Prepare 2 cup chicken or vegetable broth
  7. Take 1 cup sour cream
  8. Get 2 cup peeled roasted green chiles, diced
Steps to make Chicken Enchiladas with Green Chile Sour Cream Sauce:
  1. Preheat oven to 425°F. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.
  2. In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes.

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