Hello, I am Kate. Today, we’re going to make white chicken enchiladas with green chile sour cream sauce recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
White Chicken Enchiladas with Green Chile Sour Cream Sauce Recipe
White Chicken Enchiladas with Green Chile Sour Cream Sauce is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. White Chicken Enchiladas with Green Chile Sour Cream Sauce is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have white chicken enchiladas with green chile sour cream sauce using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:
- Take 300 grams chicken
- Take 3 tbsp butter
- Prepare 3 tbsp flour
- Take 2 cup chicken stock
- Make ready 100 grams diced green chiles
- Take 1 cup sour cream
- Make ready 8 soft flour tortillas
- Make ready 200 grams grated cheddar cheese
- Prepare 1 salt and pepper to taste
- Take 1 Optional: coriander (cilantro) for garnish
Steps to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:
- Pre-heat oven to 220°C (200°C for fan oven).
- Chop the chicken into strips or chunks, and mix with half of the cheese in a bowl.
- Evenly distribute the chicken and cheese mix between the 8 tortillas. Roll up and place seam side down in a baking dish.
- In a saucepan, melt the butter over a medium heat. Add the flour; cook and stir for 1 minute.
- Add the chicken stock, stirring until smooth. Continue cooking over a medium heat until the sauce is thick and bubbly.
- Remove from heat and stir in the sour cream and diced green Chile’s. Season with salt and pepper.
- Evenly pour the sauce over the enchiladas. Sprinkle with remaining cheese.
- Bake in the oven for 20 to 25 minutes, or until golden brown.
- Sprinkle with chopped coriander before serving.
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