Recipe of Homemade White Chicken Enchiladas with Green Chile Sour Cream Sauce
Hey everyone, it is me, Dave, welcome to our recipe site. Today, we're going to make a special dish, Steps to Make Homemade White Chicken Enchiladas with Green Chile Sour Cream Sauce. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from White Chicken Enchiladas with Green Chile Sour Cream Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White Chicken Enchiladas with Green Chile Sour Cream Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make White Chicken Enchiladas with Green Chile Sour Cream Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook White Chicken Enchiladas with Green Chile Sour Cream Sauce estimated approx 40 mins.
To get started with this particular recipe, we must 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 it.
Chuck out the enchilada kit, this is just as quick and easy to make but tastes a whole lot better
Ingredients and spices that need to be Make ready to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:
- 300 grams chicken
- 3 tbsp butter
- 3 tbsp flour
- 2 cup chicken stock
- 100 grams diced green chiles
- 1 cup sour cream
- 8 soft flour tortillas
- 200 grams grated cheddar cheese
- 1 salt and pepper to taste
- 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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