Green Sour Cream Chicken Enchilada Layers

How to Cook Recipes Green Sour Cream Chicken Enchilada Layers using 14 ingredients and 6 steps

Green Sour Cream Chicken Enchilada Layers - Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight! For full details see the recipe card down below. Then you stir in some sour cream, a can of green chiles, and some seasonings. Pour that whole thing on top of these enchiladas and that's it. Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce. - If you have a ardour for cooking and you spend a number of time in your kitchen, then almost certainly you've a substantial quantity of recipes available. Some cooks have an orderly group system and a few don't. If you find yourself typically shuffling via mounds of recipes and never discovering what you're in search of, then you want to do some organizing.

These Are The Creamiest Chicken Enchiladas You Will Ever Find!

Sour Cream Enchiladas are really easy to make too!

You can cook Green Sour Cream Chicken Enchilada Layers using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients make Green Sour Cream Chicken Enchilada Layers

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

Green Sour Cream Chicken Enchilada Layers instructions

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!.

Green Sour Cream Chicken Enchilada Layers - Sometimes I also add black beans to the enchilada recipe. Before you know it you have a delicious dinner on the. These rich and cheesy sour cream chicken enchiladas, which start with a rotisserie chicken to cut down on prep, are comfort food at its finest. Sour cream chicken enchiladas are a creamy, tangy, and cheesy North Texan Tex-Mex dish. Green sauce was gone, with sour-cream based enchilada sauce to be found in its place. The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts. Mom's green enchiladas are always a big hit! Thank you and good luck