Sour Cream And Green Chile Chicken Enchiladas The Jam J Instructions. preheat the oven to 350 degrees f. chop the veggies, shred the cheese and shred the chicken. in a medium size mixing bowl combine 1 cup of sour cream with 1.5 cups of salsa verde. stir until well combined and set aside. drizzle a little olive oil in a skillet and preheat oven medium high. Add in 1.5 cups of salsa verde and cook for around 1 more minute. turn heat down to low and add in 1 cup of sour cream, stir over low heat until fully combined. remove about ½ cup of the enchilada sauce and spread it on the bottom of a 10.5 x 7 baking dish. try to cover as much of the surface area as possible.
The Best Sour Cream Green Chile Chicken Enchiladas Best Recipes Melt 2 tablespoons of butter, then whisk in 2 tablespoons of flour. cook, whisking often, until golden; 2 3 minutes. pour in 1 cup chicken broth (from the slow cooker, or from a package), whisking as you go until fully combined. cook for 5 6 minutes, letting the mixture bubble and stirring it often, or until thickened. Green chile chicken enchiladas. preheat the oven to 350°f. in a large bowl, whisk together the sour cream, ½ cup of chile sauce, cumin, garlic, onion, salt, pepper, and cayenne. add the chicken, beans, and green chile. stir to combine. pour about ¼ cup of the green chile sauce into the bottom of a 9 inch baking dish. Preheat oven to 375°. place enchilada sauce in a microwave safe bowl and microwave for 1 minute. you just want it to be warm. (28 oz can of green enchilada sauce) dip a corn tortilla in the warmed enchilada sauce, then place a heaping spoonful of the chicken mixture into the center of the tortilla and roll up. In a large saucepan, melt the butter. add the flour; cook and stir for 1 minute. add the chicken broth, whisking until smooth. continue cooking over medium heat until sauce is thick and bubbly. stir in the sour cream and diced green chiles. season with salt and pepper, to taste. pour the sauce in an even layer over the enchiladas.
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