Easiest Way to Make Perfect Green Sour Cream Chicken Enchilada Layers

Green Sour Cream Chicken Enchilada Layers. Green Sour Cream Chicken Enchilada Layers I wanted my green chicken enhilada bake, but I also wanted sour cream chicken enchiladas. How To Make Green Chile Chicken Enchilada Casserole. Use a mixer to beat together the cream cheese, sour cream and green chilies.

Spicy Green Chile Chicken Enchiladas Recipe. There are many ways to make enchiladas and we really enjoy enchiladas made with flour tortillas. These spicy green chili chicken enchiladas have great flavor and are a bit on spicy side, which we love. You can have Green Sour Cream Chicken Enchilada Layers using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Green Sour Cream Chicken Enchilada Layers

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

In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Pour a thin layer of sauce in the pan just to cover the bottom. Add the shredded chicken to the remaining soup/sauce mixture. Take flour tortillas and spread with thin layer of sour cream.

Green Sour Cream Chicken Enchilada Layers step by step

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!.

Lay ¼ cup of cheese mixture down center of each, and some of the chopped green chilies over the top. Fold top and bottom edges in, then roll up from side and lay enchiladas in pan next to chicken. Cover all with the sour cream/enchilada sauce. White Chicken Enchilada Casserole is full of diced, cooked chicken, black beans, cheese and diced green chilies. With layers of flour tortillas, this creamy casserole is so hearty and filling.