Best Green Chili Sour Cream Sauce Recipes

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
• Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
• In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 pan
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute.
• Add broth and whisk until smooth.
• Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies.
• Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.

CHICKEN & CHEESE ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese, and if you like. diced green onions and black olives. Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese. Pico de Gallo is a nice garnish

CHICKEN ENCHILADAS W/GREEN CHILI SOUR CREAM SAUCE

Steps:

• 1. Preheat oven to 350 degrees and grease a 13 * 9 pan. Mix chicken and 1 cup of the cheese. Spread on tortillas, then roll them up and place in pan.
• 2. In a saucepan, melt butter; stir in flour and cook for about a minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• 3. Remove from heat and stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese.
• 4. Bake for 20 minutes, then set oven to high broil for about 2-3 minutes to brown the cheese.
• 5. PLEASE NOTE: We generally use canned chicken because we always have it on hand. But this also is great for left over rotisserie chicken. Also, if you do not have mexican cheese, monterey jack works well too.

CHICKEN ENCHILADAS WITH SOUR CREAM GREEN CHILI SAUCE

Steps:

• Put chicken on to boil in enough water to cover chicken.
• Mix the SazonGoya con Azafran seasoning package into the chicken water.
• Boil chicken about 40 minutes till falling off the bone.
• De bone chicken saving all broth for later.
• Chop chicken into bite size pieces.
• Mix oil and flour together and set aside.
• Chop onion and saute in small amount of oil about a tsp till translucent.
• Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
• Add in Chicken broth about a cup at a time should have a nice sauce consistency. Add in the two cans of green chilis and the sour cream.
• Stir to combine.
• Season with Chili Sauce and Cumin.
• Set aside.
• Fry corn tortillas in small amount of oil and set aside,.
• Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
• Lay tortilla flat put in small amount of cheese and chicken and roll.
• Place in pan seam side down.
• Repeat for all 14 tortillas.
• Cover with rest of sauce and sprinkle cheese on top.
• Cover with foil.
• Bake in 350 oven for 40 minutes.

GREEN CHILI SOUR CREAM SAUCE

Steps:

• Melt butter in olive oil in a medium saucepan over medium heat.
• Whisk in flour and cook stirring constantly for 2 minutes.
• Add in cumin, garlic powder, salt, black pepper, oregano and cayenne cook for an additional minute to release the spice flavors.
• Reduce heat to low and whisk in the chicken stock bringing it to a simmer and stirring until it thickens.
• Add the diced green chilies and grated cheese, stirring until the cheese melts.
• Off heat stir in the sour cream. Adjust seasoning to your taste.