Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, green sour cream chicken enchilada layers. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Green Sour Cream Chicken Enchilada Layers StephieCanCook Midwest USA. I wanted my green chicken enhilada bake, but I also wanted sour cream chicken enchiladas. Bring to a boil over medium high heat. Add chicken and diced green chilis.
Green Sour Cream Chicken Enchilada Layers is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Green Sour Cream Chicken Enchilada Layers is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have green sour cream chicken enchilada layers using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Green Sour Cream Chicken Enchilada Layers:
- Get 1.5 lbs boneless skinless chicken breast
- Take 1 tbs chili powder
- Prepare 1 tsp salt
- Get 1 tsp garlic powder
- Prepare 1 tsp ground cumin
- Get 1/8-1/4 tsp cayenne
- Get 1 bunch cilantro - tied with kitchen twine
- Take Enough water to cover chicken in pot
- Prepare 2 (14 oz) cans green enchilada sauce
- Prepare 12 small soft white corn tortillas
- Prepare 2 cups shredded cheddar jack cheese
- Make ready 2 tbs unsalted butter
- Take 2 tbs flour
- Prepare 3/4 cup sour cream
Place one tortilla on a lightly greased baking sheet. In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Add the chicken, beans, and green chile. Place a layer of tortillas wedges across the green.
Instructions to make Green Sour Cream Chicken Enchilada Layers:
- 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.
- 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.
- 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.
- When sauce has thickened remove from heat. Let sit off heat for about 2 minutes to cool slightly. Wisk in sour cream.
- 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.
- 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!
Add the chicken, beans, and green chile. Place a layer of tortillas wedges across the green. In a mixing bowl, combine the soup, sour cream, milk, green chilis, onion powder, garlic powder and salt and pepper to taste. Shredded chicken, sour cream and green chiles make up the filling for these tasty enchiladas. Hey everyone, hope you're having an incredible day today.
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