Recipe of Green Sour Cream Chicken Enchilada Layers in 15 Minutes for Young Wife

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, green sour cream chicken enchilada layers. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Creamy Chicken Enchiladas Made with Chicken, Sour Cream, Cream Cheese And More Stuffed Into A Soft Flour Tortilla. These Are The Creamiest Chicken Enchiladas You Will Ever Find! Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles.

Green Sour Cream Chicken Enchilada Layers is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Green Sour Cream Chicken Enchilada Layers is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have green sour cream chicken enchilada layers using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Green Sour Cream Chicken Enchilada Layers:

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

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. Sour Cream Enchiladas are really easy to make too! The Best Sour Cream Shredded Chicken Enchiladas recipe!

Steps to make Green Sour Cream Chicken Enchilada Layers:

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!

You are going to wonder why The green chile gives it the best flavor. 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. They're filled with tender pulled chicken, rich sour cream, smoky cumin, green chiles, and gooey Jack cheese, and they forego the classic spicy tomato.

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