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Chicken enchiladas with green chili cream sauce
Chicken enchiladas with green chili cream sauce

Before you jump to Chicken enchiladas with green chili cream sauce recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone’s active contribution. These kinds of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as efficiently as they should. In case you can get a new one, they use about 60% less than the old models which might be more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen alone offers you many small means by which energy and money can be saved. Green living is not really that difficult. Typically, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to chicken enchiladas with green chili cream sauce recipe. You can have chicken enchiladas with green chili cream sauce using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Chicken enchiladas with green chili cream sauce:
  1. Get Whole rotisserie chicken
  2. Take 4 cups shredded cheese
  3. Get 10-12 large flour or corn tortillas or 16 smaller ones
  4. Get Sauce
  5. You need 6 Tablespoons butter
  6. Prepare 4 Tablespoons flour
  7. Prepare 2 teaspoons ground cumin
  8. Provide 2 teaspoons Mexican oregano
  9. Take 1/2 teaspoon salt
  10. Prepare 2 cups chicken broth
  11. Provide 8 oz chopped green chili with liquid
  12. Take Milk (add to desired consistency as sauce thickens 1-2 cups)
  13. Prepare 1 cup sour cream
Instructions to make Chicken enchiladas with green chili cream sauce:
  1. Remove all meat from the chicken, discarding bones and skin. You should get 4-6 cups of meat when diced.
  2. Mix 2 cups of cheese with the diced chicken and set aside.
  3. For the sauce: melt butter in a large pan. Add flour and spices and whisk over medium heat for a few minutes until flour is cooked.
  4. Add the chicken broth and green chilies. Whisk over medium heat and add milk until you get a nice sauce consistency. Medium thick is what I went for.
  5. Add the sour cream. Adjust seasonings to your taste.
  6. Place about a cup of sauce in the bottom of large baking dish. You may need 2 baking dishes. I used one large lasagna pan and one medium sized one.
  7. Fill the tortillas with about 1/2 cup of chicken and cheese down the center and roll up. Place seam side down in the pan and continue process until chicken is gone.
  8. Pour remaining sauce over the enchiladas. Top with the remaining 2 cups of cheese.
  9. Bake at 425 F for 30-40 minutes or until bubbly and nicely golden brown on top.

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