Easiest Way to Make Ultimate White Chicken Enchiladas with Green Chile Sour Cream Sauce

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, white chicken enchiladas with green chile sour cream sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

White Chicken Enchiladas with Green Chile Sour Cream Sauce is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. White Chicken Enchiladas with Green Chile Sour Cream Sauce is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have white chicken enchiladas with green chile sour cream sauce using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:

1. Take 300 grams chicken
2. Prepare 3 tbsp butter
3. Take 3 tbsp flour
4. Get 2 cup chicken stock
5. Get 100 grams diced green chiles
6. Take 1 cup sour cream
7. Prepare 8 soft flour tortillas
8. Make ready 200 grams grated cheddar cheese
9. Get 1 salt and pepper to taste
10. Make ready 1 Optional: coriander (cilantro) for garnish

Instructions to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:

1. Pre-heat oven to 220°C (200°C for fan oven).
2. Chop the chicken into strips or chunks, and mix with half of the cheese in a bowl.
3. Evenly distribute the chicken and cheese mix between the 8 tortillas. Roll up and place seam side down in a baking dish.
4. In a saucepan, melt the butter over a medium heat. Add the flour; cook and stir for 1 minute.
5. Add the chicken stock, stirring until smooth. Continue cooking over a medium heat until the sauce is thick and bubbly.
6. Remove from heat and stir in the sour cream and diced green Chile's. Season with salt and pepper.
7. Evenly pour the sauce over the enchiladas. Sprinkle with remaining cheese.
8. Bake in the oven for 20 to 25 minutes, or until golden brown.
9. Sprinkle with chopped coriander before serving.

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