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Hello, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, green sour cream chicken enchilada layers. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Green Sour Cream Chicken Enchilada Layers is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Green Sour Cream Chicken Enchilada Layers is something that I have loved my entire life. They are fine and they look wonderful.
Green Sour Cream Chicken Enchilada Layers I wanted my green chicken enhilada bake, but I also wanted sour cream chicken enchiladas. Make this chicken enchilada layered casserole with rotisserie chicken.. Serve slices of enchilada casserole with your favorite additional toppings like sour cream or avocado..
To get started with this recipe, we must prepare a few ingredients. You can have green sour cream chicken enchilada layers using 14 ingredients and 6 steps. Here is how you cook it.
Preparation To Make of Green Sour Cream Chicken Enchilada Layers:
- Take 1.5 lbs boneless skinless chicken breast
- Prepare 1 tbs chili powder
- Make ready 1 tsp salt
- Take 1 tsp garlic powder
- Take 1 tsp ground cumin
- Make ready 1/8-1/4 tsp cayenne
- Take 1 bunch cilantro - tied with kitchen twine
- Take Enough water to cover chicken in pot
- Get 2 (14 oz) cans green enchilada sauce
- Get 12 small soft white corn tortillas
- Make ready 2 cups shredded cheddar jack cheese
- Take 2 tbs unsalted butter
- Prepare 2 tbs flour
- Take 3/4 cup sour cream
Add the cream of chicken soup, sour cream, some of the enchilada sauce, and a little salt and pepper to a mixing bowl. Then, add the diced or shredded chicken and green chilis and mix it all up. Green Chile Chicken Enchilada Casserole Recipe. When you're craving comfort food for dinner and a simple burger and fries won't cut it, this green chile enchilada casserole is the next best thing!
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!
The layers of cheese, corn tortillas and juicy chicken make up every bite of this delicious comfort food recipe. A sour cream chicken enchilada casserole made in the Instant Pot so you get all the flavor of rolled enchiladas without all the work! It's creamy, green chile-studded sour cream sauce is mild, the chicken is tender, and there's plenty of melty cheese to go around. In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Pour a thin layer of sauce from above to cover the bottom of pan.
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