White Chicken Enchiladas With Green Chile Sour Cream Sauce Recipe by admac21
White Chicken Enchiladas with Green Chile Sour Cream Sauce Cooking Instructions 40 mins 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. 1 Pre-heat oven to 220°C (200°C for fan oven). 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. 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. 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. 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. 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. 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. 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. 8 Bake in the oven for 20 to 25 minutes, or until golden brown. 9 Sprinkle with chopped coriander before serving. 9 Sprinkle with chopped coriander before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chedder bacon ranch dip No bake peanut butter bars Stuffed Mushrooms (Olive Garden Copycat) Chicken Fried Rice AMIEs Sacher Romantica Torte Chedder bacon ranch dip No bake peanut butter bars Stuffed Mushrooms (Olive Garden Copycat) Chicken Fried Rice AMIEs Sacher Romantica Torte Beef Tacos Chicken Fried Rice Sour Cream, Carmel, Cream Cheese Apple Pie Spicy Buttery Squash And Chicken With Penne Oven Roasted Tomatoes Chedder bacon ranch dip Stuffed Mushrooms (Olive Garden Copycat) Savory Pineapple Mango Salsa Jamaican Banana Fritters Omelette Baked Tomatos Beef Tacos Chicken Fried Rice Sour Cream, Carmel, Cream Cheese Apple Pie Spicy Buttery Squash And Chicken With Penne Oven Roasted Tomatoes Chedder bacon ranch dip Stuffed Mushrooms (Olive Garden Copycat) Savory Pineapple Mango Salsa Jamaican Banana Fritters Omelette Baked Tomatos