Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, green sour cream chicken enchilada layers. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really 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! Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight!

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

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

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

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

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 Creamy Green Chile Chicken Enchiladas are a crazy delicious cross between your favorite Sour Cream Chicken Enchiladas AKA White Chicken Enchiladas and Salsa Verde Chicken Enchiladas.

Instructions 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!

I honestly didn't know what to call them because no name seemed to do them justice. 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. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside. Heat the oil in a skillet over medium-high heat.

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