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Green Sour Cream Chicken Enchilada Layers
Green Sour Cream Chicken Enchilada Layers

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We hope you got benefit from reading it, now let’s go back to green sour cream chicken enchilada layers recipe. To make green sour cream chicken enchilada layers you only need 14 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Green Sour Cream Chicken Enchilada Layers:
  1. Get 1.5 lbs boneless skinless chicken breast
  2. You need 1 tbs chili powder
  3. Prepare 1 tsp salt
  4. Use 1 tsp garlic powder
  5. Provide 1 tsp ground cumin
  6. Provide 1/8-1/4 tsp cayenne
  7. Use 1 bunch cilantro - tied with kitchen twine
  8. Take Enough water to cover chicken in pot
  9. Use 2 (14 oz) cans green enchilada sauce
  10. Take 12 small soft white corn tortillas
  11. Provide 2 cups shredded cheddar jack cheese
  12. Take 2 tbs unsalted butter
  13. Take 2 tbs flour
  14. Prepare 3/4 cup sour cream
Steps 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!

In a large bowl, whisk together the enchilada sauce,. Many Sour Cream Chicken Enchilada Recipes or White Chicken Enchilada recipes rely on one can of green chiles for the flavor but I found that when I combined the homemade white sauce with both green chiles AND salsa verde, we achieve a flavorful tang that cuts through the creaminess with tons of flavor AKA pure Mexican comfort food at its most. 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. Then add the shredded chicken to the remaining soup/sauce mixture.

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