Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, green sour cream chicken enchilada layers. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Green Sour Cream Chicken Enchilada Layers is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Green Sour Cream Chicken Enchilada Layers is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have green sour cream chicken enchilada layers using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Green Sour Cream Chicken Enchilada Layers:
- Get 1.5 lbs boneless skinless chicken breast
- Take 1 tbs chili powder
- Make ready 1 tsp salt
- Prepare 1 tsp garlic powder
- Prepare 1 tsp ground cumin
- Get 1/8-1/4 tsp cayenne
- Make ready 1 bunch cilantro - tied with kitchen twine
- Make ready Enough water to cover chicken in pot
- Take 2 (14 oz) cans green enchilada sauce
- Take 12 small soft white corn tortillas
- Take 2 cups shredded cheddar jack cheese
- Take 2 tbs unsalted butter
- Make ready 2 tbs flour
- Make ready 3/4 cup sour cream
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!
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