Save even more time when you use rotisserie chicken. Place tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom. The sauce and chicken can be cooked ahead and keep in an airtight jar in the fridge for up to 5 days. Stir together shredded chicken, chopped green chiles, cup of the enchilada sauce, all of the sour cream, and cup of the cheese. You should place the leftover of the enchiladas in the freezer using a disposable pan to recover easily during busy nights. But for those enchiladas, this white sour sauce is risky. Take the time, follow my instructions, and then thank me for your buds. Preparation takes a little time, maybe about ten minutes, but it's worth it. The key is that you will enjoy a sauce, creamy and savory. Let it stand for 10 - 15 minutes before serving. In a bowl, add and mix sour cream, chili, cheese, chiles, ginger, garlic, and pepper.Īt the bottom of a 13x9 inch baking dish, line 6 tortillas.Īdd and sprinkle with 3 cups of chicken and pour over 1/2 sauce, then scatter to cover over the rim.īake for 30-40 minutes, or until soft and bubbly. Sprinkle with the chili powder.Sprinkle the cooking spray on a 13x9 plate and preheat the oven at about 350 ° C. Bake, uncovered, for 1 to 2 minutes, or until the topping is slightly warm. Top with of the chicken and from the remaining sauce. Place 2 tortillas on the bottom, cutting them in half if needed to fit. After 10 minutes, spread the mixture over the casserole. Start with about cup of the leftover enchilada sauce over the bottom of a 8×8-inch square baking dish. Meanwhile, in a small bowl, whisk together the sour cream and lime juice. Step 7īake, covered, for 10 minutes, or until warmed through. Pour the remaining sauce over the tortillas. Spread the chicken mixture over the sauce. 1 (25-ounce) package large flour tortillas, quartered and divided 1 (10.5-ounce) can cream of chicken soup 1 (8-ounce) container sour cream 1 (4-ounce) can. Gradually add the chicken broth while stirring constantly until the mixture thickens and starts to bubble. You can also shred a store-bought rotisserie chicken or use canned chicken to make life easier. Step 1: Preheat your oven to 375 degrees Fahrenheit (if using flour tortillas) or 350 degrees Fahrenheit (if using corn tortillas). Jalapeos - Mild heat comes from jalapenos with just a little bit of pickled jalapeno juice. Diced chicken can also be used if you prefer. This is a great way to use leftover chicken. Cook chicken breasts any way you like in a slow cooker with chicken broth, baked, or grilled. Key Ingredients Chicken - You can use rotisserie chicken or poach chicken breasts for this recipe. Step 5īake the tortillas for 5 minutes, or until slightly crisp on the edges and somewhat soft in the center. Ingredients Shredded chicken - cooked and shredded. Meanwhile, on a baking sheet, put the tortillas in a single layer. Cook over medium-low heat for 5 to 6 minutes, or until the mixture is warmed through and the cream cheese is melted, stirring occasionally.
In a medium nonstick skillet, combine the chicken, cream cheese, and salsa. Cook for 1 to 2 minutes, or until the mixture is thick and bubbly, whisking constantly. In a small saucepan, whisk together the sauce ingredients.
Lightly spray a 13 x 9 x 2-inch baking dish with cooking spray.
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