Green Sour Cream Chicken Enchilada Layers. Add chicken and diced green chilis. In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Pour a thin layer of sauce in the pan just to cover the bottom.

It comes together in no time and it tastes divine. It's a great weeknight recipe the whole family will love! Made with shredded chicken, sour cream, diced green chilis, cheese, and corn tortillas. You can have Green Sour Cream Chicken Enchilada Layers using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Green Sour Cream Chicken Enchilada Layers

It's 1.5 lbs of boneless skinless chicken breast.
Prepare 1 tbs of chili powder.
You need 1 tsp of salt.
It's 1 tsp of garlic powder.
It's 1 tsp of ground cumin.
You need 1/8-1/4 tsp of cayenne.
It's 1 bunch of cilantro - tied with kitchen twine.
You need of Enough water to cover chicken in pot.
You need 2 (14 oz) of cans green enchilada sauce.
You need 12 of small soft white corn tortillas.
Prepare 2 cups of shredded cheddar jack cheese.
You need 2 tbs of unsalted butter.
You need 2 tbs of flour.
You need 3/4 cup of sour cream.

Enchilada Bake Spicy Green Chile Chicken Enchiladas Recipe. There are many ways to make enchiladas and we really enjoy enchiladas made with flour tortillas. These spicy green chili chicken enchiladas have great flavor and are a bit on spicy side, which we love. Add the enchilada filling to the center of each tortilla (approx. ½ cup), roll them up tightly and line them in the dish seam side down.

Green Sour Cream Chicken Enchilada Layers instructions

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!.

Layers of lasagna noodles, cheese, sour cream, black beans, corn, shredded chicken, and green chile enchilada sauce come together for a delicious dinner. Green Chile Chicken Lasagna is similar to an enchilada casserole in taste but resembles a lasagna because of the pasta! This tasty, popular chicken enchilada casserole recipe is made with sour cream, diced chicken, mushrooms, peppers, tortillas, cheese, and seasonings. The enchiladas are baked on a layer of sour cream and topped with shredded cheese. Spread about half of the beans over tortillas.