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Chicken enchiladas with green chili cream sauce
Chicken enchiladas with green chili cream sauce

Before you jump to Chicken enchiladas with green chili cream sauce recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

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It’s not difficult to fight your bad mood when you eat grains. Millet, quinoa, barley, etc are fantastic at helping you be happier. They help you feel full also which can truly help to make your mood better. It’s not difficult to feel depressed when you feel hungry! The reason these grains are so great for your mood is that they are not hard for your body to digest and process. These foods are easier to digest than others which helps jumpstart a rise in your blood sugar which in turn kicks up your mood to a happier place.

As you can see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to chicken enchiladas with green chili cream sauce recipe. To cook chicken enchiladas with green chili cream sauce you only need 13 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Chicken enchiladas with green chili cream sauce:
  1. Provide Whole rotisserie chicken
  2. Provide 4 cups shredded cheese
  3. Use 10-12 large flour or corn tortillas or 16 smaller ones
  4. Get Sauce
  5. Prepare 6 Tablespoons butter
  6. Prepare 4 Tablespoons flour
  7. Take 2 teaspoons ground cumin
  8. Get 2 teaspoons Mexican oregano
  9. Provide 1/2 teaspoon salt
  10. You need 2 cups chicken broth
  11. Get 8 oz chopped green chili with liquid
  12. Prepare Milk (add to desired consistency as sauce thickens 1-2 cups)
  13. Use 1 cup sour cream
Steps to make Chicken enchiladas with green chili cream sauce:
  1. Remove all meat from the chicken, discarding bones and skin. You should get 4-6 cups of meat when diced.
  2. Mix 2 cups of cheese with the diced chicken and set aside.
  3. For the sauce: melt butter in a large pan. Add flour and spices and whisk over medium heat for a few minutes until flour is cooked.
  4. Add the chicken broth and green chilies. Whisk over medium heat and add milk until you get a nice sauce consistency. Medium thick is what I went for.
  5. Add the sour cream. Adjust seasonings to your taste.
  6. Place about a cup of sauce in the bottom of large baking dish. You may need 2 baking dishes. I used one large lasagna pan and one medium sized one.
  7. Fill the tortillas with about 1/2 cup of chicken and cheese down the center and roll up. Place seam side down in the pan and continue process until chicken is gone.
  8. Pour remaining sauce over the enchiladas. Top with the remaining 2 cups of cheese.
  9. Bake at 425 F for 30-40 minutes or until bubbly and nicely golden brown on top.

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