Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, green sour cream chicken enchilada layers. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Green Sour Cream Chicken Enchilada Layers is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Green Sour Cream Chicken Enchilada Layers is something which I’ve loved my whole life. They are nice and they look fantastic.

How to Make Green Chili Enchiladas. While the oven is heating up, mix together your filling. Add the cream of chicken soup, sour cream, some of the enchilada sauce, and a little salt and pepper to a mixing bowl.

To get started with this particular recipe, we must first prepare a few components. You can cook green sour cream chicken enchilada layers using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Green Sour Cream Chicken Enchilada Layers:

1. Take 1.5 lbs boneless skinless chicken breast
2. Take 1 tbs chili powder
3. Make ready 1 tsp salt
4. Take 1 tsp garlic powder
5. Prepare 1 tsp ground cumin
6. Make ready 1/8-1/4 tsp cayenne
7. Make ready 1 bunch cilantro - tied with kitchen twine
8. Take Enough water to cover chicken in pot
9. Take 2 (14 oz) cans green enchilada sauce
10. Make ready 12 small soft white corn tortillas
11. Prepare 2 cups shredded cheddar jack cheese
12. Get 2 tbs unsalted butter
13. Take 2 tbs flour
14. Prepare 3/4 cup sour cream

When it's mixed, stir in chicken. Then line it with a layer of tortillas. Add chicken and diced green chilis and just mix until everything is combined. Add the chicken on top of the tortillas.

Instructions 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!

Pour half the sour cream sauce over the cheese layer. Top with the remaining sour cream sauce, mozzarella & cheddar cheese. Garnish with green onions and serve. 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.

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