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Before you jump to Green Sour Cream Chicken Enchilada Layers recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.
In general, people have been conditioned to think that “comfort” foods are bad for the body and have to be avoided. However, if your comfort food is candy or junk food this is true. At times, comfort foods can be perfectly nutritious and good for us to eat. A number of foods actually do raise your mood when you eat them. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a few of these.
Build a trail mix from seeds and/or nuts. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because seeds and nuts have a lot of magnesium which boosts your brain’s serotonin levels. Serotonin is the “feel good” chemical that dictates to your brain how you feel all the time. The more of this chemical in your brain, the happier you’ll feel. Not just that but nuts, in particular, are a terrific protein food source.
As you can see, you don’t have to turn to junk food or foods that are bad for you just so to feel better! Try a few of these tips instead.
We hope you got benefit from reading it, now let’s go back to green sour cream chicken enchilada layers recipe. To make green sour cream chicken enchilada layers you only need 14 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Green Sour Cream Chicken Enchilada Layers:
- Take 1.5 lbs boneless skinless chicken breast
- Take 1 tbs chili powder
- Get 1 tsp salt
- Use 1 tsp garlic powder
- Get 1 tsp ground cumin
- Take 1/8-1/4 tsp cayenne
- Prepare 1 bunch cilantro - tied with kitchen twine
- Get Enough water to cover chicken in pot
- Provide 2 (14 oz) cans green enchilada sauce
- You need 12 small soft white corn tortillas
- Get 2 cups shredded cheddar jack cheese
- Get 2 tbs unsalted butter
- Prepare 2 tbs flour
- You need 3/4 cup sour cream
Steps 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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