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Before you jump to Chicken Enchiladas with Green Chile Sour Cream Sauce recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.
In general, people have been trained to believe that “comfort” foods are bad for the body and have to be avoided. At times, if the comfort food is a high sugar food or some other junk food, this is true. Otherwise, comfort foods may be very nourishing and good for you. A number of foods honestly do improve your mood when you consume 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.
Put together several trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all helpful for improving your mood. This is because seeds and nuts have a lot of magnesium which increases your brain’s serotonin levels. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given moment. The more of this chemical in your brain, the happier you’ll feel. Not just that but nuts, specifically, are a terrific protein food source.
Now you know that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Go with these tips instead!
We hope you got benefit from reading it, now let’s go back to chicken enchiladas with green chile sour cream sauce recipe. To cook chicken enchiladas with green chile sour cream sauce you need 8 ingredients and 2 steps. Here is how you do that.
The ingredients needed to cook Chicken Enchiladas with Green Chile Sour Cream Sauce:
- Provide 8 each soft taco size flour tortillas
- Prepare 2 cup shredded cheddar cheese
- Get 2 cup shredded or cubed cooked chicken
- Use 3 tbsp Butter
- Get 3 tbsp Flour
- Provide 2 cup chicken or vegetable broth
- Use 1 cup sour cream
- Take 2 cup peeled roasted green chiles, diced
Steps to make Chicken Enchiladas with Green Chile Sour Cream Sauce:
- Preheat oven to 425°F. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.
- In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes.
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