Chicken Enchiladas With Ancho Chile Cream Sauce

Name: Chicken Enchiladas With Ancho Chile Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Enchilada Filling; 16 ounces light sour cream; 1 (7 ounce) can diced green chilies; 4 large green onions; 1 cup cilantro, chopped; 2 teaspoons cumin, ground fresh; 2 cups cooked chicken, shredded; 2 cups shredded extra-sharp cheddar cheese; 2 medium tomatoes, seeded and chopped; 1/2 lb button mushroom, sliced and sauteed; Ancho Chile Cream Sauce; 2 dried ancho chiles; 4 large garlic cloves; 2 cups whipping cream; 4 teaspoons fresh lime juice; 8 (8 inch) flour tortillas

Servings: persons

Enchilada Filling
16 ounces light sour cream
1 (7 ounce) can diced green chilies
4 large green onions
1 cup cilantro, chopped
2 teaspoons cumin, ground fresh
2 cups cooked chicken, shredded
2 cups shredded extra-sharp cheddar cheese
2 medium tomatoes, seeded and chopped
1/2 lb button mushroom, sliced and sauteed
Ancho Chile Cream Sauce
2 dried ancho chiles
4 large garlic cloves
2 cups whipping cream
4 teaspoons fresh lime juice
8 (8 inch) flour tortillas

1
Ancho Chile Cream Sauce:
2
Bring 2 cups water to boil in small sauce pan. Remove pan from heat, add Ancho chiles, soak 30 minutes. Reserve 6 Tbsp of liquid, drain rest of liquid.
3
Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
4
Combine cream and chile puree in heavy skillet.
5
Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
6
Enchilada Filling:
7
Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
8
Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
9
Assembly:
10
Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla closed, arrange seam side down.
11
Repeat. May need another small glass dish for all enchiladas.
12
Cover with foil and bake 30 - 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
13
Serve with sour cream, guacamole and pico de gallo.

2016

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Enchilada Filling, 16 ounces light sour cream, 1 (7 ounce) can diced green chilies, 4 large green onions, and more.

Yes, Chicken Enchiladas With Ancho Chile Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchiladas With Ancho Chile Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions