Chicken Enchiladas With Sour Cream Green Chili Sauc

Name: Chicken Enchiladas With Sour Cream Green Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs frying chickens, cut up; 1/4 ounce sazon goya, con azafran seasoning package; 1/2 cup oil; 3/4 cup flour; 5 cups chicken broth (I use the broth I cooked the chicken in); 16 ounces light sour cream; 2 cups monterey jack cheese, shredded; 2 (4 ounce) cans chopped green chilies (save the liquid); 1 teaspoon cumin; 1 teaspoon chili-garlic sauce; salt and pepper; 1/2 teaspoon garlic powder; 1 dash cayenne; 14 corn tortillas; 1 onion, chopped small dice about 3/4 cup

Servings: persons

3 1/2 lbs frying chickens, cut up
1/4 ounce sazon goya, con azafran seasoning package
1/2 cup oil
3/4 cup flour
5 cups chicken broth (I use the broth I cooked the chicken in)
16 ounces light sour cream
2 cups monterey jack cheese, shredded
2 (4 ounce) cans chopped green chilies (save the liquid)
1 teaspoon cumin
1 teaspoon chili-garlic sauce
salt and pepper
1/2 teaspoon garlic powder
1 dash cayenne
14 corn tortillas
1 onion, chopped small dice about 3/4 cup

1
Put chicken on to boil in enough water to cover chicken.
2
Mix the SazonGoya con Azafran seasoning package into the chicken water.
3
Boil chicken about 40 minutes till falling off the bone.
4
De bone chicken saving all broth for later.
5
Chop chicken into bite size pieces.
6
Mix oil and flour together and set aside.
7
Chop onion and saute in small amount of oil about a tsp till translucent.
8
Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
9
Add in Chicken broth about a cup at a time should have a nice sauce consistency. Add in the two cans of green chilis and the sour cream.
10
Stir to combine.
11
Season with Chili Sauce and Cumin.
12
Set aside.
13
Fry corn tortillas in small amount of oil and set aside,.
14
Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
15
Lay tortilla flat put in small amount of cheese and chicken and roll.
16
Place in pan seam side down.
17
Repeat for all 14 tortillas.
18
Cover with rest of sauce and sprinkle cheese on top.
19
Cover with foil.
20
Bake in 350 oven for 40 minutes.

2261

kcal

Calories

102

Fat

Carbs

247

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 15 ingredients. The key ingredients include: 3 1/2 lbs frying chickens, cut up, 1/4 ounce sazon goya, con azafran seasoning package, 1/2 cup oil, 3/4 cup flour, and more.

Yes, Chicken Enchiladas With Sour Cream Green Chili Sauce falls under the Soups & Stews 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 Sour Cream Green Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions