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Chicken Enchiladas with Green Chile Sour Cream Sauce
Chicken Enchiladas with Green Chile Sour Cream Sauce

Before you jump to Chicken Enchiladas with Green Chile Sour Cream Sauce recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

For the most part, people have been conditioned to believe that “comfort” foods are not good for the body and should be avoided. Sometimes, if your comfort food is a high sugar food or some other junk food, this holds true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to consume them. There are some foods that, when you consume them, can boost your mood. If you are feeling a little bit down and need a happiness pick me up, try some of these.

Cold water fish are great for eating if you want to fight depression. Cold water fish like tuna, trout and wild salmon are chock full of DHA and omega-3 fatty acids. Omega-3 fatty acids and DHA are two things that raise the quality and the function of your brain’s grey matter. It’s true: eating a tuna fish sandwich can seriously elevate your mood.

Now you know that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try these tips instead!

We hope you got insight from reading it, now let’s go back to chicken enchiladas with green chile sour cream sauce recipe. You can have chicken enchiladas with green chile sour cream sauce using 8 ingredients and 2 steps. Here is how you achieve it.

The ingredients needed to prepare Chicken Enchiladas with Green Chile Sour Cream Sauce:
  1. Get 8 each soft taco size flour tortillas
  2. Use 2 cup shredded cheddar cheese
  3. Take 2 cup shredded or cubed cooked chicken
  4. Take 3 tbsp Butter
  5. Take 3 tbsp Flour
  6. Provide 2 cup chicken or vegetable broth
  7. Get 1 cup sour cream
  8. Take 2 cup peeled roasted green chiles, diced
Instructions to make Chicken Enchiladas with Green Chile Sour Cream Sauce:
  1. 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.
  2. 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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