Green Sour Cream Chicken Enchilada Layers.

Believe it or not this is a simple recipe just when the additional ones. I think the hardest portion is to find the best ingredients hence you can enjoy the tasty Green Sour Cream Chicken Enchilada Layers for your dinner with your connections or family. You can cook Green Sour Cream Chicken Enchilada Layers using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Green Sour Cream Chicken Enchilada Layers

You need 1.5 lbs of boneless skinless chicken breast.
Prepare 1 tbs of chili powder.
Prepare 1 tsp of salt.
Prepare 1 tsp of garlic powder.
It's 1 tsp of ground cumin.
You need 1/8-1/4 tsp of cayenne.
Prepare 1 bunch of cilantro - tied with kitchen twine.
It's of Enough water to cover chicken in pot.
You need 2 (14 oz) of cans green enchilada sauce.
It's 12 of small soft white corn tortillas.
Prepare 2 cups of shredded cheddar jack cheese.
Prepare 2 tbs of unsalted butter.
Prepare 2 tbs of flour.
Prepare 3/4 cup of sour cream.

Green Sour Cream Chicken Enchilada Layers instructions

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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