Green Sour Cream Chicken Enchilada Layers.

Surprisingly this is an easy recipe just past the other ones. I think the hardest allowance is to locate the best ingredients so you can enjoy the delectable Green Sour Cream Chicken Enchilada Layers for your lunch with your friends or family. You can have Green Sour Cream Chicken Enchilada Layers using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Green Sour Cream Chicken Enchilada Layers

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