Green Chili Sour Cream Sauce No Condensed Soup Recipes

GREEN CHILI SOUR CREAM SAUCE -- NO CONDENSED SOUP

Steps:

• MELT the butter in a saucier pan on medium low heat.
• ADD onions and garlic and cook for 2-3 minutes, until onions are soft.
• WHISK in flour and continue to whisk until butter and flour are combined. This creates your roux.
• COOK roux for 3 to 5 minutes on medium low heat, until it turns a light tan color.
• POUR in 1/4 cup of chicken broth and whisk until you have a paste.
• SLOWLY ADD the remaining chicken broth a little at a time, whisking until smooth before adding more broth.
• REMOVE from heat.
• MIX in the sour cream and green chilies. Stir until smooth and creamy.
• SEASON with salt and pepper. Taste and adjust seasonings as needed.
• RETURN to low heat.
• SPRINKLE in the shredded cheese. Mix until the cheese is melted and it is smooth.

GREEN CHILI SOUR CREAM SAUCE

Steps:

• Melt butter in olive oil in a medium saucepan over medium heat.
• Whisk in flour and cook stirring constantly for 2 minutes.
• Add in cumin, garlic powder, salt, black pepper, oregano and cayenne cook for an additional minute to release the spice flavors.
• Reduce heat to low and whisk in the chicken stock bringing it to a simmer and stirring until it thickens.
• Add the diced green chilies and grated cheese, stirring until the cheese melts.
• Off heat stir in the sour cream. Adjust seasoning to your taste.

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE

Steps:

• Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
• Mix the chicken together with 1 cup of the cheese.
• Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
• In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
• Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
• Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
• Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
• Bake for 20 to 25 minutes or until golden and bubbly.
• Sprinkle with cilantro just before serving.

PATRICIA'S GREEN CHILE SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

CHICKEN ENCHILADAS WITH SOUR CREAM GREEN CHILI SAUCE

Steps:

• Put chicken on to boil in enough water to cover chicken.
• Mix the SazonGoya con Azafran seasoning package into the chicken water.
• Boil chicken about 40 minutes till falling off the bone.
• De bone chicken saving all broth for later.
• Chop chicken into bite size pieces.
• Mix oil and flour together and set aside.
• Chop onion and saute in small amount of oil about a tsp till translucent.
• Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
• 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.
• Stir to combine.
• Season with Chili Sauce and Cumin.
• Set aside.
• Fry corn tortillas in small amount of oil and set aside,.
• Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
• Lay tortilla flat put in small amount of cheese and chicken and roll.
• Place in pan seam side down.
• Repeat for all 14 tortillas.
• Cover with rest of sauce and sprinkle cheese on top.
• Cover with foil.
• Bake in 350 oven for 40 minutes.

SOUR CREAM CHICKEN ENCHILADAS (NO CANNED SOUP)

Steps:

• Place chicken in a large saucepan and cover with water. Season to taste. (I usually add salt, pepper, poultry seasoning, seasoned salt, garlic powder, etc.) Boil chicken until cooked through and tender.
• Remove chicken, saving broth. Shred or chop the chicken into small pieces. I often grind it in my food processor as we like the pieces very small.
• Place chicken in a large bowl and add 3 cups cheese and the onions. Add salt to taste. Mix well.
• Place a small amount of chicken mixture onto each tortilla and roll. Place in a casserole dish. Try not to crowd too many into one pan.
• In a saucepan, melt the butter. Stir in the green chilies and then the flour. (If you want it spicier, you can add some chopped or pickled jalapenos to this mixture.).
• Slowly stir in 4 cups of reserved chicken broth. Cook until the mixture becomes slightly thick, like gravy.
• Remove from heat and stir in sour cream.
• Pour the sauce over the enchiladas. Cover and cook at 350 degrees for 30 minutes.
• Uncover, top with remaining cheese and return to oven for another 5 minutes to melt the cheese.