Easiest Way to Make Gordon Ramsay White Chicken Enchiladas with Green Chile Sour Cream Sauce

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, white chicken enchiladas with green chile sour cream sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

White Chicken Enchiladas with Green Chile Sour Cream Sauce is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. White Chicken Enchiladas with Green Chile Sour Cream Sauce is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook white chicken enchiladas with green chile sour cream sauce using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:

1. Make ready 300 grams chicken
2. Prepare 3 tbsp butter
3. Prepare 3 tbsp flour
4. Get 2 cup chicken stock
5. Make ready 100 grams diced green chiles
6. Get 1 cup sour cream
7. Get 8 soft flour tortillas
8. Take 200 grams grated cheddar cheese
9. Make ready 1 salt and pepper to taste
10. Prepare 1 Optional: coriander (cilantro) for garnish

Instructions to make White Chicken Enchiladas with Green Chile Sour Cream Sauce:

1. Pre-heat oven to 220°C (200°C for fan oven).
2. Chop the chicken into strips or chunks, and mix with half of the cheese in a bowl.
3. Evenly distribute the chicken and cheese mix between the 8 tortillas. Roll up and place seam side down in a baking dish.
4. In a saucepan, melt the butter over a medium heat. Add the flour; cook and stir for 1 minute.
5. Add the chicken stock, stirring until smooth. Continue cooking over a medium heat until the sauce is thick and bubbly.
6. Remove from heat and stir in the sour cream and diced green Chile's. Season with salt and pepper.
7. Evenly pour the sauce over the enchiladas. Sprinkle with remaining cheese.
8. Bake in the oven for 20 to 25 minutes, or until golden brown.
9. Sprinkle with chopped coriander before serving.

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