Best 3 Green Chile Cream Sauce Recipes
Indulge in a symphony of flavors with our tantalizing Green Chile Cream Sauce, a culinary masterpiece that elevates any dish to new heights. This versatile sauce, crafted with roasted green chiles, heavy cream, and a melange of aromatic spices, offers a delightful balance of heat, creaminess, and zesty kick. Whether you're craving a comforting bowl of pasta, a sizzling fajita platter, or a savory enchilada casserole, this versatile sauce promises to transform your meals into culinary adventures. Our comprehensive guide features three distinct recipes, each showcasing the Green Chile Cream Sauce in its full glory. From the classic Green Chile Chicken Enchiladas, bursting with tender chicken and smothered in a velvety green chile sauce, to the hearty Green Chile Pork Tacos, where succulent pork mingles with the spicy-creamy sauce, each recipe promises an explosion of flavors. And for those seeking a vegetarian delight, our Green Chile Pasta Bake, featuring a medley of roasted vegetables enveloped in the luscious sauce, offers a satisfying and flavorful meatless option. Prepare to embark on a culinary journey with our Green Chile Cream Sauce, a versatile and delectable addition to your kitchen repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN ENCHILADA CASSEROLE IN GREEN CHILE AND SOUR CREAM SAUCE
Not the most "healthy" recipe, but it's very tasty! Very creamy and rich enchilada chicken casserole. If you prefer the more traditional rolled enchiladas, all you have to do is place the chicken and sauce mix (approx 3 Tbsp) in the center of each corn tortilla, roll, and place in casserole dish with the seam side down...then cover the rolls with remaining sauce and cheese. I was feeling lazy, so I did it casserole style.
Provided by jd_2077
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Place chicken breasts in large soup pan and cover with water. Add cumin, garlic powder, onion powder, and bouillon cube. Boil over med-high heat for 25 minutes or until chicken is done. Remove chicken from pot and place in a plastic bowl. Reserve 2 c of the "broth".
- Mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. Bring to a boil stirring continuously. Cook for 10 minutes or until sauce thickens slightly and remove from heat.
- Shred chicken breasts and add 1 c of the sauce to the chicken. Mix well.
- Using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. Place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. Spoon 1/2 of the chicken mixture over tortillas. Repeat.
- Pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
- Cover with aluminum foil and bake for 45 minutes at 375 degrees. Take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
- Remove from oven and let stand for about 3-5 minutes. Serve and enjoy!
GREEN CHILE CREAM SAUCE
My Man made this WONDERFUL homemade sauce of home ingredients at hand. He's so simplistic!! Made and put over his homemade burritos!!! Nice and smothered.... with melted shredded cheese, mmmmmm!! .... I hear your tummy rumblin!! lol
Provided by Chef GreanEyes
Categories Sauces
Time 8m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- heat chiles in small sauce pan with butter until butter is melted.
- simmer over low heat for about 2 minute.
- slowly add flour and stir in to make rioux.
- add milk and garlic then mix and simmer until desired consistancy is reached.
- season with salt and pepper.
WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE RECIPE - (4.3/5)
Provided by gtelliott
Number Of Ingredients 13
Steps:
- Directions Preheat oven to 425° F. Spray a 9x13 inch baking pan 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. 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.
Tips:
- For a spicier sauce, use more green chiles. You can also add a pinch of cayenne pepper or chili powder.
- If you don't have heavy cream, you can use milk or half-and-half instead. Just be aware that the sauce will be thinner.
- To make the sauce ahead of time, simply prepare it as directed and then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the sauce over low heat until warmed through.
- This sauce is also great for freezing. Simply prepare it as directed and then let it cool completely. Pour the sauce into a freezer-safe container and freeze for up to 3 months. When you're ready to serve, thaw the sauce overnight in the refrigerator or at room temperature for several hours. Reheat the sauce over low heat until warmed through.
- Serve the green chile cream sauce over chicken, fish, or vegetables. It's also great as a dip for tortilla chips or bread.
Conclusion:
Green chile cream sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy way to add some flavor to your meal, give this green chile cream sauce a try. You won't be disappointed!
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