NEW MEXICO STYLE GREEN CHILE CHICKEN ENCHILADAS
This easy New Mexico-style enchiladas recipe stacks the tortillas like a casserole instead of rolling them. Stacking makes them so much easier to make!
Provided by Adapted from my dear friend, Valerie Córdova's recipe
Categories Main Course
Time 1h5m
Number Of Ingredients 20
Steps:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F. Spray a 9x13x3-inch pan with nonstick cooking spray, and set aside.
- In a skillet over medium-high heat add the olive oil. Once shimmering add the onion and sauté, while stirring constantly, until translucent and the sides of the onion begin to brown, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Pour the onion mixture into a large mixing bowl along with the shredded chicken, cream soups, green chile sauce, cumin, salt and pepper; stir to combine.
- Lay 4 corn tortillas into the bottom of the prepared pan. Spread 1/3 of the chicken mixture over the tortillas, followed by 1 cup of the cheese, and 1/3 of the tomatoes and green onion. Continue this layering of tortillas, chicken mixture, cheese, tomatoes and green onion 2 more times, but on the last layer DO NOT ADD THE CHEESE! Instead, just layer the tomatoes and green onions on top of the chicken mixture.
- Mix together the remaining 1 cup of shredded cheese and chopped fresh oregano, and set it aside for later.
- Cover the green chile enchilada casserole with foil and cook for 30 minutes. Take the foil off and then layer the remaining 1 cup of cheese over the top. Cook uncovered for 15 minutes. Let the enchiladas stand for 10 minutes before serving.
- Serve with chopped tomatoes, chopped green onions, chopped oregano, shredded lettuce, and/or sour cream (all optional).
Nutrition Facts : ServingSize 1 serving, Calories 590 kcal, Protein 43 g, Fat 36.1 g, SaturatedFat 17.1 g, Cholesterol 132 mg, Fiber 4 g, Sugar 4.2 g
GREEN CHILE CHICKEN ENCHILADAS
New Mexican style green chile chicken enchiladas with a handmade green chile sauce, corn tortillas, tender seasoned chicken, and lots of melted cheese.
Provided by Andrea
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Lightly grease a 9 x 13 baking dish.
- Add olive oil to a pot over medium heat. Add in onions and saute 4 minutes. Add in garlic and saute an additional 1 minute. Sprinkle in flour and stir well.
- Slowly add in chicken broth, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Blend, if desired
- Bring a medium pot of water to a boil. Add in chicken breasts and boil until cooked through, about 20 - 25 minutes.
- Remove chicken from the pot, shred with two forks, and transfer to a bowl. Season with salt and pepper to taste, 1/2 tsp oregano, and 1 tsp ground cumin. Stir well.
- Warm tortillas up in the microwave for 30 - 60 seconds, until pliable. Add 2 - 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese. Roll up and place seam side down in the baking sheet. Repeat with remaining tortillas.
- Pour green chile sauce over the rolled enchiladas (I use about a cup, but you can adjust to your preferences). Top with remaining shredded cheese.
- Bake in preheated oven for 20 degrees, until cheese is melted and bubbly.
ROASTED GREEN CHILE-CHICKEN ENCHILADAS
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
- Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
- Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
- To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.
- Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
1-HOUR CHICKEN GREEN CHILE ENCHILADAS
Modified from a recipe for Enchiladas Suizas from a Mexican friend, using pantry ingredients. Easy and filling, this got two thumbs up from my husband and son.
Provided by Raquel Grinnell
Categories Mexican
Time 50m
Yield 1 9x13 casserole, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot and add jalapenos, tomato, onions, garlic salt and pepper. Saute until softened, about 7-8 minutes. If the vegetables get too dry, add a few tablespoons of water.
- Add canned chicken with juices to the pot, breaking up the chicken into little pieces. Mix well and saute until almost dry, about 7-8 minutes. When done, set aside to cool.
- While chicken mixture is cooking, put green salsa, yogurt, water and garlic into a blender and blend on high until liquified. Set aside.
- Heat 1/2 cup oil over medium-high heat until it shimmers. Using tongs, slide in a tortilla until one side is coated with oil, then flip over and coat the other side. It should sizzle slightly and the tortilla may puff up a bit. Allow excess oil to drip from tortilla back into pan. Remove after a few seconds on each side to a paper towel-lined plate to cool. Repeat with remaining tortillas.
- Divide cheese in half and set 2 cups aside to top enchiladas.
- Using a spoon, divide chicken mixture into 10 small piles. Do the same with 2 cups of the cheese.
- To assemble enchiladas, have a 9x13 inch baking pan ready. Take a tortilla and spread 1 pile of chicken mixture in a line down the center. Sprinkle with 1 pile of cheese. Roll tightly and place in one end of the baking pan seam side down. Repeat with remaining tortillas.
- Pour green chile sauce over enchiladas, making sure they are all completely covered. Sprinkle evenly with remaining cheese and bake for 20 minutes.
- If you like a browned top, broil for a few minutes, keeping a close eye on them so as not to burn. Top with green onions and serve.
Nutrition Facts : Calories 1064.8, Fat 61.7, SaturatedFat 20.1, Cholesterol 126.8, Sodium 1892.5, Carbohydrate 75.3, Fiber 5.9, Sugar 6.4, Protein 51.9
QUICK GREEN CHILE CHICKEN ENCHILADAS
This recipe came from my mother. It taste like you spent hours, but only takes a matter of minutes to prepare. Use your leftover broiled chicken and save youself time. It's a favorite of my friends and family. I hope you enjoy it.
Provided by Brewhead
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat.
- Set aside.
- Lightly fry all the corn tortillas.
- In a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives.
- Bake at 375 for 40 minutes or till lightly brown on top.
FRED'S GREEN CHILE & CHICKEN ENCHILADAS
This is a great recipe for chicken enchiladas. I got this recipe several years ago when I worked with a local celebrity chef, and this is his recipe. I have however, made some necessary changes to make it not so high in fat. And 1 enchilada will fill you up!
Provided by lisar
Categories Poultry
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large heavy fry pan or skillet, melt the butter over a medium heat.
- Add the onion and the garlic.
- Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
- Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
- Remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla.
- Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
- Fill the pan with the rolled tortillas.
- Pour the sauce over all.
- Combine the soup and cream and pour over all then cover with the shredded cheese.
- Bake in preheated 350°F oven for 30 minutes.
Nutrition Facts : Calories 1299.4, Fat 58.7, SaturatedFat 28.2, Cholesterol 163.7, Sodium 2122.4, Carbohydrate 132.4, Fiber 10.1, Sugar 12.8, Protein 59.9
GREEN CHILI CHICKEN ENCHILADAS
This recipe is something I just threw together. So far I haven't seen any recipes that have "cream cheese" in their filler and it adds such a creamy texture. You can make it as mild or spicy as you like by ajusting the spice or add some jalapeno. My kids won't eat anything spicy.
Provided by Shelly Goodman Wrig
Categories Chicken
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Turn on oven to lowest setting.
- Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle).
- Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
- Add shredded chicken and coat.
- In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
- Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
- Place in the pan and continue until the mixture is gone.
- Top with remaining enchilada sauce then pepper jack cheese and cheddar.
- Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
- This dish can be easily made ahead of time; I usually make this in the morning, so I'll I have to do is bake an hour before my hubby gets home from work.
- It's also a great dish to make when you've had roasted chicken the night before and want to use the leftovers.
GREEN CHILE CHICKEN ENCHILADAS
I love to experiment with Mexican and Italian dishes. This is a recipe that a friend gave me that I tweaked to my family's liking. Instead of frying the tortillas, these are dipped in Chicken Broth. ;) You'll never miss the oil and the enchiladas are moist and flavorful. ;)
Provided by Vseward Chef-V
Categories One Dish Meal
Time 1h
Yield 18 enchiladas, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
- Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
- Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
- Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
- Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.
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GREEN CHILE–CHICKEN ENCHILADAS - FOOD & WINE
From foodandwine.com
5/5 (4)カテゴリ Dinner著者 Jesse Tyler Ferguson合計時間 3 時間
- In a large saucepan, cover the chicken breast halves with the stock and 1 quart of water and bring to a boil. Simmer over moderately low heat, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part of each piece registers 160°, 30 to 35 minutes. Using tongs, transfer the chicken to a plate to cool. Discard the skin and bones. Shred the meat and season generously with salt and pepper. Transfer 2 cups of the chicken cooking broth to a large heatproof measuring cup and reserve the remaining broth for another use.
- Wipe out the saucepan and melt the 6 tablespoons of butter in it. Whisk in the flour and cook over moderate heat, whisking constantly, until bubbling and just starting to change color, about 2 minutes. Gradually whisk in the milk and the 2 cups of cooking broth and bring to a boil. Simmer over moderately low heat, whisking frequently, until the sauce is thickened and no floury taste remains, about 10 minutes. Remove the sauce from the heat and season generously with salt and pepper. Let cool slightly.
- Preheat the oven to 375°. Grease a 9-by-13-inch baking dish. Line the dish with 6 slightly overlapping tortillas. Spread one-third of the sauce over the tortillas, then top with 1 cup of the cheese and half each of the chicken, chiles and onion. Repeat the layering with 6 more tortillas, one-third of the sauce, 1 cup of the cheese and the remaining chicken, chiles and onion. Lay the remaining 6 tortillas on top and spread the remaining sauce over them.
- Bake the enchiladas for about 45 minutes, until the filling is bubbling. Sprinkle the remaining 1 cup of cheese on top and bake for 15 minutes more. Turn on the broiler and broil for 1 to 2 minutes, until lightly browned in spots. Let the enchiladas stand for 20 minutes. Garnish with cilantro leaves and jalapeño slices and serve.
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