GREEN ENCHILADAS RECIPE
Try a Tex-Mex favorite at home with our Green Enchiladas Recipe. Our Green Enchiladas Recipe is smothered in queso blanco for a cheesy, distinct flavor.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Combine chicken, 1/2 cup enchilada sauce and half the VELVEETA. Pour 1/2 cup of the remaining sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Spoon 1/4 cup chicken mixture down center of each tortilla, roll up. Place, seam-sides down, in dish; top with remaining sauce and VELVEETA. Cover.
- Bake 20 min. or until enchiladas are heated through and VELVEETA is melted.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1070 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 6 g, Protein 22 g
CHEESY GREEN ENCHILADAS
Mouthwatering Cheesy Chicken Enchiladas...what they are suppose to be! Please feel free to change any ingredient. Sometimes I use 8 oz of cream cheese too in addition to the sour cream..just for a little more creamy goodness! If I have leftover filling I use it for quesadillas.
Provided by bmxmama
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Lightly coat with oil or cooking spray a large 9x13 baking dish.
- In a large bowl combine, chicken, 1 1/2 cup of cheddar cheese, 1/1/2 cup of pepper jack cheese, diced green chillies, 2 cups of sour cream, garlic powder, chili powder and onion powder.
- Mix until well combined.
- To assemble, have a large bowl ready with the green enchilada sauce in it and a plate to roll the enchiladas on.
- Take a flour tortilla and dip it into the bowl containing the sauce until it's all covered.
- Then place on the plate and almost on the edge of one side of the tortilla add 1/4- 1/2 cup of the chicken filling depending on how full you want them to be.
- Take the tortilla with the filling on it and roll it into a tube and lay in greased baking dish.
- Repeat until you have either no room left in your pan or your out of filling.
- With the remaining sauce pour over enchiladas and smooth out on top until there is a thin layer of sauce.
- With the remaining 1/2 cup of sour cream spread evenly over the top of enchiladas.
- Take remaining 1/2 cup of cheddar and 1/2 cup of pepper jack cheese and sprinkle evenly over top of enchiladas.
- Cover with foil for the first 25 minutes of cooking.
- Remove foil and bake for another 15-20 minutes until bubbly and cheese is melted on top.
Nutrition Facts : Calories 1511.8, Fat 87.7, SaturatedFat 46.4, Cholesterol 301.7, Sodium 2919.5, Carbohydrate 100.8, Fiber 7.5, Sugar 6.6, Protein 78.8
ULTIMATE CHEESY ENCHILADAS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
- Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
- Preheat the oven to 375 degrees F.
- Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
- Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.
CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.
Provided by Alicia
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
- Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
- Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
- Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
- Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 33.5 g, Cholesterol 86.8 mg, Fat 23.7 g, Fiber 5.9 g, Protein 27.7 g, SaturatedFat 13.5 g, Sodium 763.9 mg, Sugar 2.4 g
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
EASY CHEESY CHICKEN ENCHILADAS IN GREEN SAUCE
I make this or a version of this every single week-so easy! Sometimes I make them with all cheese, sometime with ground beef seasoned with taco seasoning and use a can of red sauce instead of green. The possibilities are endless!!!!!
Provided by Paula Todora
Categories Chicken
Time 55m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. In a large skillet on medium low heat, add enchilada sauce and warm.
- 2. Dip a tortilla into sauce and shake off and place in prepared baking dish. Add a heaping amount of shredded cooked chicken and sprinkle with about 1 Tablespoon or so of shredded cheese. Roll and place seamside down in pan. Continue with the other 5 tortillas, using all of the chicken but reserving some cheese for top.
- 3. Pour the remaining sauce over top of enchiladas and sprinkle with remaining cheese. That's it! Bake for appx. 30 minutes until bubbly and hot. Serve with a big heaping spoonful of sour cream and sliced avocado, if desired. Makes 6 very large enchiladas. I eat one; my husband eats 2; some may eat 3. May serve 2, 3, 4 or 6!
- 4. *Note - To make this very easy, you can substitute shredded rotissiere chicken. *2nd Note - Sometimes I add a splash of heavy cream to the sauce to make it a little creamier.
CHEESY BEEF ENCHILADA RECIPE
Easy beef enchilada recipe? Cheese enchilada recipe? It's both! Our easy Cheesy Beef Enchilada recipe is the perfect go-to weeknight entree.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Brown meat in large skillet; drain. Return meat to skillet. Stir in 1/2 cup each salsa and cheese.
- Spread 1/2 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish; top with remaining salsa and cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1020 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 3 g, Protein 26 g
CHEESY BEEF ENCHILADAS
Warm up a cold winter night with a hearty serving of Tex-Mex food. These enchiladas have a flavorful combination of ingredients and a rich homemade sauce. This easy one-dish meal gives me more time to spend with guests. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. , Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish. , For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas. , Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 698 calories, Fat 38g fat (14g saturated fat), Cholesterol 120mg cholesterol, Sodium 2061mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 45g protein.
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