CREAMY CHICKEN ENCHILADAS VERDE
See our Creamy Chicken Enchiladas Verde video and make this green chicken enchilada recipe! Tasty Salsa adds flavor to our green chicken enchilada recipe.
Provided by My Food and Family
Categories Home
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix sour cream and salsa until blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until onions are crisp-tender. Stir in chicken, 1 cup sour cream mixture, 1/2 cup cheese and chiles.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining sour cream mixture and cheese. Cover.
- Bake 15 to 20 min. or until heated through.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
CHICKEN ENCHILADAS VERDES
My favorite way to make enchiladas...creamy, mild and delicious. Fire lovers can add hot sauce to the finished product.
Provided by Geema
Categories Poultry
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- FOR FILLING:.
- Place chicken and broth in large saucepan.
- Add carrot, onion, garlic, parsley and bay leaf. Bring to boil.
- Cover and simmer 5 minutes at very low heat.
- Turn off heat and let stand until chicken is cooked through, about 40 minutes.
- Remove chicken from broth and cool slightly.
- Strain cooking liquid.
- Return to saucepan and boil until reduced to 1 1/2 cups.
- Skin and bone chicken; shred meat and place in medium bowl. Chill.
- FOR SAUCE:.
- Melt butter in heavy medium saucepan over low heat.
- Add flour and cook until light brown, stirring frequently, about 5 minutes.
- Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally.
- Add spinach and stir until wilted, about 2 minutes.
- Transfer to processor.
- Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth.
- Season with salt and pepper.
- Preheat oven to 400°F.
- Butter a 9x13 baking dish.
- Spread 1/2 cup sauce over the bottom.
- Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese.
- Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat.
- Add 1 tortilla and cook until softened, about 5 seconds.
- Drain and repeat with rest of tortillas.
- Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish.
- Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more.
- Serve with more sour cream and a sprinkling of cilantro.
Nutrition Facts : Calories 817.6, Fat 53.4, SaturatedFat 22.9, Cholesterol 109.5, Sodium 1270.2, Carbohydrate 49.2, Fiber 4.8, Sugar 5.1, Protein 36.2
BEST CHICKEN ENCHILADAS VERDE EVER
Found this on YouTube a few years back. It was done by a chef. I can't find it on there anymore & keep misplacing my written recipe. Figured I'd load it here for safe keeping. Although there are several similar recipes here I didn't find any quite like this one. It's great tasting & if you're in a hurry you can use a roasted chicken from the store! Prep time includes 1 hour to cook chicken if needed. If you get the precooked from the store it only takes me about 15 minutes to shred, mix & roll
Provided by bkellum
Categories Whole Chicken
Time 1h45m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 7
Steps:
- Shred your chicken.
- add hot sauce, salt & cumin.
- add tablespoon of chile sauce & little over 1/2 the cheese.
- mix well.
- coat the bottom of casserole pan with 4-5 spoonfuls of chile sauce.
- warm corn tortilla over heat to soften for rolling.
- fill full should make 10 enchiladas.
- cover with green chile sauce, using a spoon make sure sauce gets down between each enchilada.
- cover with remaining cheese.
- bake uncovered in 375 oven for 30min.
- Serve garnished with sour cream, fresh diced tomatos, green onion, avacado, whatever you like.
Nutrition Facts : Calories 936.6, Fat 70.1, SaturatedFat 29.4, Cholesterol 275.9, Sodium 1306.5, Carbohydrate 5.5, Fiber 1.8, Sugar 2.9, Protein 68.8
CREAMY CHICKEN ENCHILADAS VERDE
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. HEAT oven to 350 degrees F.
- 2. MIX sour cream and salsa until well blended.
- 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
- 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
- 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
- 6. Roll up.
- 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
- 8. BAKE 15 to 20 min. or until heated through.
- Serving Suggestion:
- Serve with a side of hot cooked rice to round out the meal.
- Special Extra:
- Sprinkle with chopped tomatoes and sliced green onions just before serving.
- Variation:
- Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
- How to Shred Cooked Chicken:
- Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
ENCHILADAS VERDES
If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
Provided by Food Network
Categories main-dish
Yield 4 servings (serving size: 2 en
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
- To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
Nutrition Facts : Calories 386, Fat 11.5 grams, SaturatedFat 3.9 grams, Cholesterol 86 milligrams, Sodium 841 milligrams, Carbohydrate 38.9 grams, Fiber 4.8 grams, Protein 36.5 grams
CHICKEN ENCHILADA VERDE
This is a delicious and easy enchilada to make- good enough for company too! From a December 1988 issue of Bon Appetit in the "Cooking for Friends" section.
Provided by Leslie in Texas
Categories Chicken Breast
Time 1h8m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- For Filling:.
- Place chicken and broth in large saucepan.
- Add carrots, onion,garlic,parsley and bay leaves; bring to a boil, cover and simmer 5 minutes.
- Turn off heat and let stand until chicken is cooked through, about 1 hour.
- Remove chicken from broth and cool slightly; strain cooking liquid.
- Return to saucepan and boil until reduced to 3 cups.
- Skin and bone chicken; shred meat and place in medium bowl; chill.
- For Sauce:.
- Melt butter in medium saucepan over low heat.
- Add flour and cook until light brown, stirring frequently, about 5 minutes.
- Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally; cool.
- Heat 1 tablespoon oil in large skillet over medium heat.
- Add onions and cook until soft, stirring occasionally, about 5 minutes.
- Add spinach and stir until wilted, about 2 minutes; transfer to processor.
- Add sauce, 1 1/2 cups sour cream, green onions and 1 can chiles and puree until smooth; season with salt and pepper.
- Add second can of chiles, if desired, and process until smooth.
- Butter two 9x13-inch baking dishes.
- Spread 1/2 cup sauce over bottom of each.
- Add 1 cup sauce to chicken;mix in 5 cups grated cheese.
- Pour 1/2 inch oil into medium skillet;heat over medium-low heat.
- Add 1 tortilla and cook until softened, about 5 seconds;drain on paper towels.
- Repeat with remaining tortillas.
- Divide chicken filling among tortillas and roll up.
- Arrange seam side down in prepared dishes.
- Spoon remaining sauce over; cover with foil.
- (Can be prepared 1 day ahead. Refrigerate enchilladas and remaining cheese separately. Bring enchilladas to room temperature before baking.).
- Preheat oven to 400 degrees.
- Bake covered enchilladas until just heated through, about 15 minutes.
- Uncover, sprinkle with remaining cheese and bake until cheese melts, about 5 minutes.
- Serve with sour cream.
Nutrition Facts : Calories 656, Fat 37.8, SaturatedFat 18.4, Cholesterol 140.6, Sodium 463.9, Carbohydrate 33.7, Fiber 4.2, Sugar 3.6, Protein 46.3
CHICKEN ENCHILADAS VERDES
A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.
Provided by WiGal
Categories Chicken
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Shred chicken.
- Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
- Preheat oven to 400 degrees F.
- Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
- Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
- Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
- Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
- Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
- Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
- Serve with remaining salsa, sour cream, and guacamole.
- Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.
Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3
CHICKEN CHILE VERDE ENCHILADAS
This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. They are made with flour tortillas instead of corn and get a pasty texture which we enjoy. We always eat this with Recipe#195501 for a nice unhealthy comfort food meal. My Mom has also frozen these alongside the rice chile verde in aluminum containers...they bake up great in the oven!
Provided by Engrossed
Categories Chicken Breast
Time 50m
Yield 12-14 enchiladas, 6-14 serving(s)
Number Of Ingredients 12
Steps:
- Cook chicken breasts and shred.
- Preheat oven to 350°F.
- Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
- Coat the bottom of a 13x9 baking dish with enchilada sauce.
- Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
- Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
- After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
- Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
- Bake for 35 minutes or until bubbly.
Nutrition Facts : Calories 593.7, Fat 30.9, SaturatedFat 16.1, Cholesterol 106.4, Sodium 2418.9, Carbohydrate 47.5, Fiber 2.9, Sugar 15.7, Protein 31.3
CREAMY CHICKEN ENCHILADAS VERDE
Make and share this Creamy Chicken Enchiladas Verde recipe from Food.com.
Provided by Kraft Natural Cheese
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 350°F
- MIX sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 minute or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and ½ cup cheese .
- SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
- BAKE 15 to 20 minute or until heated through.
- Serving Suggestion: Serve with a side of hot cooked rice to round out the meal.
- Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving.
- Variation: Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
- How to Shred Cooked Chicken: Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
Nutrition Facts : Calories 620.5, Fat 28.4, SaturatedFat 10.8, Cholesterol 118.1, Sodium 657.7, Carbohydrate 49.6, Fiber 3.4, Sugar 5.8, Protein 40.3
SPICY CHICKEN ENCHILADAS VERDE
This is a recipe that was in USA weekend, Jan26-28th. That's the magazine that comes in the Sunday paper. I tried this, and we loved it. I cut the recipe in half, and it still made 8 enchiladas. And also, I used just simple salsa in place of the salsa verde that was called for.I had made a rotisserie chicken on Saturday, and had the two thighs leftover. It made plenty of chicken for the following recipe.I also used dried cilantro and guessed at the amount.I used low carb tortillas also.I chopped the onion fine and added it with the chicken.Serves 4, with two enchiladas each.
Provided by Lou6566
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 400°F.
- Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
- Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
- Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
- Remove foil and serve with sour cream and guacamole if desired.
Nutrition Facts : Calories 493.9, Fat 25.7, SaturatedFat 11, Cholesterol 99.3, Sodium 1517.9, Carbohydrate 30.6, Fiber 3.2, Sugar 8.9, Protein 32.4
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