Creamy Chicken Enchiladas Verde Food

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CREAMY CHICKEN ENCHILADAS VERDE



Creamy Chicken Enchiladas Verde image

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

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup tomatillo salsa
1 small onion, chopped
2 cloves garlic, minced
2 tsp. oil
3 cups shredded cooked chicken breasts
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 can (4 oz.) chopped green chiles, drained
8 flour tortillas (6 inch)

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

CREAMY CHICKEN ENCHILADAS VERDE



Creamy Chicken Enchiladas Verde image

Enjoy the dining out experience at home with this restaurant-inspired recipe.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 35m

Yield 4

Number Of Ingredients 9

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup tomatillo salsa
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons oil
3 cups shredded cooked chicken breasts
1 (4 ounce) can chopped green chiles, drained
1 ½ cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
8 (6 inch) flour tortillas

Steps:

  • Heat oven to 350 degrees 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 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 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 min. or until heated through.

Nutrition Facts : Calories 650.6 calories, Carbohydrate 44.1 g, Cholesterol 128.6 mg, Fat 37.5 g, Fiber 2.7 g, Protein 36 g, SaturatedFat 17.2 g, Sodium 1290.7 mg, Sugar 5 g

CREAMY SALSA VERDE CHICKEN ENCHILADAS



Creamy Salsa Verde Chicken Enchiladas image

You can make these creamy salsa verde chicken enchiladas in just 1 hour! Top with chopped cilantro, crumbled queso fresco, and any other desired toppings just before serving. Recipe created by I Heart Eating.

Provided by Shamrock Farms

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 55m

Yield 10

Number Of Ingredients 14

1 cup Shamrock Farms® Premium Sour Cream
1 tablespoon vegetable oil
1 cup diced onion
3 cloves garlic, minced
3 cups shredded cooked chicken
1 ½ cups chunky salsa verde
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup fat free half-and-half
1 (3 ounce) package cream cheese, softened
2 cups shredded Monterey Jack cheese, divided
1 pinch salt and ground black pepper to taste
10 (6 inch) soft flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
  • Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.
  • In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.
  • To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.
  • Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 24.4 g, Cholesterol 77.9 mg, Fat 23.9 g, Fiber 1.3 g, Protein 20.5 g, SaturatedFat 11.4 g, Sodium 738 mg, Sugar 3.5 g

CREAMY ENCHILADAS VERDES



Creamy Enchiladas Verdes image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 8

2 cups cooked chicken(about 8 oz.)
1-1/2 cups shredded manchego cheese
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1/2 cup finely chopped red onion
3 cups salsa verde, pureed until smooth
1/2 tsp. Knorr® Chicken flavor Bouillon(optional)
6 Tbsp. vegetable oil
12 corn tortillas

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Combine chicken, 1 cup cheese, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside.
  • 3. Bring salsa to a simmer in large nonstick skillet over medium heat. Whisk in remaining 3/4 cup Mayonnaise and Bouillon. Remove from heat and keep warm.
  • 4. Heat oil in another 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, turning once, 1 minute or until heated through but not crisp. Drain on paper towels.
  • 5. Spread 1/2 cup sauce in 13 x 9-inch baking dish. Dip tortillas in remaining sauce, then fill each with about 1/4 cup chicken mixture. Roll and place seam-side down in baking dish. Pour remaining sauce over enchiladas, then sprinkle with remaining 1/2 cup cheese.
  • 6. Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion.

CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!

Provided by Ann Shriner Thomas

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 12

2 pounds tomatillos, husked and cut in half
2 bunches green onions, ends trimmed
5 jalapeno peppers, halved and seeded
4 cloves garlic, or more to taste
2 cups chopped fresh cilantro
1 cup chicken stock
1 lime, juiced
1 teaspoon salt, or more to taste
12 corn tortillas
4 cups cubed cooked chicken
4 cups shredded mozzarella cheese
½ cup crumbled queso fresco

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
  • Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
  • Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
  • Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
  • Bake in the preheated oven until bubbling, about 25 minutes.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 33 g, Cholesterol 94.3 mg, Fat 18 g, Fiber 6.9 g, Protein 39.7 g, SaturatedFat 8.3 g, Sodium 857.5 mg, Sugar 7.4 g

EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!

Provided by Old El Paso

Categories     Trusted Brands: Recipes and Tips     Old El Paso®

Time 50m

Yield 5

Number Of Ingredients 6

1 (10 ounce) can Old El Paso® Red Enchilada Sauce
2 ½ cups shredded deli rotisserie chicken
1 ½ cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
1 (1 ounce) package fajita seasoning mix*
10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

Steps:

  • Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
  • In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
  • Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

CREAMY CHICKEN ENCHILADAS VERDE



Creamy Chicken Enchiladas Verde image

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

1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
1 cup tomatillo salsa
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons oil
3 cups shredded cooked chicken breasts
1 (4 ounce) can chopped green chilies, drained
1 1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
8 (6 inch) flour tortillas

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

CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

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

4 chicken breast halves
3 cups chicken broth
1 carrot, coarsely chopped
2 garlic cloves
1/2 onion
1 bay leaf
4 parsley sprigs
3 tablespoons butter
9 small tortillas
3 tablespoons flour
1 tablespoon oil
1 onion, chopped
1 bunch spinach, chopped
1 bunch cilantro, chopped
3/4 cup sour cream
3 green onions, sliced thin
1 (4 ounce) can green chilies, drained
3/4 lb monterey jack cheese, grated
sour cream
5 tablespoons olive oil

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



BEST Chicken Enchiladas Verde EVER image

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

1 whole chicken, cooked and shredded
1 lb finely shredded monterey jack and cheddar cheese blend
2 tablespoons hot sauce
1 teaspoon salt
1 teaspoon cumin
16 ounces green chili sauce
corn tortilla (or any kind)

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

SPICY CHICKEN ENCHILADAS VERDE



Spicy Chicken Enchiladas Verde image

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

2 cups rotisserie-cooked chicken, shredded
2 cups salsa verde, divided
1 1/2 cups monterey jack cheese, shredded, divided
1/4 cup fresh cilantro, chopped, and divided
1/2 teaspoon salt
1/2 teaspoon black pepper
8 corn tortillas
1/4 medium white onion, sliced thin
sour cream, to serve (optional)
guacamole, to serve (optional)

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

COPYCAT CAMPBELL'S CREAMY CHICKEN VERDE



Copycat Campbell's Creamy Chicken Verde image

I called the Campbell's Soup Company and was told that they no longer make this particular soup. But they were nice enough to give me this copycat recipe. :) So, I decided to post it here for every one to enjoy. Submitted to "ZAAR" on May 8th, 2008

Provided by Chef shapeweaver

Categories     Low Protein

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 (4 ounce) can diced green chilies, drained

Steps:

  • Mix all ingredients together.
  • And use in any mexican type recipe.

Nutrition Facts : Calories 173.8, Fat 10.5, SaturatedFat 2.5, Cholesterol 10.7, Sodium 1880, Carbohydrate 16.5, Fiber 1.5, Sugar 2, Protein 4.7

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Directions: reheat the oven to 350 degrees F. and lightly coat the inside of a 13x9 baking dish with non-stick cooking spray; set aside. Combine the chicken broth, flour, and 2 tbsp. salsa verde together in a large skillet. Whisk together over a medium-high heat to bring just to a simmer, stirring constantly.
From theskinnyfork.com


EASY ENCHILADAS VERDES (GREEN CHILI CHICKEN ENCHILADAS)
This will give the tortillas a tasty coating. To assemble the enchiladas verdes, lay the tortillas on a clean work surface. Down the middle of each tortilla, spoon a portion of the chicken enchilada mixture and the shredded cheese. Roll up the enchilada and place it seem side down in the baking dish. Spoon the remaining green sauce over the top ...
From mavencookery.com


CREAMY CHICKEN ENCHILADAS VERDE – MIKA LESIM
Preheat oven to 350 degrees F; Cook the chicken breasts in boiling water around 20 minutes and shred into small pieces. In a large skillet combine garlic, green salsa verde, sour cream, chilies, and chopped green onion.
From mikalesim.com


CHICKEN ENCHILADAS VERDES {QUICK, EASY, AND CHEESY}
Spread about ½ cup of salsa verde in the bottom of a 9-inch sqare baking dish. Add the chicken, cumin, sour cream and 2 cups of the cheese to a large bowl and stir to combine. Divide the mixture between 5 tortillas, spreading it down the middle of the tortillas, rolling them up, and placing them in the baking dish.
From alittleandalot.com


THE BEST CREAMY CHICKEN ENCHILADAS RECIPE - SERIOUS EATS
Shred chicken into thin strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper. Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish.
From seriouseats.com


CHICKEN ENCHILADAS VERDE (GREEN ENCHILADAS) | SPICE CRAVINGS
2. Assemble Enchiladas & Bake. Preheat oven to 375°F. Using tongs, pull out the chicken from the sauce, and rest it for 5 minutes. In the meantime, stir in 2 tablespoons of sour cream to the sauce and whisk until combined. Shred the chicken using two forks or dice it in bite size pieces (Pic 1).
From spicecravings.com


ENCHILADAS VERDES WITH CHICKEN - COMFORTABLE FOOD
Heat the oil in a large skillet, over medium heat. Add the onion and cook until softened, about 3 - 5 minutes. Stir in the garlic and cook for another minute or two. Add the shredded chicken and sprinkle with the cumin, generously add salt and pepper, then stir well to …
From comfortablefood.com


GREEN CHICKEN ENCHILADAS RECIPE WITH SALSA VERDE
Preheat the oven and brush the inside of a 9 by 13-inch casserole dish with oil. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the kale, cover the skillet, and cook until wilted, about 1 to 2 minutes.
From anediblemosaic.com


HEALTHY SALSA VERDE CHICKEN ENCHILADAS — ZESTFUL KITCHEN
1 recipe Roasted Salsa Verde (or 1 large jar purchased salsa verde), divided; ¾ cup light sour cream, divided plus more for serving ; 3 cups shredded cooked chicken; 2 cups chopped kale ; 1 ¾ cups shredded Chihuahua cheese or Pepper Jack cheese, divided ; ¼ low-sodium chicken broth; 2 tablespoons extra-virgin olive oil ; 8 – 10 (6-inch) corn or flour tortillas ...
From zestfulkitchen.com


CHEESY CHICKEN ENCHILADAS VERDE RECIPE - FOOD NEWS
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 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese. Step 3. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
From foodnewsnews.com


EASY SALSA VERDE CHICKEN ENCHILADAS - INSPIRED TASTE
Step 1: Warm garlic in a little oil and stir in salsa verde. The salsa already has garlic added, but I love the extra spice from the extra garlic. Step 2: Stir in sour cream and fresh cilantro to the salsa. It’s the sour cream that makes the sauce so creamy. Step 3: Stir in shredded chicken and a handful of cheese.
From inspiredtaste.net


CREAMY SALSA VERDE GREEN CHICKEN ENCHILADAS - STATE OF DINNER
Heat the oil in a large skillet over medium heat. Add onions and garlic and cook until translucent, 2-3 minutes, stirring frequently. Stir in the spices and cook until fragrant, about 1 minute. Remove from heat and add in the lime juice, green chile, ⅓ cup salsa verde, ½ cup sour cream, cilantro, 1 ½ cup of cheese, and the chicken.
From stateofdinner.com


CREAMY CHILE VERDE CHICKEN ENCHILADAS - FRESH FLAVORFUL
Step by step instructions. Start by making a 3 ingredient creamy verde enchilada sauce that’s as flavor packed and delicious as fully homemade but can be stirred up in just a few seconds using jarred Pace salsa verde. Stir salsa verde, sour cream and green enchilada sauce together.; Cook and shred chicken, or use a rotisserie chicken.; Mix shredded chicken with …
From freshflavorful.com


HOMEMADE ENCHILADAS VERDES WITH CHICKEN - MY LATINA TABLE
Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste. Add the cream cheese and cook until completely combined with chicken. Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
From mylatinatable.com


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