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 STACKED ENCHILADAS
An easy delicious enchilada dish. My friend Scott gave me this recipe, and it is great! Yellow corn tortillas are the best choice, white corn are too fragile. I have kept the oil for softening the tortillas in this recipe. Personally, I heat mine on a well seasoned cast iron griddle until pliable to reduce fat. I have used Cheddar and a Mexican blend of grated cheeses. It is your choice what cheese to use. I have also used Mexican crema instead of sour cream as a garnish. The prep time is an estimate, as I made the sauce the day before I assembled the stacked enchiladas.
Provided by Eilish99
Categories Chicken Breast
Time 1h20m
Yield 4 stacks, 4 serving(s)
Number Of Ingredients 17
Steps:
- Roast the chilies, turn as needed to color all sides. Once well darkened on all sides, place in a paper bag seal well then place in a plastic bag and seal it. Allow chilies to come to room temperature.
- While the chilies are roasting bring a pot of water to boil. Remove the papery husks from the tomatillos. Wash well with a little soap and a lot of water to remove any residue. When the water comes to a boil, drop the tomatillos into the pot for 8-10 minutes, until they are soft. Remove the stems, and if desired the seed pods if they are hard.
- Once chilies are room temperature, remove stems, skins and seeds. The skins should just slip off as long as the chilies are still a little warm. Do not worry if a few seeds remain.
- Place tomatillos, chilies, chicken broth, garlic and onion in 3 quart saucepan. Using a stick blender, puree this mixture until it is smooth.
- Add the oregano, salt and pepper. Puree to combine.
- Bring sauce to a boil, reduce heat to simmer for 10 minutes.
- Grill, broil or boil the chicken.
- Combine cornstarch with water and pour into chile sauce, stirring well. Return to boil and simmer for 10-15 minutes more. You should have 5 cups or so of sauce.
- Pull, chop or shred chicken. Set aside.
- Soften one tortilla at a time in hot oil. Using tongs place tortilla in oil for 10-15 seconds, flip it over and heat other side for 10-15 seconds and remove to drain on paper towels.
- Spread a little of the tomatillo sauce in the bottom of 2 9x13 casserole dishes.
- Place 2 tortillas side by side in casserole.
- Ladle a little more sauce over tortillas.
- Sprinkle half the shredded chicken over the 4 tortillas.
- Sprinkle one third of the cheese over the chicken.
- Ladle a little more sauce over tortillas.
- Top each serving with another tortilla, followed by the sauce, the rest of the chicken and one third of the cheese and another ladle of sauce.
- Top each serving with the last 4 tortillas, the rest of the sauce and the rest of the cheese.
- Bake in a 350 degree oven for 15-20 minutes until cheese begins to brown and is bubbly.
- Garnish with chopped cilantro and sour cream if desired.
Nutrition Facts : Calories 593.3, Fat 25.6, SaturatedFat 8.9, Cholesterol 61.4, Sodium 1476, Carbohydrate 59.9, Fiber 8.2, Sugar 12.1, Protein 34.9
GREEN CHILE STACKED ENCHILADAS
This is something I put together one night when I was trying to use up some random ingredients I had on hand. Came out really 'company good'. Soooo not good for a diet though. Makes a large pan.
Provided by CGUEST29
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
- Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
- Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
- Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 32.1 g, Cholesterol 69.4 mg, Fat 21.8 g, Fiber 4.6 g, Protein 24.5 g, SaturatedFat 9.2 g, Sodium 646.4 mg, Sugar 2.2 g
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- For the sauce, in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce, sour cream, salt, and pepper.
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