Green Chili Chicken Enchiladas Food

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GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

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

1 tbsp olive oil
1/2 cup onion (chopped)
3 cloves garlic (minced)
2 tbsp flour
1.5 cups chicken broth
1 cup diced green chile (chopped)
1.5 tsp ground cumin (divided)
1 lb chicken breast (boneless, skinless)
salt and pepper (to taste)
1/2 tsp oregano
12 corn tortillas
2 cups cheddar cheese (shredded )

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.

GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

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

2 (7 ounce) cans fire roasted diced green chilies, mild
1 (4 ounce) can fire roasted diced green chilies, hot
1 small onion, diced
3 tablespoons olive oil
1 tablespoon butter
3 tablespoons minced garlic cloves
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can garlic roasted seasoned chicken broth
2 cups chicken broth, divided
18 (7 -8 inch) corn tortillas
3 cups shredded cooked chicken, see note
2 cups monterey jack and cheddar cheese blend (mexican blend shredded)
sour cream (optional)

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.

GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

Serve up these Green Chile Chicken Enchiladas for Cinco de Mayo. Top these Green Chile Chicken Enchiladas with sour cream for the perfect finishing touch.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 6

3 cans (10 oz. each) red enchilada sauce, warmed
4-1/2 cups shredded cooked chicken
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.) KRAFT Cheddar & Asadero Cheese Expertly Paired for Tacos, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
16 corn tortillas (6 inch), warmed

Steps:

  • Heat oven to 375°F.
  • Spread 1 cup sauce onto bottom of 13x9-inch pan.
  • Combine chicken, chiles and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
  • Place, seam sides down, over sauce in pan; top with remaining sauce. Cover.
  • Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.

Nutrition Facts : Calories 460, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1190 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 5 g, Protein 26 g

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)



Chicken Enchiladas with Green Chile Sauce (Salsa Verde) image

Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!

Provided by VMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 16

Number Of Ingredients 17

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
  • Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
  • Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
  • Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
  • Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
  • Bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE



Chicken Enchiladas with Creamy Green Chile Sauce image

Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!

Provided by aaronspool

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 12

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
  • Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
  • Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  • Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g

GREEN CHILI CHICKEN ENCHILADAS



Green Chili Chicken Enchiladas image

Oh yeah, when it's time for Mexican food, it's time for these. A nice twist on an old favorite. This recipe yields 2 9x13 baking dishes holding 5 large enchiladas each. Figure 1-2 enchiladas per person, or they can be cut up and served as hors d'oeuvres. If 10 is too many, freeze one dish. They freeze and re-heat well. Enjoy!

Provided by RedhairMac

Categories     One Dish Meal

Time 1h5m

Yield 10-12 large enchiladas, 5-10 serving(s)

Number Of Ingredients 11

4 -6 skinless chicken breasts, cooked and cubed
1 dozen flour tortilla (soft taco size)
2 (28 ounce) cans of las palmas green chile verde enchilada sauce (mild, medium or hot)
4 cups shredded monterey jack cheese
2 cups chopped onions (frozen work great)
1 (4 ounce) can sliced black olives
1/2 bunch scallion, chopped (green onions)
1 -2 cup vegetable oil
cooking spray (like PAM)
seasoning salt
ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Prepare fillings by placing each of the following in individual bowls: cheese, chopped onions, chopped scallions and olives. Set aside.
  • Spray bottoms of two 9x13 baking dishes (glass recommended) with cooking spray. Pour 1/4 can of sauce into each baking dish and spread evenly. Set aside. Note: For best results, shake cans of sauce before opening.
  • In a large skillet, heat vegetable oil to the point where a piece of tortilla dipped in the oil sizzles. Note: For ease in assembling the enchiladas, best to place this skillet on the right front burner. Note: If you leave the tortilla in the oil too long, it will burn. The trick is to place it in the oil for only a moment and then flip it and remove it. If it bubbles up, use the tongs to deflate the bubbles. Some crispiness is desired.
  • Place another skillet on the left front burner and fill it with 1/2 can of enchilada sauce. Note: The sauce in this skillet DOES NOT need to be heated.
  • Using tongs, place one tortilla into the hot oil. Immediately flip it one time and then remove to the skillet containing the sauce. Drench each side of the cooked tortilla with sauce, then remove it to the baking dish. Note: 1 cup of oil should be enough but you can add more if needed. Be sure to test for correct degree of hotness again if you add oil.
  • Once the cooked, drenched tortilla has been moved to the baking dish, use your fingers to lay it open. Fill it down the center with some chicken, cheese and onions. Once filled, roll up the sides toward the middle, then turn the filled enchilada over so that it rests seam-side down in the baking dish.
  • Repeat steps 6 & 7 until you have filled each baking dish with enchiladas. Note: Each pan usually holds 5 but if you haven't filled them too full, you may be able to squeeze in 6.
  • Once each baking dish has been filled with enchiladas, top each with the following in this order: 1/2 can enchilada sauce, remaining cheese (sprinkled down the middle of the enchiladas), chopped scallions and black olives.
  • Bake uncovered for 45 minutes or until heated through (watch that cheese doesn't burn). Dishes are done when sauce bubbles gently around the edges.
  • Have a margarita with them and enjoy!

Nutrition Facts : Calories 1975.9, Fat 99.6, SaturatedFat 29.5, Cholesterol 201.3, Sodium 5368.6, Carbohydrate 176.3, Fiber 16.2, Sugar 30, Protein 91.4

GREEN CHILI CHICKEN ENCHILADAS



Green Chili Chicken Enchiladas image

Easy casserole enchiladas. Great for a party. I got this recipe from William Sonoma. I did make a few changes to make it easier.

Provided by Gone Fishin

Categories     Whole Chicken

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

3 lbs chicken thighs
2 tablespoons salt
1 cup vegetable oil
15 tortillas
1 (30 ounce) jar chili verde starter (this is a product available at William Sonoma)
1 lb monterey jack cheese, shredded
1/2 cup diced red onion
1/2 cup fresh cilantro
1 cup of crumbles queso anejo or 1 cup feta cheese

Steps:

  • Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring to a simmer over medium heat and simmer until the chicken is cooked through, 20-25 minutes. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and shredding the meat.
  • Preheat oven - 400°F; . Lightly grease a 9x13 roasting pan. WS had a pan for sale that was deeper then the dishes I had and that they recommended, but I couldn't see buying another pan.
  • In a saute' pan over a medium heat, warm the oil. Using tongs , quickly pass each tortilla through the hot oil until softened, 2-3 seconds. Drain on a paper towel-lines baking sheet.
  • Pour ½ cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top. Top with 1 cup of chicken, 1 cup of jack cheese and ½ cup of chili verde starter. Repeat the layering 4 times, ending with a layer of tortillas. Top with the remaining ½ cup of chili verde starter and the remaining jack cheese.
  • Cover the pan with foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes.
  • Remove from the oven and let stand for 10 minutes. Sprinkles the red onion, cilantro and queso anejo cheese on top. Serve warm.
  • CHANGES I MADE:.
  • I used a regular 9x13 baking dish that I had. It was not nearly as deep as the one at WS, so I could only get 2 layers of the process. It turned out just fine.
  • I used the roasted chickens that we can get at the store. For my size dish I used 2 chickens.
  • I also think you could use any chili verde sauce and it would be fine. i TEND NOT TO USE TOO MUCH SALT WHEN COOKING, SO i DID NOT ADD THE SALT CALLED FOR ABOVE. i ALSO DON'T PARTICULARLY CARE FOR CILANTRO, SO I LEFT THAT OUT ALSO.
  • The tortillas I got where not hard but fresh, so I skipped the warm oil.
  • It took me all of about 15 minutes to put this together.
  • The next time I fix I will add a little salt but not as much as they call for and maybe some jalapenos.

Nutrition Facts : Calories 817.9, Fat 53.8, SaturatedFat 16.2, Cholesterol 129.3, Sodium 2009.4, Carbohydrate 45.9, Fiber 2.8, Sugar 2.2, Protein 36.2

GREEN CHILI CHICKEN ENCHILADAS



Green Chili Chicken Enchiladas image

Pretty simple enchiladas filled with chicken, cheese, and tomatoes, covered with green chili sauce and cheese.

Provided by shorembo

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h

Yield 8

Number Of Ingredients 12

2 (5 ounce) skinless, boneless chicken thighs, cut into chunks
2 teaspoons taco seasoning mix, or to taste
1 tablespoon olive oil
½ medium onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers, divided
1 (4 ounce) can diced green chile peppers
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
8 (8 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend, or to taste

Steps:

  • Sprinkle chicken liberally with taco seasoning.
  • Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
  • Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
  • Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
  • Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 32.8 g, Cholesterol 40.6 mg, Fat 13.8 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 6.3 g, Sodium 1027.8 mg, Sugar 0.9 g

ROASTED GREEN CHILE-CHICKEN ENCHILADAS



Roasted Green Chile-Chicken Enchiladas image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 31

12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
Splash white vinegar
Water
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt
3 poblano peppers
Extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
3 cups canned chicken stock
1 deli roasted chicken, about 3 pounds, boned, meat shredded
Leaves from 1/2 bunch fresh cilantro, chopped
Salt and freshly ground black pepper
12 large corn tortillas
1/2 pound Monterey Jack cheese, shredded
Chunky Guacamole, recipe follows
1 pint sour cream
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground pepper

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.

GREEN CHILI CHICKEN ENCHILADAS



Green Chili Chicken Enchiladas image

This is a very authentic New Mexican dish. It is a favorite in many restaurants but this is my Mom's recipe with her special touch, so it is much better then what the restaurants serve! You can add more or less green chili depending on your taste. Enjoy!

Provided by Lisa V

Categories     Southwestern U.S.

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 -5 boneless chicken breasts
2 cans cream of chicken soup or 2 cans cream of mushroom soup
2 -3 cups chopped green chili peppers (more/less)
1/2 cup diced onion
3 -4 cups shredded cheddar cheese
1 1/2 teaspoons garlic salt (more/less)
1 teaspoon salt (more/less)
1 package corn tortilla

Steps:

  • Boil chicken 40-45 minutes until cooked and tender.
  • Let chicken cool and then shred.
  • Combine soup, green chili, garlic salt, salt, and chicken in large pot and simmer about 15 minutes.
  • Add water if mix is too thick.
  • Heat a small amount of oil in a pan and dip tortillas individually until soft but not too greasy.
  • Then line tortillas in bottom of cassarole dish.
  • Do not double stack but they can over-lap.
  • Pour half the chicken mixture over tortillas.
  • Then sprinkle onions and cheese over the top.
  • Repeat with another layer of tortillas,chicken mixture and onions.
  • Adding enough cheese to cover entire top of dish.
  • Bake at 350 for 30- 40 minutes or until cheese on top starts to brown slightly.
  • Serve with shredded lettuce, tomatoes, black olives and sour cream.
  • Refried beans or spanish rice are both good side dishes.

Nutrition Facts : Calories 600.6, Fat 34.8, SaturatedFat 16.4, Cholesterol 129.3, Sodium 1535.5, Carbohydrate 32.4, Fiber 3.6, Sugar 4.3, Protein 40.2

VEGETARIAN GREEN-CHILI "CHICKEN" ENCHILADAS



Vegetarian Green-Chili

This dish is full of flavor! It's one of my Mom's recipes and is frequently requested at church and family pot-lucks. If you haven't tried vegetarian food, give it a try, you just might like it!

Provided by Rachel Marie

Categories     Cheese

Time 1h

Yield 10 enchiladas, 10 serving(s)

Number Of Ingredients 8

2 (12 1/2 ounce) cans vegetarian chicken substitute (or FriChik)
10 flour tortillas
3 (10 ounce) cans green enchilada sauce
1 (4 ounce) can diced green chilies
1 (8 ounce) bag shredded cheese
1 (8 ounce) carton sour cream
0.5 (1 1/4 ounce) packet taco seasoning
green onions (optional) or black olives (optional)

Steps:

  • Pour 1 can enchilada sauce into a 9 x 13-inch glass pan, to cover bottom.
  • Tear "chicken" into small pieces and place in a medium bowl.
  • Add 1 can enchilada sauce, diced green chilies, sour cream, 1/2 bag cheese and taco seasoning.
  • Mix well.
  • Divide mixture evenly throughout 10 tortilla shells.
  • Wrap tightly and place side-by-side in glass pan.
  • Pour remaining can of enchilada sauce over top of enchiladas.
  • Top with cheese and if desired sliced green onions and black olives.
  • Bake at 350F for 30-45 minutes, or until cheese begins to turn golden.

Nutrition Facts : Calories 264.8, Fat 14.6, SaturatedFat 7.4, Cholesterol 25, Sodium 776.1, Carbohydrate 24.6, Fiber 1.9, Sugar 1.5, Protein 9

QUICK GREEN CHILE CHICKEN ENCHILADAS



Quick Green Chile Chicken Enchiladas image

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

1 (30 ounce) can cream of chicken soup
1 (10 ounce) can of ortega diced green chilies
10 ounces monterey jack cheese (shredded)
3 cooked chicken breasts, meat removed
1 package corn tortilla
1 (2 1/4 ounce) can of sliced olives

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.

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From sync.myfitnesspal.com


GREEN CHILE CHICKEN ENCHILADAS - EASY WRAP RECIPES
In a large bowl combine the shredded chicken, cream cheese, shredded cheese, green onions and green chiles. Set the bowl aside. To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth. Next, grease a 7x11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan.
From easywraprecipes.com


GREEN CHILI CHICKEN ENCHILADAS - EATING ON A DIME
2020-09-03 First, go ahead and preheat the oven to 350 degrees. In a skillet, brown the onions until soft. Add in the shredded chicken, taco seasoning, green chili’s, and HALF the salsa verde. Cook over low heat until mixed thoroughly. Spoon the mixture evenly into the tortillas.
From eatingonadime.com


GREEN CHILE CHICKEN ENCHILADAS RECIPE - BUDGET BYTES
2020-06-27 Creamy, tangy, and filling, these Green Chile Chicken Enchiladas are an awesome comforting weeknight dinner. Whether you cook a couple of chicken breasts up quickly in a skillet, or use pre-cooked chicken like rotisserie chicken or canned chicken breast, this recipe comes together easily.
From budgetbytes.com


GREEN CHILE CHICKEN ENCHILADAS | AMERICA'S TEST KITCHEN RECIPE
For our version of enchiladas, we wanted a recipe that contained fewer steps but didn't shortcut flavor. We started with shredded rotisserie chicken, which we found to be just as acceptable as chicken that was poached or roasted. Since prem... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From americastestkitchen.com


GREEN CHILI CHICKEN ENCHILADAS – 5 BOYS BAKER
2018-05-11 Instructions. Lightly spray a 9×13 baking dish with cooking spray, set aside. In a small skillet, saute onion in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture, set aside. In a medium saucepan, melt 4 tablespoons butter over medium-low heat. Add flour and stir until smooth.
From 5boysbaker.com


GREEN CHILE CHICKEN ENCHILADAS - A PERFECT FEAST
Preheat the oven to 350 degrees, and grease a 9×11 baking dish with butter. When the chicken is done, remove the chicken and shred it. Put the shredded chicken in a bowl. Stir in a cup of the braising liquid and the cheddar cheese. Fill each tortilla with some of the filling, and roll it up.
From aperfectfeast.com


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