Green Enchilada Sauce Chicken And Mashed Potatoes Food

GREEN CHICKEN ENCHILADA

Steps:

• In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
• Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.

GREEN CHICKEN ENCHILADAS

Steps:

• Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
• For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
• Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
• Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.

GREEN ENCHILADA SAUCE CHICKEN AND MASHED POTATOES

Steps:

• Using a large skillet, heat the green chile sauce over high heat. Stir in the green chiles and chopped onion.
• Add chicken breasts and spoon sauce over. Add salt and pepper to taste. Put a lid on the skillet and reduce heat. Simmer 5 minutes.
• Remove the lid and, using tongs, turn the breasts in the sauce. Put the lid back on and continue cooking about 10 minutes, until the chicken in cooked through.
• Meanwhile, prepare the mashed potatoes and keep them warm.
• To serve: place mashed potatoes and chicken on plates. Stir sauce and spoon over, covering the chicken and potatoes with sauce. Sprinkle with crumbled cheese.

GREEN CHICKEN ENCHILADA-STUFFED BAKED POTATO

Steps:

• Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
• Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
• Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.

GREEN ENCHILADA SAUCE

Steps:

• In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
• Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
• Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
• Cool until room temperature.
• Using a blender of food processer, blend until smooth.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)

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.

CHICKEN IN GREEN SAUCE

Steps:

• On a plate,combine the flour,1/4 teaspoon salt and pepper and dredge the chicken in it shaking off excess.
• In a large nonstick skillet,heat oil over medium heat,adding chicken.
• Cook until golden brown,turning once (about 5 minutes).
• Add broth,garlic,lemon juice,parsley,chives,tarragon,red pepper flakes and remaining 1/4 teaspoon salt.
• Bring to a boil,reduce to a simmer and cook,partially covered,until chicken is cooked through (about 10 minutes).
• With a slotted spoon,transfer chicken onto 4 serving plates.
• Bring sauce to a boil over medium-high heat,add the peas and cook,uncovered until the sauce is reduced to 1/2 cup (about 3 minutes).
• Spoon the peas and sauce over the chicken and serve.

DELICIOUS CHICKEN ENCHILADAS (WITH GREEN SAUCE)

Steps:

• I HAVE TWO WAYS --
• **********The First way**********.
• Preheat oven to 350.
• Shred chicken into a medium sized bowl (This is probably my least favorite thing to do).
• Add Mexican seasoning, salt and pepper, basil, and green chiles to shredded chicken.
• Place oil in a large skillet on medium-high heat.
• Place 3 tortillas on a paper towel, place in microwave for 20 sec.
• Immediately, start putting the chicken mixture into the tortilla, roll up, place in oil.
• Flip over when one side is light brown.
• Remove from skillet, tilt the rolled tortilla to drain excess oil onto paper towel, place in large pan.
• Repeat process until all the chicken is gone.
• Empty the entire Green Sauce on top of the rolled tortillas.
• Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!).
• Lightly season with mexican seasoning.
• Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
• *******The Second Way*******.
• This method entirely omits the oil and frying.
• Grease the bottom of the baking pan with Pam.
• Place 8 corn tortillas on the bottom of the pan.
• Place half of the chicken mixture on top of that.
• Pour between 1/4 to 1/2 of the green sauce can onto the mixture.
• Place 8 more tortillas on top.
• Place remaining chicken on top of that.
• Pour rest of the green sauce.
• Cover with cheese and season with Mexican seasoning.
• Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.

GREEN SAUCE CHICKEN (CROCK POT) OAMC

Steps:

• Brown chicken (or not).
• Place in crock pot.
• Add onions.
• Pour enchilada sauce over chicken.
• Cook for at least 4 hours.
• You can make a gravy after chicken in cooked by adding cornstarch slurry to the sauce and cook on high for 15 to 20 minutes.
• I did not brown chicken because I had bl/sl chicken thighs, but if I had skin on I would have browned first.

POTATO ENCHILADA

Steps:

• Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
• Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
• Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.