GREEN CHICKEN ENCHILADAS
Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles. In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese. Place into oven and bake until bubbly, about 35-40 minutes. Serve immediately, topped with dollops of sour cream.
ENCHILADAS VERDES (GREEN CHICKEN ENCHILADAS)
Provided by Lesley Téllez
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- At least 2 hours before you'd like to eat, place the chicken, 1 garlic clove, the bay leaf, peppercorns and a quarter of the onion in a large stockpot. Cover with cold water and bring to a boil. Lower the heat to very low, cover and simmer for 25 minutes.
- Remove the chicken legs, thighs and breasts with tongs or a slotted spoon and let cool. Discard the chicken backs and strain the stock; set aside.
- Once cool enough to handle, shred the meat and season with 3/4 teaspoon salt and the black pepper. Set aside.
- Place the tomatillos in a large saucepan. Add the remaining 2 cloves garlic, peeled, and 2 quarters of the onion. Cover with cold water. Bring to a boil, then simmer on medium heat until the tomatillos turn pea green and soften, about 12 minutes. Transfer to a bowl and let cool. (Vegetarians can reserve the cooking water, turn up the flame, and reduce for 15 to 20 minutes, to use in lieu of chicken stock, if they choose.)
- Stem the chiles and chop roughly with the cooked garlic. Add to a blender jar with half of the tomatillo mixture, and 1/2 cup of the strained chicken stock. (If you have a high-powered blender, toss all the ingredients in at once.) Blend until smooth. Add the remaining tomatillo-onion mixture and 1 teaspoon salt, and blend again until smooth.
- Warm 1 tablespoon lard in a large skillet over medium heat. When hot, add the sauce in one quick pour, being careful as it might splatter. Cook until the flavors meld, about 5 minutes.
- Heat 2 teaspoons lard in a small skillet over medium heat and swirl to coat the bottom. Fry the tortillas lightly, one at a time, until slightly tougher but still pliable, about 30 seconds per side. (They shouldn't be crisp.) As you work, remove the fried tortillas to serving plates-I like to serve 4 tortillas per person. Fold the tortillas in a half-moon shape and make sure they sit in an even layer on each plate.
- Dice the remaining quarter of onion. Ladle 3/4 cup sauce over over each serving of tortillas, spreading slightly so the tortillas are entirely smothered in sauce. Add a layer of diced onion and cilantro, a layer of shredded cheese, a layer of chicken, some crema and another layer of sauce. Top with another light sprinkling of diced onion.
GREEN, WHITE, AND RED ENCHILADAS
These tasty enchiladas are made with chicken and have three colors on them (representing the Mexican flag). There is a delicious green sauce (which represents hope and the independence movement). There is light refreshing sour cream to garnish in white (which represents purity and the purity of the Catholic faith). There is a tasty tomato salsa in red (which represents union, and the Spaniards that joined in the quest for Independence- also the blood of the National Heroes). Easy to prepare, and great for any Mexican party or Latino themed dinner.
Provided by PalatablePastime
Categories Chicken
Time 50m
Yield 3-5 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
- Preheat oven to 350°F.
- Grease bottom of large ovenproof casserole dish.
- Heat chicken broth until it is warm and place in a shallow bowl.
- Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
- Remove tortilla from broth, and add another while filling.
- Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
- Place rolled tortilla into the casserole dish.
- Repeat until all tortillas and filling are used.
- Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
- Sprinkle with shredded cheese and top with chopped cilantro.
- Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
- Serve enchiladas garnished with a spoonful of sour cream.
Nutrition Facts : Calories 1039.7, Fat 54.2, SaturatedFat 26.1, Cholesterol 217.6, Sodium 2717.4, Carbohydrate 69.1, Fiber 9, Sugar 7.5, Protein 70.9
GREEN CHILE BEEF ENCHILADA RECIPE
Green Chile Enchiladas are corn tortillas stuffed with ground beef, onions, and Monterrey Jack cheese, then smothered in green chile sauce.
Provided by Paula Rhodes
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Brown 1 lb ground beef along with 1 medium chopped onion, 1 clove minced garlic, salt, and pepper. Drain excess grease.
- Add 1 t chili powder and ¼ t cumin. Cook for another 2 minutes to bloom the spices.
- Add 2 T of water to the skillet. Cover and let sit on LOW heat while you prepare the tortillas and cheese.
- To soften tortillas, heat ½ inch of vegetable oil in a small skillet and dip each tortilla in the oil to soften.
- Melt 4 T butter in a medium-sized non-stick skillet over medium heat.
- Add 4 T flour and stir until bubbly.
- Whisk in 2½ c milk. Continue stirring until the mixture is slightly thickened. Add green chiles and remove the pan from heat.
- Place 4 T butter in a microwave-safe Pyrex pitcher. Melt in the microwave on HIGH for about 1 minute.
- Whisk in 4 T flour and ¾ t salt until smooth. Then whisk in 2½ c milk until smooth.
- Microwave for 4-7 minutes on HIGH. Stir after 3 minutes and every minute thereafter. Keep cooking and stirring until the mixture is thick like a medium cream sauce.
- Stir in green chiles.
- Place a generous tablespoon of meat mixture onto a softened tortilla. Add a tablespoon of cheese. Roll up and place seam side down in a 9 x 13-inch baking dish. Prepare remaining tortillas in the same manner. Any remaining meat or cheese may be sprinkled on top or sides of enchiladas.
- Pour sauce over enchiladas and cover with foil. If you have any remaining cheese, sprinkle it over the top of the sauce-covered enchiladas.
- Heat in a 350˚F (180˚C)oven for 10-15 minutes or until heated through.
Nutrition Facts : ServingSize 1, Calories 486 kcal, Carbohydrate 13 g, Protein 27 g, Fat 36 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 115 mg, Sodium 683 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 13 g
GREEN SAUCE ENCHILADAS
These are the best chicken enchiladas you will ever have! I created this recipe one day by accident, and it's now a family favorite. Try it, you won't be disappointed!
Provided by smooch
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
- Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 647.1 calories, Carbohydrate 64.1 g, Cholesterol 100.9 mg, Fat 29.4 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 15.9 g, Sodium 499.6 mg, Sugar 2.9 g
ADDICTIVE GREEN ENCHILADAS
The cream cheese is the star in these enchiladas... I've never met a person who didn't enjoy these and they are so simple to put together. You can cook your chicken breasts for these anyway you want... I recommend putting a chili powder/garlic rub on them and baking them. You can also boil them in water and garlic salt, but the baking produces tender, flavorful chicken! Toss in some red pepper flakes to the chicken/cheese mixture for some heat!! Can't beat it! Recently I didn't have a can of the green sauce on hand, and had a crisper full of tomatillos! I made Recipe #51630 and WOW it was super. It takes of course a little more work and effort but it was really good. If you like tomatillos, give it a try when you have some extra time on hand.
Provided by MelvinsWifey
Categories Chicken Breast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
- In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
- Spoon mixture evenly into corn tortillas and roll up.
- Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
- Bake in a 350 degree preheated oven for 40 minutes.
- Remove from oven and let sit at room temp for 10 minutes before serving.
GREEN CHILE CHICKEN ENCHILADAS
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
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
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
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.
CHICKEN ENCHILADAS WITH CREAMY GREEN SAUCE
This Mexican favorite makes a festive dish for a Cinco de Mayo party or a fun family dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
- Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
- Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
- Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.
EASY GREEN CHILE ENCHILADAS
Steps:
- In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
- In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
CHICKEN ENCHILADAS WITH GREEN SAUCE AND LONG-GRAIN RICE
Provided by Danny Boome
Categories main-dish
Time 1h15m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- In a large skillet heat 2 tablespoons olive oil over medium heat, add the sliced onion and minced garlic, saute for about 2 minutes. Then add the chicken slices and cook until chicken is a nice golden brown. Turn the heat up a touch and add the bell pepper slices and dried chili flakes. Once chicken is no longer pink remove from the heat and place the mixture into a bowl.
- In a small skillet add 1 cup oil. When oil is warm submerge a tortilla for 10 to 15 seconds or until soft. This will soften them and make rolling a lot easier. Drain on paper towels and repeat this process until all tortillas have been softened. Pour 1 cup of Green Sauce on bottom of the baking dish to cover. Divide the chicken mixture evenly among the tortillas, roll them up. Place seam side down on top of the sauce in the baking dish. Pour the remaining green sauce over them and spread the cheese mix evenly over the top. Bake for about 20 minutes until golden brown. Remove from the oven and serve with long-grain rice.
- For the Green Sauce:
- Pulse all ingredients in a food processor until a nice salsa consistency is reached.
- For the Rice: Pour 3 cups of hot water in a large saucepan and bring to a boil. Rinse the rice well in a bowl under cold water and drain. This will remove surface starch and will be less sticky. Place the rinsed and drained rice into the saucepan, cover and cook until al dente, about 10 to 15 minutes. Add fresh cilantro and lime juice and serve.
ENCHILADAS VERDES (GREEN ENCHILADAS)
Traditional Mexican green chicken enchiladas, made lighter!
Provided by Gina
Categories Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
- Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
- Mince the remaining onion and add to the shredded chicken.
- In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
- Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
- Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.
Nutrition Facts : ServingSize 2 enchiladas, Calories 210 kcal, Carbohydrate 27.5 g, Protein 15 g, Fat 4 g, SaturatedFat 0.5 g, Sodium 734 mg, Fiber 3 g, Sugar 4.5 g
GREEN ENCHILADA SAUCE RECIPE
Homemade green enchilada sauce is perfect for pouring over cheesy enchiladas. Filled with just a little spice and plenty of cilantro flavor.
Provided by Lil' Luna
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot or pan and saute onions and garlic until tender.
- While onions are sauteeing, add tomatillos to the blender and blend. Add green peppers, jalapeno peppers and cilantro the blender and process until most clumps are out. Add the sauteed onions and garlic and process until mostly smooth.
- Pout the tomatillo mixture into a large pot. Add chicken broth, salt, pepper, cumin, oregano and sugar. Simmer for about 30 minutes.
- At this point, there will still be some clumps, so add this back to your food processor or blender and puree in batches until smooth.
- The sauce can also be simmered in a slow cooker on LOW for 3-4 hours or on HIGH for 2 hours.
Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 1740 mg, Fiber 5 g, Sugar 15 g, ServingSize 4 g
GREEN CHILE CHICKEN ENCHILADAS
I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.). Las Cruces, or Hatch really, is the chile growing capital of the world. Whenever we have pot lucks at work or partys, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken and just make several trays of green chile cheese enchiladas. Just for clarification, "CHILI' is that soup dish made with hamburger meat and beans that is popular in Texas, while "CHILE" is the spicy vegitable that makes mexican food so great. Green chile and red chile come from the same plant. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. When I was in college in Odessa, they didn't have descent green chile, they used tomatillos instead. I did not like that at all, so I substituted fresh jalapenos instead. They were hot, but my west Texas buddies ate them all up (of course sweating out the jalapenos the whole time).
Provided by New Mexican Rob
Categories One Dish Meal
Time 35m
Yield 1 cassarole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking.
- After sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish. I start with a some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas.
- It goes as high as there is ingredients (usually 4 or 5 layers).
- Then we bake in 350 degree oven for about 20 minutes. After 10 minutes of cooling down, it is ready to be served.
- I'm a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.
Nutrition Facts : Calories 896.8, Fat 40.1, SaturatedFat 15.4, Cholesterol 116.7, Sodium 2079.9, Carbohydrate 89.1, Fiber 10.1, Sugar 6.7, Protein 48.3
GREEN CHICKEN ENCHILADA
Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side.
Provided by SHACKL
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 723.6 calories, Carbohydrate 77.2 g, Cholesterol 88.7 mg, Fat 29.2 g, Fiber 5.8 g, Protein 36.8 g, SaturatedFat 13.3 g, Sodium 1133.7 mg, Sugar 2.9 g
EASY VEGAN GREEN ENCHILADAS
This recipe for Vegan enchiladas verdes is so straightforward to make. These enchiladas can be made with whatever you want or whatever you have in the fridge as leftovers. You could use quinoa, farro, lentils, navy beans, etc. These enchiladas are delicious and moist and amazing.
Provided by Piloncillo&Vainilla
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 350ºF.
- Prepare the green sauce as you like or follow this recipe.
- Put two or three tablespoons of sauce in the bottom of a baking dish.
- In a large bowl put the rice, beans, green leaves, pumpkin seeds and about half a cup of sauce. Mix well.
- Heat the corn tortillas until pliable.
- Fill each tortilla with two or three tablespoons of this mixture, roll it up and put it in the oven dish with sauce, with the fold of the tortilla facing down.
- When finished, put the rest of the sauce in the center of the enchiladas, cover and put in the oven for 20 minutes or until the enchiladas are hot and the sauce has changed color.
- Remove from the oven and finish with slices of radish, cilantro, scallion, and avocado.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 45 g, Protein 10 g, Fat 10 g, SaturatedFat 1 g, TransFat 0.003 g, Sodium 443 mg, Fiber 10 g, Sugar 4 g, Calories 301 kcal, UnsaturatedFat 7 g
GREEN ENCHILADAS
Green Enchiladas is a dish that you make knowing you are looking forward to the leftovers. I love the creaminess and tang of the sauce.
Provided by Amber of AZ
Categories One Dish Meal
Time 30m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F.
- Stir 1 cup sour cream into salsa.
- Dip each tortilla into sauce to coat both sides.
- Spoon 1/4 cup of the chicken or beans onto each tortilla; roll up.
- Place seam sides down in ungreased rectangular baking dish.
- Pour remaining sauce over enchiladas.
- Sprinkle with cheese.
- Bake uncovered about 15 minutes or until cheese is melted.
- Serve with sour cream if desired.
Nutrition Facts : Calories 295, Fat 6.8, SaturatedFat 1.9, Cholesterol 57.1, Sodium 707.7, Carbohydrate 35.4, Fiber 4.6, Sugar 7.2, Protein 24.2
GREEN CHILE CHICKEN ENCHILADAS
Green Chile Chicken Enchiladas are the perfect easy casserole! Loaded with shredded chicken, green chiles, sour cream, and cheese this is the perfect comfort food!
Provided by Annie
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- 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. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
- To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll (see notes in post for tips to prevent cracking). Lay the enchilada seam side down. Repeat until all the chicken mixture has been used.
- Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.
Nutrition Facts : Calories 481 calories, Carbohydrate 25.5 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 32.2 grams fat, Fiber 17.7 grams fiber, Protein 37 grams protein, ServingSize 2 Enchiladas (nutrition calculated with Mission Carb Balance Street Taco Tortillas), Sodium 815 grams sodium, Sugar 1.1 grams sugar
GREEN CHICKEN ENCHILADAS
This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
CHICKEN ENCHILADAS
Provided by Marcela Valladolid
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
- Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
- Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
- Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
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From foodandwine.com
5/5 (5)Category Chicken BreastServings 10-12Total Time 3 hrs
- In a large saucepan, cover the chicken breast halves with the stock and 1 quart of water and bring to a boil. Simmer over moderately low heat, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part of each piece registers 160°, 30 to 35 minutes. Using tongs, transfer the chicken to a plate to cool. Discard the skin and bones. Shred the meat and season generously with salt and pepper. Transfer 2 cups of the chicken cooking broth to a large heatproof measuring cup and reserve the remaining broth for another use.
- Wipe out the saucepan and melt the 6 tablespoons of butter in it. Whisk in the flour and cook over moderate heat, whisking constantly, until bubbling and just starting to change color, about 2 minutes. Gradually whisk in the milk and the 2 cups of cooking broth and bring to a boil. Simmer over moderately low heat, whisking frequently, until the sauce is thickened and no floury taste remains, about 10 minutes. Remove the sauce from the heat and season generously with salt and pepper. Let cool slightly.
- Preheat the oven to 375°. Grease a 9-by-13-inch baking dish. Line the dish with 6 slightly overlapping tortillas. Spread one-third of the sauce over the tortillas, then top with 1 cup of the cheese and half each of the chicken, chiles and onion. Repeat the layering with 6 more tortillas, one-third of the sauce, 1 cup of the cheese and the remaining chicken, chiles and onion. Lay the remaining 6 tortillas on top and spread the remaining sauce over them.
GREEN CHILE CHICKEN ENCHILADAS - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (30)Uploaded 2019-01-14Category MainPublished 2018-03-27
- In a large bowl, mix together the chicken, 1/2 of the cheese, green chilies, garlic powder, cumin, onion powder and salt and pepper to taste.
BEST EVER CHICKEN ENCHILADAS - I AM A FOOD BLOG
From iamafoodblog.com
4.7/5 (3)Total Time 1 hr 30 minsCategory Main CoursePublished 2021-01-11
- Make the enchilada sauce: set the oven to broil. Wash and dry the tomatillos and chiles. Toss with a bit of oil and toast on a foil lined baking sheet until charred, flipping once, about 15-20 minutes.
- When the tomatillos and chiles are done, remove the tomatillos from the baking sheet, placing in a blender. Carefully wrap the foil up around the peppers so they are in a little package so they can steam. Let steam for 10 minutes and then peel off the skins and remove the stems and seeds. Add the peppers to the blender, along with the onion, garlic, cilantro, oregano, and cumin. Blend until finely chopped. Taste and season with salt.Set the oven to 375°F and lightly oil or use non-stick spray on a baking dish.
- Add 2 cups of the green enchilada sauce to a bowl with the shredded chicken and 1 cup of cheese. Mix well, and season with salt and pepper to taste. Lay a tortilla flat (warm them up in the microwave briefly if they need to be more pliable) then spoon on some filling in the center. Roll up tightly and place seam side down into the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
EASY GREEN CHILE ENCHILADAS - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 4Estimated Reading Time 4 minsCategory Main DishTotal Time 15 mins
- In a small skillet, saute onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine green enchilada sauce with green chilies and heat until very warm.In the oven (on a baking sheet) or microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.
GREEN CHILI ENCHILADAS [VEGAN, GF] - CONTENTEDNESS COOKING
From contentednesscooking.com
Cuisine Mexican, American, Vegan, GlutenfreeTotal Time 20 minsCategory Dinner, Lunch, VeganPublished 2020-08-18
- Combine garlic, vegan cream cheese, white beans, green chilis, optional enchilada seasoning, and nutritional yeast in the bowl of a food processor. Process until you have a creamy and thick mixture, but leave some texture. Don't over-process, then set aside.
- Prepare the 3 Ingredient Vegan Cheese Sauce by combining cashews, vegetable broth, and tahini in the bowl of a blender. A food processor will not be powerful enough. Process until smooth.
- Grease a large casserole dish large enough to hold the rolled tortillas with a bit oil or vegetable broth. Place 3 heaping Tbs of the filling onto the center of one tortilla. Roll and place in the casserole. Repeat until all tortilla are filled.
RED AND GREEN ENCHILADAS (VIDEO) - LAUREN'S LATEST
From laurenslatest.com
Ratings 15Calories 374 per servingCategory Dinner
- Preheat oven to 350 degrees. Lightly spray 9x13 glass dish with nonstick cooking spray. Spread about 3 tablespoons red enchilada sauce in the top half of the baking dish lengthwise. Spread about 3 tablespoons of green enchilada sauce in the bottom half of the baking dish. Set aside.
- In a large bowl, stir together shredded chicken, taco seasoning, 2/3 of the shredded cheese and enough salsa to moisten the filling mixture.
- Fill 8 flour tortillas evenly with filling, roll and place into pan. Pour remaining red enchilada sauce over top the top half of the enchiladas. Pour remaining green enchilada sauce over the bottom half. Run a butter knife or rubber scraper in between each enchilada to prevent the enchiladas from sticking to each other after baking. Sprinkle with remaining cheese. Bake covered with foil* for 30 minutes or until hot and melty.
GREEN ENCHILADAS RECIPE - GREEN CHILE ENCHILADAS | HANK SHAW
From honest-food.net
5/5 (13)Total Time 1 hr 45 minsCategory Main CoursePublished 2016-09-06
- Prep the green chiles. You need to roast your green chiles. I use New Mexican, Hatch-style chiles. This makes for a zippy sauce. You can make it milder by using milder chiles. If you've never roasted chiles before, here is a tutorial.
- Make the chile sauce. Heat the lard over medium-high heat and cook the onions until soft, but not brown, about 5 minutes. Add the garlic and cook another minute. Add the flour and cook, stirring often, for 5 minutes. Add the remaining ingredients, stir well and simmer gently for 20 minutes. Puree in a blender.
- Make the filling. Dice the meat and salt well. Mix with about 1/4 cup of the green chile sauce as well as about 2 ounces of cheese and the onion.
GREEN CHICKEN ENCHILADAS - THE MODERN PROPER
From themodernproper.com
Ratings 20Servings 6Cuisine MexicanTotal Time 45 mins
- Preheat oven to 375°F.In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning
- Mix until well incorporated.Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.In a skillet, warm the enchilada sauce
GREEN CHILE CHICKEN ENCHILADAS - THE FAMILY, FOOD, & FUN SPACE
From familyfoodandfun.space
Servings 8Category Main Course
GREEN ENCHILADAS - MESTIZO MARKET
From mestizomarket.com
Cuisine MexicanCategory EntreeServings 6Total Time 25 mins
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From foodnetwork.ca
2.8/5 (99)Total Time 4 hrs 30 minsServings 4-6
GREEN ENCHILADAS WITH CHICKEN (+VIDEO) - SEEKING GOOD EATS
From seekinggoodeats.com
Reviews 2Calories 616 per servingCategory Main Dish Recipes
AMAZING HISTORY OF ENCHILADAS - THE SIMPLE STREET FOOD OF ...
From tastessence.com
Estimated Reading Time 4 mins
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From elcomal.com
Servings 2Total Time 30 minsCategory Corn Tortillas
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From ourbestrecipebox.com
Estimated Reading Time 2 mins
RED OR GREEN ENCHILADA SAUCE FOR A MILD OR SPICY FLAVOR
From thespruceeats.com
Estimated Reading Time 3 mins
BEST GREEN CHICKEN ENCHILADAS - LIFE MADE SIMPLE BAKES
From lifemadesimplebakes.com
4.6/5 (26)Total Time 1 hrCategory Main CourseCalories 821 per serving
GREEN CHILI ENCHILADAS – PURE FOOD + JUICE
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EASY GREEN CHICKEN ENCHILADAS | FODY FOOD CO.
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