Green White And Red Enchiladas Food

ADDICTIVE GREEN ENCHILADAS

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.

TRI-COLOR ENCHILADAS

Steps:

• Blend 1 cup broth, poblano chiles, 1 Tbsp. onions and 1 garlic clove in blender until smooth; transfer to saucepan. Blend 1/2 cup of the remaining broth, remaining onions, remaining garlic clove, tomato sauce, chipotle peppers and oregano in blender until smooth; pour into separate saucepan. Combine remaining chicken broth, sour cream and 1/2 cup cheese in separate saucepan.
• Cook poblano and chipotle sauces on medium heat 5 min. or until heated through, stirring frequently; keep warm. Cook sour cream sauce 3 to 4 min. or until cheese is melted, stirring constantly.
• Top tortillas with chicken; roll up. Place, seam sides down, in 13x9-inch dish. Top with sauces, alternating colors to resemble the Mexican flag. Sprinkle with remaining cheese.

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE

Steps:

• Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
• Mix the chicken together with 1 cup of the cheese.
• Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
• In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
• Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
• Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
• Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
• Bake for 20 to 25 minutes or until golden and bubbly.
• Sprinkle with cilantro just before serving.

CHICKEN ENCHILADAS WITH GREEN SAUCE AND LONG-GRAIN RICE

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.

THE BEST RED ENCHILADA RECIPE

Steps:

• Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
• Strain out any seeds and add to a skillet, bringing to a slight boil.
• Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.
• In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
• After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.
• Season with salt and pepper and let cook for an additional five minutes.
• Lightly fry the corn tortillas in oil and pay dry.
• Dip each tortilla in the red enchilada sauce, covering both sides completely.
• Fill each tortilla with some of the chicken filling, and some cheese if desired.
• At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.
• If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.

GREEN CHICKEN ENCHILADAS

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.

CREAMY GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
• In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
• 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 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
• Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish.
• Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.
• Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 10-12 enchiladas for this recipe; the exact number will depend on the size of tortillas).
• Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

CHICKEN AND GREEN OLIVE ENCHILADAS

Steps:

• Place chicken and broth in heavy large pot. Bring to a boil.
• Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes.
• Cool chicken in broth.
• Strain broth and spoon off fat; reserve broth.
• Remove chicken skin and bones; discard.
• Shred chicken coarsely; transfer to a large bowl. Set aside.
• Heat 3 Tbl oil in a large saucepan over medium-low heat.
• Add 1 cup onion, garlic, oregano, cumin and cinnamon to the saucepan. Cook until onion is almost tender, stirring occasionally, about 10 minutes.
• Mix in chili powder and flour; stir 3 minutes.
• Gradually whisk in 4.5 cups of the broth (reserve remaining broth for Red Rice).
• Increase heat to medium-high and bring to a boil.
• Boil until reduced to about 3 cups, stirring occasionally, about 35 minutes.
• Remove from heat and whisk in chocolate. Season with salt and pepper, cool.
• Heat 1 Tbl oil in medium skillet over medium heat.
• Add 1 tortilla and cook until just pliable, about 20 seconds per side.
• Transfer to a paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
• Spread 1/3 cup of sauce in each of two 13x9x2 -inch glass baking dishes.
• Mix 1 cup of the sauce into the chicken.
• Arrange 8 tortillas on work surface.
• Spoon 3 Tbl cheese, 1 Tbl olives, 1 Tbl onions, and 1/4 cup chicken over center of each tortilla.
• Roll up tortillas. Arrange seam side down in 1 prepared dish.
• Repeat with remaining tortillas (can be prepared 1 day ahead. Cover sauce and enchiladas separately, cool).
• Pre-heat oven to 375 degrees F. Top each enchilada with remaining sauce, then sprinkle with remaining cheese.
• Cover with foil; bake for 20 minutes (30 minutes if chilled.).
• Remove foil and bake until sauce and cheese bubbles, about 10 minutes.
• Let stand 10 minutes and serve.

GREEN, WHITE, AND RED ENCHILADAS

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.

ENCHILADAS VERDES (GREEN ENCHILADAS)

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.

RED AND WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a small skillet over medium-high heat, add onion and bell pepper and saute until they just begin to brown, remove from heat and set aside.
• In a blender or food processor, combine the canned tomatoes, chipotle pepper, garlic, tomato paste and corn meal, blend or process on high speed until smooth and then pour the red sauce into a shallow mixing bowl that's at least six or seven inches in diameter.
• In a medium sized mixing bowl, combine soup and sour cream.
• Spread 1/2 of the soup and sour cream mixture over the bottom of a 9 x 13 inch baking dish coated with cooking spray.
• Taking one corn tortilla, dip it into the red sauce to coat both sides, then place about one tbs. of the cheese and 1/3 cup of the chicken in the center of the tortilla, roll it up and place it in the bottom of the baking dish, continue until you have a single layer of enchiladas covering the bottom of the dish (I was able to fit in ten enchiladas, eight placed side by side vertically with two more placed horizontally at the top of the dish).
• If you have any red sauce left over, pour it over the enchiladas, and distribute any remaining chicken over the top.
• Spread the other 1/2 of the soup and sour cream mixture over the top of everything.
• Sprinkle with the remaining cheese and the onion and bell pepper.
• Bake in the center of the oven for 20-25 minutes until bubbly and heated through.

GREEN ENCHILADAS

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.

SHRIMP ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and grease or spray your baking dish or 9 x 13 pan with non-stick cooking spray. Cover the bottom of the dish with a portion of your enchilada sauce (roughly 1/4 of the recipe or canned sauce).
• Bring a large skillet or frying pan to medium heat with the olive oil. Heat until the olive oil is shimmering, then add the diced onion. Cook for about one minute, until becoming translucent.
• Add the garlic and green chiles (or jalapeno) and cook for about 2 more minutes, or until fragrant. Add the shrimp, corn, and tomato. Season with salt and pepper, then cook for one more minute.
• Remove from heat and stir in the cilantro. Use a slotted spoon to portion approximately 1/3 - 1/2 cup portions into the center of each flour tortilla (enough so that it is used up in 8-10 tortillas).
• Sprinkle each shrimp filling portion with a bit of mixed cheeses. Roll up the tortillas and place them seam side down in the baking dish until all of the tortillas have been filled.
• Pour the remaining enchilada sauce over the enchiladas and sprinkle the remaining cheese over the top. Top the enchiladas with additional tomatoes, jalapeno slices, cilantro, if desired.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the cheese is melted and the sauce is bubbly around edges.
• Remove from oven and serve with sour cream and pico de gallo. Garnish with reserved chopped cilantro.

ENCHILADAS

Steps:

• Step #1 - The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 - The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 - TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp - about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.Step #4 - AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

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!