Michelles Chicken Verde Enchiladas Food

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• 1. HEAT oven to 350 degrees F.
• 2. MIX sour cream and salsa until well blended.
• 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
• 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
• 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
• 6. Roll up.
• 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
• 8. BAKE 15 to 20 min. or until heated through.
• Serving Suggestion:
• Serve with a side of hot cooked rice to round out the meal.
• Special Extra:
• Sprinkle with chopped tomatoes and sliced green onions just before serving.
• Variation:
• Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
• How to Shred Cooked Chicken:
• Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

CHICKEN ENCHILADAS VERDES

Steps:

• FOR FILLING:.
• Place chicken and broth in large saucepan.
• Add carrot, onion, garlic, parsley and bay leaf. Bring to boil.
• Cover and simmer 5 minutes at very low heat.
• Turn off heat and let stand until chicken is cooked through, about 40 minutes.
• Remove chicken from broth and cool slightly.
• Strain cooking liquid.
• Return to saucepan and boil until reduced to 1 1/2 cups.
• Skin and bone chicken; shred meat and place in medium bowl. Chill.
• FOR SAUCE:.
• Melt butter in heavy medium saucepan over low heat.
• Add flour and cook until light brown, stirring frequently, about 5 minutes.
• Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally.
• Add spinach and stir until wilted, about 2 minutes.
• Transfer to processor.
• Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth.
• Season with salt and pepper.
• Preheat oven to 400°F.
• Butter a 9x13 baking dish.
• Spread 1/2 cup sauce over the bottom.
• Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese.
• Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat.
• Add 1 tortilla and cook until softened, about 5 seconds.
• Drain and repeat with rest of tortillas.
• Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish.
• Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more.
• Serve with more sour cream and a sprinkling of cilantro.

CHICKEN ENCHILADAS VERDES

Steps:

• Shred chicken.
• Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
• Preheat oven to 400 degrees F.
• Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
• Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
• Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
• Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
• Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
• Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
• Serve with remaining salsa, sour cream, and guacamole.
• Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

BEST CHICKEN ENCHILADAS VERDE EVER

Steps:

• Shred your chicken.
• add hot sauce, salt & cumin.
• add tablespoon of chile sauce & little over 1/2 the cheese.
• mix well.
• coat the bottom of casserole pan with 4-5 spoonfuls of chile sauce.
• warm corn tortilla over heat to soften for rolling.
• fill full should make 10 enchiladas.
• cover with green chile sauce, using a spoon make sure sauce gets down between each enchilada.
• cover with remaining cheese.
• bake uncovered in 375 oven for 30min.
• Serve garnished with sour cream, fresh diced tomatos, green onion, avacado, whatever you like.

COOKING LIGHT ENCHILADAS VERDES

Steps:

• Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
• To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
• Preheat oven to 400°.
• To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.
• Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture downcenter of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.

AUTHENTIC ENCHILADAS VERDE

Steps:

• In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic.
• When cool enough to handle, shred chicken with your hands.
• Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).
• Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed.
• Pour salsa in a medium saucepan, and bring to a low boil.
• Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil.
• Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
• Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

AUTHENTIC ENCHILADAS VERDES

Steps:

• In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
• Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
• Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
• Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

ENCHILADAS VERDES

Steps:

• Preheat oven to 400 degrees.
• To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
• To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).

SPICY CHICKEN ENCHILADAS VERDE

Steps:

• heat oven to 400°F.
• Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
• Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
• Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
• Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
• Remove foil and serve with sour cream and guacamole if desired.

CHICKEN CHILE VERDE ENCHILADAS

Steps:

• Cook chicken breasts and shred.
• Preheat oven to 350°F.
• Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
• Coat the bottom of a 13x9 baking dish with enchilada sauce.
• Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
• Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
• After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
• Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
• Bake for 35 minutes or until bubbly.