CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
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
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
MOM'S GREEN CHILI CHICKEN ENCHILADAS
This is probably the MOST requested meal I make by both family and friends. The great thing is that it is incredibly easy! Oftentimes I just pick up a rotisserie chicken and debone it rather than bake my own chicken. Canned chicken can be used, but it doesn't taste as good (fresh) as a fresh baked chicken. This recipe can be made...
Provided by Fran Murray
Categories Casseroles
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a large bowl, mix the chicken and green chiles together.
- 3. Drizzle some of the heavy cream in the bottom of a greased 13x9x2-inch pan. Layer 6 corn tortillas over the cream. Layer half of the chicken/green chile mixture over the tortillas. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
- 4. Layer 6 more tortillas over the cheese. Pour 1/2 of the remaining cream over the tortillas. Layer the remaining chicken/green chile mixture over the cream. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
- 5. Layer the last 6 tortillas over the cheese. Pour the remaining cream over the tortillas. Sprinkle some salt over the cream. Finally, sprinkle the remaining 1/3 cheese over the cream.
- 6. Bake, uncovered, for 25 to 35 minutes until the cheese is melted and lightly brown and the chicken and cream is bubbly.
- 7. Let the enchilada casserole sit for 10 minutes prior to cutting. Get ready to enjoy something incredible!
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.
GREEN CHILI CHICKEN ENCHILADAS
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
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
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