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
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.
NEW MEXICO STYLE GREEN CHILE CHICKEN ENCHILADAS
This easy New Mexico-style enchiladas recipe stacks the tortillas like a casserole instead of rolling them. Stacking makes them so much easier to make!
Provided by Adapted from my dear friend, Valerie Córdova's recipe
Categories Main Course
Time 1h5m
Number Of Ingredients 20
Steps:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F. Spray a 9x13x3-inch pan with nonstick cooking spray, and set aside.
- In a skillet over medium-high heat add the olive oil. Once shimmering add the onion and sauté, while stirring constantly, until translucent and the sides of the onion begin to brown, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Pour the onion mixture into a large mixing bowl along with the shredded chicken, cream soups, green chile sauce, cumin, salt and pepper; stir to combine.
- Lay 4 corn tortillas into the bottom of the prepared pan. Spread 1/3 of the chicken mixture over the tortillas, followed by 1 cup of the cheese, and 1/3 of the tomatoes and green onion. Continue this layering of tortillas, chicken mixture, cheese, tomatoes and green onion 2 more times, but on the last layer DO NOT ADD THE CHEESE! Instead, just layer the tomatoes and green onions on top of the chicken mixture.
- Mix together the remaining 1 cup of shredded cheese and chopped fresh oregano, and set it aside for later.
- Cover the green chile enchilada casserole with foil and cook for 30 minutes. Take the foil off and then layer the remaining 1 cup of cheese over the top. Cook uncovered for 15 minutes. Let the enchiladas stand for 10 minutes before serving.
- Serve with chopped tomatoes, chopped green onions, chopped oregano, shredded lettuce, and/or sour cream (all optional).
Nutrition Facts : ServingSize 1 serving, Calories 590 kcal, Protein 43 g, Fat 36.1 g, SaturatedFat 17.1 g, Cholesterol 132 mg, Fiber 4 g, Sugar 4.2 g
CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
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.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
NO BEANS, NO TOMATOES, NO FOOLIN' CHILI
I am one who wouldn't know what to do if my chili didn't have beans in it. Keeping an open mind, I tried this and thought it was excellent. Sometimes, you can teach an old dog a few new tricks.
Provided by ratherbeswimmin
Categories Meat
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a big skillet, heat 2 tablespoons oil over medium-high heat.
- Add in the beef (in batches, if necessary); cook, turning often and adding more oil if needed, until meat is browned on all sides.
- Transfer to a 4 quart slow cooker.
- Add the remaining oil to the skillet; lower heat to medium.
- Add in the onions, bell peppers, and jalapenos; stir/saute for about 7 minutes or until onions are softened.
- Add in the chili powder, garlic, oregano, cumin, and salt; stir for 30 seconds.
- Remove skillet from heat; add in beer; stir, scrapping up the browned bits on the bottom of the skillet.
- Pour the vegetable mixture into the slow cooker.
- Cover and cook on LOW for 6-7 hours or until meat is tender.
- Skim fat from the surface of the chili.
- Thicken the chili by stirring in the cornmeal and cooking uncovered, for 15 more minutes.
FRED'S GREEN CHILE & CHICKEN ENCHILADAS
This is a great recipe for chicken enchiladas. I got this recipe several years ago when I worked with a local celebrity chef, and this is his recipe. I have however, made some necessary changes to make it not so high in fat. And 1 enchilada will fill you up!
Provided by lisar
Categories Poultry
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large heavy fry pan or skillet, melt the butter over a medium heat.
- Add the onion and the garlic.
- Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
- Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
- Remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla.
- Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
- Fill the pan with the rolled tortillas.
- Pour the sauce over all.
- Combine the soup and cream and pour over all then cover with the shredded cheese.
- Bake in preheated 350°F oven for 30 minutes.
Nutrition Facts : Calories 1299.4, Fat 58.7, SaturatedFat 28.2, Cholesterol 163.7, Sodium 2122.4, Carbohydrate 132.4, Fiber 10.1, Sugar 12.8, Protein 59.9
GREEN CHILI CHICKEN ENCHILADAS
Pretty simple enchiladas filled with chicken, cheese, and tomatoes, covered with green chili sauce and cheese.
Provided by shorembo
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Sprinkle chicken liberally with taco seasoning.
- Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
- Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
- Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
- Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
- Bake in the preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 32.8 g, Cholesterol 40.6 mg, Fat 13.8 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 6.3 g, Sodium 1027.8 mg, Sugar 0.9 g
NOT QUITE SO WHITE CHICKEN CHILI (NO TOMATOES)
I originally set out the make a white chicken chili and somehow was not satisfied. By adding chili powder and several other ingredients my white chicken chili was no longer white. The chicken in the recipe can be done several ways. Have leftover chicken use it here. You can brown your chicken or poach it. Another option is to under baked bone in, skin on chicken breasts, cool and shred and add to recipe. You have lots of options here.
Provided by marypage
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Brown cut up bacon pieces until crisp. Remove from pan, set aside and reserve bacon drippings.
- In another pan put 2 cups of chicken broth, bay leaf and chicken breasts and poach for 10-15 minutes. Undercook, since you will be simmering chicken again in a later step. Let chicken cool in broth. Reserve poaching liquid. When cooled either shred or cube chicken.
- Saute onion and garlic in bacon drippings until translucent. Add spices (cumin, chili powder, thyme, cayenne, salt and pepper). Cook a minute more.
- Now add reserved broth plus 2 more cups of broth, drained beans, undrained beans and undrained green chilis. Cook over low heat for 20 minutes. Add dried instant milk powder and mix; simmer a few minutes more.
- If you want a thicker chili add cornstarch mixed with water and cook til thickened. Serve. Top with crisped bacon pieces.
- NOTE: You do not have to poach chicken. You could use leftover chicken. Another possibility is to brown cubed chicken breast in bacon drippings and continue leaving out the poaching part and go to sauteeing onion and garlic and add 4 cups of broth as noted above.
- Other garnishes/condiments/sides: tortillas, tortilla chips, sour cream, shredded cheese, chopped cilantro, diced red/green peppers.
NONNA'S TOMATO & GREEN CHILE CHICKEN ENCHILADAS
My mother-in-law's recipe with chicken, sour cream, cheese and a tomato green chile sauce over the top. The sauce can be blended if preferred, and we served with some queso over the top. Yum!!
Provided by Rachel W.
Categories Mexican
Time 40m
Yield 16 enchiladas, 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute green chiles and garlic in 2 T. oil. Add diced tomatoes and onion, 1 teaspoons of the salt, oregano, and the reserved tomato liquid. Simmer low, until thick, 20 minutes. While the chile tomato sauce is cooking, combine chicken, sour cream, grated cheese, and 1 teaspoons salt in a bowl, and set aside.
- Heat 1/3 Celsius oil in a separate saute pan while sauce is cooking, and dip tortillas. Let excess oil drain off on a paper towel. Fill with a spoonful of the chicken mixture, roll, and put seem side down into a 3-qt. baking dish. Pour chile tomato sauce over the top, and bake for 20 minute at 350 degrees F.
Nutrition Facts : Calories 448.7, Fat 30.2, SaturatedFat 10.6, Cholesterol 60.5, Sodium 1121.8, Carbohydrate 29.3, Fiber 4.8, Sugar 5.6, Protein 17.5
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