Quick Green Chile Chicken Enchiladas Food

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GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

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

2 (7 ounce) cans fire roasted diced green chilies, mild
1 (4 ounce) can fire roasted diced green chilies, hot
1 small onion, diced
3 tablespoons olive oil
1 tablespoon butter
3 tablespoons minced garlic cloves
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can garlic roasted seasoned chicken broth
2 cups chicken broth, divided
18 (7 -8 inch) corn tortillas
3 cups shredded cooked chicken, see note
2 cups monterey jack and cheddar cheese blend (mexican blend shredded)
sour cream (optional)

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.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)



Chicken Enchiladas with Green Chile Sauce (Salsa Verde) image

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

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend

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

GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

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

1 lb shredded cooked boneless chicken breast
6 green chilies, roasted, peeled and diced
1 (14 ounce) can cream of mushroom soup
1 (14 ounce) can cream of chicken soup
water or milk, to fill both cans
salt
garlic
2 dozen corn tortillas
2 cups shredded cheese (colby, munster, jack or mixture)

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

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Quick and Easy Green Chile Chicken Enchilada Casserole image

I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.

Provided by SGRCOOKI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 8

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  • With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
  • Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  • Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g

GREEN CHILI CHICKEN ENCHILADAS



Green Chili Chicken Enchiladas image

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

4 -5 boneless chicken breasts
2 cans cream of chicken soup or 2 cans cream of mushroom soup
2 -3 cups chopped green chili peppers (more/less)
1/2 cup diced onion
3 -4 cups shredded cheddar cheese
1 1/2 teaspoons garlic salt (more/less)
1 teaspoon salt (more/less)
1 package corn tortilla

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

GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

My Mother-In-Law, Sister-In-Law and I threw this together out of my SIL's pantry for an impromptu dinner one night. I've made a tweak or two (meaning two weeks later I couldn't remember all we'd done!) and now my family just inhales this. Even my picky 9 yr old! The quantity for the chicken broth is approximate....I use it out of a box and used about 1/2 a box.

Provided by Angel91805

Categories     One Dish Meal

Time 1h5m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 14

2 cups chicken broth, approximate, divided
1/2 white onion, chopped
1 raw carrot, chopped
1 tablespoon garlic, minced
7 whole green chilies, roasted and peeled, seeds & stem removed
1 avocado, ripe
12 1/2 ounces white meat chicken, canned (or 2 cups shredded)
salt & pepper, to taste
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon ground cumin (or more)
1 teaspoon salt, to taste
12 corn tortillas
cheese, shredded

Steps:

  • Add onions, carrots and garlic to a small saucepan. Cover with chicken broth and boil until the carrots are just turning tender.
  • Peel and de-seed roasted green chiles and add them to the blender, salt & pepper as desired. Add some chicken broth to the blender and the onions, carrots, garlic and broth. Blend until semi-smooth. You may need to add more broth. Peel and de-seed an avocado and add it to the blender and puree. Taste and adjust seasoning.
  • In skillet, melt butter. Whisk in flour and cook for about a minute. Add in about a cup or so of broth while stirring. When it starts to thicken, add contents of blender to the skillet and stir. You may need to add more broth to get it to the thickness you like.
  • Add a little sauce to the bottom of a 13x9 pan. To each tortilla, add a little chicken and a little cheese and roll up. Place seam side down in the pan. Spread the rest of the green chile sauce over the enchiladas. Bake for about 30 minutes. Add cheese and put back in the oven until melted.
  • Yum!

Nutrition Facts : Calories 332, Fat 13.7, SaturatedFat 5, Cholesterol 48.9, Sodium 748.4, Carbohydrate 34.9, Fiber 6.6, Sugar 4.4, Protein 19.9

QUICK GREEN CHILE CHICKEN ENCHILADAS



Quick Green Chile Chicken Enchiladas image

This recipe came from my mother. It taste like you spent hours, but only takes a matter of minutes to prepare. Use your leftover broiled chicken and save youself time. It's a favorite of my friends and family. I hope you enjoy it.

Provided by Brewhead

Categories     Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (30 ounce) can cream of chicken soup
1 (10 ounce) can of ortega diced green chilies
10 ounces monterey jack cheese (shredded)
3 cooked chicken breasts, meat removed
1 package corn tortilla
1 (2 1/4 ounce) can of sliced olives

Steps:

  • In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat.
  • Set aside.
  • Lightly fry all the corn tortillas.
  • In a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives.
  • Bake at 375 for 40 minutes or till lightly brown on top.

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