GREEN CHILE CHICKEN ENCHILADAS
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
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)
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
GREEN CHILI CHICKEN ENCHILADAS
Easy casserole enchiladas. Great for a party. I got this recipe from William Sonoma. I did make a few changes to make it easier.
Provided by Gone Fishin
Categories Whole Chicken
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring to a simmer over medium heat and simmer until the chicken is cooked through, 20-25 minutes. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and shredding the meat.
- Preheat oven - 400°F; . Lightly grease a 9x13 roasting pan. WS had a pan for sale that was deeper then the dishes I had and that they recommended, but I couldn't see buying another pan.
- In a saute' pan over a medium heat, warm the oil. Using tongs , quickly pass each tortilla through the hot oil until softened, 2-3 seconds. Drain on a paper towel-lines baking sheet.
- Pour ½ cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top. Top with 1 cup of chicken, 1 cup of jack cheese and ½ cup of chili verde starter. Repeat the layering 4 times, ending with a layer of tortillas. Top with the remaining ½ cup of chili verde starter and the remaining jack cheese.
- Cover the pan with foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes.
- Remove from the oven and let stand for 10 minutes. Sprinkles the red onion, cilantro and queso anejo cheese on top. Serve warm.
- CHANGES I MADE:.
- I used a regular 9x13 baking dish that I had. It was not nearly as deep as the one at WS, so I could only get 2 layers of the process. It turned out just fine.
- I used the roasted chickens that we can get at the store. For my size dish I used 2 chickens.
- I also think you could use any chili verde sauce and it would be fine. i TEND NOT TO USE TOO MUCH SALT WHEN COOKING, SO i DID NOT ADD THE SALT CALLED FOR ABOVE. i ALSO DON'T PARTICULARLY CARE FOR CILANTRO, SO I LEFT THAT OUT ALSO.
- The tortillas I got where not hard but fresh, so I skipped the warm oil.
- It took me all of about 15 minutes to put this together.
- The next time I fix I will add a little salt but not as much as they call for and maybe some jalapenos.
Nutrition Facts : Calories 817.9, Fat 53.8, SaturatedFat 16.2, Cholesterol 129.3, Sodium 2009.4, Carbohydrate 45.9, Fiber 2.8, Sugar 2.2, Protein 36.2
CHICKEN GREEN CHILE ENCHILADA CASSEROLE (VEGETARIAN)
This was in the "Inspired Vegetarian" section of Cooking Light Magazine. Satisfies both the vegetarian and meat-eater. For non-veggie households, could very easily substitute chicken breast for the meatless chicken.
Provided by smiles4u
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
- Add Chilies, cook 3 minutes, stirring constantly.
- Remove from heat, stir in chopped chicken strips.
- Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
- Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
- Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
- Top with remaining tortillas and sauce mixture.
- Bake at 375 for 15 minutes.
- Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
- Sprinkle with cilantro 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
VEGETARIAN GREEN-CHILI "CHICKEN" ENCHILADAS
This dish is full of flavor! It's one of my Mom's recipes and is frequently requested at church and family pot-lucks. If you haven't tried vegetarian food, give it a try, you just might like it!
Provided by Rachel Marie
Categories Cheese
Time 1h
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 8
Steps:
- Pour 1 can enchilada sauce into a 9 x 13-inch glass pan, to cover bottom.
- Tear "chicken" into small pieces and place in a medium bowl.
- Add 1 can enchilada sauce, diced green chilies, sour cream, 1/2 bag cheese and taco seasoning.
- Mix well.
- Divide mixture evenly throughout 10 tortilla shells.
- Wrap tightly and place side-by-side in glass pan.
- Pour remaining can of enchilada sauce over top of enchiladas.
- Top with cheese and if desired sliced green onions and black olives.
- Bake at 350F for 30-45 minutes, or until cheese begins to turn golden.
Nutrition Facts : Calories 264.8, Fat 14.6, SaturatedFat 7.4, Cholesterol 25, Sodium 776.1, Carbohydrate 24.6, Fiber 1.9, Sugar 1.5, Protein 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
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