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 CHICKEN ENCHILADAS
Great to assemble the night before and have ready to pop in the oven after work. Garnish as desired. Serve with Spanish-style rice.
Provided by A.Meyer
Categories World Cuisine Recipes Latin American Mexican
Time 13h5m
Yield 3
Number Of Ingredients 8
Steps:
- Prepare a 13x9-inch baking dish with cooking spray.
- Wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
- Stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. Fold chicken into the soup mixture.
- Spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. Spread remaining chicken mixture over the rolled tortillas. Sprinkle remaining Cheddar cheese over the chicken mixture.
- Cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
- Remove baking dish from refrigerator. Keep dish at room temperature for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 minutes. Remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.
Nutrition Facts : Calories 609.8 calories, Carbohydrate 67.6 g, Cholesterol 112.6 mg, Fat 22.9 g, Fiber 5.7 g, Protein 45.9 g, SaturatedFat 10.4 g, Sodium 2302.7 mg, Sugar 3.1 g
GREEN CHICKEN ENCHILADA
Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side.
Provided by SHACKL
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
- Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
Nutrition Facts : Calories 723.6 calories, Carbohydrate 77.2 g, Cholesterol 88.7 mg, Fat 29.2 g, Fiber 5.8 g, Protein 36.8 g, SaturatedFat 13.3 g, Sodium 1133.7 mg, Sugar 2.9 g
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
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
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
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 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.
CHICKEN AND GREEN OLIVE ENCHILADAS
Categories Cheese Chicken Olive Poultry Bake Super Bowl Cinco de Mayo Casserole/Gratin Winter Poker/Game Night Party Potluck Tortillas Monterey Jack Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve broth. Remove chicken skin and bones; discard. Shred chicken coarsely; transfer to large bowl.
- Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
- Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
- Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
- Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.
CHICKEN AND GREEN OLIVE ENCHILADAS
Lots of work but very delicious results. If you're the kind of person that likes to burn a couple of hours cooking because you love to cook, this is a recipe for you. For the cooking time, I'm not sure what to put since there are several cooking phases which I guess would be considered "prep".
Provided by -JoeB
Categories Chicken
Time 3h30m
Yield 16 Enchiladas, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken and broth in heavy large pot. Bring to a boil.
- Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes.
- Cool chicken in broth.
- Strain broth and spoon off fat; reserve broth.
- Remove chicken skin and bones; discard.
- Shred chicken coarsely; transfer to a large bowl. Set aside.
- Heat 3 Tbl oil in a large saucepan over medium-low heat.
- Add 1 cup onion, garlic, oregano, cumin and cinnamon to the saucepan. Cook until onion is almost tender, stirring occasionally, about 10 minutes.
- Mix in chili powder and flour; stir 3 minutes.
- Gradually whisk in 4.5 cups of the broth (reserve remaining broth for Red Rice).
- Increase heat to medium-high and bring to a boil.
- Boil until reduced to about 3 cups, stirring occasionally, about 35 minutes.
- Remove from heat and whisk in chocolate. Season with salt and pepper, cool.
- Heat 1 Tbl oil in medium skillet over medium heat.
- Add 1 tortilla and cook until just pliable, about 20 seconds per side.
- Transfer to a paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
- Spread 1/3 cup of sauce in each of two 13x9x2 -inch glass baking dishes.
- Mix 1 cup of the sauce into the chicken.
- Arrange 8 tortillas on work surface.
- Spoon 3 Tbl cheese, 1 Tbl olives, 1 Tbl onions, and 1/4 cup chicken over center of each tortilla.
- Roll up tortillas. Arrange seam side down in 1 prepared dish.
- Repeat with remaining tortillas (can be prepared 1 day ahead. Cover sauce and enchiladas separately, cool).
- Pre-heat oven to 375 degrees F. Top each enchilada with remaining sauce, then sprinkle with remaining cheese.
- Cover with foil; bake for 20 minutes (30 minutes if chilled.).
- Remove foil and bake until sauce and cheese bubbles, about 10 minutes.
- Let stand 10 minutes and serve.
Nutrition Facts : Calories 1152.6, Fat 81.4, SaturatedFat 28.6, Cholesterol 227.9, Sodium 729.2, Carbohydrate 41.7, Fiber 7, Sugar 4, Protein 67
CHICKEN & OLIVE ENCHILADAS
I wanted to try Mark Hendrick's enchilada sauce and just threw this together to go with. It is easy and delicious. You could use canned enchilada sauce, but I just have to tell you his sauce is fantastic!
Provided by PalatablePastime
Categories Chicken
Time 35m
Yield 10 enchiladas, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
- Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
- Heat oil in a skillet until hot.
- Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
- You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
- Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
- Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
- Repeat with remaining tortillas and filling.
- Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
- Sprinkle cheese evenly over the top.
- Garnish with the chopped onion and sliced olives, if desired.
- Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
- To serve, garnish with sour cream, if desired.
Nutrition Facts : Calories 1117.1, Fat 87.5, SaturatedFat 22.3, Cholesterol 117.9, Sodium 1394, Carbohydrate 45.5, Fiber 5.7, Sugar 2.5, Protein 39.5
CHICKEN WITH GREEN OLIVES
This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.
Provided by Mark Bittman
Categories dinner, easy, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
- Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
- Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 930 milligrams, Sugar 4 grams, TransFat 0 grams
More about "chicken and green olive enchiladas recipes"
GREEN CHICKEN ENCHILADAS - DAMN DELICIOUS
From damndelicious.net
4.9/5 (94)Total Time 1 hr 5 minsServings 6
CHICKEN AND OLIVE ENCHILADAS | LINDSAY
From ilovelindsay.com
Servings 4Calories 515 per serving
15 CHICKEN ENCHILADA STUFFED PEPPERS - SELECTED RECIPES
From selectedrecipe.com
CHICKEN ENCHILADA CASSEROLE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
35 CANNED CHICKEN RECIPES - COMFORTABLE FOOD
From comfortablefood.com
SKILLET CHICKEN ENCHILADAS RECIPE - KOREANTURK.US
From koreanturk.us
GREEN CHILE CHICKEN ENCHILADAS - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
EASY GREEN CHICKEN ENCHILADAS - PUREWOW
From purewow.com
JENEE'S CHICKEN ENCHILADAS - RECIPE - COOKS.COM
From cooks.com
15 GREEN CHILI ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
15 KETO CHICKEN ENCHILADAS WITH CREAM CHEESE - SELECTED RECIPES
From selectedrecipe.com
15 GREEN ENCHILADAS NEAR ME - SELECTED RECIPES
From selectedrecipe.com
EASY CHICKEN ENCHILADAS RECIPE FOR MEXICAN DINNER NIGHT
From emilyenchanted.com
GREEN ENCHILADAS WITH CHICKEN (+VIDEO) - SEEKING GOOD EATS
From seekinggoodeats.com
15 REAL GOOD CHICKEN ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
15 HOW LONG TO COOK CHICKEN ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
GREEN CHICKEN ENCHILADAS | THE MODERN PROPER
From themodernproper.com
15 GREEN SALSA ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
GREEN OLIVE ENCHILADAS - BIGOVEN.COM
From bigoven.com
15 LAYERED GREEN CHILE CHICKEN ENCHILADA CASSEROLE
From selectedrecipe.com
GREEN ENCHILADAS RECIPE (HEALTHY AND TASTY!) - SEEKING GOOD EATS
From seekinggoodeats.com
GREEN CHILE CHICKEN ENCHILADAS - RECIPES - PAGE 2 - COOKS.COM
From cooks.com
CHICKEN AND GREEN OLIVE ENCHILADAS | RECIPE CART
From getrecipecart.com
You'll also love