Chicken Enchiladas With Creamy Green Chile Sauce Recipes

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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



Chicken Enchiladas with Green Chile Sauce (Salsa Verde) image

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

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

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



Chicken Enchiladas with Creamy Green Chile Sauce image

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

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

CREAMY GREEN CHILE CHICKEN ENCHILADAS

Kid's and adults love this dish. Sometimes I make the sauce ingredients without the chicken broth or sour cream a couple of days in advance. The day I make them I throw the chicken breasts in the crock pot with about 4 cups of chicken broth (from bouillon) and let them cook all day. Then I use that chicken broth and the chicken to make the rest of the recipe. Easy and delicious weeknight meal this way!

Provided by Sooz Cooks

Categories     < 4 Hours

Time 1h30m

Yield 16 enchiladas

Number Of Ingredients 24



Creamy Green Chile Chicken Enchiladas image

Steps:

  • To make the sauce, Put the tomatillos, chilies, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, sugar and salt and puree. Add the cilantro, lime juice and pulse to combine. Pour sauce into a large skillet cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and simmer covered for about 10 minutes. Add sour cream and continue cooking uncovered until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired. Stir in cheese until just melted.
  • For the enchiladas: Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
  • To assemble the dish: Preheat the oven to 350 degrees F. Get yourself a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top.

Nutrition Facts : Calories 319.6, Fat 16, SaturatedFat 7.2, Cholesterol 59.8, Sodium 423.2, Carbohydrate 24.1, Fiber 3.9, Sugar 4.7, Protein 21.1

2 lbs tomatillos
1 onion, quartered
1 (4 ounce) can diced green chilies, drained
1 dash white vinegar
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/3 cup chopped cilantro, lightly packed
1 lime, juice of
1 cup chicken broth
1 cup sour cream
1/2 cup shredded monterey jack cheese
extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
3 cups canned chicken stock
2 lbs chicken breasts, about 4 whole breasts, cooked, meat shredded
2 poblano peppers, roasted and diced (or sometimes I also use a 4 oz can of green chilies)
1/2 bunch fresh cilantro, leaves chopped
salt and freshly ground black pepper
16 large corn tortillas
1/2 lb monterey jack cheese, shredded

CREAM CHEESE GREEN CHICKEN ENCHILADA'S

THE BEST chicken enchiladas!! So fast and easy! My sister gave me this recipe years ago and it has been a staple in out home ever since. I often make this for potlucks and it ALWAYS gets RAVE reviews. I get asked for the recipe every time! If you like your food spicy you can use hot chilies and hot green enchilada sauce. I have toddlers, so I have to make mine mild, but it's great spicy too. It is definately rich, but oh so worth it!

Provided by themcmullens96_7874

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6



Cream Cheese Green Chicken Enchilada's image

Steps:

  • Preheat oven to 350.
  • Cube chicken and brown in deep skillet.
  • Add the chilies and cream cheese to the pan with the chicken. Cook until cheese is thoroughly melted.
  • Spray a 9x13" pan with cooking spray.
  • Put a little of the green enchilada sauce on the bottom of the 9x13" pan. (about half of one can or so).
  • Spoon chicken mixture into tortilla's and roll them up like burritos. (you can close the ends or leave them open it doesn't matter much.) Place them in the 9x13" pan.
  • Pour the rest of the green enchilada sauce over the rolled enchiladas.
  • Sprinkle with the shredded cheese.
  • Bake for 35-45 min or until heated through.
  • Let sit 5-10 minutes before serving.

Nutrition Facts : Calories 559.1, Fat 45.1, SaturatedFat 24.5, Cholesterol 169.3, Sodium 1113.3, Carbohydrate 9.5, Sugar 8.5, Protein 29

3 chicken breasts
2 (8 ounce) packages cream cheese (you can use 1/3 less fat if desired)
2 (10 ounce) cans green enchilada sauce
2 (4 ounce) cans mild chiles
burrito-size flour tortilla
2 cups cheddar cheese, shredded

CHICKEN ENCHILADAS WITH SOUR CREAM GREEN CHILI SAUCE

I have always loved the chicken enchiladas from El Chico. I decided to come up with my own recipe based on how I remember them. I was so excited because there were no leftovers. I used about 4 chicken legs and 3 small breasts for these enchiladas and I had about 1 and 1/2 cups leftover. I took a few bites to the office the next day and these are now requested for our Christmas potluck.

Provided by Lucky Chef

Categories     Mexican

Time 1h40m

Yield 14 enchiladas, 6-8 serving(s)

Number Of Ingredients 15



Chicken Enchiladas With Sour Cream Green Chili Sauce image

Steps:

  • Put chicken on to boil in enough water to cover chicken.
  • Mix the SazonGoya con Azafran seasoning package into the chicken water.
  • Boil chicken about 40 minutes till falling off the bone.
  • De bone chicken saving all broth for later.
  • Chop chicken into bite size pieces.
  • Mix oil and flour together and set aside.
  • Chop onion and saute in small amount of oil about a tsp till translucent.
  • Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
  • Add in Chicken broth about a cup at a time should have a nice sauce consistency. Add in the two cans of green chilis and the sour cream.
  • Stir to combine.
  • Season with Chili Sauce and Cumin.
  • Set aside.
  • Fry corn tortillas in small amount of oil and set aside,.
  • Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
  • Lay tortilla flat put in small amount of cheese and chicken and roll.
  • Place in pan seam side down.
  • Repeat for all 14 tortillas.
  • Cover with rest of sauce and sprinkle cheese on top.
  • Cover with foil.
  • Bake in 350 oven for 40 minutes.

Nutrition Facts : Calories 1212.9, Fat 80.7, SaturatedFat 26.6, Cholesterol 259.2, Sodium 1093.4, Carbohydrate 49, Fiber 4.9, Sugar 4.2, Protein 71.3

3 1/2 lbs frying chickens, cut up
1/4 ounce sazon goya, con azafran seasoning package
1/2 cup oil
3/4 cup flour
5 cups chicken broth (I use the broth I cooked the chicken in)
16 ounces light sour cream
2 cups monterey jack cheese, shredded
2 (4 ounce) cans chopped green chilies (save the liquid)
1 teaspoon cumin
1 teaspoon chili-garlic sauce
salt and pepper
1/2 teaspoon garlic powder
1 dash cayenne
14 corn tortillas
1 onion, chopped small dice about 3/4 cup

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

Make and share this Chicken Enchiladas With Green Chili Sour Cream Sauce recipe from Food.com.

Provided by Jazz Lover

Categories     Poultry

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8



Chicken Enchiladas With Green Chili Sour Cream Sauce image

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13 pan
  • Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  • In a sauce pan, melt butter, stir in flour and cook 1 minute.
  • Add broth and whisk until smooth.
  • Heat over medium heat until thick and bubbly.
  • Stir in sour cream and chilies.
  • Do not bring to boil, you don't want curdled sour cream.
  • Pour over enchiladas and top with remaining cheese.
  • Bake 22 min and then under high broil for 3 min to brown the cheese.

Nutrition Facts : Calories 543.1, Fat 35, SaturatedFat 19.6, Cholesterol 82.5, Sodium 1288.4, Carbohydrate 37.6, Fiber 2.3, Sugar 4, Protein 19.7

10 soft taco-size flour tortillas
2 cups cooked shredded chicken
2 cups shredded monterey jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies

CHICKEN ENCHILADAS WITH CREAMY GREEN SAUCE

This Mexican favorite makes a festive dish for a Cinco de Mayo party or a fun family dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h55m

Number Of Ingredients 8



Chicken Enchiladas with Creamy Green Sauce image

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
  • Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
  • Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
  • Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE

Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. This is our favorite Enchilada recipe.

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 13



White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe image

Steps:

  • Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
  • Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
  • In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  • Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
  • Pour over enchiladas and top with remaining cheese.
  • Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

3 boneless skinless chicken breasts (cooked and shredded)
1/2 teaspoon chili powder
2 1/2 cups shredded Monterey Jack cheese (divided)
8 soft flour tortillas
3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

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