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
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 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
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
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.
GREEN CHICKEN ENCHILADAS
Make and share this Green Chicken Enchiladas recipe from Food.com.
Provided by sherrilljoy
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350° .
- In large bowl, mix together cheeses, chicken, onion, olives, sour cream, parsley and pepper and set aside.
- In a sauté pan, heat butter over low heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and 1/2 cup chicken broth. Bring to a boil; while stirring, boil for 1 minute.
- Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, green chilies, onion, garlic and cumin.
- Dip each tortilla into sauce, coating both sides. Spoon about 1/2 cup filling into each tortilla and roll up. Place seam-side down in an ungreased 9 x 13" baking dish. Pour remaining sauce over enchiladas and bake uncovered in a 350° oven about 20 minutes until bubbly. Garnish with shredded cheese, lime and tomato slices.
Nutrition Facts : Calories 830.6, Fat 50, SaturatedFat 26.9, Cholesterol 135.1, Sodium 1301.3, Carbohydrate 56.3, Fiber 5.1, Sugar 3.8, Protein 39.8
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
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
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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