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 ENCHILADA SAUCE WITH HATCH, NEW MEXICO CHILI
A great enchilada sauce made with fresh roasted Hatch green chilis. You can substitute Anaheim chilies if you can't get New Mexico.
Provided by Matt Madrid
Categories Sauces
Time 1h30m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to the food mill with a medium plate. Reserve the seeds.
- Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems.
- Chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or use the food mill if you have it out already) until slightly smooth but still a little chunky.
- If you are doing the chopped tomatoes yourself, blanch the tomatoes for a couple of minutes in boiling water, transfer to ice water bath, peel and chop (or use the food mill again).
- In a saucepan, heat the oil, add the flour and stir for a minute or so to form a roux. The roux should get to a golden brown. Add the stock to the pan and whisk to prevent any clumps of flour. Add all remaining ingredients. Bring to a boil, and simmer over medium heat, stirring frequently, until the liquid has reduced by half, about 30 minutes or so. Taste halfway through and add salt to taste.
- It's ready to serve, but I like to let it cool and refrigerate for at least 2 hours or overnight. This allows the flavors to come together.
Nutrition Facts : Calories 62.6, Fat 2.6, SaturatedFat 0.3, Cholesterol 1.8, Sodium 671, Carbohydrate 7.9, Fiber 0.9, Sugar 3.3, Protein 2.6
GREEN SAUCE ENCHILADAS
These are the best chicken enchiladas you will ever have! I created this recipe one day by accident, and it's now a family favorite. Try it, you won't be disappointed!
Provided by smooch
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
- Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 647.1 calories, Carbohydrate 64.1 g, Cholesterol 100.9 mg, Fat 29.4 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 15.9 g, Sodium 499.6 mg, Sugar 2.9 g
GREEN ENCHILADA SAUCE
Great mild sauce. Primarily used on enchiladas but may be used in any Mexican Dish calling for a green sauce. It goes especially well with pulled pork.
Provided by Chef_Lanfear
Categories Sauces
Time 30m
Yield 6 cups
Number Of Ingredients 9
Steps:
- In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
- Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
- Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
- Cool until room temperature.
- Using a blender of food processer, blend until smooth.
Nutrition Facts : Calories 166.3, Fat 10.9, SaturatedFat 1.6, Sodium 65, Carbohydrate 15.6, Fiber 3.4, Sugar 7.4, Protein 4.9
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
HOMEMADE GREEN ENCHILADA SAUCE WITH TOMATILLOS
This is my go-to enchilada sauce recipe. It is definitely better than the canned stuff and you can use it for anything! I use it for enchiladas, Mexican casseroles, and as a smother for burritos. Blend the sauce with equal parts plain Greek yogurt for a delicious green chile 'sour cream' for your next taco bar! I always save the spicy liquid that remains in the pot for a broth for soups.
Provided by Taylor Chambers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
- Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.
Nutrition Facts : Calories 34.3 calories, Carbohydrate 7.4 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.4 g, Sodium 40.4 mg, Sugar 3.6 g
ADDICTIVE GREEN ENCHILADAS
The cream cheese is the star in these enchiladas... I've never met a person who didn't enjoy these and they are so simple to put together. You can cook your chicken breasts for these anyway you want... I recommend putting a chili powder/garlic rub on them and baking them. You can also boil them in water and garlic salt, but the baking produces tender, flavorful chicken! Toss in some red pepper flakes to the chicken/cheese mixture for some heat!! Can't beat it! Recently I didn't have a can of the green sauce on hand, and had a crisper full of tomatillos! I made Recipe #51630 and WOW it was super. It takes of course a little more work and effort but it was really good. If you like tomatillos, give it a try when you have some extra time on hand.
Provided by MelvinsWifey
Categories Chicken Breast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
- In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
- Spoon mixture evenly into corn tortillas and roll up.
- Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
- Bake in a 350 degree preheated oven for 40 minutes.
- Remove from oven and let sit at room temp for 10 minutes before serving.
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Reviews 12Calories 38 per servingCategory Dressing, Sauces, And Seasoning
- Heat oil in a skillet over medium-high heat. Saute onion until soft. Add garlic and cook for 1 minute.
- Reduce heat to medium. Add green chiles, vegetable broth, cumin, oregano, salt, pepper, and optional jalapeno.
- Use an immersion blender to blend ingredients to your desired consistency. If you don't have an immersion blender, transfer to a regular blender and pulse until desired consistency is reached. Transfer back to your skillet.
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- Heat oil in a sauté pan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add garlic and cook for 1-2 more minutes, stirring occasionally, until fragrant.
- Transfer the onion mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, salt and pepper. Then puree until completely smooth.
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- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened and fragrant. Whisk in the flour, cumin, chili powder, garlic powder, black pepper, and salt, and cook until golden and bubbly.
- Slowly whisk in the chicken broth, stirring constantly to prevent lumps. Whisk in the green chilies. Bring the sauce to a simmer, and simmer 10 minutes, or until thickened slightly.
- Puree the sauce using an immersion blender, or a blender or food processor (with the top open to let steam escape), until smooth.
EASY HOMEMADE GREEN ENCHILADA SAUCE | LIL' LUNA
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- While onions are sauteeing, add tomatillos to the blender and blend. Add green peppers, jalapeno peppers and cilantro the blender and process until most clumps are out. Add the sauteed onions and garlic and process until mostly smooth.
- Pout the tomatillo mixture into a large pot. Add chicken broth, salt, pepper, cumin, oregano and sugar. Simmer for about 30 minutes.
- At this point, there will still be some clumps, so add this back to your food processor or blender and puree in batches until smooth.
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