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 CHICKEN ENCHILADAS WITH GREEN SALSA
Everyone Beggs for these at my house! Hope you'll love em too.
Provided by Elizabeth Lancaster @RosemaryRidgeFarms2037
Categories Chicken
Number Of Ingredients 8
Steps:
- Heat a large pan, with 2 Tbl. of corn oil. over a Med. Heat. Cube up chicken breasts,add diced onion and seasoning of you choice (i usally add a dash of salt and pepper as well) stir till chicken is completely cooked through, add one can of diced green chiles, and both boxes of Cream cheese (dice em up, they seem to melt easier) and remove from heat.
- Pre-heat oven to 375*, and take the flour tortillas (burrito sized) and scoop chicken and cream cheese mix into tortilla. *** Note i wrap my burritos like swaddling a baby*** lay tortallia on a flat surface and scoop filling in the middle, take BOTH smaller ends of the tortilla and fold Inward, then with your thumbs grab the tortilla side CLOSEST to your body and flip over toward your finger tips.and tuck in tight! (hope that helps :P )
- Grease a 9x13 pan with a light coating of corn oil. place all burritos in side ways, cover with las palmas enchilada sauce (Green Salsa), and bake for 20 mins, at 375*. Shut off oven, and add 1 Cup of shredded cheese to the top of the burritos and let sit in oven til melted.
- I serve mine with Cilantro and Avocado halfs, with mexican rice, and a dash of sourcream. Enjoy!
CHICKEN ENCHILADAS WITH GREEN SALSA VERDE
Delightfully easy, entirely homemade chicken enchiladas with salsa verde. Don't let this lengthy recipe scare you away. It's really easy and homemade enchiladas have never tasted so authentic and delicious!
Provided by bford
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Combine chicken, 1/2 of the onion, peppercorns, salt, and bay leaf in a small pot. Cover with water and bring to a slow boil. Cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred meat with a fork. Discard broth or reserve for another use.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer onion to a bowl and mix in shredded chicken, 1 cup Monterey Jack cheese, and cotija cheese.
- Combine tomatillos, green chiles, cream, cilantro, serrano pepper, egg, and salt for sauce in a blender; blend until smooth.
- Stuff warmed tortillas with chicken mixture. Roll and place seam-side down in the prepared baking dish. Pour all sauce over top. It may seem runny, but it will set up. Sprinkle remaining Monterey Jack on top.
- Bake in the preheated oven until bubbly, about 20 minutes.
Nutrition Facts : Calories 610 calories, Carbohydrate 35.2 g, Cholesterol 152.5 mg, Fat 39.3 g, Fiber 4.6 g, Protein 28.8 g, SaturatedFat 19 g, Sodium 1857.1 mg, Sugar 3.6 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.
More about "homemade chicken enchiladas with green salsa recipes"
CHICKEN ENCHILADAS WITH GREEN SALSA RECIPE - REAL SIMPLE
From realsimple.com
5/5 (302)Total Time 40 minsCategory Dinner, LunchCalories 809 per serving
- Transfer vegetables to a large bowl. Add chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
- Wipe out the skillet and heat remaining oil over medium heat. Cook each tortilla until softened, 10 to 15 seconds per side. Transfer to a paper towel–lined plate.
HEALTHY SALSA VERDE CHICKEN ENCHILADAS | FROM SCRATCH FAST
From fromscratchfast.com
CHICKEN ENCHILADAS WITH GREEN SALSA - LAURA IN THE KITCHEN
From laurainthekitchen.com
- 1) Preheat your oven to 350 degrees, place all the ingredients for the salsa in a 13 by 9 inch roasting pan and roast them for 35 minutes.
- 2) Once the salsa mixture is ready transfer into a food processor and pulse until well combined but still a little chunky
- 3) To make the enchiladas, preheat the olive oil in a large deep skillet over medium heat and sauté the onions and garlic until softened and translucent about 2 to 3 minutes, add the cumin and the cook with the onions and garlic for 1 minute.
- 4) Turn your heat down to medium low and sprinkle in the flour and stir to insure that the flour doesn’t burn then gradually add the chicken stock to make a thick sauce this will take about 8 minutes. Turn off heat and add in 1/3 of the salsa, the shredded chicken and season with salt and pepper to taste. Add in the 2 tbsp of fresh chopped cilantro.
SALSA VERDE GREEN CHICKEN ENCHILADAS - AHEAD OF THYME
From aheadofthyme.com
5/5 (1)Total Time 40 minsCategory ChickenCalories 273 per serving
CHICKEN ENCHILADAS WITH GREEN SALSA VERDE | ALLRECIPES
From stage.element.allrecipes.com
SALSA VERDE CHICKEN ENCHILADAS - RECIPEMAGIK
From recipemagik.com
15 NEW MEXICO STACKED GREEN CHILE ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
GREEN ENCHILADAS WITH CHICKEN RECIPE - WHOLESOME FARMHOUSE …
From wholesomefarmhouserecipes.com
BEST CHICKEN ENCHILADAS VERDE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
MEXICAN ENCHILADAS WITH GREEN SALSA - FAIRTRADE ORIGINAL (EN)
From fairtradeoriginal.com
NEW MEXICAN GREEN CHILE CHICKEN ENCHILADAS – STATE OF DINNER
From stateofdinner.com
EASY SALSA VERDE CHICKEN ENCHILADAS - INSPIRED TASTE
From inspiredtaste.net
CHICKEN ENCHILADAS WITH GREEN TOMATILLO SALSA RECIPE + MORE
From minnesotamonthly.com
15 CHICKEN ENCHILADA NUTRITION - SELECTED RECIPES
From selectedrecipe.com
15 21 DAY FIX ENCHILADA SAUCE - SELECTED RECIPES
From selectedrecipe.com
BEST SALSA VERDE ENCHILADAS- HOW TO MAKE GREEN CHICKEN …
From delish.com
SALSA VERDE CHICKEN ENCHILADAS - RECIPE GIRL®
From recipegirl.com
CHICKEN ENCHILADAS RECIPE WITH GREEN SAUCE RECIPES
From dmax.youramys.com
GREEN CHICKEN ENCHILADAS RECIPE WITH SALSA VERDE
From anediblemosaic.com
15 CREAM OF CHICKEN SOUP ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
SALSA VERDE CHICKEN ENCHILADAS RECIPE | SIMPLYCOOK
From simplycook.pages.dev
You'll also love