CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA
Steps:
- Preheat oven to 400 degrees F.
- For the salsa:
- On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
- For the enchiladas:
- Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
- Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
- Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
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 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.
MOM'S GREEN CHILI CHICKEN ENCHILADAS
This is probably the MOST requested meal I make by both family and friends. The great thing is that it is incredibly easy! Oftentimes I just pick up a rotisserie chicken and debone it rather than bake my own chicken. Canned chicken can be used, but it doesn't taste as good (fresh) as a fresh baked chicken. This recipe can be made...
Provided by Fran Murray
Categories Casseroles
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a large bowl, mix the chicken and green chiles together.
- 3. Drizzle some of the heavy cream in the bottom of a greased 13x9x2-inch pan. Layer 6 corn tortillas over the cream. Layer half of the chicken/green chile mixture over the tortillas. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
- 4. Layer 6 more tortillas over the cheese. Pour 1/2 of the remaining cream over the tortillas. Layer the remaining chicken/green chile mixture over the cream. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
- 5. Layer the last 6 tortillas over the cheese. Pour the remaining cream over the tortillas. Sprinkle some salt over the cream. Finally, sprinkle the remaining 1/3 cheese over the cream.
- 6. Bake, uncovered, for 25 to 35 minutes until the cheese is melted and lightly brown and the chicken and cream is bubbly.
- 7. Let the enchilada casserole sit for 10 minutes prior to cutting. Get ready to enjoy something incredible!
GREEN CHILI CHICKEN ENCHILADAS
This recipe is something I just threw together. So far I haven't seen any recipes that have "cream cheese" in their filler and it adds such a creamy texture. You can make it as mild or spicy as you like by ajusting the spice or add some jalapeno. My kids won't eat anything spicy.
Provided by Shelly Goodman Wrig
Categories Chicken
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Turn on oven to lowest setting.
- Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle).
- Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
- Add shredded chicken and coat.
- In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
- Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
- Place in the pan and continue until the mixture is gone.
- Top with remaining enchilada sauce then pepper jack cheese and cheddar.
- Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
- This dish can be easily made ahead of time; I usually make this in the morning, so I'll I have to do is bake an hour before my hubby gets home from work.
- It's also a great dish to make when you've had roasted chicken the night before and want to use the leftovers.
More about "roasted green chile chicken enchiladas recipes"
GREEN CHILE CHICKEN ENCHILADAS RECIPE - ALL THINGS BARBECUE
Mar 04, 2016 Turn the cooker up to 425°F. When the meat is cool enough to handle, separate the meat from the bones. Discard the skin and bones. Shred meat by hand. Combine the 505 Hatch Valley Flame Roasted Green Chile, …
From atbbq.com
From atbbq.com
HATCH GREEN CHILE CHICKEN ENCHILADAS - LIVELY TABLE
Aug 12, 2020 Heat each tortilla in oil for about 20 seconds per side or until pliable and warm but not crunchy. Place tortillas on a plate with paper towels to drain. Lightly oil a 9-inch baking dish. Spread a thin layer of of sauce in the …
From livelytable.com
From livelytable.com
GREEN CHILE CHICKEN ENCHILADAS RECIPE -SUNSET MAGAZINE
Preheat oven to 400°. 2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes to blend flavors. Add 1 1/4 cups …
From sunset.com
From sunset.com
ROASTED CHILI VERDE CHICKEN ENCHILADAS RECIPE | COOKING …
May 02, 2017 Add cilantro leaves and stems, cumin, and 1/2 teaspoon each salt and black pepper; process until smooth. Step 2. Heat oil in a Dutch oven over medium-high. Sprinkle …
From cookinglight.com
Servings 8Calories 379 per servingTotal Time 1 hr 30 mins
From cookinglight.com
Servings 8Calories 379 per servingTotal Time 1 hr 30 mins
ROLLED GREEN CHILE CHICKEN ENCHILADAS | WWW.HATCHCHILECO.COM
May 18, 2021 Instructions. Shred chicken with a fork, add to mixing bowl, and add onion and green chiles. Mix well. Fill corn tortillas with shredded chicken, diced onion, and green chile …
From hatchchileco.com
Servings 4Total Time 45 mins
From hatchchileco.com
Servings 4Total Time 45 mins
GREEN CHILE CHICKEN ENCHILADAS RECIPE | SAVEUR
Aug 10, 2021 3 cups roasted, peeled, and chopped Hatch green chiles (from about 30 chiles) Kosher salt and freshly ground black pepper; ¼ tsp. dried oregano; For the enchiladas and …
From saveur.com
Servings 6Total Time 2 hrs
From saveur.com
Servings 6Total Time 2 hrs
GREEN CHILE CHICKEN ENCHILADAS - CHELSEA'S MESSY APRON
Sep 12, 2020 1 cup water. Place a rack in the center of your oven and preheat the oven to 400-degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper. Place …
From chelseasmessyapron.com
From chelseasmessyapron.com
PANCHOS ENCHILADAS - 28+ BASIC RECIPE VIDEOS - CRUMBL COOKIES …
Dec 09, 2022 #6 three cheese enchiladas, rice, beans $8.50 #7 chile relleno with green sauce, r ic e ,b ans f lou rt t $8.95 #8 beef enchilada, rice, beans $7.15 #9 red or green burro, rice, …
From crumblcookiessalem.blogspot.com
From crumblcookiessalem.blogspot.com
TOP 50 RECIPES WITH ROASTED HATCH CHILES - NAMUS.YOURAMYS.COM
1. Hatch Chile Enchilada Pie. View Recipe. "So … 2. Colorado Green Chili. View Recipe. "This vegetarian … 3. Hatch Chile Salsa. View Recipe. Roasted Hatch chile … 4. Santa Fe Hatch …
From namus.youramys.com
From namus.youramys.com
GREEN CHILI CHICKEN ENCHILADAS RECIPE EASY RECIPES
Green Chile Chicken Enchiladas Recipe - Food.com . 6 days ago food.com Show details . Web Preheat oven to 400°. Heat oil and butter in a large frying pan over medium heat. Add garlic …
From schoenfeld.vhfdental.com
From schoenfeld.vhfdental.com
GREEN CHILE CHICKEN ENCHILADAS - MSN
Jul 26, 2021 2 cups diced white onion. 4 garlic cloves, minced. 2 tbsp. all-purpose flour. 3 cups roasted, peeled and chopped Hatch green chiles (from about 30 if using fresh chiles)
From msn.com
From msn.com
TOP 46 GREEN CHILI CHICKEN ENCHILADA RECIPE RECIPES
Green Chile Chicken Enchiladas Recipe - Food.com . 1 day ago food.com Show details . Web Apr 20, 2012 · Heat oil and butter in a large frying pan over medium heat. Add garlic and onion …
From metal.pakasak.com
From metal.pakasak.com
CHICKEN ENCHILADAS WITH ROASTED GREEN CHILE SAUCE - GROW A …
Preheat your oven to 350º F. Add about 1/2 cup of green chile sauce to cover the bottom of a 13 x 9 inch baking pan. Spoon about 1/2 cup of the chicken enchilada filling on top a tortilla, roll …
From growagoodlife.com
From growagoodlife.com
GREEN CHILE CHICKEN ENCHILADAS — ETHAN
May 30, 2021 Preheat the oven to 450 F. In a 9 by 13 baking pan or casserole dish, add a thin layer of the enchilada verde sauce to the bottom. To fill, place a warm tortilla in the casserole …
From ethanchlebowski.com
From ethanchlebowski.com
SLOW COOKER ENCHILADA CASSEROLE - THE SLOW ROASTED ITALIAN
Dec 29, 2021 Place chicken breasts in a single layer across the bottom of the slow cooker. Pour enchilada sauce and green chiles over the chicken. Cover and cook on HIGH for 3 hours. …
From theslowroasteditalian.com
From theslowroasteditalian.com
CHICKEN-AND-GREEN CHILE ENCHILADAS RECIPE - SOUTHERN LIVING
Aug 13, 2018 Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll …
From southernliving.com
From southernliving.com
ROASTED CHICKEN ENCHILADAS | TRAEGER GRILLS
In large skillet over medium-high heat, warm the oil. Add the onion and sauté for 3 minutes, stirring occasionally. Add the green chiles, season with salt and pepper, and sauté for 6-8 …
From traeger.com
From traeger.com
15 DELUXE CHICKEN ENCHILADAS CHUYS - SELECTED RECIPES
Chicka-Chicka Boom-Boom Enchiladas. #1. Tortilla Soup. #2. Chicken Fajitas. #3. Chicken Soft Tacos. #4. Refried Beans. #5. Steak Burrito. #6. Mexi-Cobb Salad. #7. Veggie Enchiladas. …
From selectedrecipe.com
From selectedrecipe.com
GREEN CHILI ENCHILADAS WITH CHICKEN AND ROASTED CAULIFLOWER …
Jun 23, 2018 Remove chicken to paper towels to cool. Cut cauliflower into small pieces and place in the oiled pan. Roast in oven at 350F until browned on both sides. Remove from the …
From celiac.com
From celiac.com
GREEN CHILE CHICKEN ENCHILADAS RECIPE | MYRECIPES
Step 4. 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. …
From myrecipes.com
From myrecipes.com
You'll also love