Cheesy Green Enchiladas Recipes

EASY CHEESY GREEN ENCHILADAS

Steps:

• Preheat oven to 350'F.
• In a mixing bowl add cooked shredded chicken, about 1 cup cheese, 2/3 cup green enchilada sauce. Mix until combine.
• Using an 8x8 inch baking dish (or 9x9), add 1/3 cup green enchilada sauce to the bottom.
• Next, scoop about 1/2 cup filling into each tortilla. Roll tightly then place seam-side down in the baking dish. Repeat for all tortillas.
• Smoother the enchiladas with the remaining green enchilada sauce (about a cup).
• Bake at 350'F for 25 minutes or until hot and bubbly. Remove from oven and add remaining cheese. Place back in the oven until cheese is melted (about 5 minutes).
• Serve with sour cream, lime wedges, and cilantro if desired.

CHEESE ENCHILADAS WITH GREEN SAUCE

Steps:

• In a large nonstick skillet, saute spinach until wilted. Drain and remove. In same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. , Stir in chiles, green onions, cilantro, garlic, spices and spinach. Remove from heat; cool slightly. Transfer to a food processor; cover and process until pureed. Stir in sour cream; set aside. , Preheat oven to 375°. In a large bowl, combine cheeses; set aside 1 cup for topping. Add onion and cilantro to remaining cheese mixture; toss to combine. Place about 1/4 cup cheese-onion mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish., Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, until heated through, 25-30 minutes.

CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
• Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
• Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
• Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
• Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

CHEESY GREEN ENCHILADAS

Steps:

• Preheat oven to 350°F
• Lightly coat with oil or cooking spray a large 9x13 baking dish.
• In a large bowl combine, chicken, 1 1/2 cup of cheddar cheese, 1/1/2 cup of pepper jack cheese, diced green chillies, 2 cups of sour cream, garlic powder, chili powder and onion powder.
• Mix until well combined.
• To assemble, have a large bowl ready with the green enchilada sauce in it and a plate to roll the enchiladas on.
• Take a flour tortilla and dip it into the bowl containing the sauce until it's all covered.
• Then place on the plate and almost on the edge of one side of the tortilla add 1/4- 1/2 cup of the chicken filling depending on how full you want them to be.
• Take the tortilla with the filling on it and roll it into a tube and lay in greased baking dish.
• Repeat until you have either no room left in your pan or your out of filling.
• With the remaining sauce pour over enchiladas and smooth out on top until there is a thin layer of sauce.
• With the remaining 1/2 cup of sour cream spread evenly over the top of enchiladas.
• Take remaining 1/2 cup of cheddar and 1/2 cup of pepper jack cheese and sprinkle evenly over top of enchiladas.
• Cover with foil for the first 25 minutes of cooking.
• Remove foil and bake for another 15-20 minutes until bubbly and cheese is melted on top.

GREEN CHICKEN AND CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• In a medium skillet, heat the olive oil over medium heat. Add the garlic, onion, and cumin and cook until the vegetables are slightly softened, about 2 minutes. Add the drained spinach and half of the salsa and cook until warmed through. Remove from the heat and stir in the chicken. Season with salt and pepper, to taste.
• Spread 1/2 of the remaining salsa in the bottom of a 10-inch square baking dish or oven-proof skillet. Lay 1 tortilla on the salsa and spread 1/2 the filling over it. Top with another tortilla and spread the remaining filling over it, and top with the last tortilla. Spread the remaining salsa over the tortilla and scatter the cheese over the top.
• Bake for 20 minutes, or until heated through and cheese has melted. Remove from heat and let stand for 5 minutes. Top with green onions, if desired, and cilantro. Top each serving with no more than 1 tablespoon light sour cream, if desired, and serve.

CHEESY SEAFOOD GREEN ENCHILADAS

Steps:

• Preheat broiler. Arrange poblanos, tomatillos, onion, jalapeño, green onions, and garlic on a sheet tray. Broil until blistered, flipping once: 2 minutes per side for the green onion and garlic, 5-6 minutes per side for the peppers, tomatillos, and onion.
• Once blistered, remove the tray from the oven. Transfer poblanos and jalapeño to a bowl and cover tightly to steam: Let all ingredients cool about 10 minutes.
• Peel the blistered skin off and seed the the peppers, then add the poblanos, tomatillos, onion, jalapeño, green onion, and garlic to a blender, along with the cilantro, coriander, cumin, and fish sauce. Blend until mostly smooth, then add the crema. Blend until smooth and set aside.
• Season the shrimp with salt, pepper, cumin, and oregano. Cover and refrigerate.
• In a medium skillet, heat the oil over medium-high heat. Add the onion, garlic, and salt. Cook until softened, 8-10 minutes, then add the crab meat and green onion. Taste for salt and cook 5 minutes, then add the shrimp. Cook, stirring frequently, until shrimp are just cooked-5 minutes. Take off the heat and toss the seafood in about 1/2 cup of the sauce.
• Preheat oven to 375 degrees.
• Spread 1 cup of sauce down the center of a 7 1/2'' x 10 1/2'' baking dish (or a similar sized pan). Evenly divide about 1 1/4 cup of the cheese and the seafood filling into each tortilla, roll them up, and place them seam side down, centered in the pan. Pour the remaining sauce over and sprinkle with remaining cheese. Cover with foil and bake for 15 minutes. Remove the foil and bake 15 minutes more until cheese is melted and gooey.
• Remove from the oven, garnish with cilantro and radish, and serve with pico de gallo, cotija cheese, cilantro, fresh lime juice, fresh acovado, black beans, or rice.

CHEESE ENCHILADAS WITH GREEN SAUCE

Steps:

• For sauce:
• Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• For enchiladas:
• Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.)
• Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

GREEN CHILE CHEESE ENCHILADAS

Steps:

• Preheat oven to 350.
• Melt butter in a medium sauce pan, and sprinkle in flour. Stirring constantly, allow flour to brown, about 2-3 minutes. Slowly stir in half-and -half. Simmer, stirring frequently about 5 minutes, or until thickened. Add chiles,1/2 cup onion and cayenne, and simmer for 10 minutes on low heat.
• Mix cheese and medium minced onion. Heat oil in a skillet,(you only need maybe half an inch) then dip the tortillas in hot oil, one at a time, for about 5 seconds each. Stack them on top of each other on a plate, covered with paper towels as you go.
• Scoop cheese mixture (about half a cup or so per tortilla) onto tortillas, and roll up, placing seam side down in a 13 x 9 inches baking pan. When all tortillas are rolled, pour the green chile sauce over all, and top with the remaining cheese. Bake uncovered in preheated oven, for 20 minutes, or until cheese is melted and bubbly. Great when garnished generously with sour cream.