CHICKEN ENCHILADAS VERDES
A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.
Provided by WiGal
Categories Chicken
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Shred chicken.
- Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
- Preheat oven to 400 degrees F.
- Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
- Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
- Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
- Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
- Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
- Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
- Serve with remaining salsa, sour cream, and guacamole.
- Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.
Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3
CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE
Enchiladas are typically made from rolled up tortillas, but in this gluten-free, grain-free version, we're using spiralized sweet potatoes in layers, to make a lasagna-style enchilada casserole. Who doesn't love lasagna and enchiladas? This dish is packed with veggies and protein and saves well for meal prep and leftovers. The layers of enchilada sauce, sweet potato, spinach, black beans and chicken are delicious and make for a healthy weeknight meal. Depending on how you slice the casserole, you can make 6 giant slices or 12 slices. I recommend making 12 and serving with a yummy side salad or veggie, like some corn or string beans.
Provided by Ali Maffucci
Categories main-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
- Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
- Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
- While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
- Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
- Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.
CHICKEN ENCHILADAS VERDES
I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!
Provided by Ann Shriner Thomas
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
- Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
- Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
- Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
- Bake in the preheated oven until bubbling, about 25 minutes.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 33 g, Cholesterol 94.3 mg, Fat 18 g, Fiber 6.9 g, Protein 39.7 g, SaturatedFat 8.3 g, Sodium 857.5 mg, Sugar 7.4 g
CHICKEN AND SWEET POTATO ENCHILADAS VERDE
Gather up your shredded chicken, cheddar jack cheese, sour cream, and salsa, we're making enchiladas verde, and we're adding mashed sweet potatoes! Try these Chicken and Sweet Potato Enchiladas Verde tonight.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix sour cream and salsa until blended. Toss chicken with 1/2 cup cheese and 1 cup of the sour cream mixture.
- Spread tortillas with potatoes. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll up.
- Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.
- Bake 15 to 20 min. or until heated through. Sprinkle with onions.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
CHEESY SWEET POTATO-CHICKEN ENCHILADAS
Spice things up with Cheesy Sweet Potato-Chicken Enchiladas. Add minced jalapeño pepper to Cheesy Sweet Potato-Chicken Enchiladas for even more heat.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook potatoes in boiling water 5 min. or just until tender; drain. Place in large bowl. Mix sour cream and enchilada sauce until blended.
- Add 1 cup of the sour cream mixture to potatoes along with the chicken, beans, 1/2 cup cheese and 2 Tbsp. cilantro; mix lightly.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
- Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.
- Bake 15 to 20 min. or until heated through. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 900 mg, Carbohydrate 41 g, Fiber 7 g, Sugar 7 g, Protein 26 g
BEST CHICKEN ENCHILADAS VERDE EVER
Found this on YouTube a few years back. It was done by a chef. I can't find it on there anymore & keep misplacing my written recipe. Figured I'd load it here for safe keeping. Although there are several similar recipes here I didn't find any quite like this one. It's great tasting & if you're in a hurry you can use a roasted chicken from the store! Prep time includes 1 hour to cook chicken if needed. If you get the precooked from the store it only takes me about 15 minutes to shred, mix & roll
Provided by bkellum
Categories Whole Chicken
Time 1h45m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 7
Steps:
- Shred your chicken.
- add hot sauce, salt & cumin.
- add tablespoon of chile sauce & little over 1/2 the cheese.
- mix well.
- coat the bottom of casserole pan with 4-5 spoonfuls of chile sauce.
- warm corn tortilla over heat to soften for rolling.
- fill full should make 10 enchiladas.
- cover with green chile sauce, using a spoon make sure sauce gets down between each enchilada.
- cover with remaining cheese.
- bake uncovered in 375 oven for 30min.
- Serve garnished with sour cream, fresh diced tomatos, green onion, avacado, whatever you like.
Nutrition Facts : Calories 936.6, Fat 70.1, SaturatedFat 29.4, Cholesterol 275.9, Sodium 1306.5, Carbohydrate 5.5, Fiber 1.8, Sugar 2.9, Protein 68.8
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