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 ENCHILADA VERDE PIZZA
You'll need to grab a knife and fork for this loaded, irresistible pizza. One bite and you'll be hooked! -Michael O'Brien, Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 pizzas (6 pieces each).
Number Of Ingredients 15
Steps:
- Unfold puff pastry sheets and place on greased baking sheets. Bake at 400° for 12-15 minutes or until lightly golden brown., Broil tomatillos 4-6 inches from the heat for 5-10 minutes or until skins are golden brown; cool completely. , Place 1 can green chilies, 1/4 cup cilantro and tomatillos in a food processor; cover and process until blended. Spread over puff pastry crusts and sprinkle with cheese., In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, cumin, coriander and remaining green chilies; heat through. Stir in remaining cilantro. Spoon mixture over cheese. Sprinkle with ancho chili pepper. , Bake for 8-10 minutes or until cheese is melted. Combine sour cream and hot sauce; serve with pizza.
Nutrition Facts : Calories 314 calories, Fat 19g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 498mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 10g protein.
CREAMY CHICKEN ENCHILADAS VERDE
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. HEAT oven to 350 degrees F.
- 2. MIX sour cream and salsa until well blended.
- 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
- 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
- 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
- 6. Roll up.
- 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
- 8. BAKE 15 to 20 min. or until heated through.
- Serving Suggestion:
- Serve with a side of hot cooked rice to round out the meal.
- Special Extra:
- Sprinkle with chopped tomatoes and sliced green onions just before serving.
- Variation:
- Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
- How to Shred Cooked Chicken:
- Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
CREAMY CHICKEN ENCHILADA PIZZA
This is a twist on a family favorite. We wanted the taste of my chicken enchilada recipe, but we wanted it even faster. This kicked-up pizza is the fun creation we came up with. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 5 minutes., Meanwhile, in a small saucepan, combine cream cheese, 1/2 cup cheese, cumin, garlic powder and salt over medium heat; cook and stir for 5 minutes or until blended. Remove from heat. Add chicken; toss to coat. , Spread over crust. Drizzle with salsa and enchilada sauce; sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-12 minutes longer. Serve with toppings of your choice.
Nutrition Facts : Calories 428 calories, Fat 25g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1061mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
SPICY CHICKEN ENCHILADAS VERDE
This is a recipe that was in USA weekend, Jan26-28th. That's the magazine that comes in the Sunday paper. I tried this, and we loved it. I cut the recipe in half, and it still made 8 enchiladas. And also, I used just simple salsa in place of the salsa verde that was called for.I had made a rotisserie chicken on Saturday, and had the two thighs leftover. It made plenty of chicken for the following recipe.I also used dried cilantro and guessed at the amount.I used low carb tortillas also.I chopped the onion fine and added it with the chicken.Serves 4, with two enchiladas each.
Provided by Lou6566
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 400°F.
- Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
- Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
- Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
- Remove foil and serve with sour cream and guacamole if desired.
Nutrition Facts : Calories 493.9, Fat 25.7, SaturatedFat 11, Cholesterol 99.3, Sodium 1517.9, Carbohydrate 30.6, Fiber 3.2, Sugar 8.9, Protein 32.4
CREAMY CHICKEN ENCHILADAS VERDE
Enjoy the dining out experience at home with this restaurant-inspired recipe.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
- 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 tomatillo sauce and cheese. Cover.
- Bake 15 to 20 min. or until heated through.
Nutrition Facts : Calories 650.6 calories, Carbohydrate 44.1 g, Cholesterol 128.6 mg, Fat 37.5 g, Fiber 2.7 g, Protein 36 g, SaturatedFat 17.2 g, Sodium 1290.7 mg, Sugar 5 g
SALSA VERDE CHICKEN ENCHILADAS
According to my niece, Bayleigh, these are the bomb of chicken enchiladas. It is an adapted creation from several recipes I have used in the past. You can make as individual enchiladas or as a casserole with or without the corn tortillas. Garnish with jalapenos and cilantro as desired.
Provided by Sandeeg2g
Categories Chicken Enchiladas
Time 1h20m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.
- Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.
- Puree salsa verde, sour cream, and cilantro in a blender or food processor.
- Heat tortillas in a microwave until soft, 15 to 30 seconds.
- Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.
- Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.
Nutrition Facts : Calories 627.3 calories, Carbohydrate 27.5 g, Cholesterol 157.2 mg, Fat 38.5 g, Fiber 3.3 g, Protein 41 g, SaturatedFat 20.1 g, Sodium 1343.2 mg, Sugar 6.4 g
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