Chicken Enchiladas With Green Sauce And Long Grain Rice Recipes

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DELICIOUS CHICKEN ENCHILADAS (WITH GREEN SAUCE)



Delicious Chicken Enchiladas (With Green Sauce) image

My friend made something similar to this a couple years ago and I LOVED it. So I decided to make my own version. It's a no-brainer... especially when you buy the roasted chicken from the store beforehand. I make this for game days or dinners... they are ALWAYS a hit with my family and friends. YUM!

Provided by JustLauren

Categories     Chicken

Time 55m

Yield 24 enchiladas, 12 serving(s)

Number Of Ingredients 9

1 roasted whole chicken (either bought from the grocery store or home baked)
24 corn tortillas (I like white, use more or less depending on the chicken)
28 ounces green enchilada sauce (I use La Victoria)
4 ounces canned diced green chiles
3 cups Mexican blend cheese (more or less, depending how cheesy you like it)
1 teaspoon basil
1 teaspoon Mexican seasoning (use judgment since chicken sizes vary)
salt and pepper
2 cups vegetable oil (use more or less)

Steps:

  • I HAVE TWO WAYS --
  • **********The First way**********.
  • Preheat oven to 350.
  • Shred chicken into a medium sized bowl (This is probably my least favorite thing to do).
  • Add Mexican seasoning, salt and pepper, basil, and green chiles to shredded chicken.
  • Place oil in a large skillet on medium-high heat.
  • Place 3 tortillas on a paper towel, place in microwave for 20 sec.
  • Immediately, start putting the chicken mixture into the tortilla, roll up, place in oil.
  • Flip over when one side is light brown.
  • Remove from skillet, tilt the rolled tortilla to drain excess oil onto paper towel, place in large pan.
  • Repeat process until all the chicken is gone.
  • Empty the entire Green Sauce on top of the rolled tortillas.
  • Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!).
  • Lightly season with mexican seasoning.
  • Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
  • *******The Second Way*******.
  • This method entirely omits the oil and frying.
  • Grease the bottom of the baking pan with Pam.
  • Place 8 corn tortillas on the bottom of the pan.
  • Place half of the chicken mixture on top of that.
  • Pour between 1/4 to 1/2 of the green sauce can onto the mixture.
  • Place 8 more tortillas on top.
  • Place remaining chicken on top of that.
  • Pour rest of the green sauce.
  • Cover with cheese and season with Mexican seasoning.
  • Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)



Chicken Enchiladas with Green Chile Sauce (Salsa Verde) image

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

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend

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 CHICKEN ENCHILADA



Green Chicken Enchilada image

Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side.

Provided by SHACKL

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 4

1 pound skinless, boneless chicken breast halves
12 (10 inch) flour tortillas
1 (8 ounce) package shredded Monterey Jack cheese
1 (19 ounce) can green enchilada sauce

Steps:

  • In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
  • Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.

Nutrition Facts : Calories 723.6 calories, Carbohydrate 77.2 g, Cholesterol 88.7 mg, Fat 29.2 g, Fiber 5.8 g, Protein 36.8 g, SaturatedFat 13.3 g, Sodium 1133.7 mg, Sugar 2.9 g

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