Chicken Tomatillo Enchilada Casserole Recipe 445

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CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA



Chicken Enchiladas with Roasted Tomatillo Chile Salsa image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Number Of Ingredients 39

1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, store-bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
freshly ground black pepper
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

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.

TOMATILLO CHICKEN ENCHILADA CASSEROLE



Tomatillo Chicken Enchilada Casserole image

This easy recipe for Tomatillo Chicken Enchilada Casserole contains layers of cheesy, melted Monterey Jack, shredded chicken and flavorful tomatillo enchilada sauce.

Provided by Lauren Harris

Categories     Main Dish

Time 50m

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
2 pounds boneless, skinless chicken ((cut into bite size pieces))
salt ((to taste))
pepper ((to taste))
1/2 teaspoon ground cumin
1/2 cup chicken stock
2 cups tomatillo enchilada sauce ((divided, freshly made or store bought salsa verde will work))
18 corn tortillas
2 cups Monterey Jack cheese ((shredded, divided))

Steps:

  • Preheat oven to 350°F.
  • Heat oil in a large skillet over medium-high. Season the chicken with salt, pepper and cumin and add to the pan.
  • Cook until the chicken is done through and no longer pink in the center, about 5-7 minutes.
  • Stir in the chicken stock and 1/2 cup of the tomatillo sauce. Cook over medium for just a minute or two to blend and warm everything through.
  • Place a layer of corn tortillas into the bottom of a 9x13 baking dish. Top with half of the chicken mixture, drizzle 1/4 cup of the tomatillo sauce over the chicken, and top with 1/2 cup of the cheese.
  • Add a second layer and top with the remaining chicken and another 1/4 cup of tomatillo sauce and 1/2 cup of cheese.
  • Add a final layer of tortillas to the top of the casserole. Top with the remaining tomatillo sauce and cheese.
  • Cover with foil and transfer the baking dish bake to the oven. Cook for 15 minutes, then remove the foil and cook an additional 5-10 minutes or until everything is heated through and the cheese on top is hot and melted.
  • Serve topped with fresh cilantro, sour cream, jalapeño pepper slices, and/or avocado, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 549 kcal, Carbohydrate 44 g, Protein 48 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 131 mg, Sodium 444 mg, Fiber 8 g, Sugar 5 g

CHICKEN ENCHILADA CASSEROLE I



Chicken Enchilada Casserole I image

A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!

Provided by PANZER33

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 12

2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
  • In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE



Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce image

The tortillas and filling are layered (instead of rolled) to reduce prep time.

Categories     Milk/Cream     Chicken     Garlic     Onion     Bake     Mozzarella     Hot Pepper     Tomatillo     Cilantro     Tortillas     Bon Appétit

Yield 8 servings

Number Of Ingredients 10

2 pounds large tomatillos, husked, rinsed, halved
1 1/4 cups low-salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh cilantro
1 large serrano chile, sliced (with seeds)
12 5- to 6-inch corn tortillas
1 purchased roasted chicken, meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese, cut into strips
1 cup whipping cream

Steps:

  • Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
  • Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

CHICKEN & TOMATILLO ENCHILADA CASSEROLE RECIPE - (4.4/5)



Chicken & Tomatillo Enchilada Casserole Recipe - (4.4/5) image

Provided by HeatherS

Number Of Ingredients 11

1 1/2 pounds tomatillos, husked, rinsed, and chopped
1 cup chopped scallions (about 4 scallions)
1/2 cup chopped fresh cilantro
1 or 2 jalapeno peppers, seeded and minced
2 large garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
12 (6-inch) corn tortillas
2 1/2 cups shredded cooked skinless chicken breast
12 tablespoons shredded reduced-fat Mexican cheese blend
12 tablespoons fat-free sour cream

Steps:

  • Preheat oven to 350°F. Spray 9 x 13-inch baking dish with nonstick spray. Puree half of tomatillos in food processor. Stir together chopped tomatillos, pureed tomatillos, scallions, cilantro, jalapeno, garlic, salt, and black pepper in large shallow bowl. Dip both sides of 1 tortilla in tomatillo mixture. Place tortilla on sheet of foil on work surface; top with about 3 tablespoons of chicken, 1/2 tablespoon of cheese, and 1 tablespoon of sour cream. Fold two opposite sides of tortilla over to enclose filling. Place enchilada, seam side down, in prepared baking dish. Repeat with remaining tortillas, chicken, cheese, and sour cream, making total of 12 enchiladas. Pour remaining tomatillo mixture over enchiladas and sprinkle with remaining 6 tablespoons cheese. Cover baking dish with foil. Bake 20 minutes; uncover and bake until edges of enchiladas begin to brown and cheese is melted, about 10 minutes longer. Let stand 5 minutes before serving. PER SERVING (2 enchiladas and l/s of sauce): 390 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 78 mg Choi, 589 mg Sod, 44 g Garb, 6 g Sugar, 5 g Fib, 33 g Prot, 278 mg Calc.

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE



Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce image

A layered enchilada dish that is creamy and rich with a tangy tomatillo sauce. Delicious! From Bon Appetit September issue of this year. The amount of cheese could easily be reduced for this dish, but mmm...yum! The kids loved it!

Provided by lisar

Categories     Poultry

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs large tomatillos, husked, rinsed and halved
1 1/4 cups reduced-sodium chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
1 bunch very coarsely chopped fresh cilantro
1 large serrano chili, sliced with seeds
12 (5 -6 inch) corn tortillas
4 cups cooked chicken
1 lb mozzarella cheese, cut into strips
1 cup whipping cream

Steps:

  • Preheat oven to 450.
  • Mix tomatillos, chicken broth and garlic cloves in a large saucepan. Cover and bring mixture to a boil. Reduce heat and simmer gently until tomatillos are soft, about 10 minutes.
  • Transfer hot mixture to processor. Add sliced green onions, cilantro and sliced chile; blend mixture to coarse puree (Note: be extremely careful when processing hot liquids). Season sauce to taste with salt and pepper.
  • Overlap 6 tortillas in a sprayed 13 x 9 pan. Top with half of the chicken strips and half of the mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken and mozzarella. Pour 1 ½ cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper.
  • Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce.

Nutrition Facts : Calories 512.1, Fat 30.6, SaturatedFat 15.9, Cholesterol 138.1, Sodium 451.6, Carbohydrate 25.8, Fiber 4.9, Sugar 6.1, Protein 35

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE



Chicken Enchiladas With Tomatillo Sauce image

I found this recipe in a magazine and tried it and loved it. The tomatillos give the sauce a kind of citrous lime type of flavor. Very unique and different and very addicting.

Provided by Donna

Categories     Mexican

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 lbs tomatillos
1 tablespoon vegetable oil
1 cup white onion, chopped
1/3 cup cilantro, chopped and lightly packed
1 (4 ounce) can diced green chilies, drained
1 teaspoon cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
12 (6 inch) corn tortillas
2 tablespoons vegetable oil
3 cups cooked chicken, shredded
1 1/2 cups cheddar cheese, grated
1 1/2 cups monterey jack cheese, grated
1/2 cup onion, finely chopped
1/2 teaspoon salt

Steps:

  • To make the sauce, husk the tomatillos and rinse under warm water to remove stickiness and dirt. Broil on foil baking sheet 1 to 2 inches from heat, turning once. till soft and slightly charred, about 7 - 9 mintues.
  • Heat oil in large skillet over med. heat. Add onions and saute about 5 minutes.
  • Transfer tomatillos to a blender and add the sauteed onions, cilantro, green chilies, cumin, sugar and salt; puree till smooth.
  • Return tomatillo sauce to skillet and cook over med. heat till thickened about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking till the sauce is slightly thickened and not watery, about 5 - 8 minute Add more salt if desired.
  • To make enchiladas, brush both sides with oil and lay on cookie sheet in stacks of two. Heat in 375 over just until soft and pliable, about 3 minutes.
  • In large bowl, combine the chicken, half of the cheddar. half of the monterey jack, the chopped onion and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
  • Spread a third of the remaining sauce in the bottom of a 9 x 13 inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place seam down in the dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle with the remaining jack and cheddar cheese on top of the casserole.
  • Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 - 30 minutes.

Nutrition Facts : Calories 651.4, Fat 40, SaturatedFat 18.6, Cholesterol 134.5, Sodium 1179.2, Carbohydrate 37.5, Fiber 6.9, Sugar 10.2, Protein 37.8

CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

Most chicken enchiladas are dripping with cheese, but just a scattering of robust cotija in this casserolke is enough to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 11

2 pounds tomatillos (husks removed), washed and coarsely chopped
2 tablespoons vegetable oil
1 white onion, diced small
2 jalapenos, seeded and diced small
3 garlic cloves, minced
Coarse salt and ground pepper
12 corn tortillas
2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups)
3 tablespoons sour cream
2 ounces cotija cheese, crumbled (1/2 cup)
1/3 cup chopped fresh cilantro

Steps:

  • Preheat oven to 400 degrees. In a blender, puree tomatillos until smooth. In a large skillet, heat oil over medium-high. Add onion and jalapenos and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatillo puree and bring to a boil. Reduce heat and simmer until sauce is thickened slightly, 10 minutes. Season with salt and pepper.
  • Briefly run stack of tortillas under cold water, turning to lightly dampen. Wrap stack in a clean kitchen towel and microwave until pliable, 30 seconds. Fill each tortilla with about 3 tablespoons chicken, fold in half, and arrange in a 9-by-13-inch baking dish, overlapping slightly. Top with tomatillo mixture, cover with foil, and bake until bubbling, 20 to 25 minutes. Let cool 5 minutes before serving.
  • In a small bowl, whisk together sour cream and 2 tablespoons water. To serve, drizzle casserole with sour cream mixture and sprinkle with cheese and cilantro.

Nutrition Facts : Calories 300 g, Fat 12 g, Fiber 7 g, Protein 15 g, SaturatedFat 4 g

SPICY CHICKEN ENCHILADAS WITH TOMATILLO SALSA



Spicy Chicken Enchiladas with Tomatillo Salsa image

Delicious variation of traditional chicken enchiladas. I like to make the tomatillo salsa and tortillas from scratch! We cook up the chicken on the grill for less mess. My hubby's favorite dish!

Provided by chaunce.c

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 6

Number Of Ingredients 18

1 pound skinless, boneless chicken breast halves
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
8 fresh tomatillos, husked and chopped, or more to taste
3 serrano peppers, chopped
1 cup white vinegar
1 cup water
½ white onion, chopped
3 cloves garlic, minced
1 pinch salt to taste
½ cup fresh cilantro, stems removed
1 lime, juiced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Mexican cheese blend, divided
¾ cup sour cream
1 tablespoon dried minced onion
½ teaspoon cayenne pepper
6 flour tortillas

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.
  • Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.
  • Combine tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender, about 10 minutes. Remove from heat and chill in an ice bath until cool, 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.
  • Pour just enough salsa into a 9x13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla, roll, and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.
  • Bake in the preheated oven until bubbly, 35 to 40 minutes.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 43 g, Cholesterol 133.4 mg, Fat 38.7 g, Fiber 2.9 g, Protein 34.3 g, SaturatedFat 22.4 g, Sodium 969.6 mg, Sugar 2.1 g

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2005-08-31 Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes ...
From bonappetit.com


NICEA MAKES DINNER: ROASTED TOMATILLO AND CHICKEN ENCHILADA …
2020-12-10 Nicea is at home and in her own kitchen today making a Roasted Tomatillo and Chicken Enchilada Casserole for dinner and wants to share the recipe from Cache Valley Creamery with ABC4 Utah Viewers. For over 75 years Cache Valley Creamery has been producing flavorful, rich cheese using only pristine quality ingredients. Our dedication to […]
From abc4.com


CHICKEN ENCHILADAS WITH ROASTED TOMATILLO SAUCE
2021-01-24 Lower oven temperature to 350 degrees. In a small skillet, add vegetable oil over medium heat. Once warmed, add one tortilla at a time, leaving submerged for 5-7 seconds. Remove and place on a paper towel-lined plate. In a large bowl, combine shredded chicken, 1 cup shredded cheese, and reserved 1/2 cup tomatillo sauce.
From hispanicfoodnetwork.com


ROASTED TOMATILLO CHICKEN ENCHILADA CASSEROLE
2015-09-28 Season chicken with salt and pepper, and cook, stirring occasionally, for 5-7 minutes, or until cooked through. To assemble the casserole, spray a 9×9 casserole dish with cooking spray and place 1 whole tortilla and 2 halves of another tortilla, torn in half, to cover the bottom. Top with half the chicken, 1/3 of the sauce, and 1/3 of the ...
From sweetbeginningsblog.com


ROASTED TOMATILLO CHICKEN ENCHILADA CASSEROLE
2014-11-05 15 tomatillos, paper removed; 3 jalapeño peppers; 4 cloves garlic; ½ cup loosely packed cilantro leaves; ¼ cup loosely packed green onions (green parts)
From completerecipes.com


CHICKEN ENCHILADAS WITH TOMATILLO SAUCE - FEAST & FABLE
2016-10-06 Preheat oven to 350 degrees Fahrenheit. Put the tomatillos, onion, peppers and 3/4 cup water in a medium saucepan. Bring the water to a boil over medium-high heat. Cover and let boil until the tomatillos become olive-green in color, about ten minutes. Pour all the contents of the saucepan, including the water, into a blender.
From feastandfableblog.com


CHICKEN ENCHILADAS WITH TOMATILLO SAUCE | COOK'S ILLUSTRATED RECIPE
For an outstanding enchiladas recipe that could be made in under 90 minutes, we saved time preparing the tortillas by spraying them with vegetable oil and warming them on a baking sheet in the oven. Another timesaver in our enchilada recipe... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From cooksillustrated.com


CHICKEN ENCHILADA CASSEROLE - THE FRUGAL CHEF
2013-05-27 This chicken enchilada casserole is made with tomatillo salsa or salsa verde instead of the typical red sauce. It is very easy to make and delicious. About; HEALTHY AND FRUGAL COOKBOOKS ; New Videos Monday to Friday. HEALTHY AND FRUGAL COOKBOOKS; Everyday. Beef & Pork. Poultry. Fish & Seafood. Pasta. Pizza. Grains and …
From thefrugalchef.com


CHEESY CHICKEN TOMATILLO CASSEROLE - BROOKLYN FARM GIRL
2017-10-23 Preheat oven to 375 degrees. Add tomatillos, onion, green pepper, jalapeno pepper, cilantro, garlic, lime juice and salt to a food process or blender. Blend until smooth and no chunks from the vegetables are left. Pour mixture into a small saucepan and bring to a boil. Cook on medium heat for 10 minutes.
From brooklynfarmgirl.com


TOMATILLO CHICKEN ENCHILADAS - BIGOVEN.COM
Chopped cilantro, tomatillo slices and lime slices for garnish In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over medium-high heat. When oil is hot add one tortilla at a time; cook turning once, just until limp (about 10 seconds).
From bigoven.com


CHICKEN ENCHILADAS WITH TOMATILLO SAUCE RECIPE - RECIPES.NET
2022-03-24 Tomatillo Sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, for about 5 minutes until softened. Add the tomatillos, jalapeños, sugar, salt, cumin, and ⅓ cup water; bring to a simmer, then reduce the heat to medium-low and simmer for about 8 minutes until tomatillos are softened.
From recipes.net


CHICKEN ENCHILADA CASSEROLE WITH HOMEMADE TOMATILLO SALSA
2020-02-18 1. For the salsa: Place a rack in the oven about 4 inches away from the broiler and preheat the broiler. Line a large rimmed baking sheet with aluminum foil. 2. Place the tomatillos, onion and peppers on the sheet. Place the garlic on a little square of foil, drizzle with the olive oil and fold up into a packet.
From unwrittenrecipes.com


ROASTED TOMATILLO CHICKEN ENCHILADA PIE RECIPE - LITTLE SPICE JAR
2020-05-17 PIE: Cut the tortillas down the center. Preheat the oven to 375ºF. Place 4 pieces of the tortillas in a 9x9 baking dish. Don't worry if there's a little bit of space between the tortillas, that's okay. Add a layer of the chicken followed by 1/3 of the sauce and 1/3 of the cheese. Repeat the layers again.
From littlespicejar.com


CHICKEN ENCHILADA CASSEROLE VERDE | ENCHILADA CASSEROLE RECIPES ...
May 27, 2020 - This classic chicken enchilada casserole recipe is made with seasoned chicken, black beans, tomatillo salsa and plenty of poblano peppers. May 27, 2020 - This classic chicken enchilada casserole recipe is made with seasoned chicken, black beans, tomatillo salsa and plenty of poblano peppers. Pinterest. Today. Explore. When autocomplete results …
From pinterest.ca


ROASTED TOMATILLO CHICKEN ENCHILADAS - OH SWEET BASIL
2018-10-13 Lower oven temperature to 350 degrees. In a small skillet, add vegetable oil over medium heat. Once warmed, add one tortilla at a time, leaving submerged for 5-7 seconds. Remove and place on a paper towel-lined plate. In a large bowl, combine shredded chicken, 1 cup shredded cheese, and reserved 1/2 cup tomatillo sauce.
From ohsweetbasil.com


CHICKEN ENCHILADAS WITH HOMEMADE TOMATILLO SAUCE RECIPE FROM …
Instructions. 1. Preheat oven to 450ºF. 2. To make tomatillo sauce, place tomatillos on a sheet pan lined with foil and roast until nicely toasted and starting to almost burn. 3. Place a Dutch oven over medium-high heat, add 2 tablespoons oil, onions, poblanos, and garlic. Sauté vegetables until just sweated.
From heb.com


10 BEST CHICKEN ENCHILADA CASSEROLE RECIPES - YUMMLY
2022-07-13 Chicken Enchilada Casserole (a.k.a "Stacked Chicken Enchiladas") LindsayRobertson71470 jack cheese, chopped fresh cilantro, avocado, black beans, corn tortillas and 4 more Chicken Enchilada Casserole Panlasang Pinoy
From yummly.com


CREAMY TOMATILLO CHICKEN ENCHILADAS | LAMEASS.RECIPES
Preheat oven to 350°F. Place chicken halves on a sheet of foil, drizzle with oil, and white people taco seasoning. Rub the seasoning and oil all over chicken. Cover with foil and seal shut. Bake at 350°F for 10 minutes covered, 10 minutes uncovered. Let rest for 5–10 minutes, then shred with some forks and set aside.
From lameass.recipes


CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE - RECIPE
Heat the oven to 400°F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9×13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake ...
From finecooking.com


CHICKEN ENCHILADAS WITH TOMATILLO : TOP PICKED FROM OUR EXPERTS
Explore Chicken Enchiladas With Tomatillo with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian …
From recipeschoice.com


ROASTED TOMATILLO CHICKEN ENCHILADA CASSEROLE | RECIPE | TOMATILLO ...
Feb 22, 2015 - This Roasted Tomatillo Chicken Enchilada Casserole is made with a homemade roasted tomatilo, jalapeño, and garlic sauce. New fav! Feb 22, 2015 - This Roasted Tomatillo Chicken Enchilada Casserole is made with a homemade roasted tomatilo, jalapeño, and garlic sauce. New fav! Pinterest . Today. Explore. When autocomplete results are …
From pinterest.ca


CHICKEN ENCHILADAS VERDES L PANNING THE GLOBE
2022-05-12 In a large bowl combine shredded chicken with 1 cup of salsa verde, 2 tablespoons of sour cream, and 4 ounces Cotija cheese. Roll the Enchiladas: Put ¼ cup of the chicken mixture on one end of a tortilla, roll it up tight and place it seam-side down in the baking dish. Repeat with all of the tortillas.
From panningtheglobe.com


CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE | RECIPE
2022-05-11 Preheat the oven to 350°F. To make the sauce, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the tomatillos, garlic, jalapenos or serranos and spring onion, season with salt and cook, stirring occasionally, until the vegetables get a little color, about 1 to 2 minutes. Add the stock or water, bring to a ...
From rachaelrayshow.com


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Top Asked Questions

How do you cook tomatillos for enchiladas?
Roasting tomatillos before pureeing them into a green enchilada sauce adds another dimension of flavor and a little sweetness. Put out plenty of toppings so everyone can add what they like. Preheat oven to 450 degrees F. Coat 2 rimmed baking sheets with cooking spray.
How do you make chicken enchiladas in a pie pan?
Dip 1 tortilla in the sauce in the pie pan, coating both sides. Top the tortilla with 1/4 cup chicken and 1 tablespoon cheese. Roll up and place, seam-side down, in the baking dish. Repeat with the remaining tortillas, chicken and 7 tablespoons cheese. Top the enchiladas with the sauce remaining in the pie pan and the remaining 1/2 cup cheese.
How to cook tomatillos in the oven?
Preheat the oven to 350°F. To make the sauce, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the tomatillos, garlic, jalapenos or serranos and spring onion, season with salt and cook, stirring occasionally, until the vegetables get a little color, about 1 to 2 minutes.
How to cook tomatillos for Taco soup?
Add the tomatillos, garlic, jalapenos or serranos and spring onion, season with salt and cook, stirring occasionally, until the vegetables get a little color, about 1 to 2 minutes. Add the stock or water, bring to a boil and cook until the tomatillos turn a deep, dark green, about 2 to 3 minutes.

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