Creamy Green Chili Chicken Corn Enchilada Style Bake Recipes

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CREAMY GREEN CHILE CHICKEN ENCHILADAS



Creamy Green Chile Chicken Enchiladas image

Creamy Green Chile Chicken Enchiladas Creamy chicken enchiladas stuffed with a cream cheese and sour cream green chile chicken rolled into corn tortillas and topped with green enchilada sauce and pepper jack cheese. The best creamy chicken enchiladas recipe!

Provided by Modern Honey - www.modernhoney.com

Categories     Dinner

Number Of Ingredients 14

4 cups Shredded Cooked Chicken* ((packed, about 2 lbs. chicken))
3/4 cup Sour Cream
8 ounce pkg. Cream Cheese ((softened))
1 teaspoon Salt
1 teaspoon Pepper
4 ounce can Green Chilies ((diced))
1/4 cup Cholula Green Pepper Jalapeno Hot Sauce ((optional -- adds flavor))
1 Jalapeno ((optional, finely diced))
4 cups Pepper Jack Cheese ((shredded and divided))
15 ounce can Green Enchilada Sauce ((may add more if you like them saucy))
10-12 small Flour Tortillas** ((or 8 medium sized))
Cilantro
Avocado
Sliced Jalapeno

Steps:

  • Preheat oven to 350 degrees. In a large bowl, add shredded cooked chicken (make sure it is seasoned with salt and pepper), sour cream, cream cheese, salt, pepper, green chilies, hot sauce, jalapeno, and 2 cups of pepper jack cheese (put the remaining 2 cups of cheese to the side for the topping). Stir together.
  • Pour a small amount of enchilada sauce on the bottom of a 9 x 13 baking dish and evenly spread all over. Place cream cheese chicken mixture down the center of each tortilla. Roll and place in the pan, seam side down. Repeat.
  • Cover with green enchilada sauce and sprinkle the remaining 2 cups of cheese all over the enchiladas. Cover with foil and place in the oven. Cook for 20 minutes. Remove foil and cook for about 8 to 10 minutes longer or until the cheese is bubbling and slightly golden.
  • Serve with cilantro and fresh avocado.

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE



Chicken Enchiladas with Creamy Green Chile Sauce image

Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!

Provided by aaronspool

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 12

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
  • Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
  • Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  • Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g

CREAMY GREEN CHILE CHICKEN ENCHILADAS



Creamy Green Chile Chicken Enchiladas image

Provided by Mel

Categories     Chicken

Time 1h20m

Number Of Ingredients 18

3 cups cooked, chopped chicken
2 cans (4-ounces each) green chiles (lightly drained (see note))
8-ounce package cream cheese, light or regular (softened and cubed)
1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup low-sodium chicken broth
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup green chile enchilada sauce or salsa verde (see note for homemade version)
1/2 cup sour cream (light or regular)
8 ounces (about 2 cups) Monterey jack cheese, shredded
10 soft taco size flour or corn tortillas
Handful of chopped fresh cilantro for garnish

Steps:

  • Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
  • In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
  • For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.
  • Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth.
  • Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
  • Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish.
  • Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.
  • Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 10-12 enchiladas for this recipe; the exact number will depend on the size of tortillas).
  • Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Nutrition Facts : ServingSize 1 enchilada, Calories 530 kcal, Carbohydrate 32 g, Protein 29 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 130 mg, Sodium 1121 mg, Fiber 4 g, Sugar 11 g

CREAMY GREEN CHILI CHICKEN ENCHILADAS



Creamy Green Chili Chicken Enchiladas image

A recipe I got from my mom, with a few modifications. I'm whimpy when it comes to spice, so feel free to add more spice if you wish. You could add a diced jalapeno into the sauce, or more cayenne. You could also substitute flour tortillas for the corn. These are creamy, rich, and make great leftovers.

Provided by Megans Mommy

Categories     Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

1/4 cup butter
1/4 cup flour
2 cups chicken broth
8 ounces sour cream
2 (4 ounce) cans green chilies, undrained
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
4 tablespoons cilantro, chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 tablespoon lime juice
3 cups cooked chicken, shredded
1/4 cup salsa
3 cups cheese, shredded (I used a mixture of pepper jack and colby jack)
12 small corn tortillas

Steps:

  • In a medium sauce pan, melt the butter, stir in flour, mix and cook until bubbly. Slowly stir in the chicken stock, cook slowly, until thickened.
  • Remove from the heat and add the sour cream, cilantro, green chilies, cayenne, cumin and chili powder. Remove from heat.
  • In a small pan, saute the onion in 1 tablespoon olive oil. Add to a bowl with the cooked chicken, salsa, lime juice, and 3/4 cup of the cooked sauce. Stir well.
  • In a greased oblong baking dish, add 1 cup sauce to the bottom of the pan. Soften each tortilla for a few seconds in the microwave, and fill each tortilla with 2 tablespoons chicken mixture and 1 tablespoon cheese. Put seam side down in the baking dish. Pour the remaining sauce on top.
  • Bake 1/2 hr at 350, covered.
  • Take off cover and add the remaining cheese, and a bit of salsa or chopped tomato. Bake another 5- 10 minutes until the cheese is melted.

Nutrition Facts : Calories 486.6, Fat 28.9, SaturatedFat 15.1, Cholesterol 97.3, Sodium 781.9, Carbohydrate 30.9, Fiber 3.6, Sugar 3.7, Protein 27.1

GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Green Chile Chicken Enchilada Casserole image

My mom always made this for me growing up, and now I mkae if for my husband and kids and they LOVE it!

Provided by AZRoxy63

Categories     One Dish Meal

Time 55m

Yield 9 serving(s)

Number Of Ingredients 7

5 -6 boiled chicken breasts, shredded
1 (14 ounce) container sour cream
2 (12 ounce) cans condensed cream of chicken soup
3 (7 ounce) cans diced green chilies
1 white onion, finely chopped
6 cups shredded monterey jack and cheddar cheese blend
10 large flour tortillas

Steps:

  • Preheat oven to 350 degrees.
  • Combine chicken, sour cream, soup, chilies, onion, and 3 cups of the cheese in a large bowl and mix well.
  • Salt and pepper the mixture to taste.
  • Grease all sides of an 8x8 paking pan.
  • Put a layer of tortillas in the bottom of the pan.
  • Spread on a layer of the chicken mixture about 1/2 inch thick.
  • Sprinkle on a thin layer of cheese.
  • Repeat until pan is full ending with a good covering layer of cheese.
  • Cover pan with aluminum foil and bake for 35 minutes.
  • Uncover and bake for 10 more minutes or until cheese starts to brown a little.
  • Let stand for 10 minutes and then serve.
  • Enjoy!

CREAMY GREEN CHILE CHICKEN ENCHILADAS



Creamy Green Chile Chicken Enchiladas image

Kid's and adults love this dish. Sometimes I make the sauce ingredients without the chicken broth or sour cream a couple of days in advance. The day I make them I throw the chicken breasts in the crock pot with about 4 cups of chicken broth (from bouillon) and let them cook all day. Then I use that chicken broth and the chicken to make the rest of the recipe. Easy and delicious weeknight meal this way!

Provided by Sooz Cooks

Categories     < 4 Hours

Time 1h30m

Yield 16 enchiladas

Number Of Ingredients 24

2 lbs tomatillos
1 onion, quartered
1 (4 ounce) can diced green chilies, drained
1 dash white vinegar
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/3 cup chopped cilantro, lightly packed
1 lime, juice of
1 cup chicken broth
1 cup sour cream
1/2 cup shredded monterey jack cheese
extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
3 cups canned chicken stock
2 lbs chicken breasts, about 4 whole breasts, cooked, meat shredded
2 poblano peppers, roasted and diced (or sometimes I also use a 4 oz can of green chilies)
1/2 bunch fresh cilantro, leaves chopped
salt and freshly ground black pepper
16 large corn tortillas
1/2 lb monterey jack cheese, shredded

Steps:

  • To make the sauce, Put the tomatillos, chilies, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, sugar and salt and puree. Add the cilantro, lime juice and pulse to combine. Pour sauce into a large skillet cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and simmer covered for about 10 minutes. Add sour cream and continue cooking uncovered until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired. Stir in cheese until just melted.
  • For the enchiladas: Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
  • To assemble the dish: Preheat the oven to 350 degrees F. Get yourself a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top.

Nutrition Facts : Calories 319.6, Fat 16, SaturatedFat 7.2, Cholesterol 59.8, Sodium 423.2, Carbohydrate 24.1, Fiber 3.9, Sugar 4.7, Protein 21.1

GREEN CHICKEN CHILE ENCHILADA CASSEROLE



Green Chicken Chile Enchilada Casserole image

If you like green chile peppers you'll love this green chicken enchilada casserole layered with corn tortillas, shredded chicken, and Monterey Jack cheese.

Provided by The Dover's

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 50m

Yield 8

Number Of Ingredients 7

3 cups shredded cooked chicken
2 (14 ounce) cans green enchilada sauce
1 (15 ounce) can diced tomatoes
1 large onion, chopped
1 (27 ounce) can chopped green chile peppers
12 (6 inch) corn tortillas
3 cups shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.
  • Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

Nutrition Facts : Calories 452.5 calories, Carbohydrate 31.3 g, Cholesterol 94.3 mg, Fat 23.7 g, Fiber 6 g, Protein 30 g, SaturatedFat 12.6 g, Sodium 1495.6 mg, Sugar 5.7 g

GREEN CHILE CREAMY CHICKEN ENCHILADAS



Green Chile Creamy Chicken Enchiladas image

These creamy, green chile chicken enchiladas are simple and delicious. Make them your own by topping with fresh tomatoes, cilantro and a dollop of yoghurt.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 15

1 1/2 cups chicken broth (from 32-oz carton)
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
3/4 cup Mountain High™ lowfat plain yoghurt
2 cups shredded deli rotisserie chicken
2 cups shredded reduced-fat Mexican cheese blend (8 oz)
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 teaspoons chili powder
8 corn tortillas (5- or 6-inch)
1 cup chopped tomatoes
Additional yoghurt and chopped cilantro, if desired

Steps:

  • Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, stir broth, flour, cumin, garlic powder and red pepper with whisk until blended. Cook over medium-high heat about 5 minutes, stirring occasionally, until mixture boils and thickens slightly. Remove from heat; beat in yoghurt until mixed well.
  • In medium bowl, mix chicken, 1 cup of the cheese blend, the green onions, cilantro, green chiles, chili powder and 1/2 cup of the chicken broth mixture. On microwavable plate, cover tortillas with wet paper towel; microwave on High 30 to 45 seconds to soften. Spoon slightly less than 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down in baking dish. Top with remaining chicken broth mixture. Spray foil with cooking spray; cover baking dish with foil, sprayed side down.
  • Bake 35 to 40 minutes or until heated through and sauce is bubbly. Uncover; sprinkle with remaining 1 cup cheese blend. Bake uncovered about 5 minutes longer or until cheese is melted. Serve with chopped tomatoes. Garnish with additional yoghurt and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 18 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 3 g, TransFat 0 g

GREEN CHILI CHICKEN ENCHILADAS



Green Chili Chicken Enchiladas image

Pretty simple enchiladas filled with chicken, cheese, and tomatoes, covered with green chili sauce and cheese.

Provided by shorembo

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h

Yield 8

Number Of Ingredients 12

2 (5 ounce) skinless, boneless chicken thighs, cut into chunks
2 teaspoons taco seasoning mix, or to taste
1 tablespoon olive oil
½ medium onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers, divided
1 (4 ounce) can diced green chile peppers
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
8 (8 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend, or to taste

Steps:

  • Sprinkle chicken liberally with taco seasoning.
  • Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
  • Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
  • Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
  • Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 32.8 g, Cholesterol 40.6 mg, Fat 13.8 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 6.3 g, Sodium 1027.8 mg, Sugar 0.9 g

GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Green Chile Chicken Enchilada Casserole image

If you're looking for a green chile chicken enchilada casserole with a kick, this might be the one for you. I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own. Try throwing in some jalapenos for even more kick.

Provided by Andrea Russo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 14

1 tablespoon oil, or to taste
½ cup chopped hot green chile peppers
½ cup chopped white onion
½ cup chopped bell pepper
½ cup frozen corn
½ cup drained canned black beans
3 cloves garlic, minced
1 ¼ cups cooked shredded chicken breast
1 (28 ounce) can Hatch green chile enchilada sauce, divided
fresh cracked black pepper to taste
11 (6 inch) corn tortillas, cut into quarters, divided
2 tablespoons sour cream, divided
⅓ cup New Mexican hot green chile salsa
1 ½ cups shredded Mexican cheese blend, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
  • Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
  • Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
  • Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
  • Stir green chile salsa into the remaining chicken mixture.
  • Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
  • Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
  • Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 39.1 g, Cholesterol 56.3 mg, Fat 21.1 g, Fiber 5.4 g, Protein 22.7 g, SaturatedFat 9.4 g, Sodium 1322.4 mg, Sugar 4.7 g

GREEN CHILI CHICKEN ENCHILADAS



Green Chili Chicken Enchiladas image

This is a very authentic New Mexican dish. It is a favorite in many restaurants but this is my Mom's recipe with her special touch, so it is much better then what the restaurants serve! You can add more or less green chili depending on your taste. Enjoy!

Provided by Lisa V

Categories     Southwestern U.S.

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 -5 boneless chicken breasts
2 cans cream of chicken soup or 2 cans cream of mushroom soup
2 -3 cups chopped green chili peppers (more/less)
1/2 cup diced onion
3 -4 cups shredded cheddar cheese
1 1/2 teaspoons garlic salt (more/less)
1 teaspoon salt (more/less)
1 package corn tortilla

Steps:

  • Boil chicken 40-45 minutes until cooked and tender.
  • Let chicken cool and then shred.
  • Combine soup, green chili, garlic salt, salt, and chicken in large pot and simmer about 15 minutes.
  • Add water if mix is too thick.
  • Heat a small amount of oil in a pan and dip tortillas individually until soft but not too greasy.
  • Then line tortillas in bottom of cassarole dish.
  • Do not double stack but they can over-lap.
  • Pour half the chicken mixture over tortillas.
  • Then sprinkle onions and cheese over the top.
  • Repeat with another layer of tortillas,chicken mixture and onions.
  • Adding enough cheese to cover entire top of dish.
  • Bake at 350 for 30- 40 minutes or until cheese on top starts to brown slightly.
  • Serve with shredded lettuce, tomatoes, black olives and sour cream.
  • Refried beans or spanish rice are both good side dishes.

Nutrition Facts : Calories 600.6, Fat 34.8, SaturatedFat 16.4, Cholesterol 129.3, Sodium 1535.5, Carbohydrate 32.4, Fiber 3.6, Sugar 4.3, Protein 40.2

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Quick and Easy Green Chile Chicken Enchilada Casserole image

I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.

Provided by SGRCOOKI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 8

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  • With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
  • Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  • Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g

GREEN CHILI CHICKEN ENCHILADA CASSEROLE



Green Chili Chicken Enchilada Casserole image

A friend of mine gave this recipe to me years ago. I have recently updated it to be lower in fat. You can easily fix it the regular way by just using non-low fat ingredients.

Provided by Aharvey

Categories     Chicken

Time 50m

Yield 5 WW pts/piece, 8-10 serving(s)

Number Of Ingredients 9

1 cup green chili pepper, canned
1 cup onion
2 cups Veggie Shreds cheese (Monterey Jack & Cheddar)
2 (16 ounce) cans white chicken meat (98% fat free)
36 low-fat baked corn tortilla chips
2 cups salsa verde
1 (10 1/2 ounce) can condensed 98% fat-free cream of chicken soup
1 (10 1/2 ounce) can condensed 98% fat-free cream of mushroom soup
1 cup fat-free evaporated milk

Steps:

  • Combine the salsa, cream of chicken soup, cream of mushroom soup, evaporated milk, & green chilies in saucepan. Heat and stir until thoroughly blended and warm.
  • Spray the bottom of a 9 x 13 inch baking pan with vegetable spray. Line the bottom of the pan with 18 tortilla chips. Place a layer of the chicken on the tortillas. Add a layer of sauce mixture, onions and a layer of cheese. Repeat layers, ending with cheese.

Nutrition Facts : Calories 203.2, Fat 3.1, SaturatedFat 0.6, Cholesterol 67.1, Sodium 582.4, Carbohydrate 11.8, Fiber 0.7, Sugar 9.4, Protein 29.4

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From sweetpeaskitchen.com


GREEN CHILI CHICKEN CASSEROLE | RECIPE FROM YOUR HOMEBASED MOM
2018-04-23 Preheat oven to 375 degrees F. Mix together chicken, green enchilada sauce, sour cream, cumin and green chilies. Grease a 9 x 13 baking dish and add half of chicken …
From yourhomebasedmom.com


TAOS CHICKEN ENCHILADA CASSEROLE BEST RECIPES
Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each. Preheat the oven to 400 degrees F (200 degrees C). …
From findrecipes.info


CHICKEN-AND-GREEN CHILE ENCHILADAS RECIPE | SOUTHERN LIVING
Instructions Checklist. Step 1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese. Advertisement. Step 2. Spoon about 1/2 cup chicken …
From southernliving.com


GREEN CHICKEN ENCHILADA CASSEROLE - THE SEASONED MOM
2021-07-16 Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. In a medium bowl, whisk together half of the enchilada sauce and all of the sour …
From theseasonedmom.com


CREAMY GREEN CHILI CHICKEN ENCHILADA STACK - LAUREN FIT …
2021-05-19 Preheat oven to 350 °F. Bring a large skillet to medium heat. Spray with cooking spray and add zucchini and onions. Season with taco seasoning and salt and cook for 6-7 …
From laurenfitfoodie.com


SOUR CREAM GREEN CHILE CHICKEN ENCHILADAS RECIPES - YUMMLY
2022-05-12 green chiles, enchilada sauce, salt, sour cream, corn tortillas and 11 more Creamy Green Chile Chicken Enchiladas Mel's Kitchen Cafe medium onion, fresh lime …
From yummly.com


CREAMY CHICKEN & GREEN CHILI ENCHILADAS - A PRETTY LIFE IN THE …
2014-02-19 Set aside. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Then add the chicken broth and whisk, until the mixture is thick and …
From aprettylifeinthesuburbs.com


CREAMY GREEN CHILI CHICKEN BAKE - OUR BEST BITES
2020-01-23 Preheat oven to 350 degrees. Place chicken in a 9×13 pan, sprinkle with spices (except salt). Pour entire jar of green salsa over everything. Bake until an instant-read digital …
From ourbestbites.com


GREEN CHILE CHICKEN CASSEROLE RECIPE - EASY CHICKEN RECIPES
2020-06-08 Preheat oven and grease a 9×13 baking dish or spray with nonstick spray. In a LARGE bowl, stir together the soup, sour cream, heavy cream, green chiles, rotel, enchilada …
From easychickenrecipes.com


GREEN CHILI & CORN CHICKEN ENCHILADAS - TOGETHER AS FAMILY
2020-11-11 Heat oven to 375°. Spray a 9x13 baking dish with cooking spray. Spread ¼ cup of the green enchilada sauce into the bottom of the baking dish. Open can of corn and reserve …
From togetherasfamily.com


GREEN CHILE CHICKEN ENCHILADAS - DINNER AT THE ZOO
2018-03-27 Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray. In a medium bowl, mix together the monterey jack and cheddar cheeses. In a large bowl, mix …
From dinneratthezoo.com


GREEN CHILI CHICKEN ENCHILADA CASSEROLE - HOT ROD'S RECIPES
2020-02-20 In a bowl mix together the cream of chicken soup, ⅓ cup sour cream, ⅓ cup enchilada sauce, salt and pepper. Add chicken and diced green chilis and just mix until …
From hotrodsrecipes.com


CREAMY GREEN CHILE CHICKEN TORTILLA CASSEROLE - 12 TOMATOES
Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick spray. In large saucepan, melt the butter over medium heat. Add flour and allow to cook for one minute, whisking …
From 12tomatoes.com


CREAMY GREEN CHILE CHICKEN ENCHILADAS - CARLSBAD CRAVINGS
Preheat oven to 350 degrees F. Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté 3 minutes. Sprinkle in flour and garlic and cook for 2 minutes (it will be thick). …
From carlsbadcravings.com


EASY CREAMY GREEN CHILE CHICKEN ENCHILADAS | NORINE'S NEST
2022-02-17 Instructions. In a large skillet, over a medium flame, melt 1/4 cup butter. Whisk in 1/4 cup all-purpose flour. Slowly add chicken broth and whisk until smooth and thickened. Add …
From norinesnest.com


CHICKEN AND CORN ENCHILADAS - MOMMY'S HOME COOKING
2019-05-28 Preheat oven to 400º F. Grease an 9-by-13-inch baking dish. Set aside. Heat oil in a medium saucepan over medium heat. Add the onion and peppers and cook until soft and …
From mommyshomecooking.com


GREEN CHILE-CHICKEN CASSEROLE RECIPE | MYRECIPES
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat. Step 3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish …
From myrecipes.com


BAKED GREEN CHILE CHICKEN - RECIPE RUNNER
Instructions. Preheat oven to 375° F. and spray an oven safe baking dish (approximately 11 x 7 inch) with cooking spray. Pour 1/4 cup of enchilada sauce into the bottom of the prepared …
From reciperunner.com


QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
2020-10-03 Instructions. Preheat the oven to 425 F degrees. Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese. In …
From jocooks.com


GREEN CHILE CHICKEN ENCHILADA SKILLET - RECIPE RUNNER
Avocado, cilantro and plain Greek yogurt or sour cream for garnish. Instructions. Preheat oven to 425° F. Cut the corn tortillas into 1/8ths. Heat the olive oil in a large oven safe skillet over …
From reciperunner.com


CORN GREEN CHILE CASSEROLE RECIPE - THERESCIPES.INFO
Green Chile Chicken Tortilla Casserole Recipe ... great www.bettycrocker.com. 1/4 cup sliced green onions Sour cream, if desired Steps Hide Images 1 Heat oven to 350°F. Spray 3-quart …
From therecipes.info


LAYERED GREEN CHILE CHICKEN ENCHILADA CASSEROLE - BOWL ME OVER
2021-09-28 Prepare 9x13 baking dish by spraying with non-stick cooking spray, set aside. In a medium mixing bowl, whisk together the cream of chicken soup, evaporated milk and …
From bowl-me-over.com


CREAMY GREEN CHILE CHICKEN ENCHILADA SKILLET - I WASH YOU DRY
Season chicken thighs with chili powder, cumin and garlic powder. Heat a large skillet over medium-high heat and add in olive oil. Once hot, add in the chicken and diced onion. Cook …
From iwashyoudry.com


GREEN CHILE CHICKEN ENCHILADA CASSEROLE - NOBLE PIG
2020-11-06 Instructions. Preheat oven to 350 degrees F. In a large skillet, on medium heat, sauté onion in olive oil until tender; about 5 minutes. Add chicken, chicken broth, Better Than …
From noblepig.com


CREAMY HATCH GREEN CHILE BLUE CORN CHICKEN ENCHILADA CASSEROLE
Instructions. In a large mixing bowl add, chicken, diced green chiles, diced onion, and cream of chicken soup. Mix well. Prep a 10 x 7 x 3 inch casserole dish by spray sides and bottom with …
From hatchchileco.com


BEST GREEN CHILE CHICKEN ENCHILADAS (+VIDEO) | LIL' LUNA
2022-04-06 Instructions. In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper. In a small skillet, bring enchilada sauce to boil. Remove from heat. Dip each tortilla …
From lilluna.com


GREEN CHILE CHICKEN ENCHILADA CASSEROLE RECIPES - YUMMLY
2022-04-26 New Mexico Green Chile Chicken Enchilada Casserole Food.com. sharp cheddar cheese, corn tortillas, garlic, sour cream, flour tortillas and 10 more.
From yummly.com


CHICKEN ENCHILADA CASSEROLE - PLAIN CHICKEN
2021-01-21 Preheat oven to 375ºF. Spray a 9x13x2-inch baking dish with cooking spray. Remove skin from rotisserie chicken and discard. Remove meat from bones and chop the …
From plainchicken.com


GREEN CHILI CHICKEN ENCHILADA CASSEROLE ⋆ REAL HOUSEMOMS
2020-09-16 In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is …
From realhousemoms.com


GREEN CHILE CHICKEN ENCHILADAS RECIPE - RECIPES.NET
2022-03-25 Preheat the oven to 375 degrees F. Coat a 9×13-inch pan with cooking spray. In a medium bowl, mix together the monterey jack and cheddar cheeses.
From recipes.net


GREEN CHILE CHICKEN ENCHILADAS RECIPE - BUDGET BYTES
2020-06-27 Begin preheating the oven to 350ºF. Add the sour cream, half of the shredded pepper jack, sliced green onions, garlic powder, cumin, cayenne and salt to a large bowl. …
From budgetbytes.com


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