QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
This Green Chile Chicken Enchilada Casserole can be on your dinner table in 30 minutes all in one pot! It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 9
Steps:
- 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 another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
- Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
- Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
- Place the dish in the oven and bake for 25 minutes.
- Top with chopped cilantro, green onions, and tomatoes before serving.
Nutrition Facts : ServingSize 1 enchilada, Calories 319 kcal, Carbohydrate 22 g, Protein 18 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 872 mg, Fiber 2 g, Sugar 6 g
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
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
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 CHILE CHICKEN ENCHILADAS
I love to experiment with Mexican and Italian dishes. This is a recipe that a friend gave me that I tweaked to my family's liking. Instead of frying the tortillas, these are dipped in Chicken Broth. ;) You'll never miss the oil and the enchiladas are moist and flavorful. ;)
Provided by Vseward Chef-V
Categories One Dish Meal
Time 1h
Yield 18 enchiladas, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
- Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
- Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
- Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
- Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.
EASY GREEN CHILE CHICKEN ENCHILADAS
A fresh tasting version of normally greasy and heavy enchiladas tastes great when served with sour cream, guacamole, or cucumber slices.
Provided by Slappy girl
Categories World Cuisine Recipes Latin American Mexican
Time 3h50m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chicken breasts in a slow cooker along with one can of enchilada sauce. Cook on High until tender and no longer pink, about 3 hours. Shred using two forks and return to the slow cooker.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Pour the remaining can of enchilada sauce into a shallow dish. Dip tortillas in the sauce; fill each with 1/3 cup shredded chicken, a sprinkle of Mexican style cheese, and a bit of grated zucchini. Roll up and place in the prepared baking dish, seam side down. Top enchiladas with any leftover sauce and remaining cheese.
- Cover dish and bake in preheated oven for 20 minutes. Remove cover; continue to bake until the cheese has melted, and enchiladas are hot, about 10 additional minutes.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 44.7 g, Cholesterol 64.5 mg, Fat 14.4 g, Fiber 7.5 g, Protein 22.3 g, SaturatedFat 6.9 g, Sodium 194.2 mg, Sugar 1.4 g
EASY GREEN CHILE ENCHILADAS
Steps:
- In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
- In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
GREEN CHICKEN ENCHILADA
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
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
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
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
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
GREEN CHILE CHICKEN ENCHILADAS
A quick and easy fix when you are having a crowd over. I fixed this for a Super Bowl Party this year. I got it from William Sonoma and then made a few changes
Provided by Gone Fishin
Categories Whole Chicken
Time 45m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring o a simmer over medium heat and simmer until the chicken is cooked through, 20-25 minutes. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and shredding the meat.
- Pre-heat oven - 400℉ . Lightly grease a 9x13 roastingpan. WS had a pan for sale that was deeper then.
- the dishes I had and that they recommended, but I couldn't see buying another pan.
- In a saute' pan over a medium heat, warm the oil. Using tongs , quickly pass each tortilla through the hot oil until softened, 2-3 seconds. Drain on a paper towel-lines baking sheet.
- Pour ½ cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top. Top with 1 cup of chicken, 1 cup of jack cheese and ½ cup of chili verde starter. Repeat the layering 4 times, ending with a layer of tortillas. Top with the remaining ½ cup of chili verde starter and the remaining jack cheese.
- Cover the pan with foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes.
- Remove from the oven and let stand for 10 minutes. Sprinkles the red onion, cilantro and queso anejo cheese on top. Serve warm.
- NOW, WHEN I DID IT I CHEATED AND USED THE ROASTED CHICKEN FROM THE STORE.
Nutrition Facts : Calories 654.3, Fat 43, SaturatedFat 13, Cholesterol 103.4, Sodium 1607.5, Carbohydrate 36.7, Fiber 2.3, Sugar 1.7, Protein 29
NEW MEXICO GREEN CHILE CHICKEN ENCHILADAS (EASY)
A New Mexico favorite. It's quick, easy, and delicious! Don't have chicken, no problem. This recipe is great even without it. Try it, you'll love it!
Provided by vescovo
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into small bite-sized pieces.
- Brown in frying pan.
- In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
- Then add the garlic, onion, green chile.
- Preheat oven to 350 degrees.
- Cover the bottom of a 12x9 baking dish with a thin layer of the sauce.
- Cover with half of the tortillas.
- Put half of the cooked chicken on top of the tortillas.
- Spread half of the remaining sauce over the chicken.
- Top with half of the cheese.
- Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
- Bake 350 degrees for 30 minutes.
- Allow several minutes to cool.
- Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
- Yum.
GREEN CHILI CHICKEN ENCHILADAS
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
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
QUICK GREEN CHILE CHICKEN ENCHILADAS
This recipe came from my mother. It taste like you spent hours, but only takes a matter of minutes to prepare. Use your leftover broiled chicken and save youself time. It's a favorite of my friends and family. I hope you enjoy it.
Provided by Brewhead
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat.
- Set aside.
- Lightly fry all the corn tortillas.
- In a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives.
- Bake at 375 for 40 minutes or till lightly brown on top.
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