Easy Green Chile Chicken Enchiladas Recipes

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QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Quick and Easy Green Chile Chicken Enchilada Casserole image

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

10 ounce chicken breast (cooked and shredded)
16 ounce green chile enchilada sauce
4 ounce green chiles ((1 small can), chopped)
12 ounce Monterey Jack Cheese
1 cup sour cream
10 medium tortillas
3 springs cilantro (chopped)
3 green onions (chopped)
1 medium tomato (chopped)

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



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 CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

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

2 (7 ounce) cans fire roasted diced green chilies, mild
1 (4 ounce) can fire roasted diced green chilies, hot
1 small onion, diced
3 tablespoons olive oil
1 tablespoon butter
3 tablespoons minced garlic cloves
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can garlic roasted seasoned chicken broth
2 cups chicken broth, divided
18 (7 -8 inch) corn tortillas
3 cups shredded cooked chicken, see note
2 cups monterey jack and cheddar cheese blend (mexican blend shredded)
sour cream (optional)

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



Easy Green Chile Chicken Enchiladas image

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

4 skinless, boneless chicken breast halves
2 (19 ounce) cans green enchilada sauce
24 corn tortillas
1 cup 2% shredded Mexican style cheese
1 large zucchini, shredded

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



Easy Green Chile Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Number Of Ingredients 9

1/2 onion, diced
1 tablespoon butter
One 15-ounce can green enchilada sauce
Two 4-ounce cans chopped green chilies
2 cups freshly grated Cheddar-Jack cheese
12 yellow corn tortillas
Store-bought salsa, for serving
Sour cream, for serving
Fresh cilantro leaves, for serving

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



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

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

GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

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

3 lbs chicken thighs
2 tablespoons salt
1 cup vegetable oil
15 tortillas
1 (30 ounce) jar chili verde starter
1 lb monterey jack cheese, schredded
1/2 cup diced red onion
1/2 cup fresh cilantro
1 cup of crumbles queso anejo or 1 cup feta cheese

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)



New Mexico Green Chile Chicken Enchiladas (Easy) image

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

10 1/2 ounces condensed cream of mushroom soup
7 ounces chicken broth
4 boneless skinless chicken breasts
8 ounces diced canned green chili peppers
2 cloves garlic
1 medium onion, chopped
16 ounces cheddar cheese
12 corn tortillas

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



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

QUICK GREEN CHILE CHICKEN ENCHILADAS



Quick Green Chile Chicken Enchiladas image

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

1 (30 ounce) can cream of chicken soup
1 (10 ounce) can of ortega diced green chilies
10 ounces monterey jack cheese (shredded)
3 cooked chicken breasts, meat removed
1 package corn tortilla
1 (2 1/4 ounce) can of sliced olives

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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From oldelpaso.com


GREEN CHILE CHICKEN ENCHILADAS - DINNER AT THE ZOO
2018-03-27 Instructions. 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 together the chicken, 1/2 of the cheese, green chilies, garlic powder, cumin, onion powder and salt and pepper to taste.
From dinneratthezoo.com


GREEN CHILE CHICKEN ENCHILADAS RECIPE - SARGENTO
Directions. Mix together 1-1/2 cups shredded cheese, chicken, artichokes, chilies, onions and 2 tablespoons enchilada sauce. Soften tortillas according to package directions. Fill each tortilla with about 1/2 cup cheese mixture; roll up. Place seam-side down in 13x9-inch baking dish coated with non-stick cooking spray.
From sargento.com


GREEN CHILE CHICKEN ENCHILADAS - 100K EASY RECIPES
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. Finely dice the chicken, then add it to the bowl with the other ingredients. Stir until everything is well combined. Begin assembling the enchiladas.
From 100keasyrecipes.com


30-MINUTE GREEN CHILE CHICKEN ENCHILADAS - FEAST AND FARM
2016-10-04 Preheat the oven to 425. Spray a 9x13 baking pan with cooking spray and set aside. In a bowl, mix the chicken, green chiles, half of the cheese and and 1 cup of the green chile enchilada sauce. Set aside. In another bowl, mix the remaining enchilada sauce and the sour cream. Pour half of this mixture into the bottom of your baking pan.
From feastandfarm.com


EASY GREEN CHILE CHICKEN ENCHILADAS - A KITCHEN HOOR'S ADVENTURES
Instructions. Preheat oven to 350. Combine the soup with green chile enchilada sauce. Spray a 9 x 13 casserole dish with cooking spray and pour one cup of the enchilada sauce mixture in the bottom. Spread the sauce around and set the dish aside.
From akitchenhoorsadventures.com


EASY GREEN CHILE CHICKEN ENCHILADAS - EASY RECIPE CHEF
Set the oven to 400 degrees F, and grease a 9x13 baking dish with olive oil. Mix the greek yoghurt with the salsa verde in a kitchen blender until smooth. In a large pan, heat olive oil over medium to high heat and add the chicken. Season with pepper and sea salt, and brown the chicken on both sides for 6 minutes total.
From easyrecipechef.com


GREEN CHICKEN ENCHILADAS (EASY GREEN CHILE SAUCE)
2021-04-25 Cook the Chicken. Sauté the onion, green pepper, and garlic over medium high heat until the onion is translucent, then add the chili powder then puréed tomatoes. Continue to cook for another five minutes, or so. Add the chicken broth, and bring to a simmer. Next, add the chicken breast, or thigh meat.
From christinascucina.com


GREEN CHILE CHICKEN ENCHILADAS - EASY WRAP RECIPES
In a large bowl combine the shredded chicken, cream cheese, shredded cheese and green chiles. Set the bowl aside. To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth. Next, grease a 7×11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan.
From easywraprecipes.com


SWEET GREEN CHILE CHICKEN ENCHILADAS - PLUM STREET COLLECTIVE
Enchilada Assembly. Preheat oven to 325°F. Spray a 9×13 pan with cooking spray. In a large bowl, combine cooked chicken, 1 cup of cheese, 1 can of diced green chiles, black beans, and cooked rice. Mix well. Place a flour tortilla in one hand, and scoop 1-2 heaping scoops of the enchilada filling into the tortilla.
From plumstreetcollective.com


EASY GREEN CHILE CHICKEN ENCHILADAS | RECIPES - FRUGAL LIVING NW
2016-02-18 Combine the enchilada sauce and evaporated milk in a medium saucepan or skillet over low heat. Heat until just warm. Smear about 1/2 cup of sauce in the bottom of a 9×13″ baking dish. In a medium bowl, stir together the green chiles, beans, chicken, green onions, and salt (to taste, depending on the saltiness of the chicken and beans).
From frugallivingnw.com


EASY CHEESY CHICKEN ENCHILADAS WITH GREEN CHILI SAUCE
2021-10-31 Add shredded chicken to the onion mixture along with 2 cups cheddar cheese. Gently fill corn tortilla shells with 1-2 scoops of chicken & cheese mixture. Place seam side down on a lightly greased cookie sheet. Drizzle with enchilada sauce, top with additional cheese and Chugwater Chili Seasoning. Bake at 400° for 20-30 minutes until golden brown.
From theunlikelyhostess.com


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. Finely dice the chicken, then add it to the bowl with the other ingredients. Stir until everything is well combined. Begin assembling the enchiladas.
From budgetbytes.com


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