Easy Green Chili Sauce Recipe Recipe For Chicken

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

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.

THE BEST GREEN CHILE SAUCE

Steps:

• 1. Melt butter in saucepan over medium heat. 2. Saute onion until soft. Add in flour to butter mixture and make a roux (Here is a great tutorial on on how to make a roux). Add chicken broth to butter mixture and stir until smooth. 3. Add chilies, garlic, salt and cumin and simmer for 10-15 minutes. 4. Serve with tortillas, smothered burritos, green chili french fries, etc...

COLORADO GREEN CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
• Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
• Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

CHICKEN BREASTS WITH GREEN CHILI CREAM SAUCE

Steps:

• Heat oil in skillet large enough to hold chicken and sauce. Saute chicken until golden brown on both sides but do not cook through. Remove chicken and set aside.
• Saute onion and garlic in remaining oil until onion softens and begins to turn golden.
• Stir in stock, chilies, ground coriander and cumin and cook 1 or 2 minutes. Add chicken and spoon some sauce over; reduce heat, cover and cook about 10 minutes, until chicken is cooked through.
• In food processor or blender process yogurt and ricotta to smooth paste.
• When chicken is cooked, arrange on serving platter; spoon over sauce; top with ricotta-yogurt mixture and sprinkle with fresh coriander.

BAKED GREEN CHILE CHICKEN

Steps:

• 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 dish.
• In a small bowl combine the chili powder, cumin, garlic powder salt and pepper. Coat the chicken breast evenly with the spice mixture and place them in the baking dish. Top the chicken with the strips of green chiles and pour the remaining enchilada sauce on top. Sprinkle on the shredded cheese and cover the baking dish with foil.
• Bake for 20 minutes then remove the foil and bake another 5-10 minutes or until the chicken is cooked through and the internal temperature is 165°. Garnish with chopped cilantro before serving.
• While the chicken is baking prepare the rice. In a bowl stir together the cooked rice, enchilada sauce, green chiles, cilantro, salt and pepper. Taste for seasoning and serve with the green chile chicken.

CHICKEN WITH GREEN CHILI SAUCE

Steps:

• Sprinkle chicken with Cajun seasoning. In a large nonstick skillet coated with cooking spray, brown chicken on both sides., In a small bowl, combine the soup, water, chilies and lemon juice. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Remove from the heat; stir in sour cream. Serve with rice.

CHICKEN WITH GREEN CHILE SAUCE

Steps:

• Sprinkle chicken breasts with salt. Dip in flour, shaking off excess. Heat large skillet over med-high heat until hot. Add oil; heat until hot. Cook chicken in batches 8-10 minutes or until golden, turning once. Remove chicken.
• Cook onion and garlic in same skillet over medium heat 5 minutes or until browned. Stir in salsa verde, water and cilantro. Return chicken to skillet. Simmer 10-15 minutes or until chicken is no longer pink in center. Remove from heat; place chicken on platter.
• Whisk sour cream into onion mixture (do not boil); pour over chicken.