Ganado Cafe Green Chile Enchiladas Recipes

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GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

New Mexican style green chile chicken enchiladas with a handmade green chile sauce, corn tortillas, tender seasoned chicken, and lots of melted cheese.

Provided by Andrea

Categories     Main Course

Time 1h

Number Of Ingredients 12

1 tbsp olive oil
1/2 cup onion (chopped)
3 cloves garlic (minced)
2 tbsp flour
1.5 cups chicken broth
1 cup diced green chile (chopped)
1.5 tsp ground cumin (divided)
1 lb chicken breast (boneless, skinless)
salt and pepper (to taste)
1/2 tsp oregano
12 corn tortillas
2 cups cheddar cheese (shredded )

Steps:

  • Preheat the oven to 350 degrees. Lightly grease a 9 x 13 baking dish.
  • Add olive oil to a pot over medium heat. Add in onions and saute 4 minutes. Add in garlic and saute an additional 1 minute. Sprinkle in flour and stir well.
  • Slowly add in chicken broth, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Blend, if desired
  • Bring a medium pot of water to a boil. Add in chicken breasts and boil until cooked through, about 20 - 25 minutes.
  • Remove chicken from the pot, shred with two forks, and transfer to a bowl. Season with salt and pepper to taste, 1/2 tsp oregano, and 1 tsp ground cumin. Stir well.
  • Warm tortillas up in the microwave for 30 - 60 seconds, until pliable. Add 2 - 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese. Roll up and place seam side down in the baking sheet. Repeat with remaining tortillas.
  • Pour green chile sauce over the rolled enchiladas (I use about a cup, but you can adjust to your preferences). Top with remaining shredded cheese.
  • Bake in preheated oven for 20 degrees, until cheese is melted and bubbly.

GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY



Green Chile Enchiladas with Leftover Turkey image

This is such an easy enchilada dish to make and a great use for leftover turkey. It's also very easy to adapt to different tastes just by changing an ingredient or two.

Provided by cherylcobbs

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes

Time 45m

Yield 4

Number Of Ingredients 6

3 cups shredded cooked turkey breast
1 ½ cups sour cream, divided
1 (16 ounce) jar chunky, mild green chile salsa, divided
1 (8 ounce) package shredded mild Cheddar cheese, divided
1 (8 ounce) package shredded Monterey Jack cheese, divided
8 (6 inch) flour tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
  • Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
  • Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.

Nutrition Facts : Calories 886.6 calories, Carbohydrate 45.5 g, Cholesterol 164.2 mg, Fat 58.7 g, Fiber 3.9 g, Protein 42.1 g, SaturatedFat 35 g, Sodium 1541.9 mg, Sugar 5.8 g

GREEN CHILE BREAKFAST ENCHILADAS



Green Chile Breakfast Enchiladas image

Adapted from a recipe I found on the 'net I've tweaked it to my liking. Took it to work last week for an early morning meeting and the guys were asking for seconds. Really good and easy, too.

Provided by Grandma Deb

Categories     Breakfast

Time 50m

Yield 8 enchiladas, 8 serving(s)

Number Of Ingredients 11

3/4 lb pork sausage
1 (24 ounce) package frozen hash browns
2 tablespoons vegetable oil
1 (4 ounce) can diced green chilies
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cheddar cheese, shredded, divided
1 (28 ounce) can green enchilada sauce
8 (10 inch) flour tortillas

Steps:

  • Cook sausage in skillet until brown. Drain and transfer to large mixing bowl. Heat oil in skillet and cook hashbrowns until browned, seasoning with chili powder, cayenne pepper, salt and pepper. Combine with sausage, 1/2 c cheese and diced green chiles.
  • Spray 13x9" pan with cooking spray. Pour a small amount of enchilada sauce into the pan.
  • Pour remaining sauce into a pie plate. Dip each tortilla into enchilada sauce, divide the sausage/hash brown mixture between the tortillas, roll tightly and place in pan. Pour remaining sauce over enchiladas and top with remaining cheese.
  • May cover tightly with foil and refrigerate at this point. If baking immediately, cover with foil and bake at 375 for 20 minutes, remove foil and bake for another 10 minutes or till slightly browned.
  • If baking after refrigerated, remove from refrigerator 10-15 minutes before baking. Bake for 30 minutes covered, remove cover and bake for 10 minutes or till slightly browned.

Nutrition Facts : Calories 705.7, Fat 39.3, SaturatedFat 15.3, Cholesterol 60.3, Sodium 1856.1, Carbohydrate 67.3, Fiber 4.1, Sugar 9.5, Protein 22.1

EL CHARRO CAFE GREEN ENCHILADA SAUCE



El Charro Cafe Green Enchilada Sauce image

Make and share this El Charro Cafe Green Enchilada Sauce recipe from Food.com.

Provided by Miss Annie

Categories     Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 7

2 tablespoons vegetable oil
1/2 white onion, chopped
2 tablespoons flour
2 cups anaheim chilies, roasted, peeled, seeded and chopped (about 8)
3 -4 garlic cloves, minced
2 cups chicken stock
3/4 teaspoon salt, to taste

Steps:

  • In a medium skillet, heat oil and sauté onion.
  • Add the flour and mix well.
  • Stir in chiles, garlic, stock, and salt and simmer for 20 minutes.
  • Puree in a blender.
  • Use immediately over enchiladas, or refrigerate, or freeze for later use.

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