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
GREEN CHICKEN ENCHILADAS
Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles. In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese. Place into oven and bake until bubbly, about 35-40 minutes. Serve immediately, topped with dollops of sour cream.
GREEN CHICKEN ENCHILADAS
This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
- For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
- Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
- Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.
GREEN CHICKEN AND CHEESE ENCHILADAS
Steps:
- Preheat oven to 350 degrees F.
- In a medium skillet, heat the olive oil over medium heat. Add the garlic, onion, and cumin and cook until the vegetables are slightly softened, about 2 minutes. Add the drained spinach and half of the salsa and cook until warmed through. Remove from the heat and stir in the chicken. Season with salt and pepper, to taste.
- Spread 1/2 of the remaining salsa in the bottom of a 10-inch square baking dish or oven-proof skillet. Lay 1 tortilla on the salsa and spread 1/2 the filling over it. Top with another tortilla and spread the remaining filling over it, and top with the last tortilla. Spread the remaining salsa over the tortilla and scatter the cheese over the top.
- Bake for 20 minutes, or until heated through and cheese has melted. Remove from heat and let stand for 5 minutes. Top with green onions, if desired, and cilantro. Top each serving with no more than 1 tablespoon light sour cream, if desired, and serve.
Nutrition Facts : Calories 448 calorie, Fat 18 grams, SaturatedFat 6 grams, Carbohydrate 37 grams, Fiber 11 grams
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.
CREAM CHEESE GREEN CHICKEN ENCHILADA'S
THE BEST chicken enchiladas!! So fast and easy! My sister gave me this recipe years ago and it has been a staple in out home ever since. I often make this for potlucks and it ALWAYS gets RAVE reviews. I get asked for the recipe every time! If you like your food spicy you can use hot chilies and hot green enchilada sauce. I have toddlers, so I have to make mine mild, but it's great spicy too. It is definately rich, but oh so worth it!
Provided by themcmullens96_7874
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cube chicken and brown in deep skillet.
- Add the chilies and cream cheese to the pan with the chicken. Cook until cheese is thoroughly melted.
- Spray a 9x13" pan with cooking spray.
- Put a little of the green enchilada sauce on the bottom of the 9x13" pan. (about half of one can or so).
- Spoon chicken mixture into tortilla's and roll them up like burritos. (you can close the ends or leave them open it doesn't matter much.) Place them in the 9x13" pan.
- Pour the rest of the green enchilada sauce over the rolled enchiladas.
- Sprinkle with the shredded cheese.
- Bake for 35-45 min or until heated through.
- Let sit 5-10 minutes before serving.
Nutrition Facts : Calories 559.1, Fat 45.1, SaturatedFat 24.5, Cholesterol 169.3, Sodium 1113.3, Carbohydrate 9.5, Sugar 8.5, Protein 29
GREEN CHICKEN ENCHILADAS
Great to assemble the night before and have ready to pop in the oven after work. Garnish as desired. Serve with Spanish-style rice.
Provided by A.Meyer
Categories World Cuisine Recipes Latin American Mexican
Time 13h5m
Yield 3
Number Of Ingredients 8
Steps:
- Prepare a 13x9-inch baking dish with cooking spray.
- Wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
- Stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. Fold chicken into the soup mixture.
- Spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. Spread remaining chicken mixture over the rolled tortillas. Sprinkle remaining Cheddar cheese over the chicken mixture.
- Cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
- Remove baking dish from refrigerator. Keep dish at room temperature for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 minutes. Remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.
Nutrition Facts : Calories 609.8 calories, Carbohydrate 67.6 g, Cholesterol 112.6 mg, Fat 22.9 g, Fiber 5.7 g, Protein 45.9 g, SaturatedFat 10.4 g, Sodium 2302.7 mg, Sugar 3.1 g
CHEESE ENCHILADAS WITH GREEN SAUCE
For a crisp bite that's one notch hotter than a jalapeno, substitute part of the green chiles with two diced fresh serranos. -Mickey Turner, Grants Pass, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large nonstick skillet, saute spinach until wilted. Drain and remove. In same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. , Stir in chiles, green onions, cilantro, garlic, spices and spinach. Remove from heat; cool slightly. Transfer to a food processor; cover and process until pureed. Stir in sour cream; set aside. , Preheat oven to 375°. In a large bowl, combine cheeses; set aside 1 cup for topping. Add onion and cilantro to remaining cheese mixture; toss to combine. Place about 1/4 cup cheese-onion mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish., Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, until heated through, 25-30 minutes.
Nutrition Facts : Calories 533 calories, Fat 32g fat (21g saturated fat), Cholesterol 110mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
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GREEN CHICKEN ENCHILADAS | THE MODERN PROPER
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5/5 (21)Total Time 45 minsCuisine MexicanCalories 542 per serving
- Preheat oven to 375°F.In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning
- Mix until well incorporated.Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.In a skillet, warm the enchilada sauce
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