Green Chicken Enchilada Stuffed Baked Potato Recipes

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CHICKEN ENCHILADA STUFFED BAKED POTATOES



Chicken Enchilada Stuffed Baked Potatoes image

Provided by Courtney Rowland

Time 4h15m

Number Of Ingredients 12

4 large Idaho® Russet potatoes
1 Tablespoon olive oil
Kosher salt
1 lb. chicken breasts
1 (15 oz) can red enchilada sauce
1 small yellow onion, sliced thin
1 can green chilies
½ teaspoon garlic powder
2 avocados, peeled and chopped
1 cup shredded Mexican blend cheese
Sour cream (for topping)
Cilantro (for topping)

Steps:

  • In a slow cooker, combine the chicken, enchilada sauce, onion, green chilies, and garlic powder. Cook on low heat for 6-8 hours or on high for 4. Remove the chicken to a cutting board and use two forks to shred it. Return to the slow cooker and keep warm.
  • Preheat oven to 425 degrees F. Wash and dry the potatoes. Place the potatoes on a baking sheet. Poke all over with a fork then drizzle with olive oil to coat on all sides. Sprinkle with Kosher salt. Use tongs to transfer the potatoes directly to the rack in the oven. Bake until fork tender, about 45 minutes to 1 hour.
  • When the potatoes are done, remove them from the oven. Place a long slit down the center of each potato and use your fingers to pinch it together and get the potato to fan out. Sprinkle with salt and pepper. Butter if desired. Top each potato with chicken, chopped avocado, cheese, sour cream, and cilantro.

GREEN CHICKEN ENCHILADAS



Green Chicken Enchiladas image

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

1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 pound fresh tomatillos, husks and stems removed, coarsely chopped
3 jalapeños, halved, seeded, and coarsely chopped
Juice of 1 lime
1/2 cup packed fresh cilantro leaves and stems, plus more for garnish
Kosher salt and freshly ground black pepper
Pinch sugar
Nonstick cooking spray, for the baking dish
1 tablespoon olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
3 cups skinned and shredded rotisserie chicken
2 cups crumbled queso fresco, plus more for garnish
One 8-ounce carton sour cream
3 to 4 cups shredded Monterey Jack cheese
10 soft taco-size flour tortillas
Chopped red onion for garnish, optional

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 ENCHILADA-STUFFED BAKED POTATO



Green Chicken Enchilada-Stuffed Baked Potato image

Potatoes stuffed with the flavors of chicken enchiladas without the hassle.

Provided by Soup Loving Nicole

Categories     Chicken Main Dishes

Time 40m

Yield 2

Number Of Ingredients 8

1 (10 ounce) skinless, boneless chicken breast
½ teaspoon ground cumin
1 (10 ounce) can green enchilada sauce
2 medium baked potatoes
2 tablespoons unsalted butter
2 tablespoons shredded Cheddar cheese
1 tablespoon sliced black olives
2 teaspoons sour cream

Steps:

  • Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
  • Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
  • Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
  • Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 47.4 g, Cholesterol 122.1 mg, Fat 22.2 g, Fiber 6.3 g, Protein 38.3 g, SaturatedFat 11.2 g, Sodium 537.6 mg, Sugar 2.5 g

CARNITAS ENCHILADAS



Carnitas Enchiladas image

If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.

Provided by Bibi

Categories     Enchiladas

Time 1h35m

Yield 10

Number Of Ingredients 13

4 tablespoons avocado oil, divided, or as needed
4 cups shredded cooked pork
1 medium onion, chopped
3 tablespoons frozen 100% orange juice concentrate
1 teaspoon ground cumin
1 teaspoon chili powder, or to taste
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
2 cups salsa verde
1 cup sour cream
10 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Steps:

  • Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
  • Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
  • Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
  • Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
  • Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
  • When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
  • Bake uncovered in the preheated oven for 20 minutes.
  • Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 8 g, Cholesterol 78.4 mg, Fat 20 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 8.9 g, Sodium 336.1 mg

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

POTATO-STUFFED ENCHILADAS



Potato-Stuffed Enchiladas image

Make and share this Potato-Stuffed Enchiladas recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 24

1 tablespoon olive oil
1 lb potato
1 teaspoon chili powder
1/2 teaspoon cumin seed
2 small tomatoes
2 green onions
1 1/2 tablespoons tomato sauce
1 2/3 cups monterey jack cheese
1 egg
1 tablespoon chopped fresh cilantro
1 tablespoon minced jalapeno pepper
cayenne
8 6-inch corn tortillas
6 ounces crumbled feta cheese
2 tablespoons olive oil
1 1/2 onions
5 cloves garlic
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons chili powder
1 1/2 teaspoons oregano
1/4 teaspoon cinnamon
1 1/2 cups enchilada sauce
3/4 cup tomato sauce
1 tablespoon lime juice

Steps:

  • Peel and dice the potatoes, dice the tomatoes, thinly slice the green.
  • onions, coursely chop the onions, mince the garlic cloves.
  • Sauce: Heat olive oil in heavy skillet.
  • Add onions and garlic and saute; 5 minutes.
  • Mix in cumin seeds, chili powder, oregano, cinnamon and saute; 1 minute.
  • Add enchilada sauce and tomato sauce, simmer 2 minutes.
  • Mix in lime juice.
  • Season to taste with salt and cayenne.
  • (Sauce can be prepared 2 days in advance and reheated before use.).
  • Enchiladas: Heat oil in large heavy skillet.
  • Add potatoes and cook until golden, stirring often, about 8 minutes.
  • Reduce heat.
  • Add chili powder and cumin, cook 2 minutes.
  • Add tomatoes, green onions and tomato sauce.
  • Cover and cook until potatoes are tender, about 6 minutes.
  • Add 1/3 cup Jack cheese, egg, cilantro and jalapeno; stir until cheese melts.
  • Season with salt and cayenne; set aside.
  • Brush tortillas with oil and fry briefly in a hot nonstick pan, about 30 seconds on each side.
  • Top each tortilla with 1/3 cup filling.
  • Roll up and place, seam side down, in baking dish.
  • Preheat oven to 450 degree F.
  • Pour sauce over enchiladas.
  • Sprinkle with feta cheese and remaining Jack cheese.
  • Cover pan with foil and bake until heated through and bubbling, about 30 minutes.
  • Serve with sour cream if desired.

Nutrition Facts : Calories 663.5, Fat 37.9, SaturatedFat 17.9, Cholesterol 135, Sodium 1244.1, Carbohydrate 58.1, Fiber 8.7, Sugar 9.3, Protein 26.9

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