Green Chile Chicken And Queso Empanadas Recipes

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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

CHEESIEST FRIED CHICKEN EMPANADAS WITH QUESO DIP



Cheesiest Fried Chicken Empanadas With Queso Dip image

This is a recipe from Paula Deen, foodnetwork.com. I made this for tonight's dinner & served with a side of my recipe for spanish rice (http://www.recipezaar.com/280608). It was great! My husband said it was a 4 our of 5 star dinner. Although, I tweaked the sauce to my own tastes.

Provided by Concoctionista

Categories     Lunch/Snacks

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 12

3 cups chicken, cooked and chopped (about 4 to 5 chicken breasts)
1 (8 ounce) package shredded cheese (Colby and Monterey Jack cheese blend)
4 ounces cream cheese, softened
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15 ounce) package refrigerated pie crusts (I used http -- or /www.recipezaar.com/45383)
water
1 cup Velveeta cheese (or cheese sauce)
1 cup tomatoes, diced (I used rotel with chipotle peppers)

Steps:

  • Preheat vegetable oil in a deep-fryer to 350 degrees F.
  • In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
  • Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle.
  • Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed.
  • Repeat procedure with remaining pie crusts, making 12 to 15 circles total.
  • Arrange 1 round on a clean, flat surface.
  • Using a pastry brush, lightly brush the edges of crust with water.
  • Place 1 heaping teaspoon of chicken mixture in the center of the round.
  • Fold the dough over the filling, pressing the edges with a fork to seal.
  • Repeat with the remaining rounds and chicken mixture.
  • Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown.
  • Top with queso dip.
  • Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
  • Sauce:.
  • In a medium sauce pot, slowly heat cheese over medium/low heat.
  • When cheese is fully melted add tomatoes, stirring with spoon until combined well.
  • Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Nutrition Facts : Calories 285.4, Fat 19.7, SaturatedFat 8.8, Cholesterol 22.5, Sodium 732.4, Carbohydrate 20.9, Fiber 0.8, Sugar 2.4, Protein 6.3

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

GRANDE GREEN CHILE AND CHICKEN EMPANADA



Grande Green Chile and Chicken Empanada image

Spice things up a bit with this Grande Green Chile and Chicken Empanada dish. Learn how to make crispy, flavorful empanadas that everyone will love!

Provided by My Food and Family

Categories     Home

Time 37m

Yield 4 servings

Number Of Ingredients 7

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (4 oz.) chopped green chiles, drained
1 cup chopped cooked chicken
1 cup KRAFT Shredded Jalapeño Cheese
1 green onion, sliced
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 Tbsp. milk, divided

Steps:

  • Heat oven to 400°F.
  • Mix cream cheese and chiles in medium bowl until blended. Add chicken, shredded cheese and onions; mix well.
  • Unroll pie crust; place on parchment-covered baking sheet. Spoon chicken mixture onto half the crust; spread to within 1 inch of edge. Brush edge lightly with 1 tsp. milk. Fold crust in half; seal edges with fork. Brush top with remaining milk.
  • Bake 15 to 17 min. or until golden brown.

Nutrition Facts : Calories 460, Fat 30 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 80 mg, Sodium 510 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 3 g, Protein 19 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.

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