GREEN CHILE STACKED ENCHILADAS
This is something I put together one night when I was trying to use up some random ingredients I had on hand. Came out really 'company good'. Soooo not good for a diet though. Makes a large pan.
Provided by CGUEST29
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
- Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
- Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
- Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 32.1 g, Cholesterol 69.4 mg, Fat 21.8 g, Fiber 4.6 g, Protein 24.5 g, SaturatedFat 9.2 g, Sodium 646.4 mg, Sugar 2.2 g
GREEN CHILE CHICKEN STACKED ENCHILADAS
An easy delicious enchilada dish. My friend Scott gave me this recipe, and it is great! Yellow corn tortillas are the best choice, white corn are too fragile. I have kept the oil for softening the tortillas in this recipe. Personally, I heat mine on a well seasoned cast iron griddle until pliable to reduce fat. I have used Cheddar and a Mexican blend of grated cheeses. It is your choice what cheese to use. I have also used Mexican crema instead of sour cream as a garnish. The prep time is an estimate, as I made the sauce the day before I assembled the stacked enchiladas.
Provided by Eilish99
Categories Chicken Breast
Time 1h20m
Yield 4 stacks, 4 serving(s)
Number Of Ingredients 17
Steps:
- Roast the chilies, turn as needed to color all sides. Once well darkened on all sides, place in a paper bag seal well then place in a plastic bag and seal it. Allow chilies to come to room temperature.
- While the chilies are roasting bring a pot of water to boil. Remove the papery husks from the tomatillos. Wash well with a little soap and a lot of water to remove any residue. When the water comes to a boil, drop the tomatillos into the pot for 8-10 minutes, until they are soft. Remove the stems, and if desired the seed pods if they are hard.
- Once chilies are room temperature, remove stems, skins and seeds. The skins should just slip off as long as the chilies are still a little warm. Do not worry if a few seeds remain.
- Place tomatillos, chilies, chicken broth, garlic and onion in 3 quart saucepan. Using a stick blender, puree this mixture until it is smooth.
- Add the oregano, salt and pepper. Puree to combine.
- Bring sauce to a boil, reduce heat to simmer for 10 minutes.
- Grill, broil or boil the chicken.
- Combine cornstarch with water and pour into chile sauce, stirring well. Return to boil and simmer for 10-15 minutes more. You should have 5 cups or so of sauce.
- Pull, chop or shred chicken. Set aside.
- Soften one tortilla at a time in hot oil. Using tongs place tortilla in oil for 10-15 seconds, flip it over and heat other side for 10-15 seconds and remove to drain on paper towels.
- Spread a little of the tomatillo sauce in the bottom of 2 9x13 casserole dishes.
- Place 2 tortillas side by side in casserole.
- Ladle a little more sauce over tortillas.
- Sprinkle half the shredded chicken over the 4 tortillas.
- Sprinkle one third of the cheese over the chicken.
- Ladle a little more sauce over tortillas.
- Top each serving with another tortilla, followed by the sauce, the rest of the chicken and one third of the cheese and another ladle of sauce.
- Top each serving with the last 4 tortillas, the rest of the sauce and the rest of the cheese.
- Bake in a 350 degree oven for 15-20 minutes until cheese begins to brown and is bubbly.
- Garnish with chopped cilantro and sour cream if desired.
Nutrition Facts : Calories 593.3, Fat 25.6, SaturatedFat 8.9, Cholesterol 61.4, Sodium 1476, Carbohydrate 59.9, Fiber 8.2, Sugar 12.1, Protein 34.9
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
STACKED CAULIFLOWER ENCHILADA WITH GREEN CHILE SAUCE
This recipe sounds so interesting to me that I decided to post it. If cauliflower can be prepared like mashed potatoes, then why not an enchilada! This recipe is designed for the slow cooker and comes from The Gourmet Vegetarian Slow Cooker cookbook. Note: You can vary the type of vegetables according to the season and what's in your garden or market at any given time. The recipe states that this dish is even better as leftovers.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim and core the cauliflower, then wash and slice the head vertically (you will be placing it in layers in the casserole, so you want the pieces fairly thin). Pull the onion layers apart. In a large bowl, combine the cauliflower, onion, olives, tomatoes and beans using your hands.
- Oil the inside of the slow cooker insert. Place 2-3 overlapping tortillas in the bottom of the insert. Add a layer of half the mixed vegetables and top it with a generous sprinkling of cheese (about one-third of the cheese). Pour 1/2 cup of the enchilada sauce over the layer.
- Add another layer of tortillas, then the remaining vegetables and another one-third of the cheese. Pour on another 1/2 cup of sauce. Finish with an additional layer of tortillas and the remaining 2 1/2 cups sauce. (Even though you may appear to have an excess of sauce, much of it is absorbed into the tortillas and vegetables as they cook.).
- Cover and cook on low for 5-6 hours, or until the cauliflower is tender. Top the casserole with the remaining cheese, cover, and cook an additional 30 minutes, or until the cheese is melted.
- Turn off the heat and allow the contents of the insert to sit for 10-15 minutes to set, then carefully scoop up generous individual servings of the enchilada into bowls. Top each serving with a sprinkle of cilantro and a dollop of sour cream.
Nutrition Facts : Calories 611.7, Fat 30.1, SaturatedFat 16.2, Cholesterol 74.6, Sodium 1929, Carbohydrate 62.6, Fiber 14.2, Sugar 19.6, Protein 27.6
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