Green Chili Enchiladas Recipes

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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.

GREEN CHILI ENCHILADAS



Green Chili Enchiladas image

These are good beef enchiladas from The Once A Month Cookbook. I also substitute the beef with leftover chicken or turkey too. Nice to have some in the freezer for quick dinners.

Provided by lazyme

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground beef (3 3/4 cups browned meat)
1 1/4 cups onions, finely chopped (3/4 cup sauteed)
1 tablespoon chili powder
salt and pepper, to taste
2 cups monterey jack cheese, grated (1 cup)
8 flour tortillas
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups sour cream or 1 1/2 cups plain low-fat yogurt
1 (4 ounce) can diced green chilies

Steps:

  • Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.
  • To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375ºF oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.

Nutrition Facts : Calories 482, Fat 30.3, SaturatedFat 15.1, Cholesterol 105.9, Sodium 885.2, Carbohydrate 23.1, Fiber 1.9, Sugar 4, Protein 28.8

EASY GREEN CHILE ENCHILADAS



Easy Green Chile Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Number Of Ingredients 9

1/2 onion, diced
1 tablespoon butter
One 15-ounce can green enchilada sauce
Two 4-ounce cans chopped green chilies
2 cups freshly grated Cheddar-Jack cheese
12 yellow corn tortillas
Store-bought salsa, for serving
Sour cream, for serving
Fresh cilantro leaves, for serving

Steps:

  • In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
  • In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
  • In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
  • To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!

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

BEEF AND GREEN CHILE ENCHILADAS



Beef and Green Chile Enchiladas image

Try these easy, cheesy ground-beef enchiladas, complete with sassy sauce and mild chiles.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

1 lb. lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 cup frozen corn
1/2 cup sour cream
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
8 oz. (2 cups) shredded colby-Monterey Jack cheese
1 (10-oz.) can Old El Paso™ Enchilada Sauce
6 (8-inch) flour tortillas
Shredded lettuce, chopped tomatoes and additional sour cream, if desired

Steps:

  • Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
  • Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
  • Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
  • Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

Nutrition Facts : Calories 505, Carbohydrate 35 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 5 g

GREEN CHILE ENCHILADA CASSEROLE RECIPE



Green Chile Enchilada Casserole Recipe image

Mexican dishes are always a great way to spice up dinner time. With this Green Chile Layered Enchilada Casserole recipe you will be sure to add a little kick of flavor the whole family will love!

Provided by Steph Loaiza

Categories     Main Course

Time 1h

Number Of Ingredients 5

4 boneless, skinless chicken breasts (cooked and shredded)
9 10-inch flour tortillas
1 28 ounce can green enchilada sauce
2 cups Monterey jack cheese (shredded)
1 8 ounce container sour cream

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 8x11" baking dish.
  • Pour 1/4 of the enchilada sauce on the bottom of the baking dish.
  • Rip up 3 tortillas and cover the enchilada sauce layer. Top with half the chicken, 2/3 cup of cheese, 1/2 cup sour cream, and another fourth of the enchilada sauce. Repeat.
  • Top the last layer of tortillas with the last of the enchilada sauce and the last 2/3 cup of cheese.
  • over and bake for 45 minutes. Serve warm.

Nutrition Facts : Calories 407 kcal, Carbohydrate 41 g, Protein 25 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 61 mg, Sodium 758 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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

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