CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
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
CHICKEN ENCHILADAS WITH CREAMY GREEN SAUCE
This Mexican favorite makes a festive dish for a Cinco de Mayo party or a fun family dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
- Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
- Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
- Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
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
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
GREEN ENCHILADA SAUCE CHICKEN AND MASHED POTATOES
If you like green chiles, this recipe is for you. It's very easy, but tastes so-o-o good. I like to use the 505 brand of chile sauce in this recipe but any green chile enchilada sauce, commercial or homemade, may be used. The recipe comes from ""Southwestern Soups, Stews, & Skillet Suppers" by Judy Walker.
Provided by Lorraine of AZ
Categories Chicken
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Using a large skillet, heat the green chile sauce over high heat. Stir in the green chiles and chopped onion.
- Add chicken breasts and spoon sauce over. Add salt and pepper to taste. Put a lid on the skillet and reduce heat. Simmer 5 minutes.
- Remove the lid and, using tongs, turn the breasts in the sauce. Put the lid back on and continue cooking about 10 minutes, until the chicken in cooked through.
- Meanwhile, prepare the mashed potatoes and keep them warm.
- To serve: place mashed potatoes and chicken on plates. Stir sauce and spoon over, covering the chicken and potatoes with sauce. Sprinkle with crumbled cheese.
Nutrition Facts : Calories 516, Fat 16.3, SaturatedFat 6.9, Cholesterol 166.7, Sodium 1097, Carbohydrate 24.7, Fiber 3.5, Sugar 6.2, Protein 65.2
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 ENCHILADA-STUFFED BAKED POTATO
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
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
GREEN SAUCE CHICKEN (CROCK POT) OAMC
I came up with this when I have left over green enchilada sauce. DH really liked this. Great served with mashed potatoes or rice. This would be a great OAMC dish because you can put the sauce over the chicken before freezing and use it like a dump chicken dish.
Provided by Huskergirl
Categories Chicken
Time 4h5m
Yield 4 thighs, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Brown chicken (or not).
- Place in crock pot.
- Add onions.
- Pour enchilada sauce over chicken.
- Cook for at least 4 hours.
- You can make a gravy after chicken in cooked by adding cornstarch slurry to the sauce and cook on high for 15 to 20 minutes.
- I did not brown chicken because I had bl/sl chicken thighs, but if I had skin on I would have browned first.
Nutrition Facts : Calories 241.1, Fat 15.8, SaturatedFat 4.3, Cholesterol 79, Sodium 254.8, Carbohydrate 6.5, Fiber 0.9, Sugar 1.2, Protein 17.4
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
DELICIOUS CHICKEN ENCHILADAS (WITH GREEN SAUCE)
My friend made something similar to this a couple years ago and I LOVED it. So I decided to make my own version. It's a no-brainer... especially when you buy the roasted chicken from the store beforehand. I make this for game days or dinners... they are ALWAYS a hit with my family and friends. YUM!
Provided by JustLauren
Categories Chicken
Time 55m
Yield 24 enchiladas, 12 serving(s)
Number Of Ingredients 9
Steps:
- I HAVE TWO WAYS --
- **********The First way**********.
- Preheat oven to 350.
- Shred chicken into a medium sized bowl (This is probably my least favorite thing to do).
- Add Mexican seasoning, salt and pepper, basil, and green chiles to shredded chicken.
- Place oil in a large skillet on medium-high heat.
- Place 3 tortillas on a paper towel, place in microwave for 20 sec.
- Immediately, start putting the chicken mixture into the tortilla, roll up, place in oil.
- Flip over when one side is light brown.
- Remove from skillet, tilt the rolled tortilla to drain excess oil onto paper towel, place in large pan.
- Repeat process until all the chicken is gone.
- Empty the entire Green Sauce on top of the rolled tortillas.
- Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!).
- Lightly season with mexican seasoning.
- Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
- *******The Second Way*******.
- This method entirely omits the oil and frying.
- Grease the bottom of the baking pan with Pam.
- Place 8 corn tortillas on the bottom of the pan.
- Place half of the chicken mixture on top of that.
- Pour between 1/4 to 1/2 of the green sauce can onto the mixture.
- Place 8 more tortillas on top.
- Place remaining chicken on top of that.
- Pour rest of the green sauce.
- Cover with cheese and season with Mexican seasoning.
- Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
CHICKEN ENCHILADAS WITH GREEN SAUCE
The secret to the wonderful flavor of this sauce is the tomatillo, a fruit generally known as the Mexican green tomato. There is no substitute for the tomatillo, since ordinary unripe tomatoes don't have the same characteristics. Originally from the R.S.V.P. section of a November 1978 Bon Apetite magazine. The recipe request was from Don Hernando's restaurant in the Beverly Wilshire Hotel in Beverly Hills, Ca.
Provided by Leslie in Texas
Categories Chicken
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Place chicken pieces in large pot and cover with 1 1/2 quarts water.
- Add celery, onion,salt and pepper and cook until chicken is tender, about 40 minutes.
- Remove chicken from broth and set aside to cool. Strain stock and reduce further, if necessary, until 1 quart remains;reserve for sauce.
- For Sauce :.
- Combine all ingredients except butter and flour in large saucepan.
- Bring to boil over medium heat,stirring occasionally,and skimming foam off as it rises to the surface.
- Reduce heat and simmer, stirring occasionally, until sauce is the consistancy of puree (about 1 hour) gently piercing tomatillos with a fork as they become soft.
- Strain sauce and return to pan.
- Combine butter and flour to form a paste;add to sauce and cook over medium heat until sauce returns to boil and thickens slightly.
- Set aside and keep hot.
- For filling :.
- Combine peppers, onion, tomatoes, and chilies in a large skillet.
- Place over medium heat and cook until soft, stirring constantly and moistening with chicken stock if necessary.
- Remove meat from cooled chicken and shred.
- Add chicken to filling and cook a few minutes more. Mix well and salt and pepper to taste.
- To assemble :.
- Preheat oven to 250 degrees.
- Lightly oil skillet and fry tortillas about 10 to 20 seconds on each side until soft.
- Roll each tortilla gently in paper towel to remove excess oil and keep pliable.
- Place about 1/4 cup filling in each tortilla, roll up and place seam side down in a lightly greased 9x13 baking dish.
- Top each with a thin slice of cheese.
- Bake until heated through and cheese melts, about 20 minutes.
- Cover with hot green sauce, and top each enchilada with sour cream and olive slices.Serve immediately.
Nutrition Facts : Calories 467.8, Fat 22.4, SaturatedFat 8.7, Cholesterol 77.8, Sodium 402, Carbohydrate 42.4, Fiber 7.6, Sugar 11.5, Protein 26.4
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