Green Enchiladas With Spicy Sauce Recipes
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
BEEF ENCHILADAS WITH GREEN SAUCE RECIPE
These comforting, authentic ground beef enchiladas are smothered in green enchilada sauce and baked to cheesy tex mex goodness!
Provided by Sarah Penrod
Categories Beef
Time 55m20S
Number Of Ingredients 14
Steps:
- Prepare the Green Enchilada Sauce according to the instructions found here. For the enchilada filling: Place the ground beef in a saute pan over medium-high heat and sprinkle with kosher salt. Sear the meat well, drain, and then add in the diced onion and garlic. Add the spices. Cook 2 minutes to soften the vegetables. Add in water and cook 5-10 minutes to a saucy consistency. The beef filling should be moist but not runny with water. Continue simmering if you need to evaporate excess water. Add the tomato sauce. Simmer 5 minutes or so and season to taste. Remove from the heat and cool. In a saute pan, add a little oil and fry each corn tortilla for several seconds on both sides. Remove the tortilla to a plate lined with paper towels and repeat with the remaining corn tortillas. This warms them for the filling and makes them rollable. Place about 1/4 c. of green enchilada sauce in a large casserole dish. Lay a tortilla flat and fill with about 2-3 T. of filling. Roll up and place into the casserole dish, seam side down. Repeat with the remaining tortillas until your casserole dish is full. Pour the green enchilada sauce over the enchiladas and cover with cheese of your choice. Bake at 350 degrees for 25 minutes. Remove and top with pickled jalapenos, sour cream, cilantro, or your favorite toppings! Serve hot with beans and rice!
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