Hidden Valleyandreg Green Chile Chicken Enchiladas Recipes

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE

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.

GREEN CHILE CHICKEN ENCHILADAS

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.

RANCH & CHILE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, combine the chicken, ¾ cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
• Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
• Bake for 20 minutes or until the cheese is melted and is bubbly.

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring o a simmer over medium heat and simmer until the chicken is cooked through, 20-25 minutes. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and shredding the meat.
• Pre-heat oven - 400℉ . Lightly grease a 9x13 roastingpan. WS had a pan for sale that was deeper then.
• the dishes I had and that they recommended, but I couldn't see buying another pan.
• In a saute' pan over a medium heat, warm the oil. Using tongs , quickly pass each tortilla through the hot oil until softened, 2-3 seconds. Drain on a paper towel-lines baking sheet.
• Pour ½ cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top. Top with 1 cup of chicken, 1 cup of jack cheese and ½ cup of chili verde starter. Repeat the layering 4 times, ending with a layer of tortillas. Top with the remaining ½ cup of chili verde starter and the remaining jack cheese.
• Cover the pan with foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes.
• Remove from the oven and let stand for 10 minutes. Sprinkles the red onion, cilantro and queso anejo cheese on top. Serve warm.
• NOW, WHEN I DID IT I CHEATED AND USED THE ROASTED CHICKEN FROM THE STORE.

GREEN CHILI CHICKEN ENCHILADAS

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.