Homemade Chicken Enchiladas With Green Salsa Recipes

CHICKEN ENCHILADAS WITH GREEN SALSA

Steps:

• Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.
• Add zucchini, onion, and corn and cook, stirring, until onion begins to soften, 3 to 5 minutes.
• Transfer vegetables to a large bowl. Add chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
• Wipe out the skillet and heat remaining oil over medium heat. Cook each tortilla until softened, 10 to 15 seconds per side. Transfer to a paper towel-lined plate.
• Divide chicken mixture among the tortillas, roll them up, and place them in a baking dish, seam-side down. Bake until heated through, 8 to 10 minutes.
• Meanwhile, in a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)

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.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

CHICKEN ENCHILADAS WITH SALSA VERDE

Steps:

• Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
• Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
• Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
• Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.

CHICKEN ENCHILADAS WITH GREEN SALSA VERDE

Steps:

• Combine chicken, 1/2 of the onion, peppercorns, salt, and bay leaf in a small pot. Cover with water and bring to a slow boil. Cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred meat with a fork. Discard broth or reserve for another use.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer onion to a bowl and mix in shredded chicken, 1 cup Monterey Jack cheese, and cotija cheese.
• Combine tomatillos, green chiles, cream, cilantro, serrano pepper, egg, and salt for sauce in a blender; blend until smooth.
• Stuff warmed tortillas with chicken mixture. Roll and place seam-side down in the prepared baking dish. Pour all sauce over top. It may seem runny, but it will set up. Sprinkle remaining Monterey Jack on top.
• Bake in the preheated oven until bubbly, about 20 minutes.

GREEN CHICKEN ENCHILADAS

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.

DELICIOUS CHICKEN ENCHILADAS (WITH GREEN SAUCE)

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

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.