Karens New Mexican Chicken Enchiladas Verde Recipes

CHICKEN ENCHILADAS VERDES

Steps:

• Shred chicken.
• Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
• Preheat oven to 400 degrees F.
• Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
• Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
• Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
• Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
• Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
• Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
• Serve with remaining salsa, sour cream, and guacamole.
• Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

CHICKEN ENCHILADAS VERDES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
• Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
• Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
• Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
• Bake in the preheated oven until bubbling, about 25 minutes.

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• Heat oven to 350 degrees F.
• Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
• Bake 15 to 20 min. or until heated through.

KAREN'S NEW MEXICAN CHICKEN ENCHILADAS VERDE

Steps:

• 1. Boil whole chicken until meat is no longer pink.
• 2. Remove skin and debone meat, shred meat and set aside.
• 3. Preheat oven to 350 degrees.
• 4. Open all of the cans (except for one of the green enchilada sauce cans), cheese, tortillas, near microwave.
• 5. Place dessert sized plate in microwave.
• 6. Place one tortilla on plate in microwave.
• 7. Microwave tortilla for 8 seconds ONLY.
• 9. Remove tortilla, place in a 13x9 baking pan (metal or glass).
• 10. Put 1 Tbsp. enchilada sauce lengthwise on middle of tortilla
• 11. Follow with 1 Tbsp. black beans, 1 Tbsp. cheese, and 1/4 cup chicken. Roll up enchilada.
• 12. Repeat process until all tortillas are filled and rolled in pan.
• 13. Top with enchilada sauce until tortillas are thinly but evenly covered. (If you need the 2nd can, open it)
• 14. Top sauce with remaining cheese, black olive slices and green chilies.
• 14. Bake in oven for 25-30 minutes.
• ENJOY (and expect A LOT of compliments)
• You can also use corn or wheat tortillas if you prefer.