ADDICTIVE GREEN ENCHILADAS
The cream cheese is the star in these enchiladas... I've never met a person who didn't enjoy these and they are so simple to put together. You can cook your chicken breasts for these anyway you want... I recommend putting a chili powder/garlic rub on them and baking them. You can also boil them in water and garlic salt, but the baking produces tender, flavorful chicken! Toss in some red pepper flakes to the chicken/cheese mixture for some heat!! Can't beat it! Recently I didn't have a can of the green sauce on hand, and had a crisper full of tomatillos! I made Recipe #51630 and WOW it was super. It takes of course a little more work and effort but it was really good. If you like tomatillos, give it a try when you have some extra time on hand.
Provided by MelvinsWifey
Categories Chicken Breast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
- In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
- Spoon mixture evenly into corn tortillas and roll up.
- Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
- Bake in a 350 degree preheated oven for 40 minutes.
- Remove from oven and let sit at room temp for 10 minutes before serving.
EASY GREEN CHILE ENCHILADAS
Steps:
- In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
- In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
ENCHILADAS VERDES (GREEN ENCHILADAS)
Traditional Mexican green chicken enchiladas, made lighter!
Provided by Gina
Categories Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
- Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
- Mince the remaining onion and add to the shredded chicken.
- In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
- Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
- Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.
Nutrition Facts : ServingSize 2 enchiladas, Calories 210 kcal, Carbohydrate 27.5 g, Protein 15 g, Fat 4 g, SaturatedFat 0.5 g, Sodium 734 mg, Fiber 3 g, Sugar 4.5 g
ENCHILADAS VERDES (GREEN ENCHILADAS)
Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, enchiladas verdes explodes in your mouth with just the right amount of spice and tang. This is my favorite Mexican dish and it's sure to become yours too.
Provided by Muy Bueno
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Arrange peppers on prepared baking sheet.
- Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
- Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
- Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
- Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
- Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
- Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 44.1 g, Cholesterol 101.2 mg, Fat 23.6 g, Fiber 5 g, Protein 34 g, SaturatedFat 12.5 g, Sodium 1182.5 mg, Sugar 14.7 g
ROASTED GREEN CHILE-CHICKEN ENCHILADAS
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
- Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
- Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
- To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.
- Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
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
ONION & GREEN CHILE ENCHILADAS
When we have guests, they lobby for my famous enchiladas. I usually make a meatless version, but feel free to add cooked chicken. -Anthony Bolton, Bellevue, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onions; cook and stir under tender and golden brown, 8-10 minutes. Cool slightly., Meanwhile, in a large bowl, combine 1 cup cheese, sour cream, salsa and taco seasoning. Stir in cooled onions., Place 2 tablespoons mixture off center on each tortilla. Roll up and place in a well-greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro, if desired.
Nutrition Facts : Calories 561 calories, Fat 32g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1466mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.
ENCHILADAS VERDES (GREEN CHICKEN ENCHILADAS)
Provided by Lesley Téllez
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- At least 2 hours before you'd like to eat, place the chicken, 1 garlic clove, the bay leaf, peppercorns and a quarter of the onion in a large stockpot. Cover with cold water and bring to a boil. Lower the heat to very low, cover and simmer for 25 minutes.
- Remove the chicken legs, thighs and breasts with tongs or a slotted spoon and let cool. Discard the chicken backs and strain the stock; set aside.
- Once cool enough to handle, shred the meat and season with 3/4 teaspoon salt and the black pepper. Set aside.
- Place the tomatillos in a large saucepan. Add the remaining 2 cloves garlic, peeled, and 2 quarters of the onion. Cover with cold water. Bring to a boil, then simmer on medium heat until the tomatillos turn pea green and soften, about 12 minutes. Transfer to a bowl and let cool. (Vegetarians can reserve the cooking water, turn up the flame, and reduce for 15 to 20 minutes, to use in lieu of chicken stock, if they choose.)
- Stem the chiles and chop roughly with the cooked garlic. Add to a blender jar with half of the tomatillo mixture, and 1/2 cup of the strained chicken stock. (If you have a high-powered blender, toss all the ingredients in at once.) Blend until smooth. Add the remaining tomatillo-onion mixture and 1 teaspoon salt, and blend again until smooth.
- Warm 1 tablespoon lard in a large skillet over medium heat. When hot, add the sauce in one quick pour, being careful as it might splatter. Cook until the flavors meld, about 5 minutes.
- Heat 2 teaspoons lard in a small skillet over medium heat and swirl to coat the bottom. Fry the tortillas lightly, one at a time, until slightly tougher but still pliable, about 30 seconds per side. (They shouldn't be crisp.) As you work, remove the fried tortillas to serving plates-I like to serve 4 tortillas per person. Fold the tortillas in a half-moon shape and make sure they sit in an even layer on each plate.
- Dice the remaining quarter of onion. Ladle 3/4 cup sauce over over each serving of tortillas, spreading slightly so the tortillas are entirely smothered in sauce. Add a layer of diced onion and cilantro, a layer of shredded cheese, a layer of chicken, some crema and another layer of sauce. Top with another light sprinkling of diced onion.
GREEN CHILI ENCHILADAS
These are good beef enchiladas from The Once A Month Cookbook. I also substitute the beef with leftover chicken or turkey too. Nice to have some in the freezer for quick dinners.
Provided by lazyme
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.
- To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375ºF oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.
Nutrition Facts : Calories 482, Fat 30.3, SaturatedFat 15.1, Cholesterol 105.9, Sodium 885.2, Carbohydrate 23.1, Fiber 1.9, Sugar 4, Protein 28.8
LOFING'S LEGENDARY GREEN ENCHILADAS
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Take all ingredients out and form an assembly line near the stove and place an empty plate and a lasagna pan on the counter. Arrange the following ingredients near the plate: enchilada sauce, chicken, cheese, sour cream, green chilies. Spread about 1/2 cup of enchilada sauce, or enough to coat, in the bottom of the lasagna pan. In a skillet big enough to fit a tortilla, warm the milk over low heat (but don't let it scorch - it should just be warm to the touch). Run one tortilla through the warm milk and then place it on the plate. Spread a small palmful of chicken - about 1/4 cup - toward the top of the tortilla and top with a sprinkling of cheese and a dollop of sour cream. Wrap up the tortilla like a burrito and place in the lasagna pan. Repeat these steps until the pan is full. Top with enchilada sauce - enough to cover the tortillas, but not so much that they're swimming in sauce (you may have sauce left over). Sprinkle the remainder of the cheese on top of the enchiladas and top with green chilies. Cover the pan with foil and bake for 45 minutes. Per serving based on 8 servings using 16 ounces of green enchilada sauce, 10 flour tortillas and chicken breasts: 699 cal.; 40 g pro.; 59 g carb.; 33 g fat (17 sat., 8 monounsat., 2 polyunsat., 6 other); 121 mg chol.; 862 mg sod.; 3 g fiber; 3 g sugar; 43 percent calories from fat.
More about "lofings legendary green enchiladas recipes"
GREEN CHICKEN ENCHILADAS + VIDEO | KEVIN IS COOKING
From keviniscooking.com
142 EASY AND TASTY GREEN ENCHILADAS RECIPES BY HOME COOKS
From cookpad.com
12 GREEN ENCHILADA RECIPES TO SPICE UP YOUR DINNER ROUTINE
From allrecipes.com
ENCHILADAS VERDES - CARLSBAD CRAVINGS
From carlsbadcravings.com
GREEN CHILE ENCHILADA RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
EASY HOMEMADE GREEN ENCHILADA SAUCE - LIL' LUNA
From lilluna.com
GREEN ENCHILADAS WITH CHICKEN AND CHEESE (ENCHILADAS …
From 177milkstreet.com
GREEN CHILE CHICKEN ENCHILADAS {HEALTHY DINNER!}
From wellplated.com
GREEN CHICKEN ENCHILADAS - DAMN DELICIOUS
From damndelicious.net
GREEN CHILI ENCHILADAS FOR A CROWD - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE
From dinnersdishesanddesserts.com
RED AND GREEN ENCHILADAS (VIDEO) - LAUREN'S LATEST
From laurenslatest.com
CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
MEMORABLE GREEN CHILE BEEF ENCHILADAS - SALAD IN A JAR
From saladinajar.com
HOMEMADE GREEN ENCHILADA SAUCE - PINCH AND SWIRL
From pinchandswirl.com
RECIPE: GREEN ENCHILADAS - FOOD NEWS
From foodnewsnews.com
30 MINUTE GREEN CHILE CHICKEN ENCHILADAS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
GREEN ENCHILADA SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
BEST GREEN CHILE CHICKEN ENCHILADAS (+VIDEO) | LIL' LUNA
From lilluna.com
OLD STYLE GREEN CHILE ENCHILADAS RECIPE | CDKITCHEN.COM
From cdkitchen.com
ENCHILADAS VERDES (GREEN ENCHILADAS) WITH CHICKEN RECIPE
From thespruceeats.com
GREEN ENCHILADAS RECIPE - FARMER'S COUNTRY MARKET
HATCH GREEN CHILE ENCHILADAS - MEXICAN PLEASE
From mexicanplease.com
GREEN CHILE CHICKEN ENCHILADAS - DINNER AT THE ZOO
From dinneratthezoo.com
GREEN ENCHILADAS THAT YOU WON'T STOP EATING - OR COOKING
From hithaonthego.com
GREEN CHICKEN ENCHILADAS - THE MODERN PROPER
From themodernproper.com
HOMEMADE GREEN ENCHILADA SAUCE - FLAVOR THE MOMENTS
From flavorthemoments.com
EASY GREEN ENCHILADAS - EAT LOVE EAT - A RECIPE FOR LIFE
From eatloveeats.com
GREEN ENCHILADAS WITH SPINACH AND ARUGULA {VEGETARIAN ... - LETTY'S …
From lettyskitchen.com
CHICKEN ENCHILADAS VERDE (GREEN ENCHILADAS) | SPICE CRAVINGS
From spicecravings.com
CHICKEN ENCHILADA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
EASY GREEN CHILE ENCHILADAS - THE PIONEER WOMAN
From thepioneerwoman.com
GREEN ENCHILADA SAUCE RECIPE {HOMEMADE} | MEL'S KITCHEN CAFE
From melskitchencafe.com
GREEN CHILE CHICKEN ENCHILADAS - I HEART NAPTIME
From iheartnaptime.net
EASY GREEN CHILE CHICKEN ENCHILADAS - THE STAY AT HOME CHEF
From thestayathomechef.com
HOW TO MAKE PERFECT MEXICAN ENCHILADAS - THE SPRUCE EATS
From thespruceeats.com
CHEESY BEEF ENCHILADAS IN GREEN SAUCE - MEXICAN APPETIZERS AND …
From mexicanappetizersandmore.com
HOMEMADE ENCHILADAS VERDES WITH CHICKEN - MY LATINA TABLE
From mylatinatable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love