Loriels White Girl Green Chili Chicken Enchiladas Recipes

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE

Steps:

• Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
• Mix the chicken together with 1 cup of the cheese.
• Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
• In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
• Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
• Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
• Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
• Bake for 20 to 25 minutes or until golden and bubbly.
• Sprinkle with cilantro just before serving.

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.

WHITE GIRL ENCHILADAS

Steps:

• Combine chicken, chiles, beans, olives, avocado, onion, and half the enchilada sauce in a bowl and mix well.
• Scoop mixture into center of a tortilla and roll; place seam-down in greased or lined pan. I use an ice cream scoop for uniform amounts, and I line a jelly roll pan with non-stick foil. Repeat with remaining mixture and tortillas.
• Spread reserved enchilada sauce over top of rolled tortillas. We have sprinkled with additional chopped olives when the mood strikes. If you don't have to avoid dairy, there's always cheese and sour cream that can be used as toppings (we liked putting cheese inside the enchiladas as well back in our dairy-loving days).
• Bake at 350* for 30 minutes.

WHITE GIRL CHICKEN ENCHILADAS

Steps:

• Preheat over to 450.
• Place chicken to boil, once boiled Shread chicken with a fork.
• Mix 1 can Cream of Chicken soup with shreaded chicken in a large mixing bowl. (Chicken may or may not be saturated with the soupdepending on size of breasts).
• While mixing sprinkle a handful of Italian Cheese Mix into the mixture.
• Roll the mixture into burritos using the tortillas and place the burritos into a caserole pan.
• Make as many burritos as the pan will hold. Its okay to squish the burritos.
• Top the burrito bed with the other can of Cream of Chicken Soup.
• Sprinkle with Italian Cheese Mix to preference.
• Place aluminum foil over the dish and place in the oven.
• Bake until Cheese is melted and remove the foil.
• Bake longer after removing the foil if desired.

LORIEL'S WHITE GIRL GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Mix the sour cream, Neufchatel, and chilies together in a bowl mix thoroughly, then add chicken. Warm up 1/3 of the enchilada sauce in a small frying pan. One at a time warm the corn tortilla in the sauce, fill with a decent amount of filling and then roll it and place it in a standard square baking pan or casserole dish. Continue with this process until you fill the entire pan. You can usually squeeze the rolls a little to fit all 24. Pour the rest of the Enchilada sauce over the rolls to cover them all. Lastly cover them with the shredded chz. Cover the enchiladas with foil and bake for 30 min at 350, after 30 min remove the foil, and continue to bake just until the cheese browns a little on the top. Let cool for at least 10-15 min, then top with taco toppings such as lettuce, tomato, onions, and salsa.

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.