Maias Layered Chicken Enchiladas Verde Recipes

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CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.

Provided by WiGal

Categories     Chicken

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 10

4 cups cooked chicken, 1 rotisserie chicken
24 ounces salsa verde, DIVIDED
8 ounces monterey jack cheese, shredded DIVIDED
1/2 cup fresh cilantro, DIVIDED chopped
salt, to taste
1/8 teaspoon pepper
16 six inch corn tortillas
1 onion, halved and sliced thin (optional)
sour cream, to serve with
guacamole, to serve with

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.

Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3

CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!

Provided by Ann Shriner Thomas

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 12

2 pounds tomatillos, husked and cut in half
2 bunches green onions, ends trimmed
5 jalapeno peppers, halved and seeded
4 cloves garlic, or more to taste
2 cups chopped fresh cilantro
1 cup chicken stock
1 lime, juiced
1 teaspoon salt, or more to taste
12 corn tortillas
4 cups cubed cooked chicken
4 cups shredded mozzarella cheese
½ cup crumbled queso fresco

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.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 33 g, Cholesterol 94.3 mg, Fat 18 g, Fiber 6.9 g, Protein 39.7 g, SaturatedFat 8.3 g, Sodium 857.5 mg, Sugar 7.4 g

MAIAS LAYERED CHICKEN ENCHILADAS VERDE



Maias Layered Chicken Enchiladas Verde image

Make and share this Maias Layered Chicken Enchiladas Verde recipe from Food.com.

Provided by Maias2Papayas

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken thighs
1 (10 count) package corn tortillas
1 (28 ounce) can green enchilada sauce (verde)
2 (7 ounce) cans tomatillo salsa
1 (3 ounce) can sliced black olives
2 1/2 cups shredded cheese (cheddar or jack)
1 tablespoon garlic powder
2 tablespoons onion powder
1 tablespoon seasoning salt
1/4 cup water
1/4 cup cilantro (optional)

Steps:

  • In a pot, add water chicken thighs, garlic powder, onion powder and seasoning salt.
  • Simmer until chicken thighs are cooked and fork tender.
  • Remove chicken thighs from liquid and using 2 forks shred the chicken meat.
  • Mix shredded chicken, 1 can of salsa and 1 cup of cheese.
  • Grease a baking dish, line 5 tortillas on the bottom then layer the other ingredients; chicken mixture, olives, roughly 1/2 of the enchilada sauce and cheese.
  • Repeat layering twice (or until you use up all your ingredients).
  • You want your last layers to be sauce and cheese so you get a nice bubbly top on the dish.
  • Bake at 375 degrees for 45- 55 min or until cheese is bubbly and the entire dish is warmed through.
  • Serve with fresh chopped cilantro (optional) and sour cream.

SALSA VERDE CHICKEN ENCHILADAS



Salsa Verde Chicken Enchiladas image

According to my niece, Bayleigh, these are the bomb of chicken enchiladas. It is an adapted creation from several recipes I have used in the past. You can make as individual enchiladas or as a casserole with or without the corn tortillas. Garnish with jalapenos and cilantro as desired.

Provided by Sandeeg2g

Categories     Chicken Enchiladas

Time 1h20m

Yield 8

Number Of Ingredients 20

2 tablespoons butter
1 large onion, minced
2 medium fresh poblano peppers, seeded and sliced into strips
4 medium fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
3 (12.5 fl oz) cans chicken chunks, drained
1 medium lime, halved, or more to taste
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
½ teaspoon garlic powder
1 teaspoon cayenne pepper
½ teaspoon ground paprika
½ teaspoon chili powder
½ teaspoon ground cumin
salt and ground black pepper to taste
34 ounces salsa verde
1 (8 ounce) container sour cream
1 bunch fresh cilantro, chopped
8 (6 inch) corn tortillas, or as needed
1 (8 ounce) package shredded Monterey Jack cheese, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.
  • Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.
  • Puree salsa verde, sour cream, and cilantro in a blender or food processor.
  • Heat tortillas in a microwave until soft, 15 to 30 seconds.
  • Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.
  • Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.

Nutrition Facts : Calories 627.3 calories, Carbohydrate 27.5 g, Cholesterol 157.2 mg, Fat 38.5 g, Fiber 3.3 g, Protein 41 g, SaturatedFat 20.1 g, Sodium 1343.2 mg, Sugar 6.4 g

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Top Asked Questions

What is the best way to make chicken enchiladas?
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.
What is the best way to cook chicken and salsa verde?
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.).
Do you cover enchiladas with foil when cooking?
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.

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