CHICKEN ENCHILADAS VERDES
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
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
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
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
CHICKEN ENCHILADAS VERDES
Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 8
Number Of Ingredients 11
Steps:
- Place chicken, 1/2 of the onion, the garlic, and 1/4 teaspoon salt in a medium saucepan. Add enough water to cover by at least 1 inch. Bring to a boil, and then reduce heat. Simmer until chicken is cooked through, 18 to 22 minutes. Reserve 3/4 cup of the cooking liquid; set aside.
- Let chicken cool on a plate. When cool enough to handle, shred (discard bones). Coarsely chop 1/2 cup cilantro, and toss with chicken.
- Preheat broiler, with the rack about 6 inches from heat source. Broil tomatillos and chiles on a rimmed baking sheet, rotating them as they blacken, 10 to 12 minutes. Let cool. Remove the blackened skins, stems, ribs, and seeds (optional) from chiles. Reduce oven temperature to 375 degrees.
- Coarsely puree tomatillos and chile flesh in a blender with remaining 1/4 teaspoon salt, remaining 1 1/2 cups cilantro, and reserved 3/4 cup cooking liquid. Transfer salsa to a large bowl.
- Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)
- Dip 1 tortilla into salsa to coat lightly. Place 1/3 cup chicken on half of tortilla. Sprinkle 2 tablespoons cheese on top, and roll up. Place it seam side down in a 9-by-13-inch baking dish. Repeat to make more enchiladas, lining them up snugly in dish. Spoon remaining salsa on top, and bake until heated through, about 20 minutes.
- Slice remaining onion, and scatter over top; drizzle with sour cream.
Nutrition Facts : Calories 218 g, Cholesterol 55 g, Fiber 4 g, Protein 21 g, SaturatedFat 3 g, Sodium 197 g
SALSA VERDE CHICKEN ENCHILADAS
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
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
MAIAS LAYERED CHICKEN ENCHILADAS VERDE
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
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.
ENCHILADAS VERDES DE POLLO
Provided by Rick Martinez
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
- Place the chicken on a rimmed baking sheet and brush with 2 tablespoons of the oil. Roast on the lower rack until the skin is lightly golden and the chicken is cooked through, 40 to 45 minutes. Let sit until cool enough to handle.
- While the chicken is roasting, spread the tomatillos, garlic, jalapenos and onion on a second rimmed baking sheet. Roast on the top rack, tossing once or twice, until the tomatillos are tender and the jalapenos are browned and very tender, 30 to 40 minutes. Let cool.
- Once the chicken is cool, discard the skin and bones and shred the meat into 1/2-inch pieces. Put into a large bowl and set aside.
- Meanwhile, char the poblanos. Turn your gas burner to high. Place 2 to 3 poblanos directly on the grate and roast, turning with tongs every 3 to 4 minutes, until the entire pepper is blackened and very tender, 8 to 10 minutes. Transfer to a large heatproof bowl and repeat with the remaining poblanos. (Alternatively, if you have an electric stove, arrange the poblanos on a rimmed baking sheet and broil on high as close to the heat source as possible, turning occasionally, until the peppers are charred on all sides, 15 to 20 minutes. Transfer to a large heatproof bowl.)
- Wrap the bowl tightly with plastic wrap and let the poblanos steam for 15 minutes to loosen their skin. When they are cool enough to handle, peel all the blackened skin from the peppers; it's ok if there are flecks of black on the flesh or if some of the green skin is difficult to peel off. Split the sides open to remove the seeds, rinsing under cold running water if needed. Transfer the cleaned peppers to a blender.
- Remove the skin from the garlic cloves and add to the blender along with the tomatillos, jalapeno, onion and any accumulated juices. Add the coriander, cumin, oregano and a 1 ½ teaspoons of salt and puree on medium-low speed until smooth. Add the cilantro and puree on low speed until the cilantro is chopped but you can still see pieces of it in the sauce. Transfer the sauce to a large bowl and generously season with salt. You should have about 5 cups.
- Toss the reserved chicken with 3/4 cup of the salsa verde in a large bowl and generously season with salt.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when you touch the edge of a tortilla to the surface. Working with one at a time, fry the tortillas, turning once, until just starting to brown, about 10 seconds per side; the tortillas should still be pliable. Transfer the tortillas to paper towels to drain. Repeat with the remaining tortillas.
- Dip both sides of each tortilla in salsa verde to coat, and then transfer to a large plate. Spread 1 cup of the salsa verde evenly over the bottom of a 13-by-9-inch glass baking dish. Working with one tortilla at a time, spoon about 1/4 cup of the chicken filling across the center of a tortilla. Then fold one side of the tortilla over the filling and roll up the enchilada. Place them seam-side down in the prepared baking dish as you go (they should be nestled right up against each other). Top with any remaining salsa verde.
- Wrap the dish tightly with foil and bake on the upper rack until the sauce is bubbling and the tortillas are beginning to brown, 20 to 25 minutes. Let sit for 10 minutes.
- Meanwhile, whisk together the creme fraiche and milk in a small bowl. Season with salt.
- Top the enchiladas with the queso fresco, crema, cilantro leaves and onion slices. Serve with lime wedges for squeezing over.
More about "michelles chicken verde enchiladas recipes"
CHICKEN ENCHILADAS VERDE (GREEN ENCHILADAS) | SPICE …
From spicecravings.com
Ratings 13Calories 508 per servingCategory Main Course
- Turn on Saute mode and adjust to High/More. When hot, add oil, chopped onion, peppers and zucchini (if using). Saute for 2 minutes. Remove to a plate and keep aside for later. Turn off saute.
- Preheat oven to 375°F. Using tongs, pull out the chicken and rest it for 5 minutes. In the meantime, stir in 2 tablespoons of sour cream to the sauce and whisk till it gets combined. Now, either shred the chicken using two forks or dice it in bite size pieces using a knife.
- Add a ladle of sauce in a non-stick skillet. Place 2 to 4 enchiladas in the skillet. Top with sauce, followed by shredded cheese. Cover with a lid and cook for 7 to 8 minutes on low heat until the cheese melts. Garnish with chopped cilantro and enjoy!
CHICKEN ENCHILADAS VERDE WITH CHEESE - THE ANTHONY …
From theanthonykitchen.com
3.8/5 (24)Total Time 1 hr 20 minsCategory Main CourseCalories 563 per serving
- To prepare the tomatillos, remove the husk, rinse away sticky coating under cool running water, and pat dry. Remove the stem, and quarter the tomatillos. Set aside until ready to use.
- Add canola oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the onion and peppers, and sauté 5 minutes, stirring often. Add the garlic, and sauté 1 minute more.
- Add the tomatillos to the pan, along with water, sugar, salt, cumin, and pepper. Allow to come to a simmer, and reduce the heat accordingly to maintain the simmer. Simmer 20 minutes, stirring often.
CHICKEN ENCHILADA VERDE - THE KELLIE KITCHEN
From thekelliekitchen.com
CHEESY CHICKEN ENCHILADAS VERDE - RENEE'S KITCHEN …
From reneeskitchenadventures.com
HEALTHY SALSA VERDE CHICKEN ENCHILADAS — ZESTFUL KITCHEN
From zestfulkitchen.com
QUICK FAMILY MEALS MADE EASY: VERDE CHICKEN …
From therebelchick.com
CHICKEN ENCHILADAS RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN ENCHILADAS VERDE RECIPE - ORGANIZED ISLAND
From organizedisland.com
EASY CHICKEN ENCHILADAS VERDES - DUDE THAT COOKZ
From dudethatcookz.com
CREAMY CHICKEN ENCHILADAS VERDE - MIKA LESIM
From mikalesim.com
MICHELLE SMILES » BLOG ARCHIVE » CHICKEN ENCHILADAS VERDE
From michellesmiles.com
BEST SALSA VERDE CHICKEN ENCHILADAS - TIME FOR THE TABLE
From timeforthetable.com
ENCHILADAS VERDES WITH CHICKEN - COMFORTABLE FOOD
From comfortablefood.com
EASY CHILE VERDE CHICKEN ENCHILADAS - OLIVER'S MARKETS
From oliversmarket.com
SALSA VERDE GREEN CHICKEN ENCHILADAS – MEXICAN RECIPES
From manysimplerecipes.com
CHICKEN ENCHILADAS VERDES RECIPE | MIX AND MATCH MAMA
From mixandmatchmama.com
ENCHILADAS VERDES - WONDERFUL CHICKEN ENCHILADAS WITH TOMATILLO …
From willcookforsmiles.com
SHAILEY'S CHICKEN VERDE ENCHILADAS - A BEAUTIFUL MESS
From abeautifulmess.com
CHICKEN ENCHILADA VERDES - FULLY MEDITERRANEAN
From fullymediterranean.com
CHICKEN ENCHILADAS VERDES - COOKS WITHOUT BORDERS
From cookswithoutborders.com
SALSA VERDE CHICKEN ENCHILADAS | MCCORMICK
From mccormick.com
10-MINUTE CHICKEN ENCHILADAS VERDE - TABASCO
From tabascosauce.ca
EASY ENCHILADAS VERDES (GREEN ENCHILADAS) - SKINNYTASTE
From skinnytaste.com
EASY ENCHILADAS VERDES (GREEN CHILI CHICKEN ENCHILADAS)
From mavencookery.com
CHICKEN ENCHILADAS VERDES {QUICK, EASY, AND CHEESY}
From alittleandalot.com
CHICKEN ENCHILADAS VERDE - HEINEN'S GROCERY STORE
From heinens.com
HONEY LIME CHICKEN ENCHILADAS VERDES — LET'S DISH RECIPES
From letsdishrecipes.com
MELY MARTíNEZ'S ENCHILADAS VERDES (GREEN ENCHILADAS) - KITCHN
From thekitchn.com
HOMEMADE CHICKEN ENCHILADAS (WITH SALSA VERDE!) - CHEESE KNEES
From cheeseknees.com
CHICKEN ENCHILADAS VERDES RECIPE | EATINGWELL
From eatingwell.com
GREEN ENCHILADAS WITH CHICKEN AND CHEESE (ENCHILADAS VERDES)
From 177milkstreet.com
CHICKEN ENCHILADAS VERDES L PANNING THE GLOBE
From panningtheglobe.com
WEIGHT WATCHERS CHICKEN ENCHILADAS VERDE - THERESCIPES.INFO
From therecipes.info
CHICKEN ENCHILADAS WITH VERDE SAUCE - THE MCCALLUM'S SHAMROCK …
From themccallumsshamrockpatch.com
CHICKEN ENCHILADAS VERDES - CHEF IN THE BURBS
From chefintheburbs.com
HOMEMADE ENCHILADAS VERDES WITH CHICKEN - MY LATINA TABLE
From mylatinatable.com
RECIPE FOR CHICKEN VERDE ENCHILADAS - THERESCIPES.INFO
From therecipes.info
CHICKEN ENCHILADAS VERDE - RACHEL COOKS®
From rachelcooks.com
CHICKEN ENCHILADAS RECIPE | ENCHILADAS VERDES RECIPE | GREEN
From youtube.com
CHICKEN ENCHILADAS VERDE WITH CILANTRO AND JALAPENO - ANNA …
From annamagazine.ca
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