Quick Green Chile Chicken Enchiladas Recipes

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EASY GREEN CHILE CHICKEN ENCHILADAS



Easy Green Chile Chicken Enchiladas image

A fresh tasting version of normally greasy and heavy enchiladas tastes great when served with sour cream, guacamole, or cucumber slices.

Provided by Slappy girl

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h50m

Yield 8

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 (19 ounce) cans green enchilada sauce
24 corn tortillas
1 cup 2% shredded Mexican style cheese
1 large zucchini, shredded

Steps:

  • Place the chicken breasts in a slow cooker along with one can of enchilada sauce. Cook on High until tender and no longer pink, about 3 hours. Shred using two forks and return to the slow cooker.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Pour the remaining can of enchilada sauce into a shallow dish. Dip tortillas in the sauce; fill each with 1/3 cup shredded chicken, a sprinkle of Mexican style cheese, and a bit of grated zucchini. Roll up and place in the prepared baking dish, seam side down. Top enchiladas with any leftover sauce and remaining cheese.
  • Cover dish and bake in preheated oven for 20 minutes. Remove cover; continue to bake until the cheese has melted, and enchiladas are hot, about 10 additional minutes.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 44.7 g, Cholesterol 64.5 mg, Fat 14.4 g, Fiber 7.5 g, Protein 22.3 g, SaturatedFat 6.9 g, Sodium 194.2 mg, Sugar 1.4 g

GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

I love to experiment with Mexican and Italian dishes. This is a recipe that a friend gave me that I tweaked to my family's liking. Instead of frying the tortillas, these are dipped in Chicken Broth. ;) You'll never miss the oil and the enchiladas are moist and flavorful. ;)

Provided by Vseward Chef-V

Categories     One Dish Meal

Time 1h

Yield 18 enchiladas, 6 serving(s)

Number Of Ingredients 14

2 (7 ounce) cans fire roasted diced green chilies, mild
1 (4 ounce) can fire roasted diced green chilies, hot
1 small onion, diced
3 tablespoons olive oil
1 tablespoon butter
3 tablespoons minced garlic cloves
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can garlic roasted seasoned chicken broth
2 cups chicken broth, divided
18 (7 -8 inch) corn tortillas
3 cups shredded cooked chicken, see note
2 cups monterey jack and cheddar cheese blend (mexican blend shredded)
sour cream (optional)

Steps:

  • Preheat oven to 400°.
  • Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
  • Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
  • Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
  • Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
  • Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Quick and Easy Green Chile Chicken Enchilada Casserole image

I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.

Provided by SGRCOOKI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 8

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  • With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
  • Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  • Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g

QUICK GREEN CHILE CHICKEN ENCHILADAS



Quick Green Chile Chicken Enchiladas image

This recipe came from my mother. It taste like you spent hours, but only takes a matter of minutes to prepare. Use your leftover broiled chicken and save youself time. It's a favorite of my friends and family. I hope you enjoy it.

Provided by Brewhead

Categories     Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (30 ounce) can cream of chicken soup
1 (10 ounce) can of ortega diced green chilies
10 ounces monterey jack cheese (shredded)
3 cooked chicken breasts, meat removed
1 package corn tortilla
1 (2 1/4 ounce) can of sliced olives

Steps:

  • In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat.
  • Set aside.
  • Lightly fry all the corn tortillas.
  • In a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives.
  • Bake at 375 for 40 minutes or till lightly brown on top.

EASY GREEN CHILE ENCHILADAS



Easy Green Chile Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Number Of Ingredients 9

1/2 onion, diced
1 tablespoon butter
One 15-ounce can green enchilada sauce
Two 4-ounce cans chopped green chilies
2 cups freshly grated Cheddar-Jack cheese
12 yellow corn tortillas
Store-bought salsa, for serving
Sour cream, for serving
Fresh cilantro leaves, for serving

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!

GREEN CHICKEN ENCHILADAS



Green Chicken Enchiladas image

This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.

Provided by Kardea Brown

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 pound fresh tomatillos, husks and stems removed, coarsely chopped
3 jalapeños, halved, seeded, and coarsely chopped
Juice of 1 lime
1/2 cup packed fresh cilantro leaves and stems, plus more for garnish
Kosher salt and freshly ground black pepper
Pinch sugar
Nonstick cooking spray, for the baking dish
1 tablespoon olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
3 cups skinned and shredded rotisserie chicken
2 cups crumbled queso fresco, plus more for garnish
One 8-ounce carton sour cream
3 to 4 cups shredded Monterey Jack cheese
10 soft taco-size flour tortillas
Chopped red onion for garnish, optional

Steps:

  • Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
  • For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
  • Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
  • Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
  • Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.

GREEN CHILI CHICKEN ENCHILADAS



Green Chili Chicken Enchiladas image

Pretty simple enchiladas filled with chicken, cheese, and tomatoes, covered with green chili sauce and cheese.

Provided by shorembo

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h

Yield 8

Number Of Ingredients 12

2 (5 ounce) skinless, boneless chicken thighs, cut into chunks
2 teaspoons taco seasoning mix, or to taste
1 tablespoon olive oil
½ medium onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers, divided
1 (4 ounce) can diced green chile peppers
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
8 (8 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend, or to taste

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.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 32.8 g, Cholesterol 40.6 mg, Fat 13.8 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 6.3 g, Sodium 1027.8 mg, Sugar 0.9 g

GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

A quick and easy fix when you are having a crowd over. I fixed this for a Super Bowl Party this year. I got it from William Sonoma and then made a few changes

Provided by Gone Fishin

Categories     Whole Chicken

Time 45m

Yield 15 serving(s)

Number Of Ingredients 9

3 lbs chicken thighs
2 tablespoons salt
1 cup vegetable oil
15 tortillas
1 (30 ounce) jar chili verde starter
1 lb monterey jack cheese, schredded
1/2 cup diced red onion
1/2 cup fresh cilantro
1 cup of crumbles queso anejo or 1 cup feta cheese

Steps:

  • Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring o a simmer over medium heat and simmer until the chicken is cooked through, 20-25 minutes. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and shredding the meat.
  • Pre-heat oven - 400℉ . Lightly grease a 9x13 roastingpan. WS had a pan for sale that was deeper then.
  • the dishes I had and that they recommended, but I couldn't see buying another pan.
  • In a saute' pan over a medium heat, warm the oil. Using tongs , quickly pass each tortilla through the hot oil until softened, 2-3 seconds. Drain on a paper towel-lines baking sheet.
  • Pour ½ cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top. Top with 1 cup of chicken, 1 cup of jack cheese and ½ cup of chili verde starter. Repeat the layering 4 times, ending with a layer of tortillas. Top with the remaining ½ cup of chili verde starter and the remaining jack cheese.
  • Cover the pan with foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes.
  • Remove from the oven and let stand for 10 minutes. Sprinkles the red onion, cilantro and queso anejo cheese on top. Serve warm.
  • NOW, WHEN I DID IT I CHEATED AND USED THE ROASTED CHICKEN FROM THE STORE.

Nutrition Facts : Calories 654.3, Fat 43, SaturatedFat 13, Cholesterol 103.4, Sodium 1607.5, Carbohydrate 36.7, Fiber 2.3, Sugar 1.7, Protein 29

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE



Chicken Enchiladas with Creamy Green Chile Sauce image

Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!

Provided by aaronspool

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 12

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g

FRED'S GREEN CHILE & CHICKEN ENCHILADAS



Fred's Green Chile & Chicken Enchiladas image

This is a great recipe for chicken enchiladas. I got this recipe several years ago when I worked with a local celebrity chef, and this is his recipe. I have however, made some necessary changes to make it not so high in fat. And 1 enchilada will fill you up!

Provided by lisar

Categories     Poultry

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 16

3 -4 cups shredded cooked chicken
2 tablespoons butter or 2 tablespoons margarine
1 medium white onion, chopped
1 -2 garlic clove, pressed
1 (8 ounce) can of chopped green chilies
1 (8 ounce) can whole green chilies, sliced in thin strips
1 green bell pepper, finely chopped
5 tomatoes, skinned and chopped (I don't remove the skin when I don't have the time)
2 tablespoons fresh cilantro
1 cup chicken broth
1/8 teaspoon cumin
12 large flour tortillas
3/4 lb monterey jack cheese, cut into 1/4 inch strips lengthwise into strips
2 (10 3/4 ounce) cans cream of mushroom soup (can use lower fat version)
1/2 cup heavy cream or 1/2 cup half-and-half cream
1 -2 cup longhorn cheese or cheddar cheese, shredded

Steps:

  • In a large heavy fry pan or skillet, melt the butter over a medium heat.
  • Add the onion and the garlic.
  • Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
  • Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
  • Remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla.
  • Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
  • Fill the pan with the rolled tortillas.
  • Pour the sauce over all.
  • Combine the soup and cream and pour over all then cover with the shredded cheese.
  • Bake in preheated 350°F oven for 30 minutes.

Nutrition Facts : Calories 1299.4, Fat 58.7, SaturatedFat 28.2, Cholesterol 163.7, Sodium 2122.4, Carbohydrate 132.4, Fiber 10.1, Sugar 12.8, Protein 59.9

NEW MEXICO GREEN CHILE CHICKEN ENCHILADAS (EASY)



New Mexico Green Chile Chicken Enchiladas (Easy) image

A New Mexico favorite. It's quick, easy, and delicious! Don't have chicken, no problem. This recipe is great even without it. Try it, you'll love it!

Provided by vescovo

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

10 1/2 ounces condensed cream of mushroom soup
7 ounces chicken broth
4 boneless skinless chicken breasts
8 ounces diced canned green chili peppers
2 cloves garlic
1 medium onion, chopped
16 ounces cheddar cheese
12 corn tortillas

Steps:

  • Cut chicken into small bite-sized pieces.
  • Brown in frying pan.
  • In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
  • Then add the garlic, onion, green chile.
  • Preheat oven to 350 degrees.
  • Cover the bottom of a 12x9 baking dish with a thin layer of the sauce.
  • Cover with half of the tortillas.
  • Put half of the cooked chicken on top of the tortillas.
  • Spread half of the remaining sauce over the chicken.
  • Top with half of the cheese.
  • Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
  • Bake 350 degrees for 30 minutes.
  • Allow several minutes to cool.
  • Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
  • Yum.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)



Chicken Enchiladas with Green Chile Sauce (Salsa Verde) image

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

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend

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

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EASY GREEN CHILE CHICKEN ENCHILADAS - EASY RECIPE CHEF
Set the oven to 400 degrees F, and grease a 9x13 baking dish with olive oil. Mix the greek yoghurt with the salsa verde in a kitchen blender until smooth. In a large pan, heat olive oil over medium to high heat and add the chicken. Season with pepper and sea salt, and brown the chicken on both sides for 6 minutes total.
From easyrecipechef.com
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QUICK GREEN CHILE CHICKEN ENCHILADAS - A STEP IN THE JOURNEY
2016-06-10 In a bowl mix shredded chicken, 1 can of enchilada sauce, cream cheese & 1 cup of cheddar cheese. Add about 1/2 tsp of salt & pepper or season to taste. In a 8x8 or 9x13 casserole dish pour 1/2 of the other can of enchilada sauce. Scoop a few spoonfuls of the chicken mixture into each flour tortilla and roll them up.
From astepinthejourney.com
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THE BEST GREEN CHILE CHICKEN ENCHILADAS | READY IN 30 MINUTES
2022-03-28 All you need a little chile powder, paprika, cumin, onion powder, oregano, salt and pepper. In a large bowl combine your chicken, sour cream, green chile, taco seasoning, and part of your mozzarella and jack cheese. Warm your green enchilada sauce in the microwave. Dip a corn tortilla in the warm sauce, add the chicken mixture to the center ...
From atablefullofjoy.com
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EASY CREAMY GREEN CHILE CHICKEN ENCHILADAS | NORINE'S NEST
2022-02-17 Instructions. In a large skillet, over a medium flame, melt 1/4 cup butter. Whisk in 1/4 cup all-purpose flour. Slowly add chicken broth and whisk until smooth and thickened. Add 2/3 of the enchilada sauce and half the can of diced green chilies. Add garlic powder, onion powder, salt and pepper.
From norinesnest.com
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EASY GREEN CHILE CHICKEN ENCHILADAS - THE STAY AT HOME CHEF
Preheat oven to 375 degrees. Lightly grease a 9x13 pan. In a mixing bowl, beat cream cheese with a hand mixer until it's light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.
From thestayathomechef.com
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CREAMY GREEN CHILE CHICKEN ENCHILADA SKILLET - I WASH YOU DRY
Heat a large skillet over medium-high heat and add in olive oil. Once hot, add in the chicken and diced onion. Cook until chicken is cooked through and onion is tender, about 6 minutes. Reduce heat to medium. Stir in the green enchilada sauce, cream of chicken soup and beans. Cook on a low simmer, until combined and heated through.
From iwashyoudry.com
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GREEN CHICKEN ENCHILADAS RECIPE - I WASH YOU DRY
Preheat oven to 375 degrees F. Spread about 1/2 cup of green enchilada sauce in the bottom of a 9x13" casserole dish and set aside. Combine the shredded chicken, green chiles, cumin, garlic powder, salt and onion powder in a bowl and stir until coated. Assemble the enchiladas by dividing the chicken mixture, sour cream and 1 1/2 cups of cheese ...
From iwashyoudry.com
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GREEN CHILE CHICKEN ENCHILADAS - MJ'S KITCHEN
2015-09-10 These enchiladas are fabulous with leftover holiday turkey. During chile roasting season, there are at least three things that I always make – green chile sauce, green chile stew, and green chile enchiladas.Last weekend after roasting up a batch of chiles I had a craving for enchiladas which lead to a pot of chile sauce and these Green Chile Chicken Enchiladas.
From mjskitchen.com
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CHICKEN ENCHILADAS WITH GREEN CHILI SAUCE OR RED SAUCE RECIPE
2022-05-09 Place Chicken in large pot with onion, garlic. Boil chicken until done.. Let Chicken cool and then shred chicken.. Mix chicken with 1/2 can of,green enchiladas sauce.. Prepare tortilla by lightly fried tortillas.. Pour remaining sauce …
From recipes-delicious.com
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CHICKEN ENCHILADAS RECIPE - COOKIST.COM
Serve your enchiladas with delicious garnishes like cilantro, sour cream, chopped spring onions, or red onion. For side dishes, other classic Mexican dishes like elote, rice and beans, Mexican slaw, and guacamole are all tasty options.. You can also try serving your enchiladas with a green salad, a quinoa salad, or pepper poppers.
From cookist.com
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EASY HOMEMADE CHICKEN & GREEN CHILE ENCHILADAS – MEALFIT
2021-08-02 Also preheat the oven to 375º F and coat a baking dish with cooking spray. Combine cheeses, in a medium bowl and set aside. In another bowl, combine the cooked shredded chicken, ½ of the cheese mixture, green chiles, garlic powder, cumin, onion powder, and salt and pepper to taste. Place tortillas in a stack on a plate and wrap with a damp ...
From mealfit.co
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EASY CHICKEN ENCHILADAS WITH GREEN SAUCE - MEGAN VS KITCHEN
2022-05-07 2 4oz cans of green chiles; 1 packet of taco seasoning, or 2 teaspoons; 1 1/2 cups green enchilada sauce; How to make these creamy, cheesy enchiladas. Mix the shredded chicken, part of the cheese, the sour cream, green chiles, and taco seasoning. Warm up the tortillas, so they are easier to work with. They still might split when rolling, but ...
From meganvskitchen.com
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CHICKEN-AND-GREEN CHILE ENCHILADAS RECIPE | SOUTHERN LIVING
Step 1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese. Advertisement. Step 2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas.
From southernliving.com
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GREEN CHILE CHICKEN ENCHILADAS WITH RED AND GREEN SAUCE
2021-09-30 Arrange the rolled tortillas seam-side down in a 13×9 pan (line with parchment if freezing) Bake uncovered at 350°F for about 20 minutes, or until edges just begin to brown. Ladel sauce over enchiladas and sprinkle with 1/2 cup of cheese. Bake an …
From savoringtoday.com
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GREEN CHILE CHICKEN ENCHILADAS - CHELSEA'S MESSY APRON
2020-09-12 Place a rack in the center of your oven and preheat the oven to 400-degrees F. For easy cleanup, line a large, rimmed baking sheet with parchment paper. Place the tomatillos, poblanos, jalapeños, onion and garlic in the center of the baking sheet. Drizzle with the oil and sprinkle with salt and pepper.
From chelseasmessyapron.com
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GREEN CHILE CHICKEN ENCHILADAS - DINNER AT THE ZOO
2018-03-27 Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray. In a medium bowl, mix together the monterey jack and cheddar cheeses. In a large bowl, mix together the chicken, 1/2 of the cheese, green chilies, garlic powder, cumin, onion powder and salt and pepper to taste. Stack the tortillas on a plate and wrap with a damp paper towel.
From dinneratthezoo.com
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GREEN CHILE CHICKEN ENCHILADAS - NEW MEXICAN FOODIE
2019-03-31 Add olive oil to a pot over medium heat. Add in onions and saute 4 minutes. Add in garlic and saute an additional 1 minute. Sprinkle in flour and stir well. Slowly add in chicken broth, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Blend, if desired.
From newmexicanfoodie.com
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CHICKEN ENCHILADA VERDE CASSEROLE RECIPE - THERESCIPES.INFO
https://www.gimmesomeoven.com › verde-chicken-enchilada-casserole. All information about healthy recipes and cooking tips
From therecipes.info
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GREEN CHILE CHICKEN ENCHILADAS - EASY WRAP RECIPES
In a large bowl combine the shredded chicken, cream cheese, shredded cheese and green chiles. Set the bowl aside. To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth. Next, grease a 7×11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan.
From easywraprecipes.com
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GREEN CHILE CHICKEN ENCHILADAS RECIPE-BUTTER YOUR BISCUIT
2021-08-22 Mix in chicken, onions, garlic, cream cheese, chiles, cumin, salt, pepper and 1 1/2 cups pepper jack cheese. In a small bowl add the remaining enchilada sauce and the remaining 1/4 cup sour cream and whisk until combined. Spray a 9x13 baking dish with cooking spray. Place a few corn tortillas on a microwave safe plate and cover with a damp ...
From butteryourbiscuit.com
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QUICK GREEN CHILI AND CHICKEN ENCHILADAS - MIDWEST LIVING
Step 1. Preheat broiler. Cut chicken into 1-inch pieces. In large microwave-safe bowl microcook on HIGH 7 minutes or until no pink remains, stirring twice. Drain liquid. Break up chicken slightly in bowl with back of wooden spoon. Add salsa and chilies. Cook 3 minutes more or until heated through, stirring once. Stir in 1 cup of the cheese.
From midwestliving.com
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Top Asked Questions

How to cook chicken enchilada sauce?
Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese. In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9×13 inch baking dish.
What is the best way to make green enchiladas?
These green enchiladas start with cooked, shredded chicken. You can use leftover chicken, a rotisserie chicken, or cook up some fresh chicken breasts. I sometimes put some chicken breasts in the slow cooker with a cup of green salsa, then cook on low for 6 hours and shred the meat.
What is in a green chicken enchilada?
Green chicken enchiladas are filled with shredded chicken and fresh cheese, topped with a delicious Hatch chile sauce and baked until bubbly! Sauté the onion, green pepper, and garlic over medium high heat until the onion is translucent, then add the puréed tomatoes. Continue to cook for another five minutes, or so.
How long does it take to make enchiladas?
Green Chicken Enchiladas 20 minutes45 minutes Chungah Rhee Ingredients: 1 tablespoon canola oil 1 medium sweet onion, diced 3 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon ground cumin 2 (4-ounce) cans diced green chiles 4 cups coarsely shredded rotisserie chicken 1 (16-ounce) container salsa verde, divided

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