Vegetarian Green Chili Chicken Enchiladas Recipes
VEGETARIAN GREEN-CHILI "CHICKEN" ENCHILADAS
This dish is full of flavor! It's one of my Mom's recipes and is frequently requested at church and family pot-lucks. If you haven't tried vegetarian food, give it a try, you just might like it!
Provided by Rachel Marie
Categories Cheese
Time 1h
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 8
Steps:
- Pour 1 can enchilada sauce into a 9 x 13-inch glass pan, to cover bottom.
- Tear "chicken" into small pieces and place in a medium bowl.
- Add 1 can enchilada sauce, diced green chilies, sour cream, 1/2 bag cheese and taco seasoning.
- Mix well.
- Divide mixture evenly throughout 10 tortilla shells.
- Wrap tightly and place side-by-side in glass pan.
- Pour remaining can of enchilada sauce over top of enchiladas.
- Top with cheese and if desired sliced green onions and black olives.
- Bake at 350F for 30-45 minutes, or until cheese begins to turn golden.
Nutrition Facts : Calories 264.8, Fat 14.6, SaturatedFat 7.4, Cholesterol 25, Sodium 776.1, Carbohydrate 24.6, Fiber 1.9, Sugar 1.5, Protein 9
GREEN CHILI CHICKEN ENCHILADAS
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
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
CHICKEN GREEN CHILE ENCHILADA CASSEROLE (VEGETARIAN)
This was in the "Inspired Vegetarian" section of Cooking Light Magazine. Satisfies both the vegetarian and meat-eater. For non-veggie households, could very easily substitute chicken breast for the meatless chicken.
Provided by smiles4u
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
- Add Chilies, cook 3 minutes, stirring constantly.
- Remove from heat, stir in chopped chicken strips.
- Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
- Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
- Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
- Top with remaining tortillas and sauce mixture.
- Bake at 375 for 15 minutes.
- Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
- Sprinkle with cilantro if desired.
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
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