White Chicken Enchiladas W Green Chilies Recipes

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WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE



White Chicken Enchiladas with Green Chile Sour Cream Sauce image

Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.

Provided by Danelle

Categories     Main Dishes

Time 40m

Number Of Ingredients 10

8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Salt and pepper, to taste
Chopped, fresh cilantro for garnish

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.

Nutrition Facts : Calories 440 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 727 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE



White Chicken Enchiladas with Green Chile Sour Cream Sauce image

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 9

12 (6-inch) flour tortillas, warmed
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can diced green chiles
2 cups shredded cooked chicken
2 cups shredded Monterrey Jack cheese, divided
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Preheat the oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. Melt the butter in a large saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream and green chiles. In a medium bowl, combine chicken and 1 cup Monterey Jack cheese. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with sour cream sauce and remaining Monterey Jack cheese. Place into oven and bake until lightly golden and bubbly, about 20-25 minutes. Serve immediately, garnished with cilantro, if desired.

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

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE



White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe image

Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. This is our favorite Enchilada recipe.

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 13

3 boneless skinless chicken breasts (cooked and shredded)
1/2 teaspoon chili powder
2 1/2 cups shredded Monterey Jack cheese (divided)
8 soft flour tortillas
3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
  • Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
  • In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  • Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
  • Pour over enchiladas and top with remaining cheese.
  • Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

My Mother-In-Law, Sister-In-Law and I threw this together out of my SIL's pantry for an impromptu dinner one night. I've made a tweak or two (meaning two weeks later I couldn't remember all we'd done!) and now my family just inhales this. Even my picky 9 yr old! The quantity for the chicken broth is approximate....I use it out of a box and used about 1/2 a box.

Provided by Angel91805

Categories     One Dish Meal

Time 1h5m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 14

2 cups chicken broth, approximate, divided
1/2 white onion, chopped
1 raw carrot, chopped
1 tablespoon garlic, minced
7 whole green chilies, roasted and peeled, seeds & stem removed
1 avocado, ripe
12 1/2 ounces white meat chicken, canned (or 2 cups shredded)
salt & pepper, to taste
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon ground cumin (or more)
1 teaspoon salt, to taste
12 corn tortillas
cheese, shredded

Steps:

  • Add onions, carrots and garlic to a small saucepan. Cover with chicken broth and boil until the carrots are just turning tender.
  • Peel and de-seed roasted green chiles and add them to the blender, salt & pepper as desired. Add some chicken broth to the blender and the onions, carrots, garlic and broth. Blend until semi-smooth. You may need to add more broth. Peel and de-seed an avocado and add it to the blender and puree. Taste and adjust seasoning.
  • In skillet, melt butter. Whisk in flour and cook for about a minute. Add in about a cup or so of broth while stirring. When it starts to thicken, add contents of blender to the skillet and stir. You may need to add more broth to get it to the thickness you like.
  • Add a little sauce to the bottom of a 13x9 pan. To each tortilla, add a little chicken and a little cheese and roll up. Place seam side down in the pan. Spread the rest of the green chile sauce over the enchiladas. Bake for about 30 minutes. Add cheese and put back in the oven until melted.
  • Yum!

Nutrition Facts : Calories 332, Fat 13.7, SaturatedFat 5, Cholesterol 48.9, Sodium 748.4, Carbohydrate 34.9, Fiber 6.6, Sugar 4.4, Protein 19.9

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

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE RECIPE - (4.3/5)



White Chicken Enchiladas with Green Chile Sour Cream Sauce Recipe - (4.3/5) image

Provided by gtelliott

Number Of Ingredients 13

8 soft flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can diced green chillies
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon chili powder

Steps:

  • Directions Preheat oven to 425° F. Spray a 9x13 inch baking pan 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. 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.

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

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GREEN CHILI CHICKEN ENCHILADAS | THE ENGLISH KITCHEN
2020-07-09 Preheat the oven to 190*C/375*F/ gas mark 5. Butter a small rectangular baking dish, large enough to hold the enchiladas in a single layer. Mix the cheeses together. Put the chicken into a bowl and combine with 1/2 of the cheese, garlic powder, cumin, onion powder and salt and pepper to taste. Stir in 1/3 of the green enchilada sauce.
From theenglishkitchen.co


KETO WHITE SAUCE GREEN CHILI CHICKEN ENCHILADAS - THINK LOW CARB
Instructions. Preheat oven to 350 degrees. Grease a 9 x 13 baking pan. Stir together the chicken, salt, pepper, adobo seasoning and 1 cup shredded monterey jack cheese in a medium size mixing bowl. Wrap an even amount of the chicken mixture into …
From thinklowcarb.com


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