EASY GREEN CHILE ENCHILADAS
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!
EGG AND GREEN CHILE ENCHILADAS
This hearty and delicious recipe was inspired by two recipes: the filling from Recipe #319626 and the sauce from Recipe #214861. We really enjoy this for brunch!
Provided by Starrynews
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- For sauce, place onions, garlic, and jalapeno in a medium saucepan prepared with nonstick cooking spray, and cook until onion is translucent.
- Stir in cumin and oregano before adding the chopped tomatoes.
- Allow sauce to simmer and thicken, about 10 minutes.
- Meanwhile, for filling, prepare a medium saucepan with nonstick cooking spray and heat over medium heat.
- Saute onion until translucent.
- Add chilies, cumin, chili powder, and chopped eggs and warm through.
- Remove from heat and mix in cheese.
- Place filling evenly in the center of each tortilla and roll. Place in a lightly greased baking dish.
- Cover enchiladas with sauce and top with cheese.
- Bake for 20-25 minutes, or until enchiladas are warmed through and cheese has melted.
CHEESE AND GREEN CHILE ENCHILADAS
Make and share this Cheese and Green Chile Enchiladas recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- In a medium bowl, combine the cheese, canned chiles, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin.
- Heat 1/4 inch oil in a skillet over medium heat until hot.
- Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds.
- Drain on paper towels.
- Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your filling).
- Arrange the enchiladas in a single layer in a casserole dish.
- Cover with the remaining cheese mixture and bake until golden, about 15 minutes.
- Top with jalapenos, red onions and whole cilantro leaves.
Nutrition Facts : Calories 659.9, Fat 43.5, SaturatedFat 25.8, Cholesterol 117.9, Sodium 1280.5, Carbohydrate 39.8, Fiber 5.7, Sugar 5.7, Protein 30.4
CARNITAS ENCHILADAS
If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.
Provided by Bibi
Categories Enchiladas
Time 1h35m
Yield 10
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
- Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
- Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
- Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
- Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
- When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
- Bake uncovered in the preheated oven for 20 minutes.
- Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 8 g, Cholesterol 78.4 mg, Fat 20 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 8.9 g, Sodium 336.1 mg
GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY
This is such an easy enchilada dish to make and a great use for leftover turkey. It's also very easy to adapt to different tastes just by changing an ingredient or two.
Provided by cherylcobbs
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
- Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
- Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.
Nutrition Facts : Calories 886.6 calories, Carbohydrate 45.5 g, Cholesterol 164.2 mg, Fat 58.7 g, Fiber 3.9 g, Protein 42.1 g, SaturatedFat 35 g, Sodium 1541.9 mg, Sugar 5.8 g
ADDICTIVE GREEN ENCHILADAS
The cream cheese is the star in these enchiladas... I've never met a person who didn't enjoy these and they are so simple to put together. You can cook your chicken breasts for these anyway you want... I recommend putting a chili powder/garlic rub on them and baking them. You can also boil them in water and garlic salt, but the baking produces tender, flavorful chicken! Toss in some red pepper flakes to the chicken/cheese mixture for some heat!! Can't beat it! Recently I didn't have a can of the green sauce on hand, and had a crisper full of tomatillos! I made Recipe #51630 and WOW it was super. It takes of course a little more work and effort but it was really good. If you like tomatillos, give it a try when you have some extra time on hand.
Provided by MelvinsWifey
Categories Chicken Breast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
- In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
- Spoon mixture evenly into corn tortillas and roll up.
- Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
- Bake in a 350 degree preheated oven for 40 minutes.
- Remove from oven and let sit at room temp for 10 minutes before serving.
GREEN CHILE STACKED ENCHILADAS
This is something I put together one night when I was trying to use up some random ingredients I had on hand. Came out really 'company good'. Soooo not good for a diet though. Makes a large pan.
Provided by CGUEST29
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
- Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
- Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
- Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 32.1 g, Cholesterol 69.4 mg, Fat 21.8 g, Fiber 4.6 g, Protein 24.5 g, SaturatedFat 9.2 g, Sodium 646.4 mg, Sugar 2.2 g
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
SHRIMP AND GREEN CHILE ENCHILADAS
From a NEW MEXICO chile website - YUM - Hatch chiles!!! Not positive on the times....so please bear with me....I haven't made these yet, so I tried to guess on the times.
Provided by Mommy Diva
Categories Tex Mex
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350° and oil a medium-size casserole dish.
- Bring the chicken broth to a simmer in a saucepan.
- Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
- Remove the shrimp to a bowl and save the broth.
- Cook the onion, garlic and mushrooms in the butter until soft-about 10 minutes.
- Add the flour and stir well.
- Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
- Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
- Heat the sauce in a small skillet and keep warm.
- Steam the corn tortillas a few at a time in the microwave.
- Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).
- Dip each tortilla into the green chile sauce, fill with about ¼ cup of the shrimp & mushroom mixture.
- Roll and place seam side down in a lightly oiled casserole.
- When all the tortillas have been rolled, pour the remaining sauce on top.
- Sprinkle with cheese; Bake 25 minutes.
- Sprinkle with chopped tomatoes and serve.
- The usual Mexican-style accompaniments for enchiladas are great served with these-refried beans, ensalada de col, guacamole, etc.
GREEN CHICKEN CHILE ENCHILADA CASSEROLE
If you like green chile peppers you'll love this green chicken enchilada casserole layered with corn tortillas, shredded chicken, and Monterey Jack cheese.
Provided by The Dover's
Categories Main Dish Recipes Casserole Recipes Chicken
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.
- Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 31.3 g, Cholesterol 94.3 mg, Fat 23.7 g, Fiber 6 g, Protein 30 g, SaturatedFat 12.6 g, Sodium 1495.6 mg, Sugar 5.7 g
CHORIZO & EGG ENCHILADAS WITH A GREEN CHILE SAUCE
Breakfast? Lunch? or Dinner? I love to serve this any time of the day. This a great brunch which can be put together the night before and then cooked that morning. Or make breakfast for dinner. This is definitely hearty enough for dinner. I often serve this with my spicy black beans and a tomato avocado salad, or for breakfast ... serve with a nice fresh fruit salad and some pan fried potatoes. And don't forget the traditional condiments, sour cream for me, but you can add olives or anything else you want. The green chili sauce for me is what makes this dish ... Yes, you can make your own, and I often do - it is wonderful. But, for this dish, I often just buy a jar at the store. There are some descent brands out there and it works just fine for this. Also you can get some very nice brands at your local Ethnic markets. And, don't forget all your favorite garnishes. When I make this for dinner, I set out the garnishes just like a taco bar so everyone can just help themselves. Also if you serve this with black beans or even diced potatoes, the garnishes are great on those as well. It is just something fun and different. One NOTE: You can make this the night before and refrigerate and cook it the next morning. The only thing I did was to make sure I put a layer of plastic wrap and then the foil to male sure they didn't dry out.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 10 Enchiladas, 5-10 serving(s)
Number Of Ingredients 20
Steps:
- Chorizo -- To a large sauce pan, add 1 teaspoon olive oil and bring to medium heat. Add the chorizo and saute until golden brown breaking up the chorizo as it cooks. Cook until golden brown and remove to a plate lined with a paper towel to drain.
- Eggs -- Now in the same pan, remove most of the drippings from the chorizo, but I do keep just a little - 1 teaspoon, just for a little flavor. Then I add in the butter, onions, garlic, red pepper, jalapeno and cook until tender and soft. No need to brown them, you just want them soft. Then add in the eggs, salt, pepper and cook until you get a soft scramble. Remember -- they are going to be baked so don't over cook them. Right at the end, toss in the scallions and mix to combine.
- Tortillas -- I wrap 5 at a time in a damp paper towel and microwave for just 30 seconds until lightly warm which makes them plyable. You can also wrap in foil and use the oven if you prefer.
- Filling -- Add the chorizo into the egg mixture and put a heaping spoon into each tortilla. Take 1 1/2 cups of the cheese and divide among the 10 tortillas. Fold over from one edge, tuck the sides in and finish rolling.
- Casserole -- In a 13x9" pan, spray with Pam or a non stick spray. Add 1 can or approximately 10 oz of the enchilada or chile sauce in the casserole dish and place the rolled enchiladas seam side down. Top with the remaining sauce and cheese.
- Bake -- In a 350 degree oven for 15-20 minutes covered with foil until the sauce is bubbly and the cheese is melted. Remember, everything is cooked. I bake mine on the middle shelf.
- Serve -- I love to squeeze fresh lime over the top and then serve family style and let everyone help themselves to the garnishes. Anything goes! This is just a wonderful brunch, lunch or dinner. Recipe #389419, are great with this dish for dinner, but so is rice, salad, or just about anything. Have fun and ENJOY!
Nutrition Facts : Calories 1147.1, Fat 48, SaturatedFat 14.7, Cholesterol 460.8, Sodium 2492, Carbohydrate 132.6, Fiber 9.4, Sugar 7.3, Protein 43
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