GREEN CHILE QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 15 to 20 servings
Number Of Ingredients 6
Steps:
- Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.
GREEN CHILE CHICKEN ENCHILADAS
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
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
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
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
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
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
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
ROASTED GREEN CHILE-CHICKEN ENCHILADAS
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
- Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
- Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
- To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.
- Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
GREEN CHILE QUESO
Steps:
- Heat the milk in a medium saucepan over medium heat. Reduce the heat to low and add the American cheese and Cheddar, stirring until melted. Stir in half of the green chiles and scallions. Transfer to a serving bowl and top with the remaining green chiles and scallions, as well as the Fresno peppers and cilantro. Serve immediately with tortilla chips.
CHEESIEST FRIED CHICKEN EMPANADAS WITH QUESO DIP
This is a recipe from Paula Deen, foodnetwork.com. I made this for tonight's dinner & served with a side of my recipe for spanish rice (http://www.recipezaar.com/280608). It was great! My husband said it was a 4 our of 5 star dinner. Although, I tweaked the sauce to my own tastes.
Provided by Concoctionista
Categories Lunch/Snacks
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat vegetable oil in a deep-fryer to 350 degrees F.
- In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
- Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle.
- Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed.
- Repeat procedure with remaining pie crusts, making 12 to 15 circles total.
- Arrange 1 round on a clean, flat surface.
- Using a pastry brush, lightly brush the edges of crust with water.
- Place 1 heaping teaspoon of chicken mixture in the center of the round.
- Fold the dough over the filling, pressing the edges with a fork to seal.
- Repeat with the remaining rounds and chicken mixture.
- Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown.
- Top with queso dip.
- Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
- Sauce:.
- In a medium sauce pot, slowly heat cheese over medium/low heat.
- When cheese is fully melted add tomatoes, stirring with spoon until combined well.
- Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.
Nutrition Facts : Calories 285.4, Fat 19.7, SaturatedFat 8.8, Cholesterol 22.5, Sodium 732.4, Carbohydrate 20.9, Fiber 0.8, Sugar 2.4, Protein 6.3
GREEN CHILI CHICKEN ENCHILADAS
Easy casserole enchiladas. Great for a party. I got this recipe from William Sonoma. I did make a few changes to make it easier.
Provided by Gone Fishin
Categories Whole Chicken
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring to 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.
- Preheat oven - 400°F; . Lightly grease a 9x13 roasting pan. 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.
- CHANGES I MADE:.
- I used a regular 9x13 baking dish that I had. It was not nearly as deep as the one at WS, so I could only get 2 layers of the process. It turned out just fine.
- I used the roasted chickens that we can get at the store. For my size dish I used 2 chickens.
- I also think you could use any chili verde sauce and it would be fine. i TEND NOT TO USE TOO MUCH SALT WHEN COOKING, SO i DID NOT ADD THE SALT CALLED FOR ABOVE. i ALSO DON'T PARTICULARLY CARE FOR CILANTRO, SO I LEFT THAT OUT ALSO.
- The tortillas I got where not hard but fresh, so I skipped the warm oil.
- It took me all of about 15 minutes to put this together.
- The next time I fix I will add a little salt but not as much as they call for and maybe some jalapenos.
Nutrition Facts : Calories 817.9, Fat 53.8, SaturatedFat 16.2, Cholesterol 129.3, Sodium 2009.4, Carbohydrate 45.9, Fiber 2.8, Sugar 2.2, Protein 36.2
CHEESIEST FRIED CHICKEN EMPANADAS W. CHILE CON QUESO DIP - DEEN
Make and share this Cheesiest Fried Chicken Empanadas W. Chile Con Queso Dip - Deen recipe from Food.com.
Provided by BamaBelle30
Categories Lunch/Snacks
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat vegetable oil in a deep-fryer to 350 degrees F.
- In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
- Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed.
- Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface.
- Using a pastry brush, lightly brush the edges of crust with water.
- Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal.
- Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.
- Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
- Dip:.
- In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.
- Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.
Nutrition Facts : Calories 513.4, Fat 35.7, SaturatedFat 18.1, Cholesterol 93.2, Sodium 1125.8, Carbohydrate 22.3, Fiber 1.3, Sugar 4, Protein 25.7
GRANDE GREEN CHILE AND CHICKEN EMPANADA
Spice things up a bit with this Grande Green Chile and Chicken Empanada dish. Learn how to make crispy, flavorful empanadas that everyone will love!
Provided by My Food and Family
Categories Home
Time 37m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix cream cheese and chiles in medium bowl until blended. Add chicken, shredded cheese and onions; mix well.
- Unroll pie crust; place on parchment-covered baking sheet. Spoon chicken mixture onto half the crust; spread to within 1 inch of edge. Brush edge lightly with 1 tsp. milk. Fold crust in half; seal edges with fork. Brush top with remaining milk.
- Bake 15 to 17 min. or until golden brown.
Nutrition Facts : Calories 460, Fat 30 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 80 mg, Sodium 510 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 3 g, Protein 19 g
GREEN CHILE CHICKEN ENCHILADAS
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
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
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