GREEN CHILE CHICKEN ENCHILADAS
I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.). Las Cruces, or Hatch really, is the chile growing capital of the world. Whenever we have pot lucks at work or partys, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken and just make several trays of green chile cheese enchiladas. Just for clarification, "CHILI' is that soup dish made with hamburger meat and beans that is popular in Texas, while "CHILE" is the spicy vegitable that makes mexican food so great. Green chile and red chile come from the same plant. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. When I was in college in Odessa, they didn't have descent green chile, they used tomatillos instead. I did not like that at all, so I substituted fresh jalapenos instead. They were hot, but my west Texas buddies ate them all up (of course sweating out the jalapenos the whole time).
Provided by New Mexican Rob
Categories One Dish Meal
Time 35m
Yield 1 cassarole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking.
- After sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish. I start with a some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas.
- It goes as high as there is ingredients (usually 4 or 5 layers).
- Then we bake in 350 degree oven for about 20 minutes. After 10 minutes of cooling down, it is ready to be served.
- I'm a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.
Nutrition Facts : Calories 896.8, Fat 40.1, SaturatedFat 15.4, Cholesterol 116.7, Sodium 2079.9, Carbohydrate 89.1, Fiber 10.1, Sugar 6.7, Protein 48.3
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
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.
GREEN CHICKEN ENCHILADAS
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
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.
CREAMY CHICKEN ENCHILADAS VERDE
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. HEAT oven to 350 degrees F.
- 2. MIX sour cream and salsa until well blended.
- 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
- 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
- 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
- 6. Roll up.
- 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
- 8. BAKE 15 to 20 min. or until heated through.
- Serving Suggestion:
- Serve with a side of hot cooked rice to round out the meal.
- Special Extra:
- Sprinkle with chopped tomatoes and sliced green onions just before serving.
- Variation:
- Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
- How to Shred Cooked Chicken:
- Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
CREAMY GREEN CHILI CHICKEN ENCHILADAS
A recipe I got from my mom, with a few modifications. I'm whimpy when it comes to spice, so feel free to add more spice if you wish. You could add a diced jalapeno into the sauce, or more cayenne. You could also substitute flour tortillas for the corn. These are creamy, rich, and make great leftovers.
Provided by Megans Mommy
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium sauce pan, melt the butter, stir in flour, mix and cook until bubbly. Slowly stir in the chicken stock, cook slowly, until thickened.
- Remove from the heat and add the sour cream, cilantro, green chilies, cayenne, cumin and chili powder. Remove from heat.
- In a small pan, saute the onion in 1 tablespoon olive oil. Add to a bowl with the cooked chicken, salsa, lime juice, and 3/4 cup of the cooked sauce. Stir well.
- In a greased oblong baking dish, add 1 cup sauce to the bottom of the pan. Soften each tortilla for a few seconds in the microwave, and fill each tortilla with 2 tablespoons chicken mixture and 1 tablespoon cheese. Put seam side down in the baking dish. Pour the remaining sauce on top.
- Bake 1/2 hr at 350, covered.
- Take off cover and add the remaining cheese, and a bit of salsa or chopped tomato. Bake another 5- 10 minutes until the cheese is melted.
Nutrition Facts : Calories 486.6, Fat 28.9, SaturatedFat 15.1, Cholesterol 97.3, Sodium 781.9, Carbohydrate 30.9, Fiber 3.6, Sugar 3.7, Protein 27.1
CREAMY GREEN CHILE CHICKEN ENCHILADAS
Kid's and adults love this dish. Sometimes I make the sauce ingredients without the chicken broth or sour cream a couple of days in advance. The day I make them I throw the chicken breasts in the crock pot with about 4 cups of chicken broth (from bouillon) and let them cook all day. Then I use that chicken broth and the chicken to make the rest of the recipe. Easy and delicious weeknight meal this way!
Provided by Sooz Cooks
Categories < 4 Hours
Time 1h30m
Yield 16 enchiladas
Number Of Ingredients 24
Steps:
- To make the sauce, Put the tomatillos, chilies, 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, sugar and salt and puree. Add the cilantro, lime juice and pulse to combine. Pour sauce into a large skillet cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and simmer covered for about 10 minutes. Add sour cream and continue cooking uncovered until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired. Stir in cheese until just melted.
- For the enchiladas: 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 yourself 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.
Nutrition Facts : Calories 319.6, Fat 16, SaturatedFat 7.2, Cholesterol 59.8, Sodium 423.2, Carbohydrate 24.1, Fiber 3.9, Sugar 4.7, Protein 21.1
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
CHICKEN ENCHILADAS WITH SOUR CREAM GREEN CHILI SAUCE
I have always loved the chicken enchiladas from El Chico. I decided to come up with my own recipe based on how I remember them. I was so excited because there were no leftovers. I used about 4 chicken legs and 3 small breasts for these enchiladas and I had about 1 and 1/2 cups leftover. I took a few bites to the office the next day and these are now requested for our Christmas potluck.
Provided by Lucky Chef
Categories Mexican
Time 1h40m
Yield 14 enchiladas, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Put chicken on to boil in enough water to cover chicken.
- Mix the SazonGoya con Azafran seasoning package into the chicken water.
- Boil chicken about 40 minutes till falling off the bone.
- De bone chicken saving all broth for later.
- Chop chicken into bite size pieces.
- Mix oil and flour together and set aside.
- Chop onion and saute in small amount of oil about a tsp till translucent.
- Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
- Add in Chicken broth about a cup at a time should have a nice sauce consistency. Add in the two cans of green chilis and the sour cream.
- Stir to combine.
- Season with Chili Sauce and Cumin.
- Set aside.
- Fry corn tortillas in small amount of oil and set aside,.
- Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
- Lay tortilla flat put in small amount of cheese and chicken and roll.
- Place in pan seam side down.
- Repeat for all 14 tortillas.
- Cover with rest of sauce and sprinkle cheese on top.
- Cover with foil.
- Bake in 350 oven for 40 minutes.
Nutrition Facts : Calories 1212.9, Fat 80.7, SaturatedFat 26.6, Cholesterol 259.2, Sodium 1093.4, Carbohydrate 49, Fiber 4.9, Sugar 4.2, Protein 71.3
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