CHICKEN ENCHILADAS GREEN SAUCE RECIPES

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE ...

Chicken Enchiladas with Green Chile Sauce (Salsa Verde ... image

Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!

Provided by VMB

Categories World Cuisine Latin American Mexican

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 16 enchiladas

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend

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, CarbohydrateContent 16.7 g, CholesterolContent 84.2 mg, FatContent 24.8 g, FiberContent 2.1 g, ProteinContent 21.2 g, SaturatedFatContent 11.7 g, SodiumContent 514.3 mg, SugarContent 1.2 g

DELICIOUS CHICKEN ENCHILADAS (WITH GREEN SAUCE) RECIPE ...

Delicious Chicken Enchiladas (With Green Sauce) Recipe ... image

My friend made something similar to this a couple years ago and I LOVED it. So I decided to make my own version. It's a no-brainer... especially when you buy the roasted chicken from the store beforehand. I make this for game days or dinners... they are ALWAYS a hit with my family and friends. YUM!

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 24 enchiladas, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 roasted whole chicken (either bought from the grocery store or home baked)
24 corn tortillas (I like white, use more or less depending on the chicken)
28 ounces green enchilada sauce (I use La Victoria)
4 ounces canned diced green chiles
3 cups Mexican blend cheese (more or less, depending how cheesy you like it)
1 teaspoon basil
1 teaspoon Mexican seasoning (use judgment since chicken sizes vary)
salt and pepper
2 cups vegetable oil (use more or less)

Steps:

I HAVE TWO WAYS --
**********The First way**********.
Preheat oven to 350.
Shred chicken into a medium sized bowl (This is probably my least favorite thing to do).
Add Mexican seasoning, salt and pepper, basil, and green chiles to shredded chicken.
Place oil in a large skillet on medium-high heat.
Place 3 tortillas on a paper towel, place in microwave for 20 sec.
Immediately, start putting the chicken mixture into the tortilla, roll up, place in oil.
Flip over when one side is light brown.
Remove from skillet, tilt the rolled tortilla to drain excess oil onto paper towel, place in large pan.
Repeat process until all the chicken is gone.
Empty the entire Green Sauce on top of the rolled tortillas.
Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!).
Lightly season with mexican seasoning.
Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
*******The Second Way*******.
This method entirely omits the oil and frying.
Grease the bottom of the baking pan with Pam.
Place 8 corn tortillas on the bottom of the pan.
Place half of the chicken mixture on top of that.
Pour between 1/4 to 1/2 of the green sauce can onto the mixture.
Place 8 more tortillas on top.
Place remaining chicken on top of that.
Pour rest of the green sauce.
Cover with cheese and season with Mexican seasoning.
Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.

Nutrition Facts : Calories 824.5, FatContent 66.6, SaturatedFatContent 16.4, CholesterolContent 115.9, SodiumContent 679, CarbohydrateContent 27.8, FiberContent 3.9, SugarContent 2.3, ProteinContent 29.9

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