CREAMY GREEN ENCHILADA SAUCE RECIPES

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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

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

ENCHILADAS SUIZAS — CHICKEN ENCHILADAS WITH CREAMY GREEN SAUCE



Enchiladas Suizas — Chicken Enchiladas with Creamy Green Sauce image

Building a traditional green sauce and mixing it with a bit of cream will make your Enchiladas Suizas the real deal.

Provided by Mexican Please

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 2 (7-9 enchiladas)

Number Of Ingredients 13

5 tomatillos
1 jalapeno (or serrano)
½ white onion
2 garlic cloves
10-12 sprigs cilantro
1 poblano
1 cup chicken stock
¼ cup heavy cream
8 corn tortillas
1 large chicken breast
2 tablespoons white onion (finely diced)
1 cup shredded cheese (I used Jack)
freshly chopped cilantro (optional)

Steps:

  • Feel free to cook the chicken however you want. I go back and forth between poaching it and the brine-and-bake method.
  • To poach the chicken, cover the chicken breast with water in a saucepan and bring it to a boil. Add a half onion, cilantro sprigs and a pinch of salt for additional flavor.  Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through.  Once cooked, set aside to cool. 
  • To brine-and-bake the chicken, add 1/4 cup salt to a quart of water in a mixing bowl.  Dissolve the salt and add the chicken, letting it brine covered in the fridge for 30 minutes or so.  If the chicken isn't fully submerged then add a bit more water.  Once brined, pat dry the chicken and add it to a baking sheet. Bake in the oven at 400F for 20 minutes or until the chicken is cooked through and no longer pink inside (160F).
  • Meanwhile, de-husk and rinse the tomatillos. I usually de-stem them as well. Roast the tomatillos and poblano in the oven at 400F for around 25-30 minutes.
  • Cut off the stem and de-seed the roasted poblano. You can also remove any loose bits of skin. Add it to a blender along with the tomatillos, 1/2 onion, 2 garlic cloves, 10-12 sprigs of cilantro, and 1/2 of a jalapeno pepper. Pulse blend and taste for heat level, adding the other half of the jalapeno if you want more heat.
  • Heat a glug of oil in a saucepan over medium heat.  Add the green sauce from the blender and simmer for a few minutes.  Add 1 cup chicken stock and 1/4 cup heavy cream to the mixture.  Cook on medium-low until heated through.
  • Use two forks to shred the chicken and add it to a mixing bowl along with 2-3 tablespoons finely chopped onion, a handful of cheese, and dashes of salt. You can also add some green sauce if you want.
  • Heat the corn tortillas in the oven for a few minutes.  (Or nuke them in some damp paper towels for 60 seconds.)
  • Prepare the baking dish by adding a few spoonfuls of the green sauce to prevent sticking.  
  • On a plate, add a couple spoonfuls of the green sauce.  Dredge a tortilla in the sauce, flip, and fill with a small handful of the chicken mixture.  You can optionally add more cheese on top. Roll up and place seam side down on the baking dish. Keep going ‘til the chicken is gone.  Add the remaining sauce on top of the enchiladas along with a final layer of cheese.
  • Bake for 10-15 minutes or until the cheese is melted.
  • Serve immediately. You can optionally garnish with freshly chopped cilantro.

Nutrition Facts : Calories 732 kcal, CarbohydrateContent 66 g, ProteinContent 48 g, FatContent 32 g, SaturatedFatContent 16 g, TransFatContent 1 g, CholesterolContent 161 mg, SodiumContent 721 mg, FiberContent 10 g, SugarContent 10 g, ServingSize 1 serving

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