EASY CHICKEN ENCHILADAS VERDES RECIPES
EASY CHICKEN ENCHILADAS VERDES RECIPE | YUMMLY
Restaurant-quality chicken enchiladas verdes are a cinch to make at home using prepared grocery-store ingredients.
Provided by Yummly
Categories Main Dishes
Total Time 45 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Spoon 1/2 cup of salsa verde into the bottom of a 9x13-inch baking dish. Set aside. Reserve the remaining salsa for later use.
- Place the shredded chicken, sour cream, cumin, coriander, garlic powder, and shredded cheese in a large mixing bowl. Mix with a rubber spatula to combine.
- Place a few corn tortillas on a plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
- Spoon about 1/4 cup of chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam side down in the sauced baking dish. Repeat with remaining tortillas and filling.
- Pour and spread remaining salsa verde evenly over rolled tortillas. Sprinkle the shredded cheese over the top.
- Cover the dish with aluminum foil.
- Bake the enchiladas on middle rack of oven for 20 minutes.
- Carefully remove foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
- Check to see that enchiladas are done. Remove from oven or add time as needed.
- Allow the enchiladas to rest for 10 minutes. Sprinkle with cilantro, if using, and serve.
Nutrition Facts : Calories 450 calories, CarbohydrateContent 30 grams, CholesterolContent 90 milligrams, FatContent 26 grams, FiberContent 5 grams, ProteinContent 24 grams, SaturatedFatContent 11 grams, SodiumContent 990 milligrams, SugarContent 5 grams
CHICKEN ENCHILADAS VERDES RECIPE - FOOD.COM
A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Shred chicken.
- Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
- Preheat oven to 400 degrees F.
- Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
- Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
- Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
- Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
- Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
- Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
- Serve with remaining salsa, sour cream, and guacamole.
- Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.
Nutrition Facts : Calories 758.5, FatContent 33.3, SaturatedFatContent 14.4, CholesterolContent 158.6, SodiumContent 1852.3, CarbohydrateContent 55.4, FiberContent 6.1, SugarContent 13.2, ProteinContent 55.3
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