GREEN CHICKEN ENCHILADAS RECIPES

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GREEN CHICKEN ENCHILADAS RECIPE | KARDEA BROWN | FOOD NETWORK



Green Chicken Enchiladas Recipe | Kardea Brown | Food Network image

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

Total Time 1 hours 50 minutes

Cook Time 55 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon olive oil
1 yellow onion, chopped 
2 cloves garlic, minced 
1 pound fresh tomatillos, husks and stems removed, coarsely chopped 
3 jalapeños, halved, seeded, and coarsely chopped 
Juice of 1 lime 
1/2 cup packed fresh cilantro leaves and stems, plus more for garnish 
Kosher salt and freshly ground black pepper
Pinch sugar 
Nonstick cooking spray, for the baking dish
1 tablespoon olive oil 
1 yellow onion, finely chopped 
2 cloves garlic, minced 
2 teaspoons ground cumin 
3 cups skinned and shredded rotisserie chicken 
2 cups crumbled queso fresco, plus more for garnish 
One 8-ounce carton sour cream 
3 to 4 cups shredded Monterey Jack cheese 
10 soft taco-size flour tortillas 
Chopped red onion for garnish, optional

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.

GREEN CHICKEN ENCHILADA RECIPE | ALLRECIPES



Green Chicken Enchilada Recipe | Allrecipes image

Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side.

Provided by SHACKL

Categories     World Cuisine    Latin American    Mexican

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 4

1 pound skinless, boneless chicken breast halves
12 (10 inch) flour tortillas
1 (8 ounce) package shredded Monterey Jack cheese
1 (19 ounce) can green enchilada sauce

Steps:

  • In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
  • Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.

Nutrition Facts : Calories 723.6 calories, CarbohydrateContent 77.2 g, CholesterolContent 88.7 mg, FatContent 29.2 g, FiberContent 5.8 g, ProteinContent 36.8 g, SaturatedFatContent 13.3 g, SodiumContent 1133.7 mg, SugarContent 2.9 g

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