GREEN CHILE CHICKEN ENCHILADAS RECIPES

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CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE RE…



Chicken Enchiladas with Creamy Green Chile Sauce Re… image

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     Mexican Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

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, CarbohydrateContent 33.3 g, CholesterolContent 172.2 mg, FatContent 51.9 g, FiberContent 4.3 g, ProteinContent 49.8 g, SaturatedFatContent 24.6 g, SodiumContent 1081.2 mg, SugarContent 2.9 g

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     Mexican Recipes

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

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