HOW TO MAKE CHICKEN ENCHILADAS WITH GREEN SAUCE RECIPES
WHITE CHICKEN ENCHILADAS WITH GREEN ... - LET'S DISH RECIPES
Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.
Provided by Danelle
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
- Mix the chicken together with 1 cup of the cheese.
- Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
- In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
- Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
- Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
- Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
- Bake for 20 to 25 minutes or until golden and bubbly.
- Sprinkle with cilantro just before serving.
Nutrition Facts : Calories 440 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 92 milligrams cholesterol, FatContent 28 grams fat, FiberContent 2 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 727 grams sodium, SugarContent 2 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat
SHRIMP ENCHILADAS WITH GREEN SAUCE RECIPE: HOW TO MAKE IT
I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.—Mari Acedo, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook, stirring occasionally, until shrimp turn pink, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 479 calories, FatContent 24g fat (5g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 810mg sodium, CarbohydrateContent 37g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 27g protein.
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Calories 468 calories per serving
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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!
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Calories 824.5 per serving
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Total Time 55 minutes
Calories 824.5 per serving
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