Best Chicken And Cheese Enchiladas Verdes Recipes

CHICKEN ENCHILADAS VERDES

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.

CHICKEN ENCHILADAS VERDES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
• Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
• Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
• Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
• Bake in the preheated oven until bubbling, about 25 minutes.

CHICKEN ENCHILADAS VERDES

Steps:

• Set oven control to broil. Spray 13x9-inch broiler-safe (not glass) baking dish with cooking spray.
• In medium microwavable bowl, mix chicken, 1/2 cup of the salsa, 1/2 cup of the cheese, the salt and pepper. Microwave uncovered on High 2 minutes or until thoroughly heated. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in baking dish. Pour remaining 1 cup salsa over enchiladas; sprinkle with remaining 1/2 cup cheese.
• Broil with top about 6 inches from heat 8 minutes or until cheese is melted. Serve immediately.

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• Heat oven to 350°F.
• Mix sour cream and salsa until blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until onions are crisp-tender. Stir in chicken, 1 cup sour cream mixture, 1/2 cup cheese and chiles.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining sour cream mixture and cheese. Cover.
• Bake 15 to 20 min. or until heated through.

CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
• Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
• Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
• Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

CHEESE ENCHILADAS VERDE

Steps:

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.
• Spread each tortilla with about 2 teaspoons cream cheese. Spoon about 1/3 cup shredded cheese mixture onto each tortilla; spread to within 1 inch of edge. Roll up tortillas; place seam sides down in baking dish. Pour salsa over tortillas.
• Cover and bake about 25 minutes or until hot. Top with avocado and onions.

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• 1. HEAT oven to 350 degrees F.
• 2. MIX sour cream and salsa until well blended.
• 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
• 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
• 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
• 6. Roll up.
• 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
• 8. BAKE 15 to 20 min. or until heated through.
• Serving Suggestion:
• Serve with a side of hot cooked rice to round out the meal.
• Special Extra:
• Sprinkle with chopped tomatoes and sliced green onions just before serving.
• Variation:
• Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
• How to Shred Cooked Chicken:
• Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

CHICKEN ENCHILADAS VERDES

Steps:

• FOR FILLING:.
• Place chicken and broth in large saucepan.
• Add carrot, onion, garlic, parsley and bay leaf. Bring to boil.
• Cover and simmer 5 minutes at very low heat.
• Turn off heat and let stand until chicken is cooked through, about 40 minutes.
• Remove chicken from broth and cool slightly.
• Strain cooking liquid.
• Return to saucepan and boil until reduced to 1 1/2 cups.
• Skin and bone chicken; shred meat and place in medium bowl. Chill.
• FOR SAUCE:.
• Melt butter in heavy medium saucepan over low heat.
• Add flour and cook until light brown, stirring frequently, about 5 minutes.
• Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally.
• Add spinach and stir until wilted, about 2 minutes.
• Transfer to processor.
• Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth.
• Season with salt and pepper.
• Preheat oven to 400°F.
• Butter a 9x13 baking dish.
• Spread 1/2 cup sauce over the bottom.
• Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese.
• Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat.
• Add 1 tortilla and cook until softened, about 5 seconds.
• Drain and repeat with rest of tortillas.
• Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish.
• Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more.
• Serve with more sour cream and a sprinkling of cilantro.