Best Green Chili Chicken Enchiladas Recipes

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
• Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
• In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken liberally with taco seasoning.
• Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
• Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
• Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
• Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 30 minutes.

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 pan
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute.
• Add broth and whisk until smooth.
• Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies.
• Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.

CHICKEN ENCHILADAS W/GREEN CHILI SOUR CREAM SAUCE

Steps:

• 1. Preheat oven to 350 degrees and grease a 13 * 9 pan. Mix chicken and 1 cup of the cheese. Spread on tortillas, then roll them up and place in pan.
• 2. In a saucepan, melt butter; stir in flour and cook for about a minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• 3. Remove from heat and stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese.
• 4. Bake for 20 minutes, then set oven to high broil for about 2-3 minutes to brown the cheese.
• 5. PLEASE NOTE: We generally use canned chicken because we always have it on hand. But this also is great for left over rotisserie chicken. Also, if you do not have mexican cheese, monterey jack works well too.

MOM'S GREEN CHILI CHICKEN ENCHILADAS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, mix the chicken and green chiles together.
• 3. Drizzle some of the heavy cream in the bottom of a greased 13x9x2-inch pan. Layer 6 corn tortillas over the cream. Layer half of the chicken/green chile mixture over the tortillas. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
• 4. Layer 6 more tortillas over the cheese. Pour 1/2 of the remaining cream over the tortillas. Layer the remaining chicken/green chile mixture over the cream. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
• 5. Layer the last 6 tortillas over the cheese. Pour the remaining cream over the tortillas. Sprinkle some salt over the cream. Finally, sprinkle the remaining 1/3 cheese over the cream.
• 6. Bake, uncovered, for 25 to 35 minutes until the cheese is melted and lightly brown and the chicken and cream is bubbly.
• 7. Let the enchilada casserole sit for 10 minutes prior to cutting. Get ready to enjoy something incredible!

CHICKEN & CHEESE ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese, and if you like. diced green onions and black olives. Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese. Pico de Gallo is a nice garnish

CHICKEN AND GREEN CHILI ENCHILADAS AND STUFFED POBLANO PEPPERS

Steps:

• Core the stem and seeds, keeping the poblano peppers whole. Place poblano peppers on top rack of grill away from direct flame. Roast, turning frequently, while the skin blisters, but be careful it does not burn. When the skin evenly blisters and turns a light brownish color, remove and place in a tightly closed paper bag until ready to use (at least 10 min). They should be soft, but retain their shape. Next, take the boneless chicken thighs and coat with garlic powder, and grill on the cooler part of the flame, careful to turn them so that they are grilled but not charred. Cook until tender but slightly underdone. Remove from the grill and allow to cool. Place enough olive oil in a skillet to thinly coat the bottom. Cook the chopped onions, tomatoes, jalapeños, green chilis, & garlic powder (to taste) over low heat until caramelized. After the ingredients have begun to caramelize, reduce heat and add El Phoenix hot sauce. This should reduce to a mush. After the poblanos have cooled, remove the blistered skin (should be easy). What should remain is an easy to handle, but somewhat rigid pepper. Cut the chicken into bite-sized cubes, and divide it into two piles, one slightly larger. Place a small amount of cheese, then 1/3 of the chicken from the smaller pile, some onion-tomato mix, and some cheese into each of the poblano peppers. Place chicken from the larger pile into a line in the center of the tortillas, with some of the onion-tomato mix, and some cheese. Roll them, leaving both ends open. Place in pan with peppers, leaving some space between the enchiladas. Set the enchiladas on their seams, so they do not unroll while baking. Pour the entire contents of the enchilada sauce over the enchiladas and poblanos, allowing the sauce to completely cover them. Take the remaining cheese and sprinkle over the top of the entire mixture. Place in the preheated oven, and cook for 30 - 35 minutes or until done. Once finished, the meal should be hot, bubbling and roasted.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Turn on oven to lowest setting.
• Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle).
• Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
• Add shredded chicken and coat.
• In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
• Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
• Place in the pan and continue until the mixture is gone.
• Top with remaining enchilada sauce then pepper jack cheese and cheddar.
• Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
• This dish can be easily made ahead of time; I usually make this in the morning, so I'll I have to do is bake an hour before my hubby gets home from work.
• It's also a great dish to make when you've had roasted chicken the night before and want to use the leftovers.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring to a simmer over medium heat and simmer until the chicken is cooked through, 20-25 minutes. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and shredding the meat.
• Preheat oven - 400°F; . Lightly grease a 9x13 roasting pan. WS had a pan for sale that was deeper then the dishes I had and that they recommended, but I couldn't see buying another pan.
• In a saute' pan over a medium heat, warm the oil. Using tongs , quickly pass each tortilla through the hot oil until softened, 2-3 seconds. Drain on a paper towel-lines baking sheet.
• Pour ½ cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top. Top with 1 cup of chicken, 1 cup of jack cheese and ½ cup of chili verde starter. Repeat the layering 4 times, ending with a layer of tortillas. Top with the remaining ½ cup of chili verde starter and the remaining jack cheese.
• Cover the pan with foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes.
• Remove from the oven and let stand for 10 minutes. Sprinkles the red onion, cilantro and queso anejo cheese on top. Serve warm.
• CHANGES I MADE:.
• I used a regular 9x13 baking dish that I had. It was not nearly as deep as the one at WS, so I could only get 2 layers of the process. It turned out just fine.
• I used the roasted chickens that we can get at the store. For my size dish I used 2 chickens.
• I also think you could use any chili verde sauce and it would be fine. i TEND NOT TO USE TOO MUCH SALT WHEN COOKING, SO i DID NOT ADD THE SALT CALLED FOR ABOVE. i ALSO DON'T PARTICULARLY CARE FOR CILANTRO, SO I LEFT THAT OUT ALSO.
• The tortillas I got where not hard but fresh, so I skipped the warm oil.
• It took me all of about 15 minutes to put this together.
• The next time I fix I will add a little salt but not as much as they call for and maybe some jalapenos.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Boil chicken 40-45 minutes until cooked and tender.
• Let chicken cool and then shred.
• Combine soup, green chili, garlic salt, salt, and chicken in large pot and simmer about 15 minutes.
• Add water if mix is too thick.
• Heat a small amount of oil in a pan and dip tortillas individually until soft but not too greasy.
• Then line tortillas in bottom of cassarole dish.
• Do not double stack but they can over-lap.
• Pour half the chicken mixture over tortillas.
• Then sprinkle onions and cheese over the top.
• Repeat with another layer of tortillas,chicken mixture and onions.
• Adding enough cheese to cover entire top of dish.
• Bake at 350 for 30- 40 minutes or until cheese on top starts to brown slightly.
• Serve with shredded lettuce, tomatoes, black olives and sour cream.
• Refried beans or spanish rice are both good side dishes.

VEGETARIAN GREEN-CHILI "CHICKEN" ENCHILADAS

Steps:

• Pour 1 can enchilada sauce into a 9 x 13-inch glass pan, to cover bottom.
• Tear "chicken" into small pieces and place in a medium bowl.
• Add 1 can enchilada sauce, diced green chilies, sour cream, 1/2 bag cheese and taco seasoning.
• Mix well.
• Divide mixture evenly throughout 10 tortilla shells.
• Wrap tightly and place side-by-side in glass pan.
• Pour remaining can of enchilada sauce over top of enchiladas.
• Top with cheese and if desired sliced green onions and black olives.
• Bake at 350F for 30-45 minutes, or until cheese begins to turn golden.

CHICKEN ENCHILADAS WITH SOUR CREAM GREEN CHILI SAUCE

Steps:

• Put chicken on to boil in enough water to cover chicken.
• Mix the SazonGoya con Azafran seasoning package into the chicken water.
• Boil chicken about 40 minutes till falling off the bone.
• De bone chicken saving all broth for later.
• Chop chicken into bite size pieces.
• Mix oil and flour together and set aside.
• Chop onion and saute in small amount of oil about a tsp till translucent.
• Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
• Add in Chicken broth about a cup at a time should have a nice sauce consistency. Add in the two cans of green chilis and the sour cream.
• Stir to combine.
• Season with Chili Sauce and Cumin.
• Set aside.
• Fry corn tortillas in small amount of oil and set aside,.
• Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
• Lay tortilla flat put in small amount of cheese and chicken and roll.
• Place in pan seam side down.
• Repeat for all 14 tortillas.
• Cover with rest of sauce and sprinkle cheese on top.
• Cover with foil.
• Bake in 350 oven for 40 minutes.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Prepare fillings by placing each of the following in individual bowls: cheese, chopped onions, chopped scallions and olives. Set aside.
• Spray bottoms of two 9x13 baking dishes (glass recommended) with cooking spray. Pour 1/4 can of sauce into each baking dish and spread evenly. Set aside. Note: For best results, shake cans of sauce before opening.
• In a large skillet, heat vegetable oil to the point where a piece of tortilla dipped in the oil sizzles. Note: For ease in assembling the enchiladas, best to place this skillet on the right front burner. Note: If you leave the tortilla in the oil too long, it will burn. The trick is to place it in the oil for only a moment and then flip it and remove it. If it bubbles up, use the tongs to deflate the bubbles. Some crispiness is desired.
• Place another skillet on the left front burner and fill it with 1/2 can of enchilada sauce. Note: The sauce in this skillet DOES NOT need to be heated.
• Using tongs, place one tortilla into the hot oil. Immediately flip it one time and then remove to the skillet containing the sauce. Drench each side of the cooked tortilla with sauce, then remove it to the baking dish. Note: 1 cup of oil should be enough but you can add more if needed. Be sure to test for correct degree of hotness again if you add oil.
• Once the cooked, drenched tortilla has been moved to the baking dish, use your fingers to lay it open. Fill it down the center with some chicken, cheese and onions. Once filled, roll up the sides toward the middle, then turn the filled enchilada over so that it rests seam-side down in the baking dish.
• Repeat steps 6 & 7 until you have filled each baking dish with enchiladas. Note: Each pan usually holds 5 but if you haven't filled them too full, you may be able to squeeze in 6.
• Once each baking dish has been filled with enchiladas, top each with the following in this order: 1/2 can enchilada sauce, remaining cheese (sprinkled down the middle of the enchiladas), chopped scallions and black olives.
• Bake uncovered for 45 minutes or until heated through (watch that cheese doesn't burn). Dishes are done when sauce bubbles gently around the edges.
• Have a margarita with them and enjoy!

CREAMY GREEN CHILI CHICKEN ENCHILADAS

Steps:

• In a medium sauce pan, melt the butter, stir in flour, mix and cook until bubbly. Slowly stir in the chicken stock, cook slowly, until thickened.
• Remove from the heat and add the sour cream, cilantro, green chilies, cayenne, cumin and chili powder. Remove from heat.
• In a small pan, saute the onion in 1 tablespoon olive oil. Add to a bowl with the cooked chicken, salsa, lime juice, and 3/4 cup of the cooked sauce. Stir well.
• In a greased oblong baking dish, add 1 cup sauce to the bottom of the pan. Soften each tortilla for a few seconds in the microwave, and fill each tortilla with 2 tablespoons chicken mixture and 1 tablespoon cheese. Put seam side down in the baking dish. Pour the remaining sauce on top.
• Bake 1/2 hr at 350, covered.
• Take off cover and add the remaining cheese, and a bit of salsa or chopped tomato. Bake another 5- 10 minutes until the cheese is melted.

LORIEL'S WHITE GIRL GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Mix the sour cream, Neufchatel, and chilies together in a bowl mix thoroughly, then add chicken. Warm up 1/3 of the enchilada sauce in a small frying pan. One at a time warm the corn tortilla in the sauce, fill with a decent amount of filling and then roll it and place it in a standard square baking pan or casserole dish. Continue with this process until you fill the entire pan. You can usually squeeze the rolls a little to fit all 24. Pour the rest of the Enchilada sauce over the rolls to cover them all. Lastly cover them with the shredded chz. Cover the enchiladas with foil and bake for 30 min at 350, after 30 min remove the foil, and continue to bake just until the cheese browns a little on the top. Let cool for at least 10-15 min, then top with taco toppings such as lettuce, tomato, onions, and salsa.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Place chicken breasts in a large, heavy pot with chicken broth and bring to a boil. Lower heat, partially cover and simmer gently until cooked, approximiately 30 minutes. Let cool in broth. Remove chicken and shred. Strain broth and reserve. Heat olive oil in a large, heavy pot over medium heat. Add onions and cook until translucent. Add garlic and cumin and cook until softened, about 7 minutes. Add Hatch green chilis and cook until well blended and softened. Add flour and combine well. Slowly add reserved chicken broth (about 4 or 5 cups). Simmer with some strength while you heat tortillas to reduce the sauce a bit. Arrange a paper towel on a large baking pan. In a nonstick frying pan, heat a bit of olive oil. Heat tortillas about 20 seconds on each side to soften. Remove and place on paper towel lined baking pan. Repeat and layer with additional paper towels. Add shredded chicken to the broth mixture and stir to combine. Remove from heat. (This would actually make a really good soup, throw some tortillas in, etc.). Using a ladle, transfer enough sauce to the bottom of a glass baking dish to cover the bottom about 1/4 inch. On a work surface, assemble the enchiladas by placing shredded cheese down the center, then topping with chicken mixture. Try get mostly chicken and vegetables into the enchilada so they aren't too runny. Add to baking dish as you complete. Top with the jar of hot chili sauce and spread evenly. Top with 1 bag of the mozzarella cheese or to coat the top. Place in oven and cook until bubbly and gold on top, about 30 minutes. You may need to broil the top to brown. Serve with sliced avocados on top and sour cream if desired.

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR C

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray. 2. Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan. 3. In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 4. Stir in sour cream, can of chilies, cilantro, black pepper, onion powder, and garlic powder. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream! 5. Pour over enchiladas and top with remaining cheese. 6. Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese. *I also added a little bit of medium cheddar cheese to the top of my enchiladas.