WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE
Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. This is our favorite Enchilada recipe.
Provided by Six Sisters Stuff
Yield 8
Number Of Ingredients 13
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
Pretty simple enchiladas filled with chicken, cheese, and tomatoes, covered with green chili sauce and cheese.
Provided by shorembo
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 32.8 g, Cholesterol 40.6 mg, Fat 13.8 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 6.3 g, Sodium 1027.8 mg, Sugar 0.9 g
CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE
Make and share this Chicken Enchiladas With Green Chili Sour Cream Sauce recipe from Food.com.
Provided by Jazz Lover
Categories Poultry
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 543.1, Fat 35, SaturatedFat 19.6, Cholesterol 82.5, Sodium 1288.4, Carbohydrate 37.6, Fiber 2.3, Sugar 4, Protein 19.7
CHEESE ENCHILADAS WITH TOMATILLO-GREEN CHILI SAUCE
Steps:
- Bring first 4 ingredients to boil in large skillet. Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes. Transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree. Season sauce with salt and pepper. Return sauce to skillet.
- Preheat oven to 350°F. Lightly oil 13x9x2-inch glass baking dish. Dip 1 tortilla into sauce. Place tortilla on plate. Top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce. Roll up tortilla. Place seam side down in prepared dish. Repeat with remaining tortillas, sauce, cheese, and onions. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until cheese melts, about 15 minutes.
CHICKEN ENCHILADAS W/GREEN CHILI SOUR CREAM SAUCE
This dish will not disappoint. It is a bubbling cheesy chicken wonder. I know every one has their stand by recipes, but this one is AMAZING. I promise it will be gone before you can take a picture:) This is also great for a pot luck or if you want to take dinner to a friend, I promise they will be drooling.
Provided by Missy Wimpelberg
Categories Tacos & Burritos
Time 35m
Number Of Ingredients 8
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
This is probably the MOST requested meal I make by both family and friends. The great thing is that it is incredibly easy! Oftentimes I just pick up a rotisserie chicken and debone it rather than bake my own chicken. Canned chicken can be used, but it doesn't taste as good (fresh) as a fresh baked chicken. This recipe can be made...
Provided by Fran Murray
Categories Casseroles
Time 50m
Number Of Ingredients 6
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)
Provided by Tricia33
Number Of Ingredients 8
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
Categories Chicken Low Fat Quick & Easy Low Sodium Low/No Sugar Backyard BBQ Dinner Healthy
Yield 3 people
Number Of Ingredients 12
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.
CHEESE ENCHILADAS W/ TOMATILLO/GREEN CHILI SAUCE
Make and share this Cheese Enchiladas w/ Tomatillo/Green Chili Sauce recipe from Food.com.
Provided by Sue Freeman
Categories Cheese
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to boil in large skillet.
- Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes.
- Transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree.
- Season sauce with salt and pepper.
- Return sauce to skillet.
- Preheat oven to 450 degrees F.
- Lightly oil 13x9x2-inch glass baking dish.
- Heat about 1/4 inch deep vegetable oil in a second skillet and fry 1 tortilla briefly, remove to a paper towel to drain and then coat with sauce.
- Place coated tortilla on plate.
- Top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce.
- Roll up tortilla.
- Place seam side down in prepared dish.
- Repeat with remaining tortillas, sauce, cheese, and onions.
- Pour remaining sauce over enchiladas.
- Sprinkle with remaining cheese.
- Bake until cheese melts and the edges of the enchiladas begin to brown, about 15 minutes.
TURKEY, GREEN CHILI AND SOUR CREAM ENCHILADAS
Steps:
- Tortillas can vary considerably in terms of their flexibility to be rolled. If they are very fresh you may be a able to roll them without softening. But for most tortillas you have to make them pliant. You either heat them on a griddle and place them under a damped towel to stay warm and moist or you can quickly fry them in hot oil until they are soft and then drain them on papers towels. Mix one cup of the chili sauce with the meat. Place 1/4 cup of the mixture and roll is up. Place in a large oblong baking dish. Scatter the onions over the enchiladas. Cover them with the grated cheese, then the remaining sauce. Bake at 350 degrees for 40 minutes. Take the enchiladas out and spread the sour cream even over them. Return to the oven for at least ten minutes. The sour cream should be hot and gently bubbling. Test the center. When it is hot serve immediately. *Green Chile Sauce Heat the oil and saute the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes, then slowly add the stock. Add the chili, tomato and cumin. Cover and simmer at least 30 minutes, stirring occasionally. Add water or stock if sauce gets to thick. Add salt to taste. Makes about 3 cups.
GREEN CHILI CHICKEN ENCHILADAS
This recipe is something I just threw together. So far I haven't seen any recipes that have "cream cheese" in their filler and it adds such a creamy texture. You can make it as mild or spicy as you like by ajusting the spice or add some jalapeno. My kids won't eat anything spicy.
Provided by Shelly Goodman Wrig
Categories Chicken
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
SPICY BLACK BEAN, GREEN CHILI & CHEESE ENCHILADAS
Spicy black bean enchiladas with green chilis, sour cream, cheese and firey red enchilada sauce. Perfect alongside fajita veggies and guacamole. Simple, transportable, affordable, and great for pleasing a large crowd. I like to change it up sometimes and use green enchilada sauce. From the Minimalist Baker.
Provided by Sharon123
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375*F. and position a baking rack in the middle of the oven.
- Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
- Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
- Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
- If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
- Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas.
- Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
- Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
- Will keep in the fridge for a couple days.
- Reheat in oven or microwave.
GREEN CHILI CHICKEN ENCHILADAS
Easy casserole enchiladas. Great for a party. I got this recipe from William Sonoma. I did make a few changes to make it easier.
Provided by Gone Fishin
Categories Whole Chicken
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 817.9, Fat 53.8, SaturatedFat 16.2, Cholesterol 129.3, Sodium 2009.4, Carbohydrate 45.9, Fiber 2.8, Sugar 2.2, Protein 36.2
NEW MEXICO STYLE GREEN CHILI-SOUR CREAM ENCHILADAS
My husband grew up in New Mexico where they have the real, fresh from the farm, green chilies. I learned originally how to make these from my mother-in-law and then just added my own touches to it. My DH is very critical especially when it comes to Mexican food, really likes these. You can adjust the "heat" by adding more or less green chilies, and chili powder.
Provided by Marla in California
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Saute the onions, garlic and green chilies in butter until the onions are translucent.
- Add the soup, milk, salsa and spices.
- Simmer over very low heat for 10 minutes, stirring often.
- While the sauce is simmering, fry the tortillas in hot oil until soft.
- (If the oil is hot enough, the tortillas only take a few seconds to get soft enough).
- Place tortillas on paper towels to get rid of excess oil.
- You can also soften the tortillas in the microwave for a few seconds wrapped in a dishtowel.
- Add the sour cream to the enchilada sauce and stir well.
- These enchiladas are served flat, stacked like pancakes on individual plates.
- Place a tortilla on plate, cover with sauce and cheese. These are not rolled enchiladas but are flat like a stack of pancakes.
- Repeat layers with as many tortillas as each person wants.
- I like 3; my husband always has 5.
- Pop the plate in the oven just long enough to melt the cheese.
- You can also place cooked diced chicken in the layers.
- This can also be prepared casserole style in a 9X13 dish.
GREEN CHILI ENCHILADAS
These are good beef enchiladas from The Once A Month Cookbook. I also substitute the beef with leftover chicken or turkey too. Nice to have some in the freezer for quick dinners.
Provided by lazyme
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.
- To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375ºF oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.
Nutrition Facts : Calories 482, Fat 30.3, SaturatedFat 15.1, Cholesterol 105.9, Sodium 885.2, Carbohydrate 23.1, Fiber 1.9, Sugar 4, Protein 28.8
GREEN CHILI CHICKEN ENCHILADAS
This is a very authentic New Mexican dish. It is a favorite in many restaurants but this is my Mom's recipe with her special touch, so it is much better then what the restaurants serve! You can add more or less green chili depending on your taste. Enjoy!
Provided by Lisa V
Categories Southwestern U.S.
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 600.6, Fat 34.8, SaturatedFat 16.4, Cholesterol 129.3, Sodium 1535.5, Carbohydrate 32.4, Fiber 3.6, Sugar 4.3, Protein 40.2
VEGETARIAN GREEN-CHILI "CHICKEN" ENCHILADAS
This dish is full of flavor! It's one of my Mom's recipes and is frequently requested at church and family pot-lucks. If you haven't tried vegetarian food, give it a try, you just might like it!
Provided by Rachel Marie
Categories Cheese
Time 1h
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 264.8, Fat 14.6, SaturatedFat 7.4, Cholesterol 25, Sodium 776.1, Carbohydrate 24.6, Fiber 1.9, Sugar 1.5, Protein 9
CHICKEN ENCHILADAS WITH SOUR CREAM GREEN CHILI SAUCE
I have always loved the chicken enchiladas from El Chico. I decided to come up with my own recipe based on how I remember them. I was so excited because there were no leftovers. I used about 4 chicken legs and 3 small breasts for these enchiladas and I had about 1 and 1/2 cups leftover. I took a few bites to the office the next day and these are now requested for our Christmas potluck.
Provided by Lucky Chef
Categories Mexican
Time 1h40m
Yield 14 enchiladas, 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1212.9, Fat 80.7, SaturatedFat 26.6, Cholesterol 259.2, Sodium 1093.4, Carbohydrate 49, Fiber 4.9, Sugar 4.2, Protein 71.3
GREEN CHILI CHICKEN ENCHILADAS
Oh yeah, when it's time for Mexican food, it's time for these. A nice twist on an old favorite. This recipe yields 2 9x13 baking dishes holding 5 large enchiladas each. Figure 1-2 enchiladas per person, or they can be cut up and served as hors d'oeuvres. If 10 is too many, freeze one dish. They freeze and re-heat well. Enjoy!
Provided by RedhairMac
Categories One Dish Meal
Time 1h5m
Yield 10-12 large enchiladas, 5-10 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 1975.9, Fat 99.6, SaturatedFat 29.5, Cholesterol 201.3, Sodium 5368.6, Carbohydrate 176.3, Fiber 16.2, Sugar 30, Protein 91.4
CREAMY GREEN CHILI CHICKEN ENCHILADAS
A recipe I got from my mom, with a few modifications. I'm whimpy when it comes to spice, so feel free to add more spice if you wish. You could add a diced jalapeno into the sauce, or more cayenne. You could also substitute flour tortillas for the corn. These are creamy, rich, and make great leftovers.
Provided by Megans Mommy
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 486.6, Fat 28.9, SaturatedFat 15.1, Cholesterol 97.3, Sodium 781.9, Carbohydrate 30.9, Fiber 3.6, Sugar 3.7, Protein 27.1
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