POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
CHEESY CHICKEN ENCHILADAS
Leftover chicken? Here's a tasty way to use it! By Betty Crocker Kitchens
Provided by Old El Paso
Categories Enchiladas Entrees
Time 55m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
- In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
- Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
STACKED CHICKEN ENCHILADAS RECIPE WITH CHEESY POBLANO SAUCE
Stacked Chicken Enchiladas Recipe with Cheesy Poblano Sauce is creamy, savory and slightly sweet. Packed with tons of flavor from the grilled poblano peppers, cilantro, spinach, garlic, onions, low-fat milk, chicken stock, and a little Monterrey Jack cheese.
Provided by Holly Sander
Categories Dinner
Time 50m
Number Of Ingredients 18
Steps:
- Prepare corn in advance by either grilling in the husk (follow these grilling directions) or shucking and cooking at a full boil for 5 minutes. (If you'd like you can also substitute frozen corn).
- Char whole poblanos directly over a gas flame, on a grill or in broiler until blackened all over. Place in a bowl and cover with plastic wrap, and let stand 10 minutes. Peel off blackened skin, remove stem and seeds and set aside.
- Melt butter in a large saucepan over medium-high heat. Add onion, garlic and bay leaf and cook for 5 minutes until the onion is tender. Add flour, salt, & pepper and stir the mixture for 1-2 minutes.
- Slowly whisk in the warm milk and chicken broth. Whisk and simmer until smooth and thick, 5 minutes
- Add half of the sauce mixture to a food processor or blender (covered loosely *see note) with the previously roasted poblano peppers, spinach, and cilantro. Pulse until smooth.
- Transfer the mixture back to the saucepan and combine with remaining creamy sauce base.
- Remove from the heat and add 4 ounces (1 cup) of shredded Monterey Jack cheese to the pan and stir. Season with ¼ teaspoon salt.
- Preheat oven to 375F.
- Heat a medium-sized skillet over high heat. Give each side of the tortilla a quick spray with cooking spray and cook for 20- 30 seconds per side, turning with tongs. Transfer tortilla to a paper towel-lined plate. Repeat with remaining tortillas.
- Add the shredded chicken, 1/2 the poblano sauce, and 1 cup of corn to a large mixing bowl and fold the ingredients together.
- To assemble enchiladas, divide 6 tortillas onto two parchment lined baking sheets. Top each tortilla with ¼ cup of the shredded chicken mixture and spread evenly, add another tortilla and another ¼ cup chicken mixture, and then one more tortilla. Sprinkle each enchilada stack with 2 tablespoons shredded cheese.
- Bake uncovered for 10 minutes at 375F.
- Remove from the oven and plate, adding several tablespoons of sauce on top of each stack, then garnish with corn and cilantro.
Nutrition Facts : Calories 468 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 26 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 stacked enchilada, Sodium 512 milligrams sodium, Sugar 5 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.
Provided by Alicia
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
- Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
- Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
- Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
- Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 33.5 g, Cholesterol 86.8 mg, Fat 23.7 g, Fiber 5.9 g, Protein 27.7 g, SaturatedFat 13.5 g, Sodium 763.9 mg, Sugar 2.4 g
CHEESY ROTISSERIE CHICKEN ENCHILADAS
Mexican comfort food! Warm tortillas with a delicious filling of rotisserie chicken, creamy poblano soup, sour cream, green chiles, cheese, and enchilada sauce, then baked until hot and bubbling. It's quick and easy to make too!
Provided by RFalgout
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h25m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
- Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
- Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
- Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
- Bake in the preheated oven until cheese is bubbly, about 35 minutes.
- Serve hot, garnished with green onions, tomatoes, and remaining cilantro.
Nutrition Facts : Calories 700.3 calories, Carbohydrate 50.2 g, Cholesterol 120.7 mg, Fat 38.4 g, Fiber 4.4 g, Protein 38.6 g, SaturatedFat 17.4 g, Sodium 1494.7 mg, Sugar 4.2 g
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