Chicken Enchiladas With Salsa Verde Recipes

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CHICKEN ENCHILADAS WITH SALSA VERDE



Chicken Enchiladas With Salsa Verde image

Don't let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you'll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly - a task that grows markedly easier each time you do it.

Provided by Sam Sifton

Categories     weekday, weeknight, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds bone-in chicken thighs or breasts, or a mixture
1 small white onion, cut in half
4 cloves of garlic
1 tablespoon kosher salt
1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)
1 small white onion, peeled and chopped
1 clove of garlic, peeled and chopped
2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
Salt to taste
1/2 cup neutral oil, like canola
12 yellow corn tortillas
1 cup crumbled queso fresco or cotija cheese
1 cup Mexican crema, or use crème fraîche or sour cream
1 medium-size white onion, peeled and chopped (optional)

Steps:

  • Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
  • Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
  • Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
  • Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
  • Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.

Nutrition Facts : @context http, Calories 770, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 883 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)



Chicken Enchiladas with Green Chile Sauce (Salsa Verde) image

Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!

Provided by VMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 16

Number Of Ingredients 17

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
  • Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
  • Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
  • Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
  • Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
  • Bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g

SALSA VERDE CHICKEN ENCHILADAS



Salsa Verde Chicken Enchiladas image

These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! This is a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight dinner with your family.

Provided by Elise Bauer

Categories     Dinner     Salsa     Enchiladas     Tomatillo

Time 40m

Yield 6

Number Of Ingredients 20

For the chicken:
1 1/3 pounds skinless chicken thighs, boneless or bone-in (1 3/4 lbs if bone-in)
2 cloves garlic, halved
1/4 medium onion
2 teaspoons sea salt
For the tomatillo salsa:
1 1/2 lbs tomatillos, papery husks removed, rinsed
2 serrano chili peppers, top cut off to expose interior and to remove stems
2 cloves garlic
1/2 cup chopped white or yellow onion
1/2 cup chopped cilantro, stems included
1 tablespoon fresh lime juice
1 teaspoon sea salt
For the enchiladas:
1 tablespoon extra virgin olive oil, corn oil, or peanut oil
12 corn tortillas (use sturdy yellow corn tortillas)
1/4 cup sour cream
1/2 cup crumbled Mexican cotija or queso fresco cheese
1/3 cup chopped red onion for garnish
1/2 cup chopped fresh cilantro, including stems for garnish

Steps:

  • Poach chicken thighs: Put chicken thighs in a medium-sized saucepan and just cover with water. Add the halved garlic, 1/4 of an onion, and 2 teaspoons of salt to the water. Bring to a simmer, reduce the heat to very low to maintain the heat at just below a simmer, and cook, covered, for 10 to 15 minutes, or until the chicken is just barely cooked through. (Here are the step-by-step instructions for how to poach chicken .) Remove chicken thighs to a separate bowl and let cool enough to touch.
  • Make the salsa verde: Use a slotted spoon to transfer tomatillos and serrano chilis to a blender. Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro. Add one teaspoon of salt. Purée until blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chili pepper (it doesn't have to be cooked). Add more salt to taste if necessary. You should have about 3 cups of salsa.
  • Cover with foil and warm in oven: Cover the rolled tortillas with foil and keep warm in a 250°F for 10 minutes.

CHICKEN ENCHILADAS WITH SALSA VERDE



Chicken Enchiladas with Salsa Verde image

Delicious, cheesy, spicy, tangy enchiladas that are not only easy to make, but scrumptious.

Provided by stefanie416

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 12

Number Of Ingredients 15

5 large chicken breasts
salt and ground black pepper to taste
water
5 fresh tomatillos, husks removed
1 serrano pepper, or more to taste
2 cloves garlic
3 poblano peppers
1 tablespoon vegetable oil
1 onion, chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup vegetable oil
12 corn tortillas
2 (8 ounce) packages shredded queso quesadilla (white Mexican cheese)
4 tablespoons Mexican crema

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
  • Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
  • Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
  • Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
  • Remove chicken from the water in the pot and shred using a fork.
  • Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
  • Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
  • Bake in the preheated oven until cheese starts to brown, about 20 minutes.

Nutrition Facts : Calories 476.3 calories, Carbohydrate 21.5 g, Cholesterol 100.4 mg, Fat 32 g, Fiber 3 g, Protein 26.6 g, SaturatedFat 11.9 g, Sodium 454 mg, Sugar 1.4 g

CREAMY CHICKEN ENCHILADAS VERDE



Creamy Chicken Enchiladas Verde image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 9

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup tomatillo salsa
1 small onion, chopped
2 cloves garlic, minced
2 tsp. oil
3 cups shredded cooked chicken breasts
1 can (4 oz.) chopped green chiles, drained
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
8 flour tortillas (6 inch)

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 WITH GREEN SALSA VERDE



Chicken Enchiladas with Green Salsa Verde image

Delightfully easy, entirely homemade chicken enchiladas with salsa verde. Don't let this lengthy recipe scare you away. It's really easy and homemade enchiladas have never tasted so authentic and delicious!

Provided by bford

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h5m

Yield 6

Number Of Ingredients 17

3 (5 ounce) boneless chicken thighs
1 medium onion, coarsely chopped, divided
1 teaspoon whole black peppercorns
1 teaspoon salt
1 bay leaf
cooking spray
1 tablespoon oil
2 cups shredded Monterey Jack cheese, divided
3 tablespoons crumbled cotija cheese
1 (12 ounce) can tomatillos, drained
1 (4 ounce) can chopped green chile peppers
¾ cup heavy cream
¼ cup chopped fresh cilantro
1 small serrano pepper, seeded and deveined, or to taste
1 large egg
1 teaspoon salt
6 (8 inch) flour tortillas, warmed

Steps:

  • Combine chicken, 1/2 of the onion, peppercorns, salt, and bay leaf in a small pot. Cover with water and bring to a slow boil. Cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred meat with a fork. Discard broth or reserve for another use.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer onion to a bowl and mix in shredded chicken, 1 cup Monterey Jack cheese, and cotija cheese.
  • Combine tomatillos, green chiles, cream, cilantro, serrano pepper, egg, and salt for sauce in a blender; blend until smooth.
  • Stuff warmed tortillas with chicken mixture. Roll and place seam-side down in the prepared baking dish. Pour all sauce over top. It may seem runny, but it will set up. Sprinkle remaining Monterey Jack on top.
  • Bake in the preheated oven until bubbly, about 20 minutes.

Nutrition Facts : Calories 610 calories, Carbohydrate 35.2 g, Cholesterol 152.5 mg, Fat 39.3 g, Fiber 4.6 g, Protein 28.8 g, SaturatedFat 19 g, Sodium 1857.1 mg, Sugar 3.6 g

SHREDDED CHICKEN ENCHILADAS WITH SALSA VERDE



Shredded Chicken Enchiladas with Salsa Verde image

Using fresh ingredients gives you a great result on this wonderful, Mexican-inspired dish of shredded chicken enchiladas!

Provided by Scott Saylor

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 35m

Yield 8

Number Of Ingredients 15

¾ cup chopped onion
¾ cup chicken stock
½ cup green salsa (salsa verde)
⅓ cup chopped fresh cilantro
2 tablespoons pickled jalapeno pepper slices
5 teaspoons all-purpose flour
½ teaspoon ground cumin
2 cloves garlic, minced
8 ounces shredded cooked chicken
¾ cup chopped tomato
1 medium avocado, mashed
3 tablespoons sour cream
8 (8 inch) corn tortillas
½ (8 ounce) package shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Steps:

  • Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.
  • Place an oven rack in the lower third of the oven. Preheat the broiler.
  • Microwave tortillas until warmed, about 30 seconds.
  • Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.
  • Broil in the preheated oven until properly melted and browned, about 3 minutes.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 21 g, Cholesterol 38.1 mg, Fat 12.6 g, Fiber 4.2 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 275.8 mg, Sugar 2.3 g

SALSA VERDE CHICKEN ENCHILADAS



Salsa Verde Chicken Enchiladas image

According to my niece, Bayleigh, these are the bomb of chicken enchiladas. It is an adapted creation from several recipes I have used in the past. You can make as individual enchiladas or as a casserole with or without the corn tortillas. Garnish with jalapenos and cilantro as desired.

Provided by Sandeeg2g

Categories     Chicken Enchiladas

Time 1h20m

Yield 8

Number Of Ingredients 20

2 tablespoons butter
1 large onion, minced
2 medium fresh poblano peppers, seeded and sliced into strips
4 medium fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
3 (12.5 fl oz) cans chicken chunks, drained
1 medium lime, halved, or more to taste
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
½ teaspoon garlic powder
1 teaspoon cayenne pepper
½ teaspoon ground paprika
½ teaspoon chili powder
½ teaspoon ground cumin
salt and ground black pepper to taste
34 ounces salsa verde
1 (8 ounce) container sour cream
1 bunch fresh cilantro, chopped
8 (6 inch) corn tortillas, or as needed
1 (8 ounce) package shredded Monterey Jack cheese, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.
  • Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.
  • Puree salsa verde, sour cream, and cilantro in a blender or food processor.
  • Heat tortillas in a microwave until soft, 15 to 30 seconds.
  • Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.
  • Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.

Nutrition Facts : Calories 627.3 calories, Carbohydrate 27.5 g, Cholesterol 157.2 mg, Fat 38.5 g, Fiber 3.3 g, Protein 41 g, SaturatedFat 20.1 g, Sodium 1343.2 mg, Sugar 6.4 g

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