CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
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
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
CHICKEN WITH GREEN CHILI SAUCE
What an easy, flavorful dish! Lemon adds tang, Cajun seasoning brings a kick and sour cream cools it all down. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with Cajun seasoning. In a large nonstick skillet coated with cooking spray, brown chicken on both sides., In a small bowl, combine the soup, water, chilies and lemon juice. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Remove from the heat; stir in sour cream. Serve with rice.
Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 634mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
GREEN CHILE CHICKEN CHILI
The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas
Provided by Taste of Home
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.
CHEF JOHN'S GREEN CHICKEN CHILI
Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season chicken thighs with salt on both sides.
- Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
- Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
- Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
- Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g
GREEN CHILI AND CHEESE CHICKEN
This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Provided by MELISSAINNOVA
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
- Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
- Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g
CHICKEN WITH GREEN CHILE SAUCE
Make and share this Chicken With Green Chile Sauce recipe from Food.com.
Provided by ddav0962
Categories Chicken Breast
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken breasts with salt. Dip in flour, shaking off excess. Heat large skillet over med-high heat until hot. Add oil; heat until hot. Cook chicken in batches 8-10 minutes or until golden, turning once. Remove chicken.
- Cook onion and garlic in same skillet over medium heat 5 minutes or until browned. Stir in salsa verde, water and cilantro. Return chicken to skillet. Simmer 10-15 minutes or until chicken is no longer pink in center. Remove from heat; place chicken on platter.
- Whisk sour cream into onion mixture (do not boil); pour over chicken.
Nutrition Facts : Calories 223.6, Fat 10.1, SaturatedFat 2.5, Cholesterol 80.5, Sodium 291.3, Carbohydrate 5.8, Fiber 0.4, Sugar 1, Protein 26
CHICKEN BREASTS WITH GREEN CHILI CREAM SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in skillet large enough to hold chicken and sauce. Saute chicken until golden brown on both sides but do not cook through. Remove chicken and set aside.
- Saute onion and garlic in remaining oil until onion softens and begins to turn golden.
- Stir in stock, chilies, ground coriander and cumin and cook 1 or 2 minutes. Add chicken and spoon some sauce over; reduce heat, cover and cook about 10 minutes, until chicken is cooked through.
- In food processor or blender process yogurt and ricotta to smooth paste.
- When chicken is cooked, arrange on serving platter; spoon over sauce; top with ricotta-yogurt mixture and sprinkle with fresh coriander.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 7 grams, Sodium 217 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
CHILI SAUCE CHICKEN
Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.
Nutrition Facts :
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