Green Enchilada Sauce Chicken And Mashed Potatoes Recipes

GREEN CHICKEN ENCHILADA

Steps:

• In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
• Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)

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.

GREEN ENCHILADA SAUCE CHICKEN AND MASHED POTATOES

Steps:

• Using a large skillet, heat the green chile sauce over high heat. Stir in the green chiles and chopped onion.
• Add chicken breasts and spoon sauce over. Add salt and pepper to taste. Put a lid on the skillet and reduce heat. Simmer 5 minutes.
• Remove the lid and, using tongs, turn the breasts in the sauce. Put the lid back on and continue cooking about 10 minutes, until the chicken in cooked through.
• Meanwhile, prepare the mashed potatoes and keep them warm.
• To serve: place mashed potatoes and chicken on plates. Stir sauce and spoon over, covering the chicken and potatoes with sauce. Sprinkle with crumbled cheese.

GREEN CHICKEN ENCHILADA-STUFFED BAKED POTATO

Steps:

• Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
• Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
• Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.

GREEN SAUCE CHICKEN (CROCK POT) OAMC

Steps:

• Brown chicken (or not).
• Place in crock pot.
• Add onions.
• Pour enchilada sauce over chicken.
• Cook for at least 4 hours.
• You can make a gravy after chicken in cooked by adding cornstarch slurry to the sauce and cook on high for 15 to 20 minutes.
• I did not brown chicken because I had bl/sl chicken thighs, but if I had skin on I would have browned first.