Green White And Red Enchiladas Recipes

GREEN, WHITE, AND RED ENCHILADAS

Steps:

• In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
• Preheat oven to 350°F.
• Grease bottom of large ovenproof casserole dish.
• Heat chicken broth until it is warm and place in a shallow bowl.
• Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
• Remove tortilla from broth, and add another while filling.
• Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
• Place rolled tortilla into the casserole dish.
• Repeat until all tortillas and filling are used.
• Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
• Sprinkle with shredded cheese and top with chopped cilantro.
• Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
• Serve enchiladas garnished with a spoonful of sour cream.

RED AND WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a small skillet over medium-high heat, add onion and bell pepper and saute until they just begin to brown, remove from heat and set aside.
• In a blender or food processor, combine the canned tomatoes, chipotle pepper, garlic, tomato paste and corn meal, blend or process on high speed until smooth and then pour the red sauce into a shallow mixing bowl that's at least six or seven inches in diameter.
• In a medium sized mixing bowl, combine soup and sour cream.
• Spread 1/2 of the soup and sour cream mixture over the bottom of a 9 x 13 inch baking dish coated with cooking spray.
• Taking one corn tortilla, dip it into the red sauce to coat both sides, then place about one tbs. of the cheese and 1/3 cup of the chicken in the center of the tortilla, roll it up and place it in the bottom of the baking dish, continue until you have a single layer of enchiladas covering the bottom of the dish (I was able to fit in ten enchiladas, eight placed side by side vertically with two more placed horizontally at the top of the dish).
• If you have any red sauce left over, pour it over the enchiladas, and distribute any remaining chicken over the top.
• Spread the other 1/2 of the soup and sour cream mixture over the top of everything.
• Sprinkle with the remaining cheese and the onion and bell pepper.
• Bake in the center of the oven for 20-25 minutes until bubbly and heated through.

CHICKEN ENCHILADAS WITH GREEN AND RED SAUCE

Steps:

• Drain and rinse beans and corn.
• Combine chicken, cream of chicken soup, beans, corn, chiles, and garlic powder and onion powder in a bowl.
• Preheat oven to 350.
• Grease bottom of 2 13'x9' pans.
• Soften tortillas in microwave, 5 at a time, between slightly damp paper towels for 50 sec. at a time.
• Scoop 3-4 T. chicken mixture into each tortilla, roll up and place edge side down in greased pan.
• Pour half of green sauce over each pan, half of salsa over each pan, and sprinkle each pan with one cup each of the cheese mixture.
• Bake in preheated 350 degree oven for 25 minutes. Serve with sour cream.

ADDICTIVE GREEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
• In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
• Spoon mixture evenly into corn tortillas and roll up.
• Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
• Pour remaining enchilada sauce over rolled tortillas.
• Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
• Bake in a 350 degree preheated oven for 40 minutes.
• Remove from oven and let sit at room temp for 10 minutes before serving.

GREEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F.
• Stir 1 cup sour cream into salsa.
• Dip each tortilla into sauce to coat both sides.
• Spoon 1/4 cup of the chicken or beans onto each tortilla; roll up.
• Place seam sides down in ungreased rectangular baking dish.
• Pour remaining sauce over enchiladas.
• Sprinkle with cheese.
• Bake uncovered about 15 minutes or until cheese is melted.
• Serve with sour cream if desired.