Lofings Legendary Green Enchiladas Recipes

EASY GREEN CHILE ENCHILADAS

Steps:

• In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
• In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
• In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
• To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!

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.

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 CHILE ENCHILADAS WITH LEFTOVER TURKEY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
• Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
• Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.

GREEN SAUCE ENCHILADAS

Steps:

• In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
• Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

LOFING'S LEGENDARY GREEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Take all ingredients out and form an assembly line near the stove and place an empty plate and a lasagna pan on the counter. Arrange the following ingredients near the plate: enchilada sauce, chicken, cheese, sour cream, green chilies. Spread about 1/2 cup of enchilada sauce, or enough to coat, in the bottom of the lasagna pan. In a skillet big enough to fit a tortilla, warm the milk over low heat (but don't let it scorch - it should just be warm to the touch). Run one tortilla through the warm milk and then place it on the plate. Spread a small palmful of chicken - about 1/4 cup - toward the top of the tortilla and top with a sprinkling of cheese and a dollop of sour cream. Wrap up the tortilla like a burrito and place in the lasagna pan. Repeat these steps until the pan is full. Top with enchilada sauce - enough to cover the tortillas, but not so much that they're swimming in sauce (you may have sauce left over). Sprinkle the remainder of the cheese on top of the enchiladas and top with green chilies. Cover the pan with foil and bake for 45 minutes. Per serving based on 8 servings using 16 ounces of green enchilada sauce, 10 flour tortillas and chicken breasts: 699 cal.; 40 g pro.; 59 g carb.; 33 g fat (17 sat., 8 monounsat., 2 polyunsat., 6 other); 121 mg chol.; 862 mg sod.; 3 g fiber; 3 g sugar; 43 percent calories from fat.