CREAMY CHICKEN ENCHILADAS VERDE
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 9
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 VERDES
My favorite way to make enchiladas...creamy, mild and delicious. Fire lovers can add hot sauce to the finished product.
Provided by Geema
Categories Poultry
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- FOR FILLING:.
- Place chicken and broth in large saucepan.
- Add carrot, onion, garlic, parsley and bay leaf. Bring to boil.
- Cover and simmer 5 minutes at very low heat.
- Turn off heat and let stand until chicken is cooked through, about 40 minutes.
- Remove chicken from broth and cool slightly.
- Strain cooking liquid.
- Return to saucepan and boil until reduced to 1 1/2 cups.
- Skin and bone chicken; shred meat and place in medium bowl. Chill.
- FOR SAUCE:.
- Melt butter in heavy medium saucepan over low heat.
- Add flour and cook until light brown, stirring frequently, about 5 minutes.
- Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally.
- Add spinach and stir until wilted, about 2 minutes.
- Transfer to processor.
- Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth.
- Season with salt and pepper.
- Preheat oven to 400°F.
- Butter a 9x13 baking dish.
- Spread 1/2 cup sauce over the bottom.
- Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese.
- Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat.
- Add 1 tortilla and cook until softened, about 5 seconds.
- Drain and repeat with rest of tortillas.
- Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish.
- Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more.
- Serve with more sour cream and a sprinkling of cilantro.
Nutrition Facts : Calories 817.6, Fat 53.4, SaturatedFat 22.9, Cholesterol 109.5, Sodium 1270.2, Carbohydrate 49.2, Fiber 4.8, Sugar 5.1, Protein 36.2
CHICKEN ENCHILADA VERDE
This is a delicious and easy enchilada to make- good enough for company too! From a December 1988 issue of Bon Appetit in the "Cooking for Friends" section.
Provided by Leslie in Texas
Categories Chicken Breast
Time 1h8m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- For Filling:.
- Place chicken and broth in large saucepan.
- Add carrots, onion,garlic,parsley and bay leaves; bring to a boil, cover and simmer 5 minutes.
- Turn off heat and let stand until chicken is cooked through, about 1 hour.
- Remove chicken from broth and cool slightly; strain cooking liquid.
- Return to saucepan and boil until reduced to 3 cups.
- Skin and bone chicken; shred meat and place in medium bowl; chill.
- For Sauce:.
- Melt butter in medium saucepan over low heat.
- Add flour and cook until light brown, stirring frequently, about 5 minutes.
- Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally; cool.
- Heat 1 tablespoon oil in large skillet over medium heat.
- Add onions and cook until soft, stirring occasionally, about 5 minutes.
- Add spinach and stir until wilted, about 2 minutes; transfer to processor.
- Add sauce, 1 1/2 cups sour cream, green onions and 1 can chiles and puree until smooth; season with salt and pepper.
- Add second can of chiles, if desired, and process until smooth.
- Butter two 9x13-inch baking dishes.
- Spread 1/2 cup sauce over bottom of each.
- Add 1 cup sauce to chicken;mix in 5 cups grated cheese.
- Pour 1/2 inch oil into medium skillet;heat over medium-low heat.
- Add 1 tortilla and cook until softened, about 5 seconds;drain on paper towels.
- Repeat with remaining tortillas.
- Divide chicken filling among tortillas and roll up.
- Arrange seam side down in prepared dishes.
- Spoon remaining sauce over; cover with foil.
- (Can be prepared 1 day ahead. Refrigerate enchilladas and remaining cheese separately. Bring enchilladas to room temperature before baking.).
- Preheat oven to 400 degrees.
- Bake covered enchilladas until just heated through, about 15 minutes.
- Uncover, sprinkle with remaining cheese and bake until cheese melts, about 5 minutes.
- Serve with sour cream.
Nutrition Facts : Calories 656, Fat 37.8, SaturatedFat 18.4, Cholesterol 140.6, Sodium 463.9, Carbohydrate 33.7, Fiber 4.2, Sugar 3.6, Protein 46.3
CHICKEN ENCHILADAS VERDES
I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!
Provided by Ann Shriner Thomas
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
- Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
- Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
- Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
- Bake in the preheated oven until bubbling, about 25 minutes.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 33 g, Cholesterol 94.3 mg, Fat 18 g, Fiber 6.9 g, Protein 39.7 g, SaturatedFat 8.3 g, Sodium 857.5 mg, Sugar 7.4 g
BEST CHICKEN ENCHILADAS VERDE EVER
Found this on YouTube a few years back. It was done by a chef. I can't find it on there anymore & keep misplacing my written recipe. Figured I'd load it here for safe keeping. Although there are several similar recipes here I didn't find any quite like this one. It's great tasting & if you're in a hurry you can use a roasted chicken from the store! Prep time includes 1 hour to cook chicken if needed. If you get the precooked from the store it only takes me about 15 minutes to shred, mix & roll
Provided by bkellum
Categories Whole Chicken
Time 1h45m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 7
Steps:
- Shred your chicken.
- add hot sauce, salt & cumin.
- add tablespoon of chile sauce & little over 1/2 the cheese.
- mix well.
- coat the bottom of casserole pan with 4-5 spoonfuls of chile sauce.
- warm corn tortilla over heat to soften for rolling.
- fill full should make 10 enchiladas.
- cover with green chile sauce, using a spoon make sure sauce gets down between each enchilada.
- cover with remaining cheese.
- bake uncovered in 375 oven for 30min.
- Serve garnished with sour cream, fresh diced tomatos, green onion, avacado, whatever you like.
Nutrition Facts : Calories 936.6, Fat 70.1, SaturatedFat 29.4, Cholesterol 275.9, Sodium 1306.5, Carbohydrate 5.5, Fiber 1.8, Sugar 2.9, Protein 68.8
CHICKEN ENCHILADAS VERDES
A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.
Provided by WiGal
Categories Chicken
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Shred chicken.
- Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
- Preheat oven to 400 degrees F.
- Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
- Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
- Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
- Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
- Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
- Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
- Serve with remaining salsa, sour cream, and guacamole.
- Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.
Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3
More about "maias layered chicken enchiladas verde recipes"
SALSA VERDE LAYERED CHICKEN ENCHILADAS - $5 DINNERS
From 5dollardinners.com
VERDE CHICKEN ENCHILADA CASSEROLE - GIMME SOME OVEN
From gimmesomeoven.com
CHICKEN ENCHILADAS VERDE RECIPE - FOOD.COM
From food.com
LAYERED CHICKEN ENCHILADAS WITH SALSA VERDE FOOD
From homeandrecipe.com
MAIAS LAYERED CHICKEN ENCHILADAS VERDE RECIPE
From pinterest.com
MAIAS LAYERED CHICKEN ENCHILADAS VERDE RECIPE - WEBETUTORIAL
From webetutorial.com
MAIAS LAYERED CHICKEN ENCHILADAS VERDE - PLAIN.RECIPES
From plain.recipes
MAIAS LAYERED CHICKEN ENCHILADAS VERDE RECIPE
From recipenode.com
MAIAS LAYERED CHICKEN ENCHILADAS VERDE - MEXICAN RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #poultry #mexican #oven #chicken #dietary #one-dish-meal #meat #chicken-thighs-legs #equipment #4-hours-or-less
You'll also love