Quick Chicken And Green Chile Skillet Recipes
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
QUICK CHICKEN AND GREEN CHILE SKILLET
This is the result of a mad craving for green chile when I didn't have the time to make enchiladas or casserole. I must say this definitely sates the inner chile demon, or at least keeps it at bay for another day...
Provided by smellyvegetarian
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large frying pan with cooking spray and heat to medium high.
- Add the garlic, onion, and chicken and cook until the chicken is no longer pink.
- Add the other vegetables and cook until tender. You may want to put a lid on for a moment to steam them if you are in a hurry.
- In a small bowl combine the Velveeta and enchilada sauce. Microwave on high for about 2 minutes, or until the cheese starts to melt.
- Pour the cheese mixture into the pan and mix to coat the vegetables and chicken. Add the rice and mix well.
- Top individual servings with chunks of avocado and serve hot.
Nutrition Facts : Calories 334.6, Fat 12.5, SaturatedFat 4, Cholesterol 61.8, Sodium 541.1, Carbohydrate 30.8, Fiber 4.5, Sugar 8, Protein 24.9
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