GREEN CHILE CHICKEN ENCHILADAS
New Mexican style green chile chicken enchiladas with a handmade green chile sauce, corn tortillas, tender seasoned chicken, and lots of melted cheese.
Provided by Andrea
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Lightly grease a 9 x 13 baking dish.
- Add olive oil to a pot over medium heat. Add in onions and saute 4 minutes. Add in garlic and saute an additional 1 minute. Sprinkle in flour and stir well.
- Slowly add in chicken broth, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Blend, if desired
- Bring a medium pot of water to a boil. Add in chicken breasts and boil until cooked through, about 20 - 25 minutes.
- Remove chicken from the pot, shred with two forks, and transfer to a bowl. Season with salt and pepper to taste, 1/2 tsp oregano, and 1 tsp ground cumin. Stir well.
- Warm tortillas up in the microwave for 30 - 60 seconds, until pliable. Add 2 - 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese. Roll up and place seam side down in the baking sheet. Repeat with remaining tortillas.
- Pour green chile sauce over the rolled enchiladas (I use about a cup, but you can adjust to your preferences). Top with remaining shredded cheese.
- Bake in preheated oven for 20 degrees, until cheese is melted and bubbly.
SANTA FE ENCHILADAS
Provided by Dave Lieberman
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat over to 350 degrees F.
- Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
- Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
- Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
- Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
- Scoop out the enchiladas and serve with a fried egg on top.
ENCHILADAS SANTA FE
My adaptation of a great recipe from Baja Cantina in Park City, Utah. Don't miss out on experiencing these yummy enchiladas for yourself!
Provided by Debs Recipes
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken in vegetable oil with garlic salt until just done.
- Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
- NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two.
Nutrition Facts : Calories 444.6, Fat 22.4, SaturatedFat 9.4, Cholesterol 73.2, Sodium 1112.1, Carbohydrate 37.5, Fiber 3.5, Sugar 7.2, Protein 22.8
ENCHILADAS SANTA FE
Make and share this Enchiladas Santa Fe recipe from Food.com.
Provided by lik2fish
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dice chicken into 1/2 inch chunks.
- Cook chicken with a pinch of garlic, pepper, salt and olive oil.
- Spread cream cheese on tortilla and top with onion, tomatoes, fresh spinach and chicken.
- Roll tortilla; add Jack and Cheddar cheeses.
- Bake at 350 degrees Fahrenheit for 20 minutes or until cheese is melted.
Nutrition Facts : Calories 954.2, Fat 53.4, SaturatedFat 25.6, Cholesterol 195.5, Sodium 1766.7, Carbohydrate 55.7, Fiber 5.3, Sugar 9.9, Protein 61.4
SANTA FE ENCHILADAS
Make and share this Santa Fe Enchiladas recipe from Food.com.
Provided by rickoholic83
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Heat the oil in a large skillet over medium heat.
- Cook the onions, garlic, jalapeños, cumin, oregano, sugar and some salt until tender, about 5 minutes.
- Add the tomatoes and simmer until the mixture thickens, about 10 minutes.
- Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove top.
- Layer some tomato sauce mixture in the bottom of a medium casserole dish then top with a few tortillas (3-4) and 1/3 of the cheese.
- Repeat this ending with cheese on top.
- Take the remaining tortilla, roughly chop it up and scatter over the cheese.
- Bake until browned and the sauce is bubbling around the edges.
- Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat.
- Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
- Cut the casserole into 4-6 servings and top each one with a fried egg and a little salt.
SANTA FE CHICKEN ENCHILADA STEW
Warm up with this enchilada-inspired Southwestern stew, made with chicken, veggies and beans in a creamy broth, topped with the perfect amount of crunch.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
- Meanwhile, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
- Serve topped with tortilla strips and cilantro.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 27 g
SANTA FE CHICKEN ENCHILADA BAKE
Make and share this Santa Fe Chicken Enchilada Bake recipe from Food.com.
Provided by TuesdaySusan
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9 x 13 pan and preheat oven to 375 degrees.
- Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.
- Repeat layers.
- Cover and bake for 45 minutes.
- Uncover and bake for another 5 minutes or until bubbly.
Nutrition Facts : Calories 423.5, Fat 29.1, SaturatedFat 16.9, Cholesterol 62.5, Sodium 845.6, Carbohydrate 26, Fiber 2.7, Sugar 0.9, Protein 16
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