Best 6 Delicious Chicken Enchiladas With Green Sauce Recipes
Indulge in a culinary journey with our tantalizing Chicken Enchiladas with Green Sauce, a harmonious blend of classic Mexican flavors and culinary creativity. This delectable dish features tender chicken enveloped in a savory green sauce, nestled amidst fluffy corn tortillas, and topped with melted cheese for an irresistible, gooey finish. Each bite is an explosion of flavors, textures, and aromas that will transport you to the vibrant streets of Mexico.
Our comprehensive guide provides two distinct recipes to cater to your preferences and dietary choices. The first recipe showcases a traditional Green Sauce made from fresh tomatillos, roasted poblano peppers, and tangy cilantro, resulting in a vibrant, flavorful sauce that perfectly complements the chicken. The second recipe introduces a unique Creamy Poblano Sauce, a rich and velvety blend of roasted poblano peppers, sour cream, and spices, offering a creamy, smoky, and slightly spicy twist to this classic dish.
Both recipes include step-by-step instructions, a list of readily available ingredients, and cooking tips to ensure a successful enchilada-making experience. Whether you're a seasoned home cook or just starting your culinary adventure, our detailed guide will empower you to create these mouthwatering Chicken Enchiladas with Green Sauce and impress your family and friends with your culinary skills.
GREEN CHICKEN ENCHILADAS
This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
- For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
- Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
- Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.
CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
CHICKEN ENCHILADAS WITH GREEN SAUCE
The secret to the wonderful flavor of this sauce is the tomatillo, a fruit generally known as the Mexican green tomato. There is no substitute for the tomatillo, since ordinary unripe tomatoes don't have the same characteristics. Originally from the R.S.V.P. section of a November 1978 Bon Apetite magazine. The recipe request was from Don Hernando's restaurant in the Beverly Wilshire Hotel in Beverly Hills, Ca.
Provided by Leslie in Texas
Categories Chicken
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Place chicken pieces in large pot and cover with 1 1/2 quarts water.
- Add celery, onion,salt and pepper and cook until chicken is tender, about 40 minutes.
- Remove chicken from broth and set aside to cool. Strain stock and reduce further, if necessary, until 1 quart remains;reserve for sauce.
- For Sauce :.
- Combine all ingredients except butter and flour in large saucepan.
- Bring to boil over medium heat,stirring occasionally,and skimming foam off as it rises to the surface.
- Reduce heat and simmer, stirring occasionally, until sauce is the consistancy of puree (about 1 hour) gently piercing tomatillos with a fork as they become soft.
- Strain sauce and return to pan.
- Combine butter and flour to form a paste;add to sauce and cook over medium heat until sauce returns to boil and thickens slightly.
- Set aside and keep hot.
- For filling :.
- Combine peppers, onion, tomatoes, and chilies in a large skillet.
- Place over medium heat and cook until soft, stirring constantly and moistening with chicken stock if necessary.
- Remove meat from cooled chicken and shred.
- Add chicken to filling and cook a few minutes more. Mix well and salt and pepper to taste.
- To assemble :.
- Preheat oven to 250 degrees.
- Lightly oil skillet and fry tortillas about 10 to 20 seconds on each side until soft.
- Roll each tortilla gently in paper towel to remove excess oil and keep pliable.
- Place about 1/4 cup filling in each tortilla, roll up and place seam side down in a lightly greased 9x13 baking dish.
- Top each with a thin slice of cheese.
- Bake until heated through and cheese melts, about 20 minutes.
- Cover with hot green sauce, and top each enchilada with sour cream and olive slices.Serve immediately.
Nutrition Facts : Calories 467.8, Fat 22.4, SaturatedFat 8.7, Cholesterol 77.8, Sodium 402, Carbohydrate 42.4, Fiber 7.6, Sugar 11.5, Protein 26.4
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
EASY WHITE CHICKEN ENCHILADAS
Put a spin on traditional enchiladas with this creamy version that's packed with mild green chile enchilada sauce, chicken, chopped green chiles and plenty of cheese!
Provided by Madison Mayberry Hofmeyer
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
- In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
- Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
- In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.
Nutrition Facts : Calories 790, Carbohydrate 53 g, Cholesterol 165 mg, Fat 5, Fiber 1 g, Protein 45 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2250 mg, Sugar 6 g, TransFat 3 g
DELICIOUS CHICKEN ENCHILADAS (WITH GREEN SAUCE)
My friend made something similar to this a couple years ago and I LOVED it. So I decided to make my own version. It's a no-brainer... especially when you buy the roasted chicken from the store beforehand. I make this for game days or dinners... they are ALWAYS a hit with my family and friends. YUM!
Provided by JustLauren
Categories Chicken
Time 55m
Yield 24 enchiladas, 12 serving(s)
Number Of Ingredients 9
Steps:
- I HAVE TWO WAYS --
- **********The First way**********.
- Preheat oven to 350.
- Shred chicken into a medium sized bowl (This is probably my least favorite thing to do).
- Add Mexican seasoning, salt and pepper, basil, and green chiles to shredded chicken.
- Place oil in a large skillet on medium-high heat.
- Place 3 tortillas on a paper towel, place in microwave for 20 sec.
- Immediately, start putting the chicken mixture into the tortilla, roll up, place in oil.
- Flip over when one side is light brown.
- Remove from skillet, tilt the rolled tortilla to drain excess oil onto paper towel, place in large pan.
- Repeat process until all the chicken is gone.
- Empty the entire Green Sauce on top of the rolled tortillas.
- Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!).
- Lightly season with mexican seasoning.
- Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
- *******The Second Way*******.
- This method entirely omits the oil and frying.
- Grease the bottom of the baking pan with Pam.
- Place 8 corn tortillas on the bottom of the pan.
- Place half of the chicken mixture on top of that.
- Pour between 1/4 to 1/2 of the green sauce can onto the mixture.
- Place 8 more tortillas on top.
- Place remaining chicken on top of that.
- Pour rest of the green sauce.
- Cover with cheese and season with Mexican seasoning.
- Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
Tips:
- Use bone-in, skin-on chicken thighs: They're more flavorful than boneless, skinless chicken breasts, and they stay moist during cooking.
- Make the green sauce ahead of time: It can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Use fresh corn tortillas: They're softer and more pliable than store-bought tortillas.
- Dip the tortillas in the green sauce before filling them: This will help to prevent them from cracking.
- Fill the tortillas with a generous amount of chicken and sauce: Don't be afraid to pack them in there!
- Top the enchiladas with plenty of cheese: This will help to hold them together and make them gooey and delicious.
- Bake the enchiladas until they're bubbly and golden brown: This usually takes about 20 minutes.
- Serve the enchiladas with your favorite toppings: Some popular choices include sour cream, guacamole, salsa, and Pico de Gallo.
Conclusion:
These delicious chicken enchiladas with green sauce are a perfect meal for any occasion. They're easy to make, flavorful, and sure to please everyone at the table. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!
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