Best 2 Easy Green Chile Chicken Enchiladas Recipes
**Introducing the Enchilada Fiesta: A Culinary Journey Through Flavor and Tradition**
Enchiladas, a beloved dish originating from Mexican cuisine, are known for their versatility and ability to tantalize taste buds with a harmonious blend of flavors. The Easy Green Chile Chicken Enchiladas recipe takes this classic dish to new heights, featuring tender chicken smothered in a zesty green chile sauce, enveloped in soft tortillas, and topped with a trio of melted cheeses.
This comprehensive guide offers a detailed step-by-step process to create this delightful dish, providing culinary enthusiasts with all the necessary information to replicate this enchilada masterpiece. But that's not all; this culinary adventure doesn't stop there.
For those seeking a vegetarian alternative, the article presents a delectable Black Bean and Corn Enchilada recipe, a meatless marvel that showcases the vibrant flavors of black beans, corn, and spices, all wrapped in warm tortillas and bathed in a savory red enchilada sauce.
And to complete this enchilada extravaganza, a tantalizing recipe for Creamy Poblano Chicken Enchiladas graces the article. This dish elevates the classic chicken enchilada with a creamy poblano sauce, offering a rich and smoky flavor profile that lingers on the palate.
Join us on this culinary expedition as we explore the diverse world of enchiladas, indulging in a symphony of flavors and textures that will leave you craving for more. Let your taste buds embark on a journey of pure delight as you delve into the secrets of crafting these delectable enchilada variations.
NEW MEXICO GREEN CHILE CHICKEN ENCHILADAS (EASY)
A New Mexico favorite. It's quick, easy, and delicious! Don't have chicken, no problem. This recipe is great even without it. Try it, you'll love it!
Provided by vescovo
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into small bite-sized pieces.
- Brown in frying pan.
- In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
- Then add the garlic, onion, green chile.
- Preheat oven to 350 degrees.
- Cover the bottom of a 12x9 baking dish with a thin layer of the sauce.
- Cover with half of the tortillas.
- Put half of the cooked chicken on top of the tortillas.
- Spread half of the remaining sauce over the chicken.
- Top with half of the cheese.
- Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
- Bake 350 degrees for 30 minutes.
- Allow several minutes to cool.
- Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
- Yum.
EASY GREEN CHILE CHICKEN ENCHILADAS
A fresh tasting version of normally greasy and heavy enchiladas tastes great when served with sour cream, guacamole, or cucumber slices.
Provided by Slappy girl
Categories World Cuisine Recipes Latin American Mexican
Time 3h50m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chicken breasts in a slow cooker along with one can of enchilada sauce. Cook on High until tender and no longer pink, about 3 hours. Shred using two forks and return to the slow cooker.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Pour the remaining can of enchilada sauce into a shallow dish. Dip tortillas in the sauce; fill each with 1/3 cup shredded chicken, a sprinkle of Mexican style cheese, and a bit of grated zucchini. Roll up and place in the prepared baking dish, seam side down. Top enchiladas with any leftover sauce and remaining cheese.
- Cover dish and bake in preheated oven for 20 minutes. Remove cover; continue to bake until the cheese has melted, and enchiladas are hot, about 10 additional minutes.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 44.7 g, Cholesterol 64.5 mg, Fat 14.4 g, Fiber 7.5 g, Protein 22.3 g, SaturatedFat 6.9 g, Sodium 194.2 mg, Sugar 1.4 g
Tips:
- For a smoky flavor, roast the Poblano peppers directly over a gas flame or under a broiler until the skin chars and blisters. Then, transfer the peppers to a paper bag and let them steam for 15 minutes. Once cool enough to handle, remove the charred skin and seeds.
- To make the chicken filling even more flavorful, marinate it in a mixture of chili powder, cumin, garlic, and lime juice for at least 30 minutes before cooking.
- If you don't have any green enchilada sauce, you can make your own by blending together tomatillos, green chilies, cilantro, and onion.
- To prevent the enchiladas from sticking to the pan, grease it with cooking spray or a little bit of oil.
- Be careful not to overcook the enchiladas, or they will become dry and tough. Bake them just until the cheese is melted and bubbly.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, and cilantro.
Conclusion:
These easy green chile chicken enchiladas are a delicious and satisfying meal that can be enjoyed by the whole family. They are perfect for a quick and easy weeknight dinner, or for a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that everyone will love. So next time you're looking for a hearty and flavorful meal, give these green chile chicken enchiladas a try. You won't be disappointed!
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 »
You'll also love
