Best 4 Quick Green Chile Chicken Enchiladas Recipes
Get ready to tantalize your taste buds with the irresistible Quick Green Chile Chicken Enchiladas, a culinary masterpiece that seamlessly blends bold flavors and textures. These enchiladas are a delightful fusion of classic Mexican cuisine and innovative cooking techniques, resulting in a dish that is both comforting and exciting. Discover the perfect balance of spicy green chiles, tender chicken, and a rich, flavorful enchilada sauce that will leave you craving more. With simple, easy-to-follow instructions, this recipe is perfect for home cooks of all levels. Dive into the culinary journey and create a meal that will become a family favorite.
In addition to the main recipe, this article offers a treasure trove of additional enchilada variations that cater to diverse preferences and dietary needs. Vegetarian lovers will delight in the Black Bean and Sweet Potato Enchiladas, where succulent black beans and sweet potatoes take center stage, complemented by a zesty tomatillo sauce. For those seeking a low-carb alternative, the Zucchini Enchiladas are a game-changer, featuring zucchini ribbons filled with a flavorful chicken mixture and topped with a creamy avocado sauce. If you're craving a classic, authentic experience, the Traditional Red Chile Chicken Enchiladas will transport you to the heart of Mexican cuisine, with their deeply flavorful red chile sauce and tender chicken filling. Experiment with different types of enchiladas and explore the vast spectrum of flavors that this versatile dish has to offer.
QUICK GREEN CHILE CHICKEN ENCHILADAS
This recipe came from my mother. It taste like you spent hours, but only takes a matter of minutes to prepare. Use your leftover broiled chicken and save youself time. It's a favorite of my friends and family. I hope you enjoy it.
Provided by Brewhead
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat.
- Set aside.
- Lightly fry all the corn tortillas.
- In a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives.
- Bake at 375 for 40 minutes or till lightly brown on top.
GREEN CHILE CHICKEN ENCHILADAS
I love to experiment with Mexican and Italian dishes. This is a recipe that a friend gave me that I tweaked to my family's liking. Instead of frying the tortillas, these are dipped in Chicken Broth. ;) You'll never miss the oil and the enchiladas are moist and flavorful. ;)
Provided by Vseward Chef-V
Categories One Dish Meal
Time 1h
Yield 18 enchiladas, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
- Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
- Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
- Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
- Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.
EASY GREEN CHILE ENCHILADAS
Steps:
- In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
- In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
Tips:
- To make the chicken filling, you can use either cooked or raw chicken. If you are using raw chicken, be sure to cook it until it is no longer pink in the center.
- If you don't have any green chiles, you can use a can of diced green chiles or a jar of salsa verde.
- Be sure to shred the chicken finely so that it will mix well with the other ingredients in the filling.
- If you are using a store-bought enchilada sauce, be sure to taste it before you add it to the recipe. Some sauces can be quite spicy, so you may want to dilute it with some water or broth.
- If you are making the enchiladas ahead of time, you can assemble them and then cover them with plastic wrap and refrigerate them for up to 24 hours. When you are ready to bake them, simply remove them from the refrigerator and let them come to room temperature for about 30 minutes before baking.
Conclusion:
Quick Green Chile Chicken Enchiladas are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover chicken. With a few simple ingredients, you can have a tasty and satisfying meal on the table in no time.
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