GREEN CHILI CHICKEN ENCHILADAS
Oh yeah, when it's time for Mexican food, it's time for these. A nice twist on an old favorite. This recipe yields 2 9x13 baking dishes holding 5 large enchiladas each. Figure 1-2 enchiladas per person, or they can be cut up and served as hors d'oeuvres. If 10 is too many, freeze one dish. They freeze and re-heat well. Enjoy!
Provided by RedhairMac
Categories One Dish Meal
Time 1h5m
Yield 10-12 large enchiladas, 5-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare fillings by placing each of the following in individual bowls: cheese, chopped onions, chopped scallions and olives. Set aside.
- Spray bottoms of two 9x13 baking dishes (glass recommended) with cooking spray. Pour 1/4 can of sauce into each baking dish and spread evenly. Set aside. Note: For best results, shake cans of sauce before opening.
- In a large skillet, heat vegetable oil to the point where a piece of tortilla dipped in the oil sizzles. Note: For ease in assembling the enchiladas, best to place this skillet on the right front burner. Note: If you leave the tortilla in the oil too long, it will burn. The trick is to place it in the oil for only a moment and then flip it and remove it. If it bubbles up, use the tongs to deflate the bubbles. Some crispiness is desired.
- Place another skillet on the left front burner and fill it with 1/2 can of enchilada sauce. Note: The sauce in this skillet DOES NOT need to be heated.
- Using tongs, place one tortilla into the hot oil. Immediately flip it one time and then remove to the skillet containing the sauce. Drench each side of the cooked tortilla with sauce, then remove it to the baking dish. Note: 1 cup of oil should be enough but you can add more if needed. Be sure to test for correct degree of hotness again if you add oil.
- Once the cooked, drenched tortilla has been moved to the baking dish, use your fingers to lay it open. Fill it down the center with some chicken, cheese and onions. Once filled, roll up the sides toward the middle, then turn the filled enchilada over so that it rests seam-side down in the baking dish.
- Repeat steps 6 & 7 until you have filled each baking dish with enchiladas. Note: Each pan usually holds 5 but if you haven't filled them too full, you may be able to squeeze in 6.
- Once each baking dish has been filled with enchiladas, top each with the following in this order: 1/2 can enchilada sauce, remaining cheese (sprinkled down the middle of the enchiladas), chopped scallions and black olives.
- Bake uncovered for 45 minutes or until heated through (watch that cheese doesn't burn). Dishes are done when sauce bubbles gently around the edges.
- Have a margarita with them and enjoy!
Nutrition Facts : Calories 1975.9, Fat 99.6, SaturatedFat 29.5, Cholesterol 201.3, Sodium 5368.6, Carbohydrate 176.3, Fiber 16.2, Sugar 30, Protein 91.4
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Esther Pappoe
[email protected]These enchiladas were a disappointment. The green chili sauce was bland and the chicken was dry. I won't be making these again.
Rafeeq ali
[email protected]I love this recipe! It's easy to follow and the enchiladas are always a hit. I like to add a little extra cheese to mine, and sometimes I'll top them with sour cream or guacamole. Yum!
Mary Githua
[email protected]These enchiladas were easy to make and turned out great! The green chili sauce was delicious and the chicken was cooked perfectly. I will definitely be making these again.
Private Privy
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them. I will definitely be making them again.
Ransford Baidoo
[email protected]These enchiladas were a hit with my family! The flavors were perfectly balanced and the chicken was so tender. I will definitely be making these again.
nexo host
[email protected]I'm not a big fan of enchiladas, but these were really good! The green chili sauce was flavorful and not too spicy, and the chicken was cooked perfectly. I will definitely be making these again.
Spaical people Pakistan
[email protected]These enchiladas were easy to make and turned out great! The green chili sauce was delicious and the chicken was cooked perfectly. I will definitely be making these again.
joseph addison
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them. I will definitely be making them again.
Francis Ignatius
[email protected]These enchiladas were delicious! The green chili sauce was flavorful and the chicken was cooked perfectly. I will definitely be making these again.
Attique Mughal
[email protected]I've made these enchiladas several times and they're always a hit. They're easy to make and the flavor is amazing. I highly recommend them!
Boyede Tope
[email protected]These enchiladas were a disappointment. The green chili sauce was bland and the chicken was dry. I won't be making these again.
Keysha Hudson
[email protected]I love this recipe! It's easy to follow and the enchiladas are always a hit. I like to add a little extra cheese to mine, and sometimes I'll top them with sour cream or guacamole. Yum!
Grant Ambrose
[email protected]These enchiladas were easy to make and turned out great! I used rotisserie chicken to save time, and it worked perfectly. The green chili sauce was delicious and had just the right amount of heat. I will definitely be making these again.
Islami Media TV
[email protected]I'm not usually a fan of enchiladas, but these were amazing! The green chili sauce was flavorful and not too spicy, and the chicken was cooked perfectly. I'll definitely be making these again.
rayan macken
[email protected]These green chili chicken enchiladas were a hit with my family! The flavors were perfectly balanced and the chicken was so tender. I will definitely be making these again.