GREEN CHILE CREAMY CHICKEN ENCHILADAS
These creamy, green chile chicken enchiladas are simple and delicious. Make them your own by topping with fresh tomatoes, cilantro and a dollop of yoghurt.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
- In 2-quart saucepan, stir broth, flour, cumin, garlic powder and red pepper with whisk until blended. Cook over medium-high heat about 5 minutes, stirring occasionally, until mixture boils and thickens slightly. Remove from heat; beat in yoghurt until mixed well.
- In medium bowl, mix chicken, 1 cup of the cheese blend, the green onions, cilantro, green chiles, chili powder and 1/2 cup of the chicken broth mixture. On microwavable plate, cover tortillas with wet paper towel; microwave on High 30 to 45 seconds to soften. Spoon slightly less than 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down in baking dish. Top with remaining chicken broth mixture. Spray foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 35 to 40 minutes or until heated through and sauce is bubbly. Uncover; sprinkle with remaining 1 cup cheese blend. Bake uncovered about 5 minutes longer or until cheese is melted. Serve with chopped tomatoes. Garnish with additional yoghurt and cilantro.
Nutrition Facts : Calories 250, Carbohydrate 18 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 3 g, TransFat 0 g
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite. It's simple to put together and perfect for leftovers - if you're lucky enough to have any!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 590, Carbohydrate 33 g, Cholesterol 155 mg, Fat 4 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 2 g, TransFat 2 g
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
CREAMY CHICKEN ENCHILADAS
My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
WHITE CHICKEN ENCHILADAS (CREAMY GREEN CHILE)
Delicious White Chicken Enchiladas, smothered in an creamy, cheesy sauce. So simple to make and so tasty!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Spray a 9x13 inch baking dish with nonstick spray.
- In a large bowl, stir together the chicken, enchilada sauce, 1 cup cheese, 7 ounces green chiles, and onion.
- Place 2-3 tablespoons of the chicken mixture and fill each tortilla down the center, rolling to close. place in the baking dish, seam side down. I put 8 tortillas along the long side of the baking dish and then squeezed in the extra two along the side.
- Make the cheese sauce.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until smooth.
- Pour in the chicken broth and whisk to combine. Allow to simmer and thicken for 2-3 minutes.
- Stir in the sour cream and remaining 7 ounces green chiles.
- When bubbling, stir in 1 cup cheese and stir until melted and smooth.
- Pour the sauce over the enchiladas, fully covering. Top with the last remaining 1/2 cup cheese.
- Bake for 25-30 minutes or until bubbly and slightly browned. Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 699 kcal, Carbohydrate 50 g, Protein 43 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 144 mg, Sodium 1594 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
CREAMY GREEN CHILE CHICKEN ENCHILADAS
Creamy Green Chile Chicken Enchiladas Creamy chicken enchiladas stuffed with a cream cheese and sour cream green chile chicken rolled into corn tortillas and topped with green enchilada sauce and pepper jack cheese. The best creamy chicken enchiladas recipe!
Provided by Modern Honey - www.modernhoney.com
Categories Dinner
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. In a large bowl, add shredded cooked chicken (make sure it is seasoned with salt and pepper), sour cream, cream cheese, salt, pepper, green chilies, hot sauce, jalapeno, and 2 cups of pepper jack cheese (put the remaining 2 cups of cheese to the side for the topping). Stir together.
- Pour a small amount of enchilada sauce on the bottom of a 9 x 13 baking dish and evenly spread all over. Place cream cheese chicken mixture down the center of each tortilla. Roll and place in the pan, seam side down. Repeat.
- Cover with green enchilada sauce and sprinkle the remaining 2 cups of cheese all over the enchiladas. Cover with foil and place in the oven. Cook for 20 minutes. Remove foil and cook for about 8 to 10 minutes longer or until the cheese is bubbling and slightly golden.
- Serve with cilantro and fresh avocado.
CREAMY CHICKEN ENCHILADAS VERDE
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. HEAT oven to 350 degrees F.
- 2. MIX sour cream and salsa until well blended.
- 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
- 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
- 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
- 6. Roll up.
- 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
- 8. BAKE 15 to 20 min. or until heated through.
- Serving Suggestion:
- Serve with a side of hot cooked rice to round out the meal.
- Special Extra:
- Sprinkle with chopped tomatoes and sliced green onions just before serving.
- Variation:
- Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
- How to Shred Cooked Chicken:
- Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
CREAMY GREEN CHILE CHICKEN ENCHILADAS
Steps:
- Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
- In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
- For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.
- Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth.
- Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
- Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish.
- Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.
- Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 10-12 enchiladas for this recipe; the exact number will depend on the size of tortillas).
- Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.
Nutrition Facts : ServingSize 1 enchilada, Calories 530 kcal, Carbohydrate 32 g, Protein 29 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 130 mg, Sodium 1121 mg, Fiber 4 g, Sugar 11 g
WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE
Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.
Provided by Danelle
Categories Main Dishes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
- Mix the chicken together with 1 cup of the cheese.
- Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
- In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
- Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
- Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
- Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
- Bake for 20 to 25 minutes or until golden and bubbly.
- Sprinkle with cilantro just before serving.
Nutrition Facts : Calories 440 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 727 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CREAMY CHICKEN AND CHILE ENCHILADAS
This is one of the BEST enchilada recipes I've ever tried. I've had several requests for the recipe. We like to use shredded mexican cheese (by Kraft, etc)in place of the shredded cheddar.
Provided by Karen Wellman
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 400F. Spray 13x9 inch glass baking dish with cooking spray.
- 2. In 10-inch skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in the center. Stir in cream cheese & chiles. Reduce heat to medium, cook & stir until blended and cream cheese is melted.
- 3. Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese.
- 4. Bake 15-20 minutes or until hot & cheese is melted.
ULTIMATE CREAMY CHICKEN ENCHILADAS
This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
- Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
- Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g
GREEN CHILE CHICKEN ENCHILADAS
Green Chile Chicken Enchiladas are the perfect easy casserole! Loaded with shredded chicken, green chiles, sour cream, and cheese this is the perfect comfort food!
Provided by Annie
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl combine the shredded chicken, cream cheese, shredded cheese, green onions and green chiles. Set the bowl aside.
- To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth.
- Next, grease a 7x11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
- To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll (see notes in post for tips to prevent cracking). Lay the enchilada seam side down. Repeat until all the chicken mixture has been used.
- Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.
Nutrition Facts : Calories 481 calories, Carbohydrate 25.5 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 32.2 grams fat, Fiber 17.7 grams fiber, Protein 37 grams protein, ServingSize 2 Enchiladas (nutrition calculated with Mission Carb Balance Street Taco Tortillas), Sodium 815 grams sodium, Sugar 1.1 grams sugar
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