Enchiladas Pollo With Green Chilies Cream Sauce Recipes

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CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE



Chicken Enchiladas with Creamy Green Chile Sauce image

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

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

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

CHEESE ENCHILADAS WITH GREEN SAUCE



Cheese Enchiladas With Green Sauce image

Make and share this Cheese Enchiladas With Green Sauce recipe from Food.com.

Provided by Dave5003

Categories     Cheese

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 18

0.5 (10 ounce) package frozen spinach, chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whipping cream
1 cup milk
6 tablespoons fresh cilantro, chopped
3 green onions, minced
0.5 (4 ounce) can green chilies, diced, drained
1 3/4 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon dried red pepper, crushed
1/2 cup vegetable oil
12 (6 inch) corn tortillas
3 cups mild cheddar cheese, grated
1 1/2 cups monterey jack cheese, grated
1/2 cup onion, finely chopped
1 tablespoon fresh cilantro, chopped
1/2 cup sour cream

Steps:

  • For sauce: Cook spinach according to package instructions.
  • Drain well.
  • Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown.
  • Gradually whisk in whipping cream and milk.
  • Simmer until thickened, about 5 minutes.
  • Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper.
  • Puree in batches in processor until almost smooth.
  • Season with salt and pepper.
  • (Can be prepared 1 day ahead.
  • Cover and refrigerate. Bring to room temperature before using.) For enchiladas: Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain.
  • Combine cheeses in large bowl; set aside 1 1/2 cups for topping.
  • Combine onion and cilantro in small bowl.
  • Place 1/4 cup cheese mixture in center of 1 tortilla.
  • Spoon 2 teaspoons onion mixture over.
  • Roll up tortilla.
  • Pla ce seam side down in large glass baking dish.
  • Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each.
  • (Can be made 1 day ahead.
  • Cover and chill.) Preheat oven to 375°F.
  • Stir sour cream into sauce; pour over enchiladas.
  • Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

Nutrition Facts : Calories 842.7, Fat 69.1, SaturatedFat 33.4, Cholesterol 159.6, Sodium 614.5, Carbohydrate 31.2, Fiber 4.7, Sugar 3, Protein 28

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)



Chicken Enchiladas with Green Chile Sauce (Salsa Verde) image

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

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend

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

ADDICTIVE GREEN ENCHILADAS



Addictive Green Enchiladas image

The cream cheese is the star in these enchiladas... I've never met a person who didn't enjoy these and they are so simple to put together. You can cook your chicken breasts for these anyway you want... I recommend putting a chili powder/garlic rub on them and baking them. You can also boil them in water and garlic salt, but the baking produces tender, flavorful chicken! Toss in some red pepper flakes to the chicken/cheese mixture for some heat!! Can't beat it! Recently I didn't have a can of the green sauce on hand, and had a crisper full of tomatillos! I made Recipe #51630 and WOW it was super. It takes of course a little more work and effort but it was really good. If you like tomatillos, give it a try when you have some extra time on hand.

Provided by MelvinsWifey

Categories     Chicken Breast

Time 1h

Yield 10 serving(s)

Number Of Ingredients 7

1 1/2 lbs chicken breasts, cooked and shredded
4 ounces diced green chilies
8 ounces cream cheese, softened
1/2 cup onion, diced (saute first if you want a less crunchy onion)
3 cups green enchilada sauce (1 large can, divided, or Tomatillo Sauce)
12 -14 white corn tortillas (small size)
8 ounces cheese, shredded (jack, queso, or any mexican type cheese works)

Steps:

  • Preheat oven to 350.
  • Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
  • In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
  • Spoon mixture evenly into corn tortillas and roll up.
  • Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
  • Pour remaining enchilada sauce over rolled tortillas.
  • Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
  • Bake in a 350 degree preheated oven for 40 minutes.
  • Remove from oven and let sit at room temp for 10 minutes before serving.

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE



White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe image

Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. This is our favorite Enchilada recipe.

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 13

3 boneless skinless chicken breasts (cooked and shredded)
1/2 teaspoon chili powder
2 1/2 cups shredded Monterey Jack cheese (divided)
8 soft flour tortillas
3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
  • Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
  • In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  • Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
  • Pour over enchiladas and top with remaining cheese.
  • Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

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