Green Enchiladas Recipes

GREEN CHILE CHICKEN ENCHILADAS

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.

ADDICTIVE GREEN ENCHILADAS

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.

GREEN ENCHILADAS

Steps:

• Preheat your oven to 400 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
• Heat the olive oil in a small skillet over medium heat. Add the onions and garlic and cook until the onion is translucent about 3 to 5 minutes. Remove from heat.
• In a large bowl, combine 3/4 cup of the shredded cheese, the cooked shredded chicken, diced tomatoes, cumin, green chiles, and sautéed onion and garlic.
• In the same pan you sautéed the onion in, heat the enchilada sauce. Bring to a simmer, and then reduce the heat.
• Pour a 1/4 cup of the warm enchilada sauce in the bottom of the baking dish.
• Dip the tortillas in the warm enchilada sauce. Fill with 1/3 cup of the chicken mixture. Roll the tortilla and place seam side down in the baking dish. Continue until all of the tortillas are rolled.
• Pour the remaining sauce over the enchiladas. Top with the remaining cheese.
• Bake uncovered for 20 minutes or until the sauce begins to boil at the edges.

GREEN CHICKEN ENCHILADA

Steps:

• In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
• Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.

BEEF AND GREEN CHILE ENCHILADAS

Steps:

• Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
• Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
• Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
• Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

GREEN CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles. In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese. Place into oven and bake until bubbly, about 35-40 minutes. Serve immediately, topped with dollops of sour cream.

GREEN ENCHILADA SAUCE

Steps:

• Heat oil in a sauté pan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add garlic and cook for 1-2 more minutes, stirring occasionally, until fragrant.
• Transfer the onion mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, salt and pepper. Then puree until completely smooth.
• Taste and season with additional salt, pepper and/or cumin if needed.
• Serve immediately, or refrigerate for up to 4 days, or freeze for up to 3 months.

GREEN ENCHILADA SAUCE

Steps:

• Roast the peppers: Line a large baking sheet with aluminum foil and place anaheim peppers and jalapeno (if using) on top.
• Set your oven rack directly underneath the broiler and turn the broiler on. Broil peppers for 10 minutes, flipping halfway through, until the skin is blackened and blistered.
• Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
• Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
• Discard the stems. Make a vertical slit down the middle of the peppers with a knife and remove the seeds and veins. (You can leave them in if you prefer your sauce extra spicy.)
• Blend: Add the roasted peppers, onion, cilantro, garlic, cumin, salt, oregano and a splash of the vegetable broth to a large blender. Blend until completely smooth.
• Heat: Heat the olive oil in a small pot over medium-high heat. Add the blended green enchilada sauce and lightly fry for 1 minute, stirring frequently.
• Season: Remove from heat and add the remaining vegetable broth and lime juice. Mix together, taste and season with more salt if necessary.
• Serve: Serve immediately or store in an airtight jar in the refrigerator for up to a week, or freeze for up to 3 months.

GREEN ENCHILADA SAUCE RECIPE

Steps:

• Heat olive oil in a large pot or pan and saute onions and garlic until tender.
• While onions are sauteeing, add tomatillos to the blender and blend. Add green peppers, jalapeno peppers and cilantro the blender and process until most clumps are out. Add the sauteed onions and garlic and process until mostly smooth.
• Pout the tomatillo mixture into a large pot. Add chicken broth, salt, pepper, cumin, oregano and sugar. Simmer for about 30 minutes.
• At this point, there will still be some clumps, so add this back to your food processor or blender and puree in batches until smooth.
• The sauce can also be simmered in a slow cooker on LOW for 3-4 hours or on HIGH for 2 hours.

BEEF ENCHILADAS WITH GREEN SAUCE RECIPE

Steps:

• Prepare the Green Enchilada Sauce according to the instructions found here. For the enchilada filling: Place the ground beef in a saute pan over medium-high heat and sprinkle with kosher salt. Sear the meat well, drain, and then add in the diced onion and garlic. Add the spices. Cook 2 minutes to soften the vegetables. Add in water and cook 5-10 minutes to a saucy consistency. The beef filling should be moist but not runny with water. Continue simmering if you need to evaporate excess water. Add the tomato sauce. Simmer 5 minutes or so and season to taste. Remove from the heat and cool. In a saute pan, add a little oil and fry each corn tortilla for several seconds on both sides. Remove the tortilla to a plate lined with paper towels and repeat with the remaining corn tortillas. This warms them for the filling and makes them rollable. Place about 1/4 c. of green enchilada sauce in a large casserole dish. Lay a tortilla flat and fill with about 2-3 T. of filling. Roll up and place into the casserole dish, seam side down. Repeat with the remaining tortillas until your casserole dish is full. Pour the green enchilada sauce over the enchiladas and cover with cheese of your choice. Bake at 350 degrees for 25 minutes. Remove and top with pickled jalapenos, sour cream, cilantro, or your favorite toppings! Serve hot with beans and rice!

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!

GREEN ENCHILADA SAUCE RECIPE

Steps:

• Preheat the oven to 425 degrees. Tear the paper husk off all of the tomatillos and discard the husk. Wash the tomatillos as they will be sticky. Take the white onion and cut it into 4 pieces. For the jalapeno, cut off the step and then quarter the jalapeno as shown in the photos. On a cookie sheet, place the tomatillos, onion, and jalapeno pepper. Place in the oven at 425 degrees for 20 to 30 min. The vegetables should be roasted and soft. (See photo for more.) Remove the roasted vegetables and cool, about 10 minutes. Transfer all of the vegetables to a blender. Add 1 chopped garlic clove, and the salt. Blend on high for 1 minute or until smooth. Add in the fresh chopped cilantro and blend well into the sauce. (This is optional for people who don't enjoy cilantro.) Taste for seasoning and add additional salt if you like. Store in Tupperware in the refrigerator until ready to use. The sauce will stay fresh for 5 days in the refrigerator and can also be frozen for 2 months. It's enough to make 1 large batch of our chicken or beef green enchiladas, which can be found on the blog.