Maias Layered Chicken Enchiladas Verde Recipes

LAYERED CHICKEN ENCHILADAS

Steps:

• Heat oven to 350F degrees.
• Heat oil in a small skillet to 350F.
• Softened each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towel.
• Place one tortilla on a lightly greased baking sheet.
• Sprinkle with ¼ cup cheese, ¼ cup chicken, 1 tablespoon green chilies, 1 tablespoon chopped onions.
• Top with another tortilla; pour 1/3 cup enchilada sauce over stack.
• Sprinkle with ¼ cup cheese.
• Repeat process with remaining tortillas to make 3 additional stacks.
• Bake at 350F for about 15 minutes.

MAIAS LAYERED CHICKEN ENCHILADAS VERDE

Steps:

• In a pot, add water chicken thighs, garlic powder, onion powder and seasoning salt.
• Simmer until chicken thighs are cooked and fork tender.
• Remove chicken thighs from liquid and using 2 forks shred the chicken meat.
• Mix shredded chicken, 1 can of salsa and 1 cup of cheese.
• Grease a baking dish, line 5 tortillas on the bottom then layer the other ingredients; chicken mixture, olives, roughly 1/2 of the enchilada sauce and cheese.
• Repeat layering twice (or until you use up all your ingredients).
• You want your last layers to be sauce and cheese so you get a nice bubbly top on the dish.
• Bake at 375 degrees for 45- 55 min or until cheese is bubbly and the entire dish is warmed through.
• Serve with fresh chopped cilantro (optional) and sour cream.

BEST, EASIEST & LOW FAT! CHICKEN VERDE ENCHILADAS

Steps:

• Boil the chicken breasts in water until done.
• While the chicken breasts are boiling, coat a frying pan in oil to fry Tortillas to medium brown. You'll want them firm.
• Drain Chicken and shred.
• Add 1/2 of the Verde Enchilada Sauce to the chicken and mix.
• Put 4 tortillas on the bottom
• Spoon 1/2 the Chicken mixture.
• Add 1/2 can of Sweet Corn.
• Add 1/3 bag of cheese.
• Repeat with 4 tortillas,.
• Spoon remaining 1/2 the Chicken mixture.
• Add other 1/2 can of Sweet Corn.
• Add 1/3 bag of cheese.
• One more tortilla layer.
• Pour remainder of the Verde Enchilada Sauce on top and down the edges.
• Top with last portion of cheese.
• Bake 375 for 20 minutes.

CHICKEN ENCHILADAS VERDES

Steps:

• Shred chicken.
• Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
• Preheat oven to 400 degrees F.
• Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
• Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
• Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
• Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
• Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
• Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
• Serve with remaining salsa, sour cream, and guacamole.
• Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• HEAT oven to 350°F
• MIX sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 minute or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and ½ cup cheese .
• SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
• BAKE 15 to 20 minute 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.

AUTHENTIC ENCHILADAS VERDE

Steps:

• In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic.
• When cool enough to handle, shred chicken with your hands.
• Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).
• Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed.
• Pour salsa in a medium saucepan, and bring to a low boil.
• Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil.
• Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
• Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

BEST CHICKEN ENCHILADAS VERDE EVER

Steps:

• Shred your chicken.
• add hot sauce, salt & cumin.
• add tablespoon of chile sauce & little over 1/2 the cheese.
• mix well.
• coat the bottom of casserole pan with 4-5 spoonfuls of chile sauce.
• warm corn tortilla over heat to soften for rolling.
• fill full should make 10 enchiladas.
• cover with green chile sauce, using a spoon make sure sauce gets down between each enchilada.
• cover with remaining cheese.
• bake uncovered in 375 oven for 30min.
• Serve garnished with sour cream, fresh diced tomatos, green onion, avacado, whatever you like.