Best Creamy Green Chile 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

CREAMY GREEN CHILE SAUCE



Creamy Green Chile Sauce image

This is a mild green chili recipe that will tantalize your taste buds! Serve it over your favorite Mexican or Tex-Mex food.

Provided by Maine-iac

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 small chopped onion
1 garlic clove, minced
2 tablespoons flour
1 (14 1/2 ounce) can chicken broth
1/4 teaspoon ground cumin
1 pinch oregano
2 (4 1/2 ounce) cans chopped green chilies (undrained)

Steps:

  • In saucepan, melt butter over medium heat.
  • Saute onion and garlic until transparent.
  • Stir in flour until well-mixed and golden brown.
  • Slowly stir in broth and remove lumps.
  • Add chiles, cumin, and oregano and stir well.
  • Reduce heat to simmer; cook, uncovered, about 15 minutes.
  • Serve over burritos or your favorite Tex-Mex food.

Nutrition Facts : Calories 78.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 263.1, Carbohydrate 7.6, Fiber 0.9, Sugar 2.9, Protein 2.8

FISH ENCHILADAS WITH CREAMY GREEN CHILE SAUCE



FISH ENCHILADAS WITH CREAMY GREEN CHILE SAUCE image

Categories     Fish     Bake     Quick & Easy     Dinner

Yield 6 servings

Number Of Ingredients 13

1 lb. firm-fleshed white fish, such as halibut, cooked and flaked into small chunks
1 tablespoon olive oil
2 cloves garlic, minced
1 tsp. ground cumin
I small tomato, diced
Juice of one lime
1/4 cup chopped cilantro; reserve 1 tbs. for topping
Salt and pepper to taste
12 corn tortillas
1 cup shredded Monterey Jack cheese
Creamy Green chile sauce:
1 16 oz. can green chile enchilada sauce (I used Hatch brand, my favorite)
3/4 cup reduced fat sour cream

Steps:

  • Preheat oven to 350° F. Spray a 13×9 baking pan with cooking spray. Heat a medium skillet over medium-high heat and add olive oil. Swirl to coat the pan. Add garlic and saute about two minutes, until slightly golden, then turn the heat to low and stir in cumin. Add the fish and tomato and heat through. Turn off the heat and add the lime juice, cilantro and salt and pepper to taste. Stir. Mix the green chile sauce and sour cream in a small bowl. Place about two tablespoons of fish mixture in tortillas and roll up, then place in casserole seam side down. (I find the tortillas more pliable and easier to work with if I wrap a stack of them in a damp kitchen towel and microwave them for 45 seconds.) After all the tortillas are filled and rolled, pour the green chile sauce evenly over them and sprinkle cheese on top. Cover and bake for 30 minutes until sauce is bubbly and cheese is melted. Sprinkle with reserved cilantro and serve. Preferably with margaritas.

CREAMY CHICKEN CHEESE CHIMICHANGAS WITH GREEN CHILE SAUCE..



Creamy Chicken Cheese Chimichangas With Green Chile Sauce.. image

Makes 8-9 chimichangas,I usually serve one per plate with other sides,such as refried beans,corncake,mexican salad and of course flan for dessert......My DH and I really like this dish,it is sure to be a crowd pleaser...

Provided by Potluck

Categories     Chicken

Time 1h10m

Yield 8-9 chimichangas, 4-8 serving(s)

Number Of Ingredients 9

3 cups chicken breasts, cooked and diced
2 cups chicken broth
1/2 cup onion, diced and sauted
1 1/2 teaspoons garlic, minced and saute
1 1/4 teaspoons cumin
1/2 teaspoon oregano
10 3/4 cream of chicken soup
1 cup monterey jack cheese, shredded
8 -9 flour tortillas

Steps:

  • Place 1lb. or approx.4 large chicken breast in broth to cook till fork tender.
  • Drain,but reserve 1 cup broth.
  • When cool to handle,cut into 1/4"-1/2" diced pieces.
  • Add first 8 ingredients to pot and cook to melt cheese and well blended.
  • Heat tortillas.Preheat oven 400.
  • Place 1/3 cup filling on each and roll ends and sides,to make a rectangle.
  • Seams down in pam sprayed 13x9 baking dish.
  • Brush tops with olive oil or spray with pam also.
  • Bake 25 minutes till browned and crisped.
  • In saucepan,pour reserved broth.
  • 1/4 cup flour,1tsp chicken bouilion,and 1 1/2 tsp cumin whisk,till blended.
  • Add 1/2 cup milk whisking till smooth and thickened. Add 4oz can diced green chiles.Pour spoonfuls of sauce over chimichanga when ready to serve.I added cooking chicken and sauce to prep time.Sauce should resemble in thickness of a gravy.

Nutrition Facts : Calories 324.3, Fat 14.1, SaturatedFat 6.7, Cholesterol 25.1, Sodium 916.5, Carbohydrate 34.1, Fiber 2.2, Sugar 2.5, Protein 14.7

MEXICAN SQUOODLES WITH CREAMY FIRE-ROASTED GREEN CHILE SAUCE



Mexican Squoodles with Creamy Fire-Roasted Green Chile Sauce image

Mexican squash is spiralized into noodles, also known as squoodles, for this dish with a creamy green chile sauce and Mexicorn®.

Provided by bd.weld

Categories     World Cuisine Recipes     Latin American     Mexican

Time 27m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
½ onion, cut into noodle shapes
3 cloves garlic, crushed
4 Mexican squash, cut into noodle shapes
1 (11 ounce) can Mexican-style corn (such as Green Giant® Mexicorn®), drained
4 ounces Neufchatel cheese, softened
1 (4 ounce) can fire-roasted diced green chile peppers
¼ cup milk

Steps:

  • Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.
  • Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
  • Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 25.4 g, Cholesterol 22.8 mg, Fat 10.7 g, Fiber 4.8 g, Protein 8.2 g, SaturatedFat 4.9 g, Sodium 877.2 mg, Sugar 10.7 g

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