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!
NEW MEXICO GREEN CHILE CHICKEN ENCHILADAS (EASY)
A New Mexico favorite. It's quick, easy, and delicious! Don't have chicken, no problem. This recipe is great even without it. Try it, you'll love it!
Provided by vescovo
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into small bite-sized pieces.
- Brown in frying pan.
- In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
- Then add the garlic, onion, green chile.
- Preheat oven to 350 degrees.
- Cover the bottom of a 12x9 baking dish with a thin layer of the sauce.
- Cover with half of the tortillas.
- Put half of the cooked chicken on top of the tortillas.
- Spread half of the remaining sauce over the chicken.
- Top with half of the cheese.
- Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
- Bake 350 degrees for 30 minutes.
- Allow several minutes to cool.
- Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
- Yum.
EASY GREEN CHILE CHICKEN ENCHILADAS
A fresh tasting version of normally greasy and heavy enchiladas tastes great when served with sour cream, guacamole, or cucumber slices.
Provided by Slappy girl
Categories World Cuisine Recipes Latin American Mexican
Time 3h50m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chicken breasts in a slow cooker along with one can of enchilada sauce. Cook on High until tender and no longer pink, about 3 hours. Shred using two forks and return to the slow cooker.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Pour the remaining can of enchilada sauce into a shallow dish. Dip tortillas in the sauce; fill each with 1/3 cup shredded chicken, a sprinkle of Mexican style cheese, and a bit of grated zucchini. Roll up and place in the prepared baking dish, seam side down. Top enchiladas with any leftover sauce and remaining cheese.
- Cover dish and bake in preheated oven for 20 minutes. Remove cover; continue to bake until the cheese has melted, and enchiladas are hot, about 10 additional minutes.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 44.7 g, Cholesterol 64.5 mg, Fat 14.4 g, Fiber 7.5 g, Protein 22.3 g, SaturatedFat 6.9 g, Sodium 194.2 mg, Sugar 1.4 g
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