Best Green Chicken And Cheese Enchiladas Recipes

Chicken and Green Chile Enchiladas With Goat Cheese Cream Sauce image

Provided by AzMama17

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

12 white corn tortillas
2 chicken breasts, cooked and shredded
1 1/2 cups sour cream
2 tablespoons goat cheese
1 tablespoon diced green chilis
1 teaspoon salt
1 teaspoon black pepper
2 cups shredded monterey jack cheese
1/4 cup heavy half-and-half

Steps:

Mix together 1 cup of sour cream, chicken, 1 tbsp of the goat cheese, green chilies, salt, and pepper.
Place two corn tortillas in glass baking dish. Top with 1/3 of chicken filling, and then with some of the Monterey jack cheese. Repeat this process, ending with tortillas.
Whisk together the remaining sour cream, half and half, and remaining goat cheese. Pour over top layer of tortillas and top with remaining Monterey jack.
Cover with foil and bake at 350°F for 30 minutes.

Nutrition Facts : Calories 647.7, Fat 44.2, SaturatedFat 24, Cholesterol 147.1, Sodium 1055.3, Carbohydrate 29.4, Fiber 3.8, Sugar 3.9, Protein 34.5

Green Chicken and Cheese Enchiladas image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 cloves garlic, chopped
1/2 large onion, chopped
2 teaspoons ground cumin
2 (10-ounce) boxes frozen chopped spinach, defrosted and excess moisture squeezed out
2 (8-ounce) jars store-bought tomatillo salsa, or 1 (16-ounce) jar
1 1/2 pounds store-bought rotisserie chicken, skin removed, meat shredded (about 2 cups meat)
Salt and pepper
3 (8-inch) flour tortillas
2 ounces low-fat pepper Jack, shredded
1/4 cup sliced green onions, for garnish, optional
1/4 cup fresh cilantro leaves
1/4 cup light sour cream, for garnish, optional.

Steps:

Preheat oven to 350 degrees F.
In a medium skillet, heat the olive oil over medium heat. Add the garlic, onion, and cumin and cook until the vegetables are slightly softened, about 2 minutes. Add the drained spinach and half of the salsa and cook until warmed through. Remove from the heat and stir in the chicken. Season with salt and pepper, to taste.
Spread 1/2 of the remaining salsa in the bottom of a 10-inch square baking dish or oven-proof skillet. Lay 1 tortilla on the salsa and spread 1/2 the filling over it. Top with another tortilla and spread the remaining filling over it, and top with the last tortilla. Spread the remaining salsa over the tortilla and scatter the cheese over the top.
Bake for 20 minutes, or until heated through and cheese has melted. Remove from heat and let stand for 5 minutes. Top with green onions, if desired, and cilantro. Top each serving with no more than 1 tablespoon light sour cream, if desired, and serve.

Nutrition Facts : Calories 448 calorie, Fat 18 grams, SaturatedFat 6 grams, Carbohydrate 37 grams, Fiber 11 grams