Time 1h10m Yield 16 Number Of Ingredients 17 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool. Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well. Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes. Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas. Spoon remaining sauce over the enchiladas. Sprinkle cheese on top. Bake in the preheated oven until heated through, about 20 minutes.
Time 1h Yield 6 Number Of Ingredients 12 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.
Time 1h Yield 18 enchiladas, 6 serving(s) Number Of Ingredients 14 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.
Time 1h Yield 8 Number Of Ingredients 12 Steps:
Sprinkle chicken liberally with taco seasoning. Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool. Preheat the oven to 350 degrees F (175 degrees C). Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth. Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken. Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas. Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil. Bake in the preheated oven until hot and bubbly, about 30 minutes.
Time 15m Number Of Ingredients 9 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!
Time 1h50m Yield 4 to 6 servings Number Of Ingredients 20 Steps:
Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar. For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl. Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese. Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Turn on oven to lowest setting. Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle). Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth. Add shredded chicken and coat. In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat). Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll. Place in the pan and continue until the mixture is gone. Top with remaining enchilada sauce then pepper jack cheese and cheddar. Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling). This dish can be easily made ahead of time; I usually make this in the morning, so I’ll I have to do is bake an hour before my hubby gets home from work. It’s also a great dish to make when you’ve had roasted chicken the night before and want to use the leftovers.
Time 35m Yield 1 cassarole, 4-6 serving(s) Number Of Ingredients 9 Steps:
Combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking. After sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish. I start with a some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas. It goes as high as there is ingredients (usually 4 or 5 layers). Then we bake in 350 degree oven for about 20 minutes. After 10 minutes of cooling down, it is ready to be served. I’m a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Boil chicken 40-45 minutes until cooked and tender. Let chicken cool and then shred. Combine soup, green chili, garlic salt, salt, and chicken in large pot and simmer about 15 minutes. Add water if mix is too thick. Heat a small amount of oil in a pan and dip tortillas individually until soft but not too greasy. Then line tortillas in bottom of cassarole dish. Do not double stack but they can over-lap. Pour half the chicken mixture over tortillas. Then sprinkle onions and cheese over the top. Repeat with another layer of tortillas,chicken mixture and onions. Adding enough cheese to cover entire top of dish. Bake at 350 for 30- 40 minutes or until cheese on top starts to brown slightly. Serve with shredded lettuce, tomatoes, black olives and sour cream. Refried beans or spanish rice are both good side dishes.
Time 45m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring to a simmer over medium heat and simmer until the chicken is cooked through, 20-25 minutes. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and shredding the meat. Preheat oven - 400°F; . Lightly grease a 9x13 roasting pan. WS had a pan for sale that was deeper then the dishes I had and that they recommended, but I couldn’t see buying another pan. In a saute’ pan over a medium heat, warm the oil. Using tongs , quickly pass each tortilla through the hot oil until softened, 2-3 seconds. Drain on a paper towel-lines baking sheet. Pour ½ cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top. Top with 1 cup of chicken, 1 cup of jack cheese and ½ cup of chili verde starter. Repeat the layering 4 times, ending with a layer of tortillas. Top with the remaining ½ cup of chili verde starter and the remaining jack cheese. Cover the pan with foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes. Remove from the oven and let stand for 10 minutes. Sprinkles the red onion, cilantro and queso anejo cheese on top. Serve warm. CHANGES I MADE:. I used a regular 9x13 baking dish that I had. It was not nearly as deep as the one at WS, so I could only get 2 layers of the process. It turned out just fine. I used the roasted chickens that we can get at the store. For my size dish I used 2 chickens. I also think you could use any chili verde sauce and it would be fine. i TEND NOT TO USE TOO MUCH SALT WHEN COOKING, SO i DID NOT ADD THE SALT CALLED FOR ABOVE. i ALSO DON’T PARTICULARLY CARE FOR CILANTRO, SO I LEFT THAT OUT ALSO. The tortillas I got where not hard but fresh, so I skipped the warm oil. It took me all of about 15 minutes to put this together. The next time I fix I will add a little salt but not as much as they call for and maybe some jalapenos.
Time 1h15m Yield 6 Number Of Ingredients 4 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.
Time 2h Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
