How To make Chicken Chili Enchiladas
6 ounces Cheddar cheese
shredded
8 ounces Monterey jack cheese :
shredd
1 cup Chicken; chopped cooked
3/4 cup Onion :
finely chopped
12 Corn tortillas 6 inches
2 cups Chicken broth :
warmed
1 can chili with beans (25 oz.)
1 can enchilada sauce :
(10 oz.)
2 cups Sour cream
cheddar cheese, half of the monterey jack cheese, chicken and onion; set aside. Dip tortillas, one at a time, in chicken broth to soften. Fill with about 1/4 cup of the chicken mixture; roll and place seam-side down in baking dish in two rows of six. In a 3 quart saucepan over medium heat, stir chili, green enchilada sauce and 1/2 cup of the chicken broth until bubbly. Pour over filled tortillas. Sprinkle with remaining monterey jack cheese. If making ahead, cover and let stand up to 1 hour. Bake uncovered in a preheated 350 F oven for 30 minutes or until hot and bubbly. If desired, freeze, thaw and reheat, covered in a preheated 300 F oven for 25 to 30 minutes or until hot. To serve, dollop with some of the sour cream. Serve remaining sour cream separately. Serve with chopped tomatoes and sliced ripe olives if desired. Source: Fixin' Chicken 101 Ways.
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BEST White Chicken Enchiladas | CREAMY Chicken Enchilada Recipe ~ MY WAY
This is the best chicken enchilada recipe. Flavorful chicken enchiladas with a rich creamy sauce and topped with cheese. Yummy! RECIPE BELOW. Enjoy.
#whitechickenenchiladas #chickenenchiladas #enchiladarecipes #tesscooks4u #recipe #recipes #cooking #food #mexicanfood
BEST White Chicken Enchiladas | CREAMY Chicken Enchilada Recipe ~ MY WAY
INGREDIENTS:
2 1/2 to 3 cups shredded cooked chicken
8 flour tortillas
1/4 tsp salt
1/4 tsp black pepper
1 tsp cumin
1 tsp chili powder
1/4 tsp garlic powder
2 cups shredded Monterey Jack cheese - divided
1/2 cup Mozzarella cheese
3 Tbsp. butter
3 Tbsp. flour
1 cup diced onion
1 - 6oz can diced green chilies
1 tsp minced garlic
2 cups chicken broth
1 cup sour cream
3 Tbsp. cream cheese
In a bowl mix shredded chicken, seasonings and 1 cup shredded cheese.
Microwave flour tortillas for about 15 seconds to make pliable.
Put 1/2 to 3/4 cup of chicken mixture on tortillas and roll.
In a skillet add butter and onions and cook for a couple minutes.
Add minced garlic and cook/ stir for another minute.
Add flour, cook and stir for another minute.
Add chicken broth, stir and turn heat up to bring to a simmer.
Add green chilies, bring to simmer and cook until sauce thickens.
Turn off heat.
Add cream cheese and stir until incorporated.
Add sour cream and stir until incorporated.
Pour white sauce over enchiladas.
Sprinkle rest of cheese over top.
Bake 350 degrees Farenheit for 20-25 minutes.
Low broiler for 30 seconds to 1 minute.
Let rest for 10 minutes before serving.
Enjoy.
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My family loves this dinner! Green Chicken ENCHILADAS Recipe
Here is an easy way to make green enchiladas. I am headed to the grocery store then back home to cook dinner. My family loves when I make this!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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0:00 Intro
0:07 Grocery Shopping
0:24 Making The Chicken
2:17 Green Salsa
3:30 Mexican Rice
5:55 Prep Corn Tortillas
_______________________________
⭐️ CHECK OUT THESE RECIPES
⭐️ MEXICAN RICE
INGREDIENTS
24 oz jar green salsa
14 to 16 corn tortilla
1 lb chicken boneless breast or thighs
1 Liter of water
1 Tbsp chicken bouillon powder
onion
2 cloves garlic
1/4 tsp dried Mexican oregano
*salt and season shredded chicken to taste
4 oz Cotija cheese
Mexican crema
MUSIC
Courtesy of
EASY Green Enchiladas
Cooking Dinner
Enchilada Dinner Idea
Chicken Enchiladas
These Chicken Enchiladas make the ultimate comfort food meal! Tortillas stuffed with shredded chicken, lots of cheese and baked in the most delicious homemade enchilada sauce! Super-easy and ready in just 35 minutes.
RECIPE:
If you love Mexican food like I do then look no further than my ultimate chicken enchiladas! Soft tortillas filled with a juicy and succulent chicken filling, plenty of cheesy goodness, and a flavor-packed red enchilada sauce. I love to top my enchiladas with slices of avocado, sour cream, and cilantro, it’s the perfect comforting family meal and I don’t know anyone who doesn’t love this recipe.
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How to Make Green Chile Chicken Enchiladas
Christie Morrison makes showstopping Green Chile Chicken Enchiladas.
Get the recipe for Green Chile Chicken Enchiladas:
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SOUR CREAM CHICKEN ENCHILADAS WITH HATCH GREEN CHILE: Delicious Recipe You'll Make Again and Again
These Sour Cream Chicken Enchiladas with Hatch Green Chile are so delicious, you'll make them again and again. Read on for the easy recipe.
Sour Cream Chicken Enchiladas
shredded chicken (If you cook your own, be sure to save the chicken broth for the sauce)
corn tortillas
finely chopped onion
grated white cheese of your choice (muenster, monterey jack are great choices)
vegetable oil for frying
For the sauce:
1/2 stick of butter
4 Tbsp. flour
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cumin
approx. 1 1/2 cups Mexican crema or sour cream
approx. 1/2 cup of chopped Hatch green chile
Fry corn tortillas in hot oil and place on paper towels to drain excess oil. Fill individual fried corn tortillas with shredded chicken, onion, & cheese, and roll tightly. Place in un-greased baking dish with seem side to the bottom. Repeat the process until entire baking dish is filled with rolled enchiladas. (A 19x13 dish should fit approx. 14 enchiladas.) Set aside while making the sauce.
Melt butter in large skillet over medium low heat. Add in flour and whisk until smooth. Continue to cook for 30 seconds then add in chicken broth and continue whisking. This should slowly begin to thicken and form a rue. Once it looks like a smooth white gravy, add in the salt, garlic powder, & cumin and continue whisking util seasonings are incorporated into the sauce. Add in Mexican crema or sour cream and blend until smooth. Finally, add in desired amount of Hatch green chile and mix to combine. Remove from stove top and pour sauce over rolled enchiladas in baking dish. Top with additional cheese and onions if desired. Bake at 400º for 25-30 minutes.
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*All music in this video used with rights from Storyblocks.
Creamy Green Chicken Enchiladas Recipe | Old El Paso
Mexican food lovers rejoice! Learn how to make enchiladas at home with this Creamy Green Chile Chicken Enchiladas recipe from Old El Paso. Chicken breast strips are cooked with cream cheese and chopped green chiles for a delicious enchilada filling with a hint of heat.
Make a quick and easy dinner tonight with this enchiladas recipe!