Easy Salsa Verde Chicken Enchiladas Recipe - How to Make Chicken Enchiladas
For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
It’s so simple to make this chicken enchiladas recipe with salsa verde, chicken, sour cream, cheese and cilantro. They are perfect for a quick and easy dinner.
Also, be sure to check out our Shredded Chicken Recipe on Inspired Taste. The full recipe on Inspired Taste can be found by clicking this link:
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How to make THE BEST Baked Green Chili Chicken and Cheese Enchiladas Recipe
Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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-Please make this starter recipe comfortable for your home. Lots of love, Stephanie
Ingredients for green chile enchiladas
Chicken (I used 2 Chicken Breast)
Corn Tortillas
6-8 Poblano Chiles
7-9 Tomatillos
1 Bunch Cilantro (Optional- blend it with the chile and tomatillos )
2 1/2 Cups of Cheese ( I used Oaxaca)
*Mozzarella, Munster, or queso fresco
2 cups Chicken broth ( keep extra if the sauce is too thick)
2 Tablespoons Knorr Chicken Bouillon
1 Cup Heavy Cream (you can use: Milk or Half and Half)
1 Teaspoon butter
1/2 a medium onion (Optional for the filling)
Nutmeg (Optional)
Salt to taste
Garlic (Optional- blend it with the chile and tomatillos)
#greenchilienchildas #viewsontheroad #viewskitchen #enchiladas
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
HOW TO MAKE THE BEST ENCHILADAS VERDES | VIEWS ON THE ROAD
Hello & welcome! I can't stop making this incredibly easy and delicious traditional Enchiladas Verdes! Everyone will love it!Lots of love Stephanie and, Cloud ????
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The recipe will make 2 dozen enchiladas
Ingredients
Oil
Water for boiling
24 corn tortillas
Queso fresco
Mexican crema Fresca
Green enchilada sauce ingredients
10 tomatillos
5 roasted poblano peppers (remove step and seeds)
2 serranos
1 small white onion
2 garlic cloves
2 serranos or jalapeños
1/2 bunch of cilantro
1 1/2 cups chicken broth
1 Tbsp chicken bouillon
*I used onion, garlic, serranos, and chicken from the boiled chicken
Boiled chicken
4 chicken breast
4 cups water
1 onion
2 garlic cloves
2 serranos
1 Anaheim pepper (remove seeds and stem)
1/2 Tbsp Maldon sea salt flakes
-Please come back and let us know if you enjoyed this recipe as much as we did ????
Maldon sea salt flakes can be found on Amazon I love this salt❗️ Check the link above????????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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#enchiladas #viewsontheroad
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes
When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas and Green Chicken Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes.
Red Cheese Enchiladas
approx. 10 red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste (I use about 1 tsp.)
approx. 3 1/4 cups water
corn tortillas
grated cheese of your choice (cheddar, pepper jack, muenster are all great)
chopped onion, to your liking
vegetable oil for frying
Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water. Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate. Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth. Heat saucepan over medium high heat with about 1-2 Tbsp. of oil. Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.)
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough red chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Green Chicken Enchiladas
approx. 7 Hatch green chiles, roasted, peeled, stems & seeds removed
(If buying Hatch chile in a can or jar, you'll need approx. 1 cup)
3 garlic cloves
1 tsp. cumin
salt to taste (I use 1 tsp.)
approx. 2 cups water
1 can cream of mushroom or chicken
shredded chicken
corn tortillas
grated cheese of your choice
chopped onion to your liking
vegetable oil for frying
Place green chile in blender or food processor, along with garlic, cumin, salt, and water. Blend until smooth. Heat large saucepan over medium high heat, with 1-2 Tbsp. of oil. Then pour in green chile sauce. Add in can of cream of mushroom or cream of chicken. (You can even use both). Stir until well combined. If sauce is too thick, add a little more water. Let it come to a boil and reduce heat and simmer about 10-15 minutes.
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded chicken, shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough green chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Bendiciones y buen provecho!
The EASIEST and Most Delicious ENCHILADAS VERDES, my lazy way of making them!!!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today I’m going to share with you the easiest green chicken enchiladas you can make this is seriously my lazy way of making them without using canned enchiladas sauce because let’s be real, there is no such thing as a bomb enchilada sauce that comes in a can, and seriously making it homemade is so easy☺️ ???? ♥️I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Pots & pans using atm Ourplace Website -
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blender- Vitamix A3500
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‼️‼️if you don’t want to bake them, fry the sauce
Ingredients: 24 enchiladas
4 split chicken breast with rib
1/2 onion
1 green pepper
3 garlic cloves
2 bay leaves
1 tsp peppercorn
1 tsp coriander seeds
Salt I used 2 tbsp 1 tsp
Chicken bouillon I added 1 tbsp
4 cups water
24 corn tortillas
Oil for frying
For the enchilada sauce
2 lbs tomatillos (about 18)
10 jalapeños or serranos
2 garlic cloves
Onion
1 cup broth
Cilantro
For the enchiladas
Sour cream
Queso Oaxaca
Queso Fresco
1 serving of love????
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#enchiladasverdes #greenchickenenchiladas #enchiladas
How to Make Green Chile Chicken Enchiladas
Christie Morrison makes showstopping Green Chile Chicken Enchiladas.
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