EASY SALSA VERDE TURKEY ENCHILADAS
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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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Leftover Turkey Enchiladas
Full recipe here:
Leftover Turkey Enchiladas- use up your leftover turkey to make these easy and flavorful cheesy enchiladas. These tasty enchiladas come together fast and make a delicious dinner!
#leftover #turkey #thanksgiving
Chicken Enchiladas | Hatch Chile Sour Cream Sauce
This is it! The enchilada recipe you’ll make again and again.
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Sauce:
- Three (3) tbsp unsalted butter
- Three (3) tbsp of flour
- Two (2) cups chicken broth
- 1/4 oz can of diced green chiles (mild)
- One (1) cup sour cream
- One (1) tsp salt
- One (1) tsp pepper
Enchilada:
- Eight (8) to ten (10) flour tortillas
- Three (3) cups of shredded chicken
- Three (3) cups of shredded Monterey Cheese
- 1/3 cup sauce (see above)
- 1/2 tsp salt
- One (1) tsp pepper
- One (1) tsp cumin
- Three (3) tbsp sliced green onions to garnish
Chicken Enchiladas Recipe | Enchiladas Made Easy
Chicken Enchiladas Recipe | Enchiladas Made Easy - This is a easy to make and follow Chicken Enchilada video with several layers of delicious flavor. This Chicken Enchilada recipe is totally customizable with anything you want!
Chicken Enchiladas Ingredients
1 tsp Garlic Powder
1 10 oz. can Diced Tomatoes
1 15 oz. can Black Beans
1 small can of Black Olives
1 Medium Onion , Diced
12 - 24 Corn Tortillas
2 cups grated Cheddar Cheese
2 cups grated Monterey Jack cheese (I used a 4 blend Mexican Style Cheese)
Homemade Red Enchilada Sauce
2 Tbsp vegetable oil
2 Tbsp Flour
4 Tbsp Chili Powder
1/2 Tsp Garlic Powder
1/2 Tsp Salt
1/2 Tsp Cumin
1/4 Tsp Onion Powder
1/4 Tsp Cayenne Pepper
2 cups Chicken Broth
Pre-heat oven to 400 degrees!
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Salsa Verde Sour Cream Chicken Enchiladas ~Chicken Enchilada Recipe ~Bulk Cooking ~ Noreen's Kitchen
Let's make meal number 4 from our roasted chicken! Today we are making a delicious pan of Salsa Verde, sour cream, chicken enchiladas today! These are super easy to make, quick to get on the table and this pan will feed between four and six people, depending on how many they choose to eat. I planned for two enchiladas per person, however if you have younger kids they may eat less. I only enjoyed one and was full and satisfied. These are rich and delicious. So, this may stretch further than four people.
I have used flour tortillas, shredded chicken, sour cream, cream of chicken soup, cheddar and pepper jack cheese to make this very satisfying and filling meal. Paired with an avocado salad, green salad or jicama and orange salad this will be a completely delicious and well rounded meal. You could even add fresh spinach to the filling to include more greens. As economical, budget stretcher meals go, this one is one of my favorites!
The secret to this dish is definitely in the sauce! You can choose to start with a homemade cream of chicken, but this is a quick recipe so I make no apologies for using the canned soup. The sauce is simple. Sour cream, cream of chicken soup and a healthy dose of your favorite jarred salsa verde sauce. I sometimes like to also add a small can of chopped green chilies to add more of that flavor.
The filling is simple. shredded chicken, shredded cheddar cheese and a bit of the sauce. All mixed together to make a thick but workable filling for the tortillas. I divided the filling evenly between eight fajita sized flour tortillas. I prefer the Cesareo style tortillas because they are a bit thicker and roll much easier. Spreading the filling across the middle portion of the tortilla then rolling tightly into a compact cigar. I fit all of these into a foil pan and they were perfectly snug. You can feel free to use your favorite baking dish to make this as well. Just be sure the enchiladas have enough space to spread out on each end. You don't want them folded up on themselves.
When all the enchiladas were filled and snugly set in their cooking pan, I poured the creamy sauce over them and spread it evenly. As this bakes the sauce will cook down into all the crevices and become even more delicious. I then topped this with a generous handful of pepper jack cheese. You can add more or less to your preference and if you like a different type of cheese then go for it! I think just about anything would be great with the exception of Mozzarella which has no business around Mexican style cooking.
This bakes up in just around a half hour, uncovered and is bubbly, cheesy, creamy and amazing. Everyone is going to love this one. Even people who think they don't like enchiladas will love this. The creamy sauce is the key! This casserole is best made and eaten fresh. Leftovers are alright, however not exceptional due to over sogginess of the tortilla after it sits post cooking. If you should have leftovers, they should be stored in an airtight container in the refrigerator and eaten within 3 days.
I don't recommend this recipe for freezer banking due to the sour cream. Once frozen and thawed this will break making the sauce separate and look unappetizing and not become creamy upon baking. So this should not be frozen before or after cooking.
I hope that you give this salsa verde sour cream chicken enchilada recipe a try and I hope you love it! I hope that you give bulk cooking a try some time soon!
Happy Eating!
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