Green Chile Enchiladas

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Green Chile Enchiladas

Creamy Chicken Enchiladas

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Creamy Chicken Enchiladas
1 Tbsp butter
1 cup bell pepper, chopped
3/4 cup onion, diced
2 (8 oz) cans tomato sauce
1 cup chicken broth
1 tsp cumin
2 tsp chili powder
1 tsp sugar
1 tsp salt
1/4 tsp black pepper
1/3 cup half & half
1 (8 oz) pkg cream cheese, softened
3 cups cooked, shredded chicken
1/2 tsp salt
10 flour tortillas
1 cup shredded cheese

Melt butter in a large skillet. Add bell pepper and onion. Saute until cooked through, about 5 minutes. Remove from skillet and set aside.

In the same skillet, add tomato sauce, chicken broth, cumin, chili powder, sugar, salt, and black pepper. Bring to a boil; reduce heat and simmer for 30 minutes.

To prepare filling, combine half & half and cream cheese. Add chicken, onion mixture, and salt.

Dip each tortilla in sauce on one side and lay it flat with the sauce side up. Spoon 1/4 cup of the filling into each tortilla. Roll up tightly and place in a greased 9x13 baking dish. Pour remaining sauce over enchiladas. Cover and bake at 350 for 30 minutes. Remove foil; top with cheese and bake for an additional 5 minutes or until cheese is melted.

Recipe adapted from The Sisters Cafe

Past recipes:
One year ago: Honey Mustard Chicken
Two years ago: BBQ Chicken Salad

Chicken Enchiladas with Roasted Tomatillo Salsa

I think it's very obvious by my collection of enchilada recipes that I love enchiladas. I think these enchiladas might be my new favorite. This is definitely something I will make over and over again. They were so delicious!

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Chicken Enchiladas with Roasted Tomatillo Salsa


Salsa:
1 lb tomatillos, husked
1 onion, peeled and quartered
4 garlic cloves, with skin on
2 jalapenos
2 tsp cumin
1 tsp salt
1/2 cup cilantro
1/2 lime, juiced

Enchiladas:
1/2 onion, diced
3 garlic cloves, minced
1 1/2 tsp cumin
1/4 cup flour
2 cups chicken broth
chopped cilantro
2 lbs chicken breasts, cooked and shredded
salt and pepper to taste
10 flour tortillas
8 oz shredded cheese
chopped tomatoes & cilantro for garnish
sour cream
guacamole

Preheat oven to 400. Place tomatillos, onion, garlic, and jalapeno on a baking sheet that has been sprayed with cooking spray. Roast for 12-15 minutes. Remove skin from garlic and tops from jalapeno. Transfer roasted vegetables into a food processor or blender. Add cumin, salt, and cilantro. Pulse until well combined but still chunky. Stir in lime juice. Set aside.

Heat olive oil in a large skillet. Add onion and cook until caramelized, about 5-7 minutes. Add garlic and cumin and cook for 1 minute. Stir in flour then add chicken broth. Continue stirring over a low simmer until it starts to thicken. Remove from heat and stir in half of the salsa and additional cilantro. Fold in chicken. Season with salt and pepper.

Turn oven down to 350. Smear the bottom of a 9x13 baking dish with some of the reserved salsa. Heat tortillas in microwave until warm and pliable. Place some meat mixture in the center of each tortilla. Top with cheese. Roll up and place in the baking dish. Pour remaining salsa over enchiladas. Top with remaining cheese. Bake for 30 minutes. Serve with tomatoes, cilantro, sour cream, and guacamole.

Recipe adapted from The Sisters Cafe

Creamy Green Chile Chicken Enhiladas

I love enchiladas! I have quite a few different recipes and they're all different. Here's another one to add to the collection. These enchiladas are so good!

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Creamy Green Chile Chicken Enchiladas
adapted from My Kitchen Cafe

3 cups cooked shredded chicken
2 (4 oz) cans green chiles, lightly drained
8 oz cream cheese, softened
1 can white or black beans, rinsed and drained

sauce:
2 Tbsp butter
1/2 cup diced onion
2 Tbsp flour
1/3 cup chicken broth
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
10 oz. can green chile enchilada sauce
1/2 cup sour cream

8 oz monterey jack cheese
10-12 tortillas
handful of fresh chopped cilantro

Preheat oven to 375. Combine green chiles and cream cheese; mix well. Add chicken and beans. Set aside. In a large skillet, melt butter. Add onion and cook until tender, about 3-4 minutes. Sprinkle flour over onions and cook and stir for about 1 minute. Slowly whisk in chicken broth and milk. Cook over medium heat until bubbly and thickened. Add salt and pepper. Remove from heat and stir in enchilada sauce and sour cream. Grease a 9x13 baking dish. (I used a 9x13 dish and an 8x8 dish) Spread 1/4 cup of sauce on the bottom of the dish. Fill tortillas with chicken mixture. Top with cheese. Roll up and place seam side down in baking dish. Pour sauce over enchiladas and top with remaining cheese. Bake for 20-30 minutes until bubbly. Sprinkle with cilantro.

Layered Chicken and Black Bean Enchilada Casserole

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Layered Chicken and Black Bean Enchilada Casserole
adapted from The Sisters Cafe

2 cups diced chicken
1/2 tsp cumin
1/2 tsp coriander
salt and pepper to taste
2 Tbsp chopped cilantro
1 can (15 oz) black beans, rinsed and drained
1 can (4.5 oz) diced green chilies, drained
1 can (10 oz) enchilada sauce
10 (6 inch) corn tortillas
2 cups shredded mexican blend cheese
8 oz sour cream

Preheat oven to 375. Heat olive oil in a large skillet. Add chicken, cumin, coriander, salt, and pepper. Saute until chicken is cooked through. Remove from heat. Stir in cilantro, black beans, and green chilies.  Spread half of the enchilada sauce in a 9x13 baking dish. Top with 5 tortillas, overlapping if necessary. Top with half of chicken mixture, half of the cheese, and half of the sour cream. Pour remaining sauce over sour cream. Add remaining 5 tortillas and remaining chicken. Cover and bake for 30 minutes. Remove cover; sprinkle with remaining cheese and dot with sour cream. Cook for an additional 5-10 minutes or until cheese is melted.

Serves 6

Sour Cream Enchiladas

I love enchiladas! I love making them and I love eating them! I have quite a few different enchilada recipes and they're all very different. This is the only one I have posted so far that is made with ground beef. It's so good!


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Sour Cream Enchiladas
1 lb ground beef
1 (16 oz) can refried beans
1 (10 oz) can enchilada sauce
1 (10.5 oz) can cream of chicken soup
1 (4 oz) can diced green chilies
1 (4 oz) can sliced olives
16 oz sour cream
1 1/2 cups shredded cheese
12 flour tortillas


Brown ground beef and drain. Add refried beans and enchilada sauce. In a separate bowl, mix soup, green chilies, olives, and sour cream. Spoon a line of meat on each tortilla. Spoon a line of sauce on top of the meat. Roll up and place in a 9x13 and an 8x8 baking dish. Pour remaining sauce over the enchiladas. Sprinkle with cheese. Cover and bake at 350 for 30 minutes.


Serves 6-8

Chicken Enchiladas

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Chicken Enchiladas
2 cups cooked, shredded chicken
1/2 cup diced onion
1 cup sour cream
1 can cream of chicken soup
1 (4 oz) can green chiles
1/2 tsp black pepper
1 tsp salt
1 tsp garlic powder
1/2 tsp chili powder
1 1/2 cups grated cheese, divided
1 package flour tortillas


Saute onions in oil for a few minutes. Combine chicken, onions, sour cream, soup, green chiles, spices, and 1 cup of the cheese. Mix well. Place chicken mixture in tortillas and roll up. Place in a greased baking dish. Pour remaining chicken mixture on top. Top with remaining cheese. Cover with foil and bake at 350 for 35 minutes. Remove foil for the last 5 minutes of cooking. 

Honey Lime Enchiladas

This recipe came from The Sisters Cafe. My mom and sister ate dinner with us last night and they couldn't stop talking about how much they loved them!

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Honey Lime Enchiladas
1 1/2 lbs cooked, shredded chicken
1/3 cup honey
1/4 cup lime juice
1 Tbsp. chili powder
1/2 tsp. garlic powder
2 (10 oz.) cans green enchilada sauce
equal parts of mozzarella and cheddar cheese, mixed together
12 flour tortillas


Mix together honey, lime juice, chili powder, and garlic powder. Pour over chicken; mix well. Let sauce soak into meat for 30 minutes. You'll need a 9 x 13 baking dish and a 9 x 9 dish. Pour sauce to coat the bottom of the pans. Fill tortillas with chicken and cheese.  Roll and place in dish. Pour the remainder of the sauce on top. Sprinkle with cheese. Bake at 350 for 30 minutes. Turn on the broiler and place near the top of the oven until the cheese is crispy. 

Serves 8

Chicken Chile Enchiladas

2 cups cooked shredded chicken

1/2 cup chopped onion

1 can cream of chicken soup

1/2 can water

1 can diced green chiles

1 can enchilada sauce

10 soft taco size flour tortillas

1 cup shredded cheese

Saute onion in olive oil until tender. Mix together chicken, onion, cream of chicken soup, water, and green chiles. Divide mixture between each tortilla. Roll tightly and place in baking dish. Pour enchilada sauce over tortillas and top with cheese. Bake at 350 for 30 minutes.

Chicken and Black Bean Enchiladas

I got this recipe from The Sisters' Cafe. I love enchiladas. I have quite a few enchilada recipes. These enchiladas are so good! My kids loved them. Especially my 21 month old little girl. She kept asking for more.Printable Recipe

Chicken and Black Bean Enchiladas

Chicken Mixture:

2 cups cooked chicken, shredded

1 can diced tomatoes with green chilies, drained (save the juice for the sauce)

1 can black beans, rinsed and drained

Sauce:

1 cup sour cream

1 can cream of chicken soup

1/2 cup shredded cheese

juice from tomatoes with green chilies

10 flour tortillas

Spoon some sauce onto each tortilla followed by the chicken mixture. Roll tortillas and place seam side down in a lightly greased baking dish. Top with remaining sauce and more cheese if desired. Bake at 350 for 30 minutes.

Cheese Enchiladas

My husband made these enchiladas for dinner and they were delicious!

Printable Recipe


Cheese Enchiladas
12 corn tortillas

2 10-oz cans enchilada sauce

cheddar cheese (thinly sliced and shredded)

1 4-oz can diced green chiles (optional)

Preheat oven to 350. Pour a small amount of enchilada sauce on the bottom of a 9 x 13 baking dish. Use about 1 can of enchilada sauce for dipping the tortillas. Dip each tortilla in enchilada sauce on both sides. Place on a griddle sprayed with cooking spray. Heat for about two minutes on each side. Place cheese slices and green chiles in tortillas. Roll tortillas and place seam side down in baking dish. Cover with remaining enchilada sauce. Bake for 20 minutes or until bubbly. Top with shredded cheese and return to oven until melted. Serve with homemade salsa, rice, and beans.