Best 5 Chicken Enchiladas Verdes From Rotel Recipes
Chicken enchiladas verdes from rotel is a savory and flavorful Mexican dish that combines tender chicken, a creamy tomatillo sauce, gooey cheese, and warm tortillas. This recipe is a delightful blend of textures and flavors that will tantalize your taste buds and leave you craving for more. Whether you are an experienced cook or a beginner in the kitchen, this comprehensive guide will provide you with all the necessary steps and ingredients to create this mouthwatering dish in the comfort of your own home.
Let's cook with our recipes!
CHICKEN ENCHILADAS VERDES
A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.
Provided by WiGal
Categories Chicken
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Shred chicken.
- Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
- Preheat oven to 400 degrees F.
- Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
- Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
- Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
- Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
- Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
- Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
- Serve with remaining salsa, sour cream, and guacamole.
- Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.
Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3
ROTEL ENCHILADAS CON POLLO (CHICKEN ENCHILADAS)
Make and share this Rotel Enchiladas Con Pollo (Chicken Enchiladas) recipe from Food.com.
Provided by Vicki in CT
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside.
- Soften tortillas in oil and drain well on paper towels. Set aside.
- In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again.
- Dissolve bouillon in milk in microwave.
- Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down.
- Pour milk mixture over all. Top with monterey jack.
- Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time.
- Top with dollops of sour cream to serve and jalapeno slices.
Nutrition Facts : Calories 581.4, Fat 40.8, SaturatedFat 17.6, Cholesterol 87.7, Sodium 952, Carbohydrate 25.1, Fiber 2.5, Sugar 1.3, Protein 29.7
CREAMY CHICKEN ENCHILADAS VERDE
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. HEAT oven to 350 degrees F.
- 2. MIX sour cream and salsa until well blended.
- 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
- 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
- 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
- 6. Roll up.
- 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
- 8. BAKE 15 to 20 min. or until heated through.
- Serving Suggestion:
- Serve with a side of hot cooked rice to round out the meal.
- Special Extra:
- Sprinkle with chopped tomatoes and sliced green onions just before serving.
- Variation:
- Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
- How to Shred Cooked Chicken:
- Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
CHICKEN ENCHILADAS VERDES FROM RO*TEL
Corn tortillas filled with chicken, cheese and green enchilada sauce with some zesty tomatoes on top for easy chicken and cheese enchiladas.
Provided by RO*TEL
Categories RO*TEL®
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Heat oil in large skillet over medium-high heat. Spray 13x9-inch baking dish with cooking spray; set aside. Pour enchilada sauce in shallow bowl; set aside.
- Combine chicken, queso enchilado cheese, onion and cumin in medium bowl.
- Fry each side of a tortilla quickly in oil until pliable; dip in enchilada sauce. Place in baking dish and top with about 1/4 cup filling. Roll tortilla around filling and place seam-side down in baking dish. Repeat using all tortillas and filling.
- Pour any remaining enchilada sauce over enchiladas. Sprinkle with Chihuahua cheese; top with drained tomatoes. Cover dish with foil; bake 25 minutes or until hot. Serve on shredded lettuce, if desired.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 31 g, Cholesterol 73.7 mg, Fat 35.7 g, Fiber 4.7 g, Protein 26.6 g, SaturatedFat 9.9 g, Sodium 411.8 mg, Sugar 2.2 g
CHICKEN ENCHILADAS VERDES FROM RO*TEL
Corn tortillas filled with chicken, cheese and green enchilada sauce with some zesty tomatoes on top for easy chicken and cheese enchiladas.
Provided by RO*TEL
Categories RO*TEL®
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Heat oil in large skillet over medium-high heat. Spray 13x9-inch baking dish with cooking spray; set aside. Pour enchilada sauce in shallow bowl; set aside.
- Combine chicken, queso enchilado cheese, onion and cumin in medium bowl.
- Fry each side of a tortilla quickly in oil until pliable; dip in enchilada sauce. Place in baking dish and top with about 1/4 cup filling. Roll tortilla around filling and place seam-side down in baking dish. Repeat using all tortillas and filling.
- Pour any remaining enchilada sauce over enchiladas. Sprinkle with Chihuahua cheese; top with drained tomatoes. Cover dish with foil; bake 25 minutes or until hot. Serve on shredded lettuce, if desired.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 31 g, Cholesterol 73.7 mg, Fat 35.7 g, Fiber 4.7 g, Protein 26.6 g, SaturatedFat 9.9 g, Sodium 411.8 mg, Sugar 2.2 g
Tips:
- To make the enchilada sauce, blend tomatillos, green chilies, cilantro, onion, and garlic in a blender or food processor until smooth.
- If you don't have tomatillos, you can use 2 cans (10 ounces each) of diced tomatoes with green chilies, undrained.
- To make the chicken filling, cook chicken breasts in a skillet over medium heat until cooked through, about 15 minutes. Shred the chicken with two forks.
- You can also use rotisserie chicken for the filling.
- To assemble the enchiladas, spoon some of the chicken filling down the center of each tortilla. Top with salsa verde, cheese, and sour cream.
- Roll up the tortillas and place them seam-side down in a greased 9x13-inch baking dish.
- Bake the enchiladas at 375 degrees Fahrenheit for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve the enchiladas with additional salsa verde, sour cream, and guacamole.
Conclusion:
Chicken enchiladas verdes are a delicious and easy-to-make meal that is perfect for busy weeknights. The combination of tender chicken, flavorful salsa verde, and melted cheese is sure to please everyone at the table. Whether you're looking for a quick and easy dinner or a special dish for a party, chicken enchiladas verdes are always a good choice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
