GREEN CHILI CHICKEN ENCHILADAS
Oh yeah, when it's time for Mexican food, it's time for these. A nice twist on an old favorite. This recipe yields 2 9x13 baking dishes holding 5 large enchiladas each. Figure 1-2 enchiladas per person, or they can be cut up and served as hors d'oeuvres. If 10 is too many, freeze one dish. They freeze and re-heat well. Enjoy!
Provided by RedhairMac
Categories One Dish Meal
Time 1h5m
Yield 10-12 large enchiladas, 5-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare fillings by placing each of the following in individual bowls: cheese, chopped onions, chopped scallions and olives. Set aside.
- Spray bottoms of two 9x13 baking dishes (glass recommended) with cooking spray. Pour 1/4 can of sauce into each baking dish and spread evenly. Set aside. Note: For best results, shake cans of sauce before opening.
- In a large skillet, heat vegetable oil to the point where a piece of tortilla dipped in the oil sizzles. Note: For ease in assembling the enchiladas, best to place this skillet on the right front burner. Note: If you leave the tortilla in the oil too long, it will burn. The trick is to place it in the oil for only a moment and then flip it and remove it. If it bubbles up, use the tongs to deflate the bubbles. Some crispiness is desired.
- Place another skillet on the left front burner and fill it with 1/2 can of enchilada sauce. Note: The sauce in this skillet DOES NOT need to be heated.
- Using tongs, place one tortilla into the hot oil. Immediately flip it one time and then remove to the skillet containing the sauce. Drench each side of the cooked tortilla with sauce, then remove it to the baking dish. Note: 1 cup of oil should be enough but you can add more if needed. Be sure to test for correct degree of hotness again if you add oil.
- Once the cooked, drenched tortilla has been moved to the baking dish, use your fingers to lay it open. Fill it down the center with some chicken, cheese and onions. Once filled, roll up the sides toward the middle, then turn the filled enchilada over so that it rests seam-side down in the baking dish.
- Repeat steps 6 & 7 until you have filled each baking dish with enchiladas. Note: Each pan usually holds 5 but if you haven't filled them too full, you may be able to squeeze in 6.
- Once each baking dish has been filled with enchiladas, top each with the following in this order: 1/2 can enchilada sauce, remaining cheese (sprinkled down the middle of the enchiladas), chopped scallions and black olives.
- Bake uncovered for 45 minutes or until heated through (watch that cheese doesn't burn). Dishes are done when sauce bubbles gently around the edges.
- Have a margarita with them and enjoy!
Nutrition Facts : Calories 1975.9, Fat 99.6, SaturatedFat 29.5, Cholesterol 201.3, Sodium 5368.6, Carbohydrate 176.3, Fiber 16.2, Sugar 30, Protein 91.4
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Giovanni Temores
[email protected]Overall, I thought these green chili chicken enchiladas were a great recipe. They were easy to make and they tasted amazing.
nishat nadia
[email protected]These enchiladas were a bit too cheesy for my taste, but my kids loved them.
Jason Borain
[email protected]I'm not a fan of cilantro, so I omitted it from this recipe. The enchiladas were still delicious.
Op Usama
[email protected]I love that this recipe uses sour cream and avocado as toppings. It gives the enchiladas a creamy and rich flavor.
Ch Vann
[email protected]These enchiladas were easy to make and they turned out great. I will definitely be making them again.
Malik Zaheer
[email protected]I'm always looking for new enchilada recipes, and this one definitely didn't disappoint. The green chili sauce was unique and flavorful.
nasir patoary
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone loved them!
Mahmmad Shahzaid
[email protected]I had some leftover chicken, so I used that in this recipe. It worked out great! The enchiladas were delicious.
BLESSED MANI
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. He said they were the best enchiladas he's ever had.
Leon Barthers
[email protected]I'm not a big fan of green chili, but these enchiladas were surprisingly good. The chicken was moist and tender, and the sauce was creamy and flavorful.
Mukti Jasi
[email protected]The green chili sauce is the star of this dish. It's flavorful and has just the right amount of heat.
Grandy Mangan
[email protected]These enchiladas are easy to make and they taste amazing. I will definitely be making them again.
Lillian Drateru
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. They were cheesy, gooey, and oh-so-satisfying.
Corey Smith Mitchell
[email protected]I love that this recipe uses green chili sauce instead of red. It gives the enchiladas a unique and delicious flavor.
SushiDoggo Whathedogdoin
[email protected]These green chili chicken enchiladas were a hit with my family! The chicken was tender and flavorful, and the green chili sauce had just the right amount of spice.