How to Make Easy Green Chile Chicken Enchiladas | The Stay At Home Chef
Green Chile Chicken Enchiladas are a classic American family favorite! This recipe is easy to make and is ready for the oven in less than 15 minutes.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
• 8 ounces cream cheese, softened
• 7 ounces canned green chiles
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chile powder
• 1/2 cup fresh chopped cilantro.
• 3 cups diced cooked chicken
• 1 cup sour cream
• 16 ounces chile verde
• 8 to 10 (8-inch) flour tortillas
• 2 cups shredded mozzarella cheese
✅Instructions
1️⃣ 00:00:21 - In a mixing bowl, beat cream cheese with a hand mixer until it's light and fluffy, about 30-60 seconds.
2️⃣ 00:00:29 - Add in green chiles, lime juice, salt, cumin, chile powder, and cilantro. Stir together. Fold in cooked chicken.
3️⃣ 00:01:28 - In a separate mixing bowl, stir together sour cream and chile verde until combined.
4️⃣ 00:01:55 - Place a large spoonful of the chile verde sauce into the bottom of a lightly greased 9x13 pan.
5️⃣ 00:02:07 - Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the prepared 9x13 pan. Repeat with the remaining tortillas.
6️⃣ 00:02:35 - Pour the remainder of the chile verde sauce over the top of the assembled enchiladas.
7️⃣ 00:02:52 - Sprinkle the shredded cheese over the enchiladas.
8️⃣ 00:03:09 - Bake in a 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rach@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
MORE RECIPES YOU HAVE TO TRY:
How to Make The Most Amazing Chocolate Cake:
How to Make The Most Amazing White Cake:
How to Make The Most Amazing Lasagna:
How to Make The Best Homemade Dinner Rolls:
How to Make Authentic Carne Asada:
How to Cook a Thick Cut Pork Chop:
Lean Cuisine: Chicken Club Panini Review
This is a taste test/review of the Lean Cuisine Chicken Club Panini. This frozen sandwich is from their Craveables line. It is “white meat chicken with crumbled bacon, tomatoes, and cheese and ranch-style sauce on sourdough bread”. It is 350 calories.
Lean Cuisine Wrap Additions: Turkey Ranch Food Review
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
The Best Crockpot BBQ Chicken (Easy BBQ Chicken Sandwiches)
Love pulled BBQ chicken sandwiches? Try my Best Crockpot BBQ Chicken for the most delicious, tender, flavorful, and easy BBQ pulled chicken sandwiches you'll ever eat!
Thanks so much for watching today’s video! If you love it, don’t forget to “LIKE”, leave a sweet COMMENT, and SUBSCRIBE for weekly recipes❤️
⬇⬇⬇ GET FULL RECIPE BELOW ⬇⬇⬇
MORE DINNER RECIPES YOU'LL LOVE:
Chicken and Stuffing Casserole:
Ground Beef Stroganoff:
Easy Cheesy Taco Pasta:
Best Crockpot BBQ Chicken Sandwiches
Ingredients:
▪️ 2 lbs boneless, skinless chicken breasts, with fat trimmed off (about 3 large breasts)
▪️ 1 1/4 cup barbecue sauce (We love Sweet Baby Ray's Honey BBQ:
▪️ 1/2 cup Italian dressing (I use this one:
▪️ 2 tbsp Worcestershire sauce
▪️ 1/4 cup light brown sugar (can use less or omit if you prefer it less sweet)
▪️ 1 tbsp garlic powder
▪️ 1 tbsp onion powder
▪️ salt and pepper, to taste
Kitchen Tools Used (affiliate):
▪️ Crock Pot Slow Cooker:
▪️ Medium Mixing Bowl:
▪️ Whisk:
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Instant Thermometer:
Cooking Instructions:
Cook on high in the crockpot for 2.5-3 hours or low for 5-6 hours, or until chicken cooks to internal temperature of 165 degrees.
FOLLOW ME:
▪️ BLOG:
▪️ INSTAGRAM:
▪️ FACEBOOK:
▪️ PINTEREST:
▪️ BEAUTY YOUTUBE:
▪️ BEAUTY INSTAGRAM:
For brand inquiries or sponsorships, please contact me at kindlyunspoken22@gmail.com
Smoked Porchetta Sandwich | Cookin' Something w/ Matty Matheson
The first 1000 people to click the link will get a one month trial of Skillshare: Thanks to Skillshare for sponsoring this video!
GREATEST SMOKED PORCHETTA SANDWICH EVER PERIOD YOU'RE WELCOME YOU FREAKS! LET'S GO!
INGREDIENTS
Half a pork belly, skin off Fresh Rosemary
3 large cloves Garlic
2 Oranges
4 Lemons
2 fresh Jalapeños
1 large onion
1 packet of chicharron 1 bunch rapini
2tbsp Brandy
Olive Oil
Pepper
Salt
Fennel seeds Pepperoncini in Oil Butchers Twine
SALSA VERDE
1⁄2 cup Castelvetrano olives, pitted and minced 1⁄2 cup Capers, minced
2 jalapenos, diced with the seeds in
5-6 anchovies, sliced
Chili or pepperoncini powder
2 lemons
1 bunch fresh parsley
1 bunch cilantro
Basil
Mint
Mayonnaise
Soft Italian rolls
METHOD
1. Take your pork belly, and lay it out flat, underside up. Using a sharp knife, make incisions down
the length of the belly, about 2 inches apart, making sure that you don’t cut all the way through.
2. Drizzle olive oil all over the pork belly, then add salt, fresh cracked pepper. Tear the leaves from
a couple of springs of rosemary, and roughly place along the porchetta.
3. Add the zest of 2 oranges and 3 cloves of grated garlic. Take a pinch of fennel seeds, and mash
them up roughly in a mortar and pestle, add to the porchetta mix. Finally, add one teaspoon of
pickled pepperoncini and the juice of half an orange.
4. Using your fingers, rub the mix all over the pork belly, making sure that you get some of the
mixture into the cracks as well.
5. Roll your porchetta up super tight, and use separate lengths of butchers twine to hold it
together. Tie each knot about an inch apart.
6. Season the outside of the porchetta with salt and pepper once completely tied and rolled.
7. Take a deep baking dish or drip tray and add the 2 oranges you zested earlier, 2 lemons, 2
jalapenos cut in half and one large white onion, roughly chopped. Add 2 sprigs of rosemary, and a couple of cloves of garlic, peeled. Place in the bottom of your smoker – it will allowthe drippings from the porchetta to season, which will be used in the salsa verde.
8. Put your porchetta in the smoker at 350 degrees farenheit, for 2 hours or until internal temperate reaches 150f.
9. While your porchetta is in the smoker, bring a pot of water to a boil and throw in your rapini. Cover and allow to blanch, about 2-3 minutes. Remove and put into an ice bath, then squeeze out excess water. Set aside in the fridge for later!
SALSA VERDE
1. Once your porchetta is cooked, pull it out of the smoker and allow to rest. Remove your drip
tray and take out the vegetables, allowing them to cool before you chop and peel them.
2. Take 1⁄2 cup of Castelvetrano olives and 1⁄2 cup of capers, minced, and add to a bowl. Combine 2 fresh jalapenos, diced with the seeds in, 5-6 sliced anchovies. Take your smoked garlic, onion,
jalapeno and chop it up, throw it in to the bowl.
3. Take fresh parsley, cilantro, basil and mint, tear them up roughly with your hands, about a
handful of each. Roughly chop and add to your mixture
4. Add the leftover fennel seeds from your mortar and pestle. Combine with olive oil, anchovy oil
and stir together with a spoon. Finish by squeezing your smoked citrus and stir through with the
juice of 2 fresh lemons
5. Take your blanched rapini and chop up into small bite sized pieces, and add to a separate bowl.
Add 2 tablespoons of pepperoncini oil, 1⁄2 cup of chopped pickled pepperoncini, then combine
with your hands.
6. Cut your fresh Italian roll in half, spread a little mayonnaise on the bottom and the top of the
bun, add a small handful of rapini, then your sliced porchetta. Top with salsa verde, and crumbled chicharron.