Green Chili Chicken Enchiladas
Green chile chicken enchiladas are a major twist on classic enchiladas that your whole family will enjoy! Filled with tender chicken, cream cheese, green chiles, and a whole lot of seasonings, you’re in for a Southwest American treat.
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✅Ingredients
• 8 ounces cream cheese softened
• 7 ounces diced green chiles
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Chile powder
• 1/2 cup freshly chopped cilantro
• 3 cups diced cooked chicken
• 1 cup sour cream
• 16 ounces salsa verde
• 10 8-inch flour tortillas (or 12 corn tortillas)
• 2 cups shredded monterey jack cheese
✅Instructions
1️⃣ Preheat oven to 375 degrees. Lightly grease a 9x13 pan.
2️⃣ In a mixing bowl, beat cream cheese with a hand mixer until it's light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.
3️⃣ In a separate mixing bowl, whisk together sour cream and salsa verde until combined. Place a large spoonful of the salsa verde mixutre into the bottom of the prepared 9x13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan.
4️⃣ 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 pan. Repeat with the remaining tortillas.
5️⃣ Pour the remainder of the sals verde mixture over the top of the assembled enchiladas. Sprinkle the monterey jack cheese over the tops of the enchiladas to cover.
6️⃣ Bake in the preheated 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. Garnish with more freshly chopped cilantro if desired.
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Chicken Enchiladas Verde for 30 People
This was so easy to make and turned out great! The canned sauce was good, just don’t forget to season it up a little! Thanks for watching! Cheers everyone!
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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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Green Enchiladas
A grateful gringo's totally inauthentic interpretation of a great Mexican classic.
Makes 8-10 enchiladas, serves 4-5 people
olive oil
4 chicken thighs (boneless skinless is easiest)
2 large white onions
white wine (optional)
cumin
coriander
paprika
pepper
salt
4 jalapeños (or other green chiles)
1.5 pounds tomatillos
1 lime
4-5 garlic cloves
1 bunch cilantro
8 oz Monterey Jack cheese
8-10 7-inch tortillas (I do flour, you could do corn)
Fry the chicken thighs in olive oil until browned, and remove. Roughly chop one of the onions and fry it in the same pot until golden. Put in maybe a teaspoon (or more) each of the ground cumin, coriander and paprika, grind in some pepper, and fry the spices for a minute. Put the chicken back in, and cover with about half white wine, half water (or all water if you don't want to use wine). Mix in a pinch of salt. Cover, reduce heat to a simmer, and cook until the chicken is just starting to fall apart, maybe a half hour. Take the chicken out and chop it up into small chunks. Boil the braising liquid down to a thick glaze. Mix the chicken into the glaze.
For the salsa verde, pre-heat the oven to at least 400 F. Cut the chiles in half, scrape out and discard the seeds (or leave them in if you like it spicy). Husk the tomatillos and cut them in half. Peel the other onion and cut it into a few large chunks. Cut the lime in half — only use one half of it if you don't like your food too acidic. Put the veggies and lime into a wide pan and toss them in olive oil. Put the pan into the oven. While the salsa is roasting, peel the garlic cloves. After the salsa has a bit of color, put in the whole garlic cloves and stir everything around. Continue cooking until the veggies seem half cooked, maybe 20 minutes total. Take the pan out. Squeeze the juice out of the lime and discard. Dump the salsa into a food processor with a handful of cilantro and puree until reasonably smooth. Return the salsa to the wide pan.
Grate up the cheese. Put maybe half a cup of the salsa into the chicken, along with half of the cheese. Mix up the filling and check for seasoning.
Grease up a 7x11 inch baking dish. Dunk a tortilla into the salsa, then bring it to the baking dish. Scoop in a modest line of filling, and roll up the tortilla, seam-side down. Repeat until you've filled your baking dish and/or exhausted your filling. Spoon the rest of the salsa on top of the enchiladas, and sprinkle on the rest of the cheese. Bake uncovered until the cheese is browned to your liking, maybe 20 minutes. Top the individual enchiladas with more cilantro, if you're into that.
HOW TO MAKE THE BEST ENCHILADAS VERDES | VIEWS ON THE ROAD
Hello & welcome! I can't stop making this incredibly easy and delicious traditional Enchiladas Verdes! Everyone will love it!Lots of love Stephanie and, Cloud ????
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????????Many of the items used in the video are on our Amazon Store Front.
Our AMAZON STOREFRONT:
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The recipe will make 2 dozen enchiladas
Ingredients
Oil
Water for boiling
24 corn tortillas
Queso fresco
Mexican crema Fresca
Green enchilada sauce ingredients
10 tomatillos
5 roasted poblano peppers (remove step and seeds)
2 serranos
1 small white onion
2 garlic cloves
2 serranos or jalapeños
1/2 bunch of cilantro
1 1/2 cups chicken broth
1 Tbsp chicken bouillon
*I used onion, garlic, serranos, and chicken from the boiled chicken
Boiled chicken
4 chicken breast
4 cups water
1 onion
2 garlic cloves
2 serranos
1 Anaheim pepper (remove seeds and stem)
1/2 Tbsp Maldon sea salt flakes
-Please come back and let us know if you enjoyed this recipe as much as we did ????
Maldon sea salt flakes can be found on Amazon I love this salt❗️ Check the link above????????
????Products mentioned in this video????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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#enchiladas #viewsontheroad
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
How to Make Green Chile Chicken Enchiladas
Christie Morrison makes showstopping Green Chile Chicken Enchiladas.
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