GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or large bag of tortilla chips)
shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
1 10-ounce can cream of chicken (plus 1 can water)
1 10-ounce can cream of mushroom (plus 1 can water)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.
Turkey Enchiladas Recipe
Watch and learn how to make easy and delicious turkey enchiladas with host Katie Brown! Recipe here:
How to make The BEST Enchiladas Rojas | Views on the road Enchiladas
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to cut a corner using chili powder to make your enchiladas. This easy-baked enchilada recipe has been a staple in our family and I'm pleased to share my mother's recipe with you. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
---Yes, it's obvious that this is not the traditional nor the authentic way of making enchiladas. I learned this recipe from my Mexican mother and so I'm grateful she made it comfortable for our home. Now I don't have to eat cold enchiladas LOL Not to worry we know how to make the authentic version as well.
* Comments are disabled because some people don't mind their manners. If your mother makes better enchiladas please use her recipe. This recipe is authentic to me*
#1 Quick and easy #enchiladas recipe -
Ingredients:
Water
Chili Powder (Views Chili Powder- )
Knorr Chicken Bouillion
Tomato sauce
Corn Tortillas
Cheese (I used Mexican Blend)
Chicken
Onion
Lettuce
Sour cream or cream fresca
Queso Fresco or panela (Optional)
Chili Sauce:
1/2 Cup Chili Powder
3-4 Cups Water
1/2 Can Tomato Sauce (I used Hunts)
2 1/2 Teaspoons of Knorr Chicken Bouillion (Please adjust to your liking- Start with 1 1/2 Teaspoons the add slowly)
This amount of chili is good for up to 5-6 cups of water. Cook the chili for about 10 minutes on medium-low. Keep it on a low or simmer heat until ready to assemble the enchiladas
* Please make sure to cook the chili in oil for about 1-2 minutes on low heat before you add the water
* You may use fresh chicken broth instead of knorr chicken bouillon and water blend (The can of chicken broth might not give the flavor needed)
Chicken:
Cover your chicken with water. Add half a yellow or white onion and 1/4 of salt. Boil for 30-40 Minutes. Then you can begin to shred the chicken.
I used chicken and half cup fresh white onion for the filling of the tortilla
Bake at 380 degrees for 30-40 minutes
I baked the enchiladas for 20 minutes covered with foil. After 20 minutes I took the foil off and baked for another 10 minutes. The cook time will depend on your oven.
Tortillas:
The tortillas I used are made fresh at my local Mexican market. I think Mission will hold well. Use what you have available.
I serve with a side of Mexican rice and beans. I topped the enchiladas with lettuce, green onions, creama fresca, and panela cheese.
VIEWS ENCHILADA RECIPES
Green Chili Chicken and Cheese enchiladas -
Flat enchilada -
Mexican Red Enchiladas Chicken and Cheese -
MEXICAN ENCHILADAS SUIZAS
Tex-Mex Style Red Enchiladas with Ground Beef
White Enchiladas Recipe
Mexican Korean fusion enchiladas
Mexican Red Chili Enchilada Sauce -
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Leftover Turkey Enchiladas
Leftover Turkey Enchiladas- use up your leftover turkey to make these easy and flavorful cheesy enchiladas. These tasty enchiladas come together fast and make a delicious dinner!
Full recipe here:
#leftovers #thanksgiving #turkey #enchilada
Turkey Chili Mac - Thanksgiving Leftover Special - Food Wishes
There are three things that make for a great leftover turkey recipe; it’s delicious, easy to make, and most importantly, doesn’t remind you of the thing you’ve been eating for the last few days. This gorgeous turkey chili mac is all those things, and more. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Turkey Chili Mac recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Leftover Turkey Enchiladas Recipe
Before the Thanksgiving meal is over, we’re already thinking of the mouthwatering ways we can gobble up the leftovers. And this loaded turkey enchiladas recipe is one of the tastiest of options!
When we say loaded, we mean generously stuffed turkey and cheese enchiladas snuggly arranged in a casserole dish, then lavishly scattered with a scrumptious combination of corn, black beans, and more cheese. When these leftover turkey enchiladas come out of the oven, your family is going to race to the table and fight for the first indulgent bite.
Full Recipe:
For this recipe and many others, go to America's home for the holidays:
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