Fast and simple Eco-friendly Chicken Enchiladas

 

Easy Green Chili Chicken Enchilada Recipe

Video taken from the channel: THE COOKING COP AND BABE


 

Easy Green Chili Chicken Enchiladas Casserole ( Las Palmas)

Video taken from the channel: Tootie


 

HOW TO MAKE ENCHILADAS VERDES | EASY GREEN ENCHILADAS RECIPE | The JayLi Life

Video taken from the channel: The JayLi Life


 

How to Green Enchiladas Mexican Recipe, Easy!

Video taken from the channel: Easy Cooking with Sandy


 

Cooking With Me: How I Make Green Chile Enchiladas with Chicken

Video taken from the channel: Claudia Regalado


 

Easy Salsa Verde Chicken Enchiladas Recipe How to Make Chicken Enchiladas

Video taken from the channel: Inspired Taste


 

SUPER EASY & DELICIOUS WEEKNIGHT MEAL | GREEN CHILE CHICKEN ENCHILADAS

Video taken from the channel: Scrunchy AZ Mom


Parboiled the chicken in chicken stock, onion and garlic and then cut into mouth size pieces. 3.) Mixed the veggies in with the chicken and added a 4 ounce can of salsa verde. 4.) Added one packet of chicken taco seasonings, 2 teaspoons of cumin, and one small can of green chilis to the chicken.

Preheat the oven to 425 F degrees. Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese. In another bowl, stir together the remaining enchilada sauce. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping.

Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce. 1/4 cup (40g) green onions, thinly sliced; Directions.

Preheat broiler to high. Heat a large skillet over medium heat. Add beans, chicken and 1/4 cup salsa to pan; cook 4 minutes or until thoroughly heated. Remove from heat and stir in sour cream.

Spoon 1/4 cup mixture down the middle of. In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish.

Green Chile Chicken Enchiladas Preheat the oven to 350°F. In a large bowl, whisk together the sour cream, 1/2 cup of chile sauce, cumin, garlic, onion, salt, pepper, and cayenne. Add the chicken, beans, and green chile.

Chicken and green chili enchiladas are what’s for supper. These savory, chicken-filled tortillas are covered in a rich enchilada sauce, and have just a hint of spice from the green chilies inside. They’re topped with a Mexican cheese blend, and baked until bubbling hot. Let’s make Easy 5-Ingredient Chicken Enchiladas.

Guys. This is so simple. Make the filling. Add the shredded chicken, salsa, and a little bit of salt to a medium bowl.

Toss until combined. Season with salt and pepper. Make the sauce.

Whisk salsa and sour cream together in a small bowl. Season to taste with salt and pepper. Cover and boil until the tomatillos turn olive-green color, about 10 minutes.

Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and. Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish.

In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. Place about 1/3 cup of chicken.

List of related literature:

Bake enchiladas on lower rack until heated through and cheddar is melted, 20 to 25 minutes.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Add quesadillas, in 2 batches, and cook 3 to 4 minutes on each side or until golden brown.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Add the quesadillas a few at a time, making sure not to crowd the skillet, and cook for 2 to 4 minutes per side, or until golden brown and lightly crisp.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

(If you are worried about flipping the tortillas, then brown the top for 1 to 2 minutes under a hot broiler.)

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Bake enchiladas on lower rack until heated through and cheese is melted, 20 to 25 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Bake the enchiladas for 15 to 18 minutes, until they are heated through and the sauce is bubbly.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

My simple pulled-chicken recipe couldn’t be any easier and gives ordinary enchiladas an amazing shot of flavor—you can enjoy two for only 315 calories.

“From Junk Food to Joy Food: All the Foods You Love to Eat......Only Better” by Joy Bauer
from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better
by Joy Bauer
Hay House, 2016

Let the quesadilla brown well on the flip side for 3 to 4 minutes.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

ASSEMBLE ENCHILADAS: Spread ½ cup sauce over bottom of baking dish.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Serve with the enchiladas, topped with sour cream, salsa, and cilantro.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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67 comments

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  • i love your kids so muchll also, your husband is a lucky man cos you are beautiful, smart and know how to cook really well.. thanks for making this because i ive in sweden and just got my first can of green enchilada sauce! so ezxires ro mkw rhwaw..

  • Great Video! Super simple explanations and easy to make, I am cooking this online this week with my Home Economics class:) Thank you for the inspiration.

  • Thank you for sharing!! All videos I’ve watched were too complicated (and added way more than needed for my opinion). Your video was nice, quick, short and easy to follow! I have subbed ��

  • That hand mixer idea is brilliant!
    This looks really good.
    Going to have to try…
    One thing though if you could explain it…
    How does one shred lettuce?
    I don’t get it! (Me being a smartass!)
    ����

  • I made this tonight and my family loved it!! Thank you for this delicious recipe. Ive made 3 recipes so far each one was fantastic! CNt wait to try more of your recipes.

  • I use to make my own green sauce till my friend introduced me to this can of las Palmas.. I put mine in the blender with half of a small tomato, 1garlic c, slice of onion, and add a bunch of cilantro…blend and pour over the enchiladas!( then cheese & oven of course)

  • I love your channel and subscribed to your channel!!!❤️ If you’ve time could you maybe go tjeck out my channel and maybe sub back?❤️����

  • Thank you for the blender trick, so helpful and efficient! Making the enchiladas tonight.:-) UPDATE: They were amazing! Appreciate the tutorial!

  • I usually like making them like this as well or use the Red salsa as well. I also Like Adding Potatoes with Mozzarella cheese ����✌��

  • I’ve been craving enchiladas so bad, but I’m horrible at cooking. I will definitely try this. You make it look so simple. Thank you!!!

  • My family has been making it like this too for years. Excepts after we fry them in oil we have the green sauce in a pot on low heat and put them in there right after, Take it out put the chicken in and roll it up. Top with cheese (shredded Monterey Jack) then oven. Top with lettuce sour cream and tapatio

  • For some reason you like the flour tortillas, vs corn! Yours looks pretty good�� I’m gunna try this recipe using flour! I sometimes get tired of the traditional way, and would like to try something new! I might just fry the tortillas a bit though��thank you for sharing!

  • I made this which was really good… Of course I added my own spices, but I only used the cream mixture inside of the enchiladas, which honestly was all it amounted to anyway. And I used the normal enchilada green sauce on top and as a base as you normally would. They were absolutely fantastic so thank you for helping me create my best enchilada recipe.

  • I use that same sauce it is very good. If you don’t mind the extra calories I put my sauce in the blender and add one fourth block of cream cheese or 2 tablespoons of sourcream It turns out creamy and very lucious.

  • This tiny little woman is such an inspiration! Not only is she adorable, but she puts so much love into her cooking. I love the children coming in to taste test mom’s incredible cooking. She is the epitome of “mother.” Love this channel. Subscribed.

  • Your video is great. Made me really excited about making these. Unfortunately in the UK it wasn’t so easy to find Salsa verde sauce in a jar and we had to make our own. We used a Jamie Oliver recipe and it was quite strong especially for someone who doesn’t like anchovies haha. Anyway this recipe wasn’t for us. Just a bit too fishy for a chicken recipe. Just an honest opinion.:) On the other hand, your guacamole recipe was really good! Definitely making that again.:)

  • hi SAndy the enchiladas look really good pero nuca me salen las tortillas there always soggy and my chicken comes out to dry w no flavor?? any help please��

  • These are the best enchiladas I’ve ever made! My family loves them! It is now my go to recipe for chickens enchiladas. So super easy and full of flavor. My only change is I use yellow corn instead of flour tortillas. Love love them!����

  • I find you guys very pleasant the music is classy was just right not too loud and I’m noxious quite lovely you guys both speaking was very nice I will definitely come back and subscribe and look for more easy recipes.
    I’m surprised you didn’t suggest more spices.
    Also I was looking ways to cook the chicken since I’m new to this I cut it up to slice it shred it got these giant chicken breast that I had to butterfly and cut in half. Ha ha.
    Lol!
    Either way these chicken enchiladas are going to taste good.

  • @Scrunchy AZ Mom…loved your “Shredded Chicken Hack”…. use a hand mixer on hot meat!!!! Going to try it on pork and turkey!!! Thanks ;D

  • I love to hear your kids playing the background! Your videos are is so real and family oriented. Love to you and your husband, as well as your sweet and adorable kids!

  • What do you do with the water after the chicken is done cooking? Keep it or pour it down the sink? Something I don`t want to mess up if I were to make my own enchiladas.

  • Claudia I’m a new subscriber. I love all your videos!! Everything I’ve made by you is straight fire. Can I please have your green enchilada sauce recipe ����

  • A couple of things I would have done is roasting the vegetables (brings out more flavor), and adding queso and cilantro to the chicken. Other than that, this is an excellent enchiladas recipe.

  • I’m going to try this tonight! Looks so delicious, not to mention super quick and easy! I looked at 2 recipes before yours and they wanted me to make the sauce from scratch. Uhmm, not happening tonight! lol. Plus it’s not good idea when you’re short on energy or time and I’m dog tired already & it’s only noon. (spring cleaning week). ���� Thank you for taking the time to post it. I know we will enjoy it. BTW, I love hearing the kids in the background, that’s real life.

  • Me and my wife made this for dinner. It was absolutely deleciouse, our favorite mexican dish by far! The only adjustment we made was only added two jalapeños. 5 is too spicy even for my Latina wife. Thank you Sandy for this recipe!

  • thank you so much for helping us learn to cook Mexican food i think your about the best i have seen…..but i don’t find the recipes here??? God Bless you and your family

  • I’m gonna be cooking this today for my family. I love all you’re videos I started to watch when I seen how to make you’re caldo & it was so bomb when I made it like you so I always follow you’re videos to watch & my food always comes out good my kids & my husband love it �� thank you for you’re videos

  • I just found you a couple weeks ago and I love your recipes BUT am I the only one irritated by your music? It’s truly getting on my last nerve. I even hesitate to call it music. Not sure why you even need it. I came to hear you. Maybe if you have to play music, something nice and quiet in the background? Even some Mexican music would be great.

  • Can you tell me if you have a video of the canned red enchilada sauce if not do you think you could make one and also do like the canned red sauce
    Thank you

  • I made these and took to my sister’s b-day party and my mother was first to try and immediately she says i can tell you used the packaged shredded cheese less flavor than freshly grated cheese…ugh some of the old timers know the difference..

  • For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/11767/salsa-verde-chicken-enchiladas/

  • Those look amazing!!

    Enjoyed hearing the children in the background having a good time,that boy knows whats up,first at the table gets it!

  • All I have to say is I’ve made this last dec when I was pregnant and craving it lol and it was a hit with my dad and bro, now that I live with my hubby I made some again and he loved it! Thanks for the recipes just subscribed bc I want to start cooking different types of food and your recipes look good!

  • Thank you inspired taste. Sorry I had to go off a little on that girl for being so rude. You can tell you two are just doing something positive and helpful and there’s always those trolls who wanna hide behind social media trying to put others down. Sorry I fell into that, well no I’m not lol she deserved it. But you guys are awesome, and thank you.

  • If I’m in a hurry and don’t have time to make green sauce I use the Las Palmas also, but I pour it in the blender and 1/4 onion, 1 clove of garlic, 1 jalapeno and cilantro and blend it. If I want it creamy I add 1 can of cream of chicken or cream of mushroom… it’s really good!!

  • I like to make my chicken in the crockpot the day before or earlier in the day because it shreds easier and cuts time in the kitchen. Looks so tasty.

  • Doubled and made this last night. A hit with the whole family! My boyfriend cannot stand the taste of cilantro, so I subbed half of one side of the baking dish and the mixture with thinly sliced scallions. Delish!

  • I’ve always just heated my tortillas on a “comal” vs putting them in the oil. But I can see that how you do it using the oil, really does make them soft vs how I’ve done it heating them up doesn’t make them that soft. It sounds like I’ll be switching up how I prepare the tortillas.:-D

  • pues solo me las saboreo,porque no hablo inglés, ja,ja,ja,. todavia recuerdo esas discusiónes..” tienes q ir a la universidad “, -” no mamá, ya no kiero estudiar,yo kiero trabajar”, ja, se sentia tan bien traer dinero y q mis amigos me siguieran por eso.

  • Between the ladies at my Northgate Market and YouTube videos like yours I was able to make these for my two girls! Thank you for sharing!

  • I know this is an older video but I cant stop laughing with the kids in the background Make sure you have your cape on super mom!!

  • Good recipe, but would rather keep to the traditional way of making them with corn tortillas, not the cheapy kind but the real corn tortillas if u can make them or buy them somewhere or use a brand that mixes corn and flour into the tortillas. Shredding your cheese is better than the bagged stuff for more authenticity. Hope u don’t mind our tips.^^*

  • Thank you once again for the video. I just watched your tamale video. Omg it’s a definite maker. I love enchiladas and wow I cant wait to make them for my family.♥️♥️

  • The seasonings in case you guys want to know is roasted garlic and herbs I have to take a picture and blow it up to see what it was

  • I love that dress on you��
    I cant believe I haven’t shredded chicken like that before. �� Not that I cook all that much lol but I do make enchiladas.

  • This is the 1st video I have seen of yours that has a lot of background noise. It was hard for me to listen along, I kept on getting distracted.

  • hey guess what? I will doing the same of everything ONLY thing is I am vegetarian so my filling will be spinach and vegan cheese. wow I love this recipe!!! Thanks for posting

  • Tried it and we love it! We’ve made it several times, and it was good every time. It reminds me of my tortilla chicken recipe. We grate a block of cheese instead since it’s fresher than the bag of shredded cheese.

  • I usually use the Can for my green enchiladas sauce because I didn’t know how to make the sauce but watching this I will definitely use this sauce recipe.

  • Great post. I started putting the canned green sauce in the blender, and add some sour cream and maybe green chilies from the can. And of course cheez on top:)_

  • Hey, guys take it easy on them. I have never used flour either but no reason to be critical of someone who does. I tried it, I prefer corn but no big deal. Live and let live.

  • You don’t have to through them in the oven and you can also add a bunch off lettuce on top with more crema or sour cream and some queso fresco or feta cheese. But yea!

  • I love your recipes and honestly I learn a lot from you because being that I am not Mexican (I am Puerto Rican) I don’t have the cooking history that comes with knowing all those little secrets, So listening to you has helped a lot because I love Mexican food, actually I love everything about Mexican culture but especially the food. I love it so much I’ve been to Mexico 5 times.

  • i wanna learnt to speak english like U woman, i dont understand nothing that your talking,i hope any day i do it as well as U.:(

  • Found this recipe and decided to make them for dinner today. 2 thumbs up!! I used 5 jalapenos and it was spicy. Thank you for sharing your recipe.

  • I just wanted to know how to dip the tortillas in the pan full of Chile cuz my mom left me home alone so all I had is that but thank you and tbh your beautiful

  • Thank you Sandy for this recipe. I have made it twice and my husband has really enjoyed it as well as my kids. I added less chiles and made a salsa on the side with diced Avocados for my husband and I. Thank you for sharing your recipes with us. God bless

  • Whenever I make my enchiladas they always turn out sloppy( fall apart not in perfect form like yours)? Why do you think this happens?

  • Hi, what kind of corn tortillas are you using? Or I should use. I noticed there are really thick yellow tortillas bigger in size as well and taste different. What are the differences between the two and what they are used for. Please help.

  • Yummm! I made these last night and the only thing I did different was add a Mexican cheese blend in with the chicken and then baked it. Thank you for sharing.

  • Hi, how long did you put the enchiladas in the oven for? preheat? Minutes? Sorry hehe for many questions, I don’t think I heard that part. Ty

  • i like to roast a whole chicken so i have white and dark meat mixture.
    some times i use tilapia and have fish enchiladas also.
    i was so happy when you made two layers….that is how i make it!
    the finish was so amazing i would fly to your restaurant to order!!!
    i wish my mom would have made these!!!
    THANKS!

    typhoon out

  • Omg I’m watching this and it’s 12:06 �������� looks so delicious and easy thank u �� for this video I’m making this for my kids:)

  • Sorry girl, those are some sorry looking enchiladas LOL. I’m trying canned enchilada sauce for the 1st time. I wanted to see how other folks use it. I’m going to lightly fry the tortillas 1st though and using Mexican style 4 kinds of cheese. I’m also adding Hatch roasted hot green chile because I like my enchiladas to bite me back. So… haber como va

  • Love that you are showing us how to video. And I love the noise in the background I love the sound of the kids and even that weird sound your husband mades God Bless

  • If the title wasn’t enchiladas I swear you were making wet burritos good work guys biggest enchilada out west Gota support the Cali cooks