Pioneer Woman Green Chicken Enchiladas
Today we bring you an absolutely delicious and easy-to-follow recipe for Chicken Enchiladas with Green Chile Sauce. This recipe is sure to impress your family and friends with its amazing taste and presentation. So without further ado, let's get started!
Chicken Enchiladas with Green Chile Sauce Recipe
Ingredients:
- 12 corn tortillas
- 2 cups shredded cooked chicken
- 1 can (4 ounces) chopped green chilies
- 1 can (10 ounces) green enchilada sauce
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese (divided)
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced black olives
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chicken, green chilies, 1 cup of the shredded cheese, cilantro and sour cream. Mix well.
- Spread a thin layer of the green enchilada sauce over the bottom of a 9x13 inch baking dish.
- Fill a shallow bowl with hot water. Dip a tortilla into the water to soften, and then place it on a cutting board or a clean, flat surface. Spoon some of the chicken mixture onto the tortilla, and then roll it up. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and the chicken mixture until everything is used up.
- Pour the remaining enchilada sauce over the tortillas, and then sprinkle the top with the remaining shredded cheese and sliced black olives.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly and golden brown. Serve hot!
Chicken & Green Chile Enchiladas
If you're looking for a slightly different take on the traditional enchilada recipe, why not try this amazing Chicken and Green Chile Enchilada recipe that's sure to make your taste buds tingle with excitement! Here's how you can make it:
Ingredients:
- 12 corn tortillas
- 1 lb. chicken breast (sliced into thin strips)
- 1 can of chopped green chilies (4 ounces)
- 1 can of green enchilada sauce (28 ounces)
- 1 cup of sour cream
- 2 cups of shredded Monterey Jack cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of sliced black olives
- 1 tablespoon of olive oil
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 350°F (175°C).
- Heat up the olive oil in a skillet over medium-high heat. Add the chicken strips and season with cumin, chili powder, garlic powder, salt and pepper. Cook for about 5-7 minutes or until the chicken is cooked through. Add the chopped green chilies to the skillet and stir to combine.
- Spread a thin layer of the green enchilada sauce over the bottom of a 9x13 inch baking dish.
- Fill a shallow bowl with hot water. Dip a tortilla into the water to soften, and then place it on a cutting board or a clean, flat surface. Spoon some of the chicken and green chili mixture onto the tortilla, and then roll it up. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and the chicken mixture until everything is used up.
- Mix together the remaining green enchilada sauce and sour cream in a bowl. Pour the mixture over the top of the tortillas.
- Sprinkle the remaining shredded cheese, cilantro and sliced black olives on top of the tortillas.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly and golden brown. Serve hot!
Whether you choose the recipe for Chicken Enchiladas with Green Chile Sauce or the Chicken & Green Chile Enchiladas, you're sure to love the amazing taste and satisfaction you'll get from these dishes. So why not give them a try today and enjoy a new culinary adventure with your family and friends!
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