Creamy, tangie and filing, these green chili chicken anchiladas are one Unprecedented Comfortable for the week's dinner. You can quickly cook some chicken breasts in skillet, or use pre-cooked chickens such as rotisary chicken or canned chicken breast, this recipe comes together easily. I was really smoking this chicken ankiladas Homemade Green Chile Sauce It takes about 10 minutes to make it, and the store has a much more taste than buying a canned enchailada sauce, so try to exclude it if possible!
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Chicken option
I cooked some chicken breasts in this anchilidas (instructions included in the recipe below), but if you want to make this recipe easier, you can take a short cut using rotisory chicken or canned chicken breast. You need about 2 cups of chopped cooked and cold chicken to fill the echica.
Can I add more vegetables?
Yes, if you want, you can add more vegetables to fill the anchida. Since you are adding more volume, I suggest making either more enliladas (maybe 16 anchiladas) or reduce the meat in half to make the added vegetable. Vegetables in this green chili chicken anchiladas in vegetables: Zucchini (first sown to remove moisture), spinach (chopped and sown or frozen, melted) or frozen corn (melted).
I suggest building some homemade Gallo crop Spoon the top for some added colors and tastes!
What to serve with Green Chile Chicken Anchiladas
There are many excellent side dishes, including this anchiladas. Try one of the following:
Are these anchiladas spicy?
I consider this anchiladas a “medium” spicy. I used a pepper jack cheese, which has a spicy pepper, as well as a little red pepper in the filing. If your canned green chilli (used to make an anchilada sauce) is spicy, your anchiladas will be more on the spicy side.
If you want to make this anchilada mild, just swap pepper jack cheese for Montere Jack, skip red pepper in filling, and make sure you use mild canned green chilli.
Green Chile Chicken Anchiladas
Smothd with a creamy, cheese chicken inside torted corn tortillas, smoothd with home sauce will die!
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Anchiladas
- 12 6 inches Corn tortorty ($ 0.68)
- 1/2 Tbsp Cooking oil ($ 0.02)
- 1 Lb Non -bone, skinless chicken breast* ($ 6.43)
- 1/2 Cup Sour cream ($ 0.22)
- 8 The burden. Pepper jack cheese, sliced and split ($ 1.69)
- 2 Green onions, chopped ($ 0.20)
- 1/2 Tsp Garlic powder ($ 0.05)
- 1/4 Tsp Cayen pepper. ($ 0.03)
- 1/2 Tsp Ground creeks ($ 0.05)
- ½ Tsp Salt ($ 0.02)
Green Chile
- 2 4 oz. Can The green chillies of petals ($ 1.58)
- 2 Tbsp Cooking oil ($ 0.16)
- 2 Tbsp All intentions flour ($ 0.02)
- 1 Tsp Ground creeks ($ 0.10)
- 1/2 Tsp Garlic powder ($ 0.03)
- 1/4 Tsp Onion powder ($ 0.02)
- 1 Cup Water ($ 0.00)
- 1/2 Tsp Salt ($ 0.02)
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Heat a large skate on the medium-high. Once heated, toast the tortilla for 30-60 seconds on each side or until the edges are brown (no need for oil). Stack the toasted tortilla on a plate and cover with a foil or a bowl on top to prevent it from drying.
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Mix down the medium to the bottom of the skillet, add the cooking oil and rotate it to coat the surface. Add the chicken breasts and cook for about 5-7 minutes on each side or without cooking (under 165F temperature). Transfer the chicken breast to a clean cutting board to cool.
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When the chicken is cooking, start the green chili enechlada sauce. Add both cans (with liquid) and puree until it is smooth.
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Add cooking oil, flour, cumin, garlic powder and onion powder to a small saucepan. Stir and cook over medium, allow the mixture to come to a bubble. Once bubble, cook for 1 minute and stir well.
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Carefully add water and pure green chilli to the sauce pot and jerk to combine. Allow the sauce to come back to boil. Once boiled, turn off the season with heat and salt (about 1 tsp). Put the sauce aside.
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Start preheating at the oven 350F. In a large bowl, add sour cream, half of the sliced pepper jack, chopped green onions, garlic powder, cumin, red, red and salt. Chicken finely pass, then add the bowl with other ingredients. Stir until everything is well combined.
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Start combining anchiladas. Fill in the center of each tortilla and fill it with about ¼ cup and then close it. Place the filled tortilla in a casserole dish, place the seam side down.
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Insert the green chili anchilad sauce ready on the anchilada, then on top with the remaining sliced pepper jack cheese. Bake in the preheated oven for 30 minutes, or the sauce does not sink around the edges. Serve hot.
We see how it is Calculate the recipe costs here??
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Small blender
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Nonstick Fry PAN
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Color cutting board
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Chef's knife
*If preferred, you can use a pre-stagnant chicken. This price reflects the organic chicken breast.
Service: 2AnchiladasCalories: 434.9KcelCarbohydrates: 23.7GProtein: 29.77GFat: 24.67GSodium: 958.2MillilgramFiber: 8.8G
Read our full At nutrition disconnection.
Step -Scroll down for step photos!
How to make Green Chile anchiladas – Step – Charan Photo
Heat a large skate on the medium-high. Once heated, add the tortilla and toast on each side until 30-60 seconds or brown (no need for oil). Place the toasted tortilla on a plate and cover with a foil or a bowl on the top to prevent it from drying.
Make the medium to medium to the bottom of the skillet. Add 2 tbsp cooking oil in hot skillet and rotate it in a coat. Add two bone, skinless chicken breasts and cook on each side for about 5-7 minutes or without cooking (under 165F). Transfer the cooked chicken to the clean cutting board to cool.
When the chicken is cooking, start the green chili enechlada sauce. Puri two 4 oz. Green chilli cans died in the blender (with liquid from the can).
Add 2 tbsp cooking oil to the sauce pot, 2 tbsp flour, 1 tbsp ground cumin seeds, 1 tsp garlic powder and 1 tsp onion. Cook until it is bubble and stir on the medium. Once bubble, cook for a minute and stir well.
Add 1 cup of water and pure green chilli. Stir to combine, then let it go back to boil (stirring frequently). Once it will be slightly thick on boiling. Season with salt (about 1 tsp), then place the sauce aside.
Finely chop the cooked chicken.
Start preheating at the oven 350F. Add 4 cups of sour cream, 4 oz. Chopped pepper jack (1 cup), 2 chopped green onions, ½ tsp garlic powder, 1 tsp red, 3 tsp cumin seeds, 1 tsp salt and chopped chopped chopped chicken. Stir to combine.
Start combining the chicken echiladas. Filling about 2 cups in each toast -tortilla, then close the roll. Place the filled tortilla in a casserole dish, place the seam side down.
Insert the green chilli anchilada sauce ready on the anchilada.
Top with the remaining 4 oz. (1 cup) Pepper Jack Cheese.
Bake the anchiladas for 30 minutes in the preheated 350F oven or until the sauce is drowned around the edges. (I decorated with chopped cilantro, but not really needed it).
Serve hot! Side dish recommendations in blog posts above the recipe! 🙂