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Chicken Enchiladas (Green Chili) - With greens

Found 9 recipes

DIFFICULTY LEVEL

Chicken Enchiladas Verde (Green)

3 teaspoons vegetable oil 4 cloves garlic minced 1 each onion peeled and diced 16 ounces chicken breast halves, boneless and skinless about 3 breasts, trim[...]

Source: recipeland.com
Chicken Enchiladas with Creamy Green Chile Sauce

12 corn tortillas vegetable oil for pan-frying 3 cooked boneless skinless chicken breast halves, shredded 10 ounces shredded Monterey Jack cheese 3/4 cup[...]

Source: allrecipes.com

Chicken Enchiladas (Green Chili)

3 -4 large chicken breasts 1 (16 ounce) container sour cream 1 (16 ounce) package shredded cheese 1 (8 ounce) package shredded cheese 1 bunch green onion 1[...]

Source: food.com
Chicken Enchiladas With Creamy Green Sauce

3 lbs bone-in skin on chicken breast halves coarse salt & freshly ground black pepper 5 garlic cloves , unpeeled 2 (16 ounce) jars medium green chili salsa[...]

Source: food.com
Chicken Enchiladas With Green Sauce

2 -2 1/2 lbs chicken pieces 2 -3 celery ribs , cut into 1 inch chunks 1 onion , cut into large chunks salt and pepper 1 Place chicken pieces in large pot and[...]

Source: food.com
Chicken Enchiladas With Green and Red Sauce

1 lb cut up cooked chicken 1 (10 3/4 ounce) can condensed cream of chicken soup 1 (16 ounce) can black beans 1 (10 ounce) package frozen corn , thawed 1 (4[...]

Source: food.com
Chicken Enchiladas With Green Salsa

4 tablespoons canola oil 2 small zucchini , diced 1 small red onion , chopped 1 ear of corn, cut off the cob (about 1/2 cup) 2 1/2-3 lbs rotisserie-cooked[...]

Source: food.com
Chicken Enchiladas With Creamy Green Chile Sauce

12 corn tortillas 3 cooked boneless skinless chicken breast halves , shredded 3/4 cup minced onion 1 cup bell pepper , finely chopped 1/2 cup salsa 1/2[...]

Source: food.com
Chicken Enchiladas With Sour Cream Green Chili[...]

3 1/2 lbs frying chickens , cut up 1/4 ounce sazon goya, con azafran seasoning package 1/2 cup oil 3/4 cup flour 5 cups chicken broth (I use the broth I[...]

Source: food.com

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