Recipe of Ultimate Green Chile Chicken Enchiladas

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, How to Prepare Award-winning Green Chile Chicken Enchiladas. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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The same is true for lunches once we frequently add to your can of soup or box of macaroni and cheese or some other such product instead of putting our creative efforts into making an instant and easy yet delicious lunch. You may see many ideas in this report and the hope is that these thoughts won't only enable you to get off to a terrific start for ending the lunch R-UT most of us seem to find ourselves in at a certain point or another but also to test new things all on your own.

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Many things affect the quality of taste from Green Chile Chicken Enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Green Chile Chicken Enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Green Chile Chicken Enchiladas is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Green Chile Chicken Enchiladas estimated approx 60 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Green Chile Chicken Enchiladas using 14 ingredients and 6 steps. Here is how you can achieve that.

For the Performance Triad, please use the nutrient & serving size information provided below. Recipe Analysis: (1 serving = 1 enchilada) Per Serving: 350 calories; 29g protein; 13g fat, 29g carbs (1 carbs: 1 protein) Recipe = 5 servings of vegetables, 0 servings of fruit (0.5 vegetable per serving, 0 fruit per serving) *This recipe is from Well Plated by Erin

Ingredients and spices that need to be Prepare to make Green Chile Chicken Enchiladas:

1. 1 lb. boneless, skinless chicken breast, cooked and shredded
2. 1 tsp kosher salt, divided
3. 1 TBSP extra-virgin olive oil
4. 2 small red, yellow or orange bell pepper, cored and diced
5. 1 medium yellow onion, diced
6. 1 tsp chili powder
7. 3/4 tsp garlic powder
8. 1/2 tsp cumin
9. 1/2 tsp black pepper
10. 2 cups reduced fat shredded Monterey jack or Mexican blend cheese, divided
11. 1 1/2 cups plain non-fat Greek yogurt
12. 2 (4 ounce) cans diced green chilies, drained
13. 8 (7 inch) whole wheat flour tortillas
14. For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired

Instructions to make to make Green Chile Chicken Enchiladas

1. Preheat oven to 350 degrees F. Lightly coat a 9x 13 inch casserole dish with baking spray and set aside.
2. If you chicken is not yet cooked: Place the chicken breast in a single layer in the bottom or a large pot. Sprinkle with 1/2 tsp kosher salt, then fill the pan with water, just until it comes 1 inch above the chicken. Bring the water and chicken to a boil over medium high heat. As soon as the water boils, reduce the heat to low, cover the pot, then simmer just until the the chicken is cooked through and reaches 165 degrees F at its thickest part, about 10-14 minutes depending upon the size. Begin checking the chicken at the 8-minute mark so that it does not over cook. Remove the chicken from the liquid. Let rest until cool enough to handle, then shred.
3. To make the enchiladas: heat oil in a large skillet or saute pan on medium heat. Once the oil is warm, add the peppers and onion. Cook, stirring occasionally, until vegetables soften and the onions become translucent, about 8-10 minutes.
4. to the skillet, add the shredded chicken, 1/2 tsp salt, chili powder, garlic powder, cumin and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.
5. In a large bowl, combine 1 cup of the cheese, Greek yogurt and green chilies. Once chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.
6. To assemble the enchiladas: Fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and placed in the prepared dish, seam side down. Repeat for the remaining enchiladas. Pour the green enchilada sauce over the top, cover the pan, then bake for 30 minutes. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy.

While this is by no means the end all be guide to cooking easy and quick lunches it is good food for thought. The expectation is that this will get your creative juices flowing so that you are able to prepare wonderful lunches for the family without having to do too horribly much heavy cooking through the approach.

So that's going to wrap this up with this exceptional food How to Make Speedy Green Chile Chicken Enchiladas. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!