Tag: gordon ramsay enchi

Stacked Chicken Enchiladas Verdes

It’s no secret that I love Mexican food – especially when it’s full of fresh ingredients and bright, citrusy flavors – so it’s no wonder that these stacked enchiladas, drenched in fresh salsa verde, are right up my alley!

This recipe comes from Lynsey Lou, who I was paired up with for this month’s Secret Recipe Club. I’m completely smitten with Lynsey’s blog! Her photos are gorgeous and her recipes are all mouth-watering. I had a hard time picking what I wanted to make and almost went for the Bacon Avocado and Egg sandwiches , Lemon Balsamic Pasta Salad, or Caribbean Jerk Salmon Bowls but Shawn snapped me back to reality and asked me to make the enchiladas. (It shouldn’t have surprised me considering the “stacked enchilada incident of 2002″ when I made him trade his insanely good restaurant special for my lackluster pasta primavera. I owe him, big time. Still.)

Anyway, I’m really glad that I made these because they’re fabulous! The fresh tomatillo salsa really gives them a ton of fresh flavor. They’re a little time consuming but not difficult at all and the recipe makes a ton. They’d be great for feeding a crowd, but I’ve been eating leftovers all week and I’m not sick of them yet. In fact, I’m a little sad that the pan is starting to get empty!

Stacked Chicken Enchiladas Verdes

Author: Lauren Keating

Serves: 12

  • 6 boneless, skinless chicken thighs (about 1.5 pounds)
  • 1 tablespoon salt
  • 6 tomatillos, husks removed and quartered
  • 1 onion, quartered
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, quartered
  • ½ cup cilantro
  • 1½ tablespoons white vinegar
  • 1 teaspoon sugar
  • 1 lime, juiced
  • 16 white corn tortillas
  • 8 ounces Monterey Jack cheese, shredded
  • 1/s small red onion, diced
  • ½ cup cilantro, chopped
  • 2 ounces feta, crumbled
  1. Heat oven to 400*F. Place chicken in a large stock pot and cover with water. Add salt and cover. Simmer 20-25 minutes, until cooked through. Allow chicken to cool slightly, then shred.
  2. Meanwhile, add the tomatillos, onion, jalapeno, ½ cup cilantro, vinegar, sugar, and lime juice to a food processor or blender. Process until smooth, about 30 seconds.
  3. Ladle ½ cup of salsa into the bottoms of two small baking pans. Place a single layer of tortillas (about 2) over the salsa. Top with ⅓ of the shredded chicken and Monterey Jack CHeese. Top with 2 tablespoons salsa and cover with an another layer of tortillas. Repeat, creating a total of 4 tortilla layers in each pan. Top with remaining salsa and Monterey Jack.
  4. Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes.
  5. Top with red onion, cilantro, and feta.

Calories: 305 Fat: 13 Carbohydrates: 17 Fiber: 2.7 Protein: 28.6

3.2.1753

Be sure to check out all the other great recipes tested by SRC members this month. And check out our new facebook page, Tried and True Recipes from Secret Recipe Club Members, where we’ve been sharing some of our favorites. We’d love it if you gave us a “like!”

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Creamy Green Enchiladas




I’m a little hyped up right now. Hyped up on stress. You ever been that way? UGH! I feel like I have a thousand things to do and my mind is going a mile a minute.

Yikes- CALM DOWN!




Poor Dave was off from work today and I don’t feel like I even said one word to him. I was running around like a crazy person all day- cleaning, feeding kids, cooking, cleaning, feeding kids, baking, blogging…. BAH. He might as well of been at work for all the time I spent with him. No loving wife points today.




Speaking of Dave though- he LOVED these enchiladas. You’re going to need me to explain to you why that is so significant. He hates creamy things. Dishes that are cheesy, creamy, mushed together in any way, he avoids at all costs. I’ve been forcing him to try all the dishes I make though, despite their degree of creaminess. And my jaw almost dropped when he told me how delicious he thought these were. I was totally expecting a refusal.




I, of course, had no problem with the lovely amounts of cream cheese and melted cheese in these… I dove right in.




And you should probably too.




But whatever you do, do not use Mission Tortillas! I used them and they all cracked when I rolled them up. Annoying.

  • 1 Tb oil
  • ½ cup onion, diced
  • 1½ lbs chicken breasts, cooked and shredded
  • 4 ounces diced green chilies
  • 8 ounces (1 block) cream cheese, softened
  • 3 cups (24 ounces) green enchilada sauce
  • 12 -14 white corn tortillas (small size)
  • 8 ounces Monterey Jack cheese, shredded
  1. Preheat oven to 350°F.
  2. Heat oil in medium sauté pan over medium-heat high; cook the diced onion until tender, about 7 minutes.
  3. Prepare a 9-by-13-inch dish by placing ¼ cup enchilada sauce in bottom. Spread with spatula.
  4. In a large bowl, combine onions, shredded chicken, green chili’s, cream cheese, ½ cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
  5. Spoon ⅓ cup mixture evenly into corn tortillas and roll up; place tortilla seam side down in pan; repeat with remaining mixture, lining tortillas up next to one another.
  6. Pour remaining enchilada sauce over rolled tortillas.
  7. Sprinkle remaining shredded cheese on top and cover with aluminum foil.
  8. Bake for 40 minutes.
  9. Remove from oven. Let sit 10 minutes before serving.

Adapted from Food.com 

Tagged as:
cheese,
chicken,
cream cheese,
dinner,
meat,
Mexican,
poultry,
Savory

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