264 cream chile enchiladas Recipes

fire roasted diced green chilies, mild, fire roasted diced green chilies, hot, onion, diced, olive oil, butter, minced garlic cloves, salt, fresh ground black pepper, garlic roasted seasoned chicken broth, chicken broth, divided, corn tortillas, shredded cooked chicken, see note, monterey jack and cheddar cheese blend (mexican blend shredded), sour cream (optional)

rump steak, cut into 2 inch cubes, ancho chilies, seeded, pasilla chiles, seeded, water, to cover, garlic cloves, smashed, dried oregano, ground cumin, vegetable oil, fresh corn tortillas, shredded onion (to garnish ), flat leaf parsley (to garnish ), sour cream, grated cheddar cheese

progresso recipe starters creamy roasted garlic with chicken stock cooking sauce, old el paso chopped green chiles, diced deli rotisserie chicken, progresso black beans, drained, rinsed, shredded monterey jack cheese, sour cream, flour tortillas, chopped green onions (optional), chopped tomatoes (optional)

tomatillo salsa, onion, chopped, garlic, minced, oil, shredded cooked chicken breasts, chopped green chiles, drained, kraft mexican style shredded four cheese with a touch of philadelphia, flour tortillas

boneless skinless chicken breasts, cubed (or 6 chicken tenders), cream cheese , cut into cubes, chopped green chilies, flour tortillas (soft taco size), green enchilada sauce, shredded cheese (i prefer pepper jack), pepper, seasoning salt, garlic powder, chili powder

corn tortillas, chicken, cooked and shredded, butter, garlic clove, minced, onion, chopped, tomato, chopped, bell pepper, seeded and chopped, black pepper, dried marjoram, cilantro, cumin, tomato sauce, salt (to taste), chicken broth, poblano chiles , roasted and seeded, canned is fine, water, grated monterey jack cheese, olive oil, sour cream, flour tortillas , torn into quarters, salt (to taste)

egg noodles, cooked chicken, sour cream, monterey jack cheese, green enchilada sauce, chopped green chilies

dried hibiscus flowers, water, olive oil, onion, thinly sliced, carrots, grated, grated jicama, sugar, ground oregano, dried thyme, salt, pepper, ripe plum tomatoes, cored and halved, white onion, chopped, garlic cloves, chipotle chiles in adobo, vegetable oil, bay leaves, salt, corn tortillas , 6 inch, vegan sour cream (optional), purple cabbage, shredded (optional), vegan cheese (optional)

poblano chile , cut into matchsticks, red bell peppers , cut into matchsticks, head cauliflower, cut into 1/2-inch chunks, sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups), onion, halved and slivered, corn kernel (fresh or frozen ), heat-safe oil (like grapeseed or coconut), ground cumin, garlic cloves, minced, salt and black pepper, chopped fresh cilantro, salsa or 2 cups pico de gallo, baby spinach leaves (about 2 big handfuls ), corn tortillas, halved, shredded cheese (i used a cheddar-monterey jack blend), sour cream, sliced scallion, for garnish , if desired

whole chicken breast, water, onion, stalk celery, bay leaf, crumbled, peppercorns, salt, sour cream, butter, ortega chile, diced, corn tortillas, monterey jack cheese, black olives, sliced, pitted

boneless cooked chicken breast , or can use a rotisserie chicken, butter, white onion, peeled and finely chopped, fresh spinach , or 1 package of spinach for salad, sour cream, chopped green chiles, drained, ground cumin, milk, salt and pepper to taste, flour tortillas, grated monterey jack cheese

dried red chilies (i prefer guajillo), ancho chili (about the size of a half dollar, either a whole chile or a small piece of a large 1), roma tomatoes, garlic cloves (peeled left whole ), water, chipotle chile, adobo sauce (reserved from the chipotle chiles), chicken bouillon powder (i use knorr), sour cream, salt and pepper

butter, flour, chili seasoning mix, cumin, fresh pressed garlic, crushed tomatoes, chicken stock (or water), milk, heavy whipping cream, chipotle chiles in adobo (using only 1 pepper will make the sauce mild adding 2 makes it spicy), salt

blue corn tortillas, red chile-tomato sauce , recipe follows, goat cheese filling , recipe follows, monterey jack, grated, chopped fresh cilantro leaves, sour cream, for garnish, chopped green onions, for garnish

raw red bell pepper, low-sodium low-fat chicken broth, water, ground ancho chili pepper, mesquite liquid smoke, ground cumin, garlic, fresh cilantro, rotel tomatoes & chilies, canned diced green chiles, cooked boneless skinless chicken breasts, monterey jack and cheddar cheese blend, sour cream (optional)

tomatillos, onion, quartered, diced green chilies, drained, white vinegar, ground cumin, sugar, salt, chopped cilantro, lightly packed, lime , juice of, chicken broth, sour cream, shredded monterey jack cheese, extra-virgin olive oil, onion, sliced, garlic cloves, chopped, ground cumin, all-purpose flour, canned chicken stock, chicken breasts , about 4 whole breasts, cooked, meat shredded, poblano peppers , roasted and diced (or sometimes i also use a 4 oz can of green chilies), fresh cilantro, leaves chopped, salt and freshly ground black pepper, corn tortillas, monterey jack cheese, shredded

roasting chicken, whole green chilies or 4 (4 oz) cans diced green chilies, corn tortillas, shredded cheddar cheese, cream of mushroom soup

red bell peppers (matchstick size), head cauliflower (cut into 1/2-inch chunks ), sweet potato (peeled and cut into 1/2-inch cubes , about 1 1/2 cups), onion, halved and slivered, corn kernel (fresh or frozen ), olive oil, ground cumin, garlic cloves, minced, salt and black pepper, chopped fresh cilantro, salsa (homemade or store bought ), flour tortillas, shredded cheese, poblano chile (cut into matchsticks, optional if you want some heat!), sour cream, for garnish, sliced scallion (green onions)