2 cups chicken broth 1 (4 oz) can diced green chiles 8 (6-inch) corn tortillas 3 tablespoons all-purpose flour 1 tablespoon lime juice ½ teaspoon chili powder (optional) Salt and pepper, to taste ...

Preheat oven to 350 degrees. In a large bowl, combine chicken, onion, cilantro, 2 cups cheese and green chiles. Mix well. Pour about 3/4 cup salsa or sauce into a shallow dish.

Chicken or Cheese Enchiladas Serves 10 Ingredients: 3 cups red or green chile sauce (recipes for sauces below) 16 fresh corn tortillas, about 4 inches in diameter 4 cups cooked shredded chicken ...

Pour sauce over enchiladas. Cover with remaining Monterey Jack. Place baking dish in a 350-degree oven and bake until cheese is bubbled and browning. Garnish and serve hot with a salad or beans ...

Spread about 2 heaping tablespoons of Creamy Green Chile Sauce on the bottom of the prepared dish. Layer 3 corn tortillas on top, tearing into smaller pieces if necessary to cover completely.

2. Make the green chile enchilada sauce by mixing the salsa verde and Greek yogurt together. Set aside. 3. Drain the green chilies. Drain and rinse the black beans. If you’re using frozen corn ...

Combine 1 ½ cups of the green chile enchilada sauce (reserving ½ cup for topping), 2 cups grated cheese, green chiles, sour cream, sugar, cumin and white pepper and the shredded chicken. (see ...

Pour 1/2 of on jar of the green chili sauce on the bottom of a 15″ baking pan. Spread evenly. Fill each tortilla with about 3-4 tablespoons of the seitan mixture and fold over to make a burrito.

11. Ladle sauce over enchiladas, and top with shredded jack cheese. 12. Place prepared enchiladas in 350° oven for 30-40 minutes until cheese is melted and golden. 13.