Instructions: Place tomatillo salsa, enchilada sauce, green chiles and heavy cream in a blender and pulse to create a smooth sauce. Set aside. In a frying pan set over high heat, pour enough vegetable ...

Green chile chicken enchiladas are a major twist on classic enchiladas that your whole family will enjoy! Filled with tender chicken, cream cheese, green chiles, and a whole lot of seasonings, you’re ...

Many people know Chicago restaurateur Rick Bayless for winning the title of Bravo's Top Chef Masters. For fresh tomatoes:Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot ...

In a large saucepan, cover the chicken breast halves with the stock and 1 quart of water and bring to a boil. Simmer over moderately low heat, turning the chicken occasionally, until an instant-read ...

Get top local stories in Connecticut delivered to you every morning. Sign up for NBC Connecticut's News Headlines newsletter. Preheat oven to 400F. Lightly grease a 9 x 13 inch baking dish Combine 1 ½ ...

Enchiladas are a quick alternative to typical weeknight Mexican dishes such as tacos or chili. As it melts, the cheese joins the individual enchiladas together like a casserole, resulting in the ...

Preheat your oven to 400 degrees F and spray a large baking dish with a non-stick spray. Set aside. In a heavy-bottom saucepan, add the butter and melt over medium heat. Whisk in the flour and cook ...

My friend Paige's aunt Alma makes the best green chile chicken enchiladas in the world. She lives in Hatch, New Mexico, in the heart of the valley where the famous Hatch green chiles are grown. I'm ...

Instructions: Heat oven to 350 degrees. Spray 13-by-9-inch baking dish with cooking spray. In medium skillet over low heat, combine cream cheese and green chiles. Cook and stir until blended and cream ...

Green Chile Chicken Enchiladas are garnished with a sprinkle of cilantro. (Terri Troncale, NOLA.com |The Times-Picayune) A group of volunteers from NOLA.com|The Times-Picayune bought and cooked dinner ...

Makes 6 to 8 servings. 2 to 3 cups cooked, diced or shredded chicken 2 cups chopped onion 1/3 cup chopped cilantro, plus extra for garnish 2 cups crumbled cotija cheese, shredded low-fat Monterey Jack ...