CHICKEN ENCHILADAS WITH SALSA VERDE, GUACAMOLE AND LIME CREMA
I am a HUGE fan of the Mexican kitchen! This recipe is tasty, delicious and packed with flavor. The ingredients are readily available at most stores, and although the recipe has several steps it is very "doable" even for beginner cooks. These chicken enchiladas can also be done with pork or just veggies and ALWAYS provides LOTS of deliciousness!!!
Provided by Anne Burrell
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
- Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
- Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
- For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
- For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
- For the crema: Mix the crema, lime zest and lime juice together in a bowl.
- To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.
CHICKEN ENCHILADAS
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through. You could serve it with rice and a medley of steamed beets, cauliflower and carrots, as a cook in Mexico might, but a crisp green salad would be welcome, too. (After reading several comments from readers who felt the sauce needed to be doubled, we retested the recipe and agreed. We've updated the amounts accordingly.)
Provided by Amanda Hesser
Categories dinner, easy, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
- Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
- Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
- Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
- Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 10 grams, Protein 81 grams, SaturatedFat 13 grams, Sodium 1662 milligrams, Sugar 15 grams, TransFat 0 grams
SHARI'S SHREDDED CHICKEN ENCHILADAS
These shredded chicken enchiladas are a family favorite and easy to prepare.
Provided by HollyC
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Mix sour cream and salsa together in a bowl.
- Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
- Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
- Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 443 calories, Carbohydrate 33.2 g, Cholesterol 76.3 mg, Fat 22.7 g, Fiber 2 g, Protein 25.5 g, SaturatedFat 11.5 g, Sodium 741.6 mg, Sugar 1.9 g
ANNE'S CHICKEN ENCHILLADAS
Anne gave it to me 2002. I took the idea and developed it for an ECW fundraiser. It was a hit. The key was the green sauce. I think mine are easier to make.
Provided by Ambervim
Categories < 60 Mins
Time 40m
Yield 10 Each
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Cook cream cheese, chicken, onions, peppers until it is a nice spread.
- Butter the pan.
- Place heaping tablespoon of spread in an enchillada and roll.
- Line 'em up in your pan.
- Pour sauce over and sprinkle with cheese.
- Bake 20 minutes.
Nutrition Facts : Calories 296.1, Fat 13.2, SaturatedFat 5.7, Cholesterol 25, Sodium 518.1, Carbohydrate 36.9, Fiber 2.2, Sugar 2.1, Protein 7.2
GRANDMA MAYRE'S CHICKEN ENCHILLADAS
Make and share this Grandma Mayre's Chicken Enchilladas recipe from Food.com.
Provided by Bryans SweetPea
Categories Mexican
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- mix all ingredients except tortillas :).
- roll in tortilla and place in a 9 x 9 pan.
- pour extra sauce over the top.
- bake at 350 degrees for 30 minutes.
More about "annes chicken enchilladas recipes"
GREEN CHICKEN ENCHILADAS - DAMN DELICIOUS
From damndelicious.net
CHICKEN ENCHILADAS | CANADIAN LIVING
From canadianliving.com
WEEKNIGHT CHICKEN ENCHILADAS THAT ARE DAMN DELICIOUS …
From damndelicious.net
10 BEST CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.com
CHICKEN ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
THE BEST CHICKEN ENCHILADAS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME
From tasteofhome.com
CHICKEN ENCHILADAS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN ENCHILADAS - EVERYDAY ANNIE
From everydayannie.com
10 BEST CANNED CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.com
AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE
From mexicanappetizersandmore.com
CHICKEN ENCHILADAS RECIPE | ANNE BURRELL | FOOD NETWORK
CLASSIC CHICKEN ENCHILADAS - DINNER, THEN DESSERT
From dinnerthendessert.com
CHICKEN ENCHILADAS RECIPE | COOKING CHANNEL
From cookingchanneltv.com
CHICKEN ENCHILADAS | CHICKEN.CA
From chicken.ca
BEST VALERIE'S CHICKEN ENCHILADAS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
EASY CHICKEN ENCHILADAS USING COSTCO CANNED CHICKEN BREAST
From onehundreddollarsamonth.com
CHICKEN ENCHILADAS | HOMEAMDE ENCHILADA SAUCE
From yourhomebasedmom.com
SIMPLE CHICKEN ENCHILADAS | FEASTING AT HOME
From feastingathome.com
CHEESY CHICKEN ENCHILADA BAKE - MEL'S KITCHEN CAFE
From melskitchencafe.com
ANNE'S CHICKEN BURRITOS - BIGOVEN.COM
From bigoven.com
CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE) - COOKING …
From cookingclassy.com
LOADED CHICKEN ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CREAMY CHICKEN ENCHILADAS (TO FREEZE SOME OR FEED A CROWD)
From naptimekitchen.com
BEST THE PIONEER WOMAN'S CHICKEN ENCHILADAS RECIPES - FOOD …
From foodnetwork.ca
10+ CHICKEN ENCHILADA RECIPES FOR DINNER | EATINGWELL
From eatingwell.com
ANCHO CHICKEN ENCHILADAS | MEXICAN PLEASE
From mexicanplease.com
EASY CHICKEN ENCHILADAS RECIPE | CHATELAINE
From chatelaine.com
EASY CHICKEN ENCHILADAS RECIPE - COOKING WITH TYANNE
From cookingwithtyanne.com
EASY 5-INGREDIENT CHICKEN ENCHILADAS - COOKING FOR KEEPS
From cookingforkeeps.com
EASY CHICKEN ENCHILADAS WITH A 2-INGREDIENT SAUCE: TRY THE RECIPE
From foxnews.com
CHICKEN ENCHILADAS TWO WAYS – THE QUEEN ANNE DIET
From thequeenannediet.com
ANNE'S FOOD: CHICKEN ENCHILADAS - BLOGGER
From annesfood.blogspot.com
MAMA'S CHICKEN ENCHILADAS - YOUR CUP OF CAKE
From yourcupofcake.com
JOANNA GAINES FAVORITE MEAL PREP - CHICKEN ENCHILADAS | KITCHN
From thekitchn.com
ANNETTES ENCHILADAS - EAT 2 GATHER
From eat2gather.net
ANCHO CHICKEN ENCHILADAS - GIMME SOME OVEN
From gimmesomeoven.com
SALSA VERDE CHICKEN ENCHILADAS - AVERIE COOKS
From averiecooks.com
EASY CHICKEN ENCHILADAS - THE SEASONED MOM
From theseasonedmom.com
CHICKEN ENCHILADAS: MAKES TWO PANS - A HEALTHY SLICE OF LIFE
From ahealthysliceoflife.com
JOANNA GAINES' SOUR CREAM CHICKEN ENCHILADA RECIPE - DIY JOY
From diyjoy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love