CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
CHICKEN CHILE VERDE
During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Season chicken pieces with salt and black pepper on all sides.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
- Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
- Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
- Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
- Season with salt and pepper to taste; serve garnished with sour cream.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 30 g, Cholesterol 70.3 mg, Fat 24.7 g, Fiber 4.8 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 424.7 mg, Sugar 4.9 g
CHICKEN BREASTS WITH GREEN SAUCE (POLLO CON SALSA VERDE)
A great sounding recipe I found while searching to add recipes for the Spain leg of ZWT. This is from Spainish Food on "About.com" site. Here is what is stated: "Chicken breasts in green sauce make a wonderful main course or a tapa. Lightly fry the chicken breasts, then sauté garlic, onions, white wine and parsley to make the sauce. In about 40 minutes you have a Spanish main course, full of flavor. Serve with rice or fried potatoes. Prefer a tapa? Then, cut the chicken breasts into small pieces and serve with the green sauce atop baguette slices."
Provided by diner524
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken breasts dry with paper towel. Pour bread crumbs or flour and 1/2 tsp salt onto a large dinner plate. Coat chicken breast in flour on both sides.
- Pour 1/4-inch olive oil into a 10-inch frying pan and heat. When oil is hot, brown chicken breasts on both sides. Remove and set aside for later.
- Finely chop onion and garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onion, garlic and red pepper flakes. When onions are transparent, add 1-2 Tbsp flour and fry for 3 minutes, stirring constantly. Pour in wine, stir and simmer for 3-4 minutes.
- Place chicken breasts into the pan with onions and garlic. Slowly pour in chicken broth. Chop parsley and add to pan. Adjust salt. Stir and simmer for 5 minutes, or until breasts are fully cooked and sauce thickens slightly.
- Serve with white rice or fried potatoes.
Nutrition Facts : Calories 452.5, Fat 7.9, SaturatedFat 1.8, Cholesterol 145.3, Sodium 663.1, Carbohydrate 28.5, Fiber 2, Sugar 3.7, Protein 54.2
POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)
I love salsa verde, so this is one of the ways that I like to prepare chicken. This dish serves up great with Spanish rice, and a green salad.
Provided by Berts Kitchen Witch
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken with salt and black pepper to taste.
- Dredge both sides of chicken through the flour, shaking off excess.
- Melt the butter over med heat in a large heavy bottomed pot.
- Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
- Remove chicken from the pot and keep warm.
- Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
- Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
- Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
- Continue to cook until chicken is cooked through and tender (about 15 minutes).
- Taste the sauce and add more salt and pepper if desired.
- Place chicken on a serving platter and spoon sauce over each piece.
- Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.
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