CILANTRO-LIME ENCHILADA SAUCE
This delicious green enchilada sauce features the Southwest flavors of tomatillos, cilantro, and lime, and can be used for enchiladas, tacos, quesadillas, etc.
Provided by JB @ The Grateful Girl Cooks!
Categories Condiment
Time 30m
Number Of Ingredients 11
Steps:
- Remove husks from tomatillos; rinse tomatillos, then cut into quarters. Place into large saute pan or stockpot, along with the garlic and chopped jalapenos, then drizzle all with a bit of olive oil.
- Cook the veggies on medium high heat for 4-5 minutes. Add the water, cilantro, cumin and salt to the pan. Put a lid on the pan; continue to simmer the veggies on low for about 10 minutes or so, until the tomatillos have softened.
- Once tomatillos have softened, use an immersion blender to blend ingredients until you have a smooth sauce. May also put the hot ingredients into a blender or a food processor (in batches), and process until smooth.
- Once sauce is smooth, stir in 1/4 cup of fresh lime juice to combine. If you are NOT canning the sauce, it is now ready to use.
- IF YOU ARE GOING TO CAN THE SAUCE: Pour the hot enchilada sauce into clean, hot canning jars. Squeeze the juice from 1/2 a lime into each jar - DO NOT FORGET TO ADD THE EXTRA LIME JUICE TO JAR, SINCE THIS ADDS THE EXTRA ACIDITY NECESSARY FOR LONG TERM STORAGE. Leave 1/2" headspace in each jar. Remove air bubbles, wipe rim of jar with clean cloth, then attach prepared heated jar lid (again, per guidelines) and jar ring. Please follow USDA canning guidelines if you are not familiar with the canning process. Process in a water bath canner for 40 minutes. When done, remove jars to a kitchen towel (do not sit right on counter), and let jars completely cool. Once you have ensured they have sealed correctly, they may be stored in pantry.
Nutrition Facts : ServingSize 1 Pint Jar, Calories 163 kcal, Carbohydrate 26 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 1169 mg, Fiber 6 g, Sugar 13 g
CILANTRO LIME CHICKEN ENCHILADAS
I really don't care what we call these, because it doesn't really matter. What matters is that they are packed with flavor. And they are the perfect summer enchilada.
Provided by Erin, The $5 Dinner Mom
Categories Main Course
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Lightly grease a 9x13 glass baking dish with non-stick cooking spray.
- In a mixing bowl, combine the shredded chicken, diced avocado, cilantro, sour cream, lime juice, cumin, salt and pepper.
- Spoon the mixture evenly onto the 12 tortillas. Roll, place seam side down, and fit snugly into the baking dish.
- Pour the enchilada sauce over the top. Sprinkle the shredded cheese over the top.
- Bake in the preheated oven for 25 minutes, or until cheese has melted and sauce is bubbly.
- Prepare a side dish.
- Serve Cilantro Lime Chicken Enchiladas with side dish.
HONEY-LIME ENCHILADAS
My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas.
Provided by user
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
- Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
- In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese.
- Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.
Nutrition Facts : Calories 595.6 calories, Carbohydrate 44.5 g, Cholesterol 97 mg, Fat 31.4 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 15.8 g, Sodium 825.5 mg, Sugar 11.4 g
CILANTRO-LIME ENCHILADAS
Categories Chicken
Number Of Ingredients 11
Steps:
- Instructions: Chicken: Preheat the oven to 425 degrees. I usually pound the chicken breasts with my meat mallet and then place them on a cold baking stone. Rub olive oil onto the chicken breasts and then sprinkle with a little hot pepper spice and Lawry's seasoning salt. Bake for 15 minutes and then chop/shred into tiny pieces to go into the enchilada mixture. Reduce oven heat to 350 degrees. Get out your 9x12 glass baking pan and spray it lightly with cooking oil. I use Pam olive oil or canola oil spray. Enchilada mixture: Warm up the cream cheese slightly in the microwave for about 15 seconds (don't forget to take it out of the foil wrapping!) Then, in a big bowl, combine the cream cheese with the following: chicken, 4 cups shredded cheese, fresh salsa (pico de gallo), juice from 1/2 lime, lots of cilantro, and hot pepper spice. Mix well. For a vegetarian version, you can substitute black beans for chicken. Reserve 2 cups of shredded cheese for the topping. Assembly: Scoop about 1 cup of the mixture onto each tortilla (more or less depending on how thick you want them) and roll it up so that the open side is facing up or slightly to the side. You just don't want the open flap to be facing down because the filling may fall out when you serve it up later with a spatula. I usually spread a little cream cheese on the inside edge of the tortilla as glue to hold it together. After you get all of the enchiladas in the pan, squeeze the remaining 1/2 lime and drizzle enchilada sauce lengthwise over the top. I usually use about ½ of the jar of sauce. Careful, this stuff is pretty salty. Bake at 350 degrees for 40 minutes. At 40 minutes, sprinkle the remaining 2 cups of shredded cheese on top and then top with some chopped cilantro and/or parsley flakes for color. Then stick it back in the oven for a few minutes to melt. Cool for 10 minutes before serving.
CHICKEN CILANTRO ENCHILADAS
This is a great way to use up your leftover rotisserie chicken!! You can also freeze this recipe. Just cover and bake for about 45 extra minutes.
Provided by berriesncreamangel
Categories Chicken
Time 45m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
- Combine the chicken broth and enchilada sauce. Set aside.
- For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
- To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
- Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
- Bake at 350 degrees for 25-35 minutes.
Nutrition Facts : Calories 575.3, Fat 29.3, SaturatedFat 14.8, Cholesterol 104.3, Sodium 1521.1, Carbohydrate 43.5, Fiber 3.6, Sugar 6.7, Protein 33.8
CORN SALAD WITH TOMATOES, BASIL AND CILANTRO
High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
- Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.
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