30 MINUTE MEXICAN ENCHILADAS
Steps:
- Heat oven to 400 F. Pour 1 cup of oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.
- Serve your enchiladas with a spatula, four to a plate, and enjoy!
Nutrition Facts : Calories 677 kcal, Carbohydrate 70 g, Cholesterol 43 mg, Fiber 10 g, Protein 23 g, SaturatedFat 9 g, Sodium 2326 mg, Sugar 15 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
MEXICAN ENCHILADAS DE PAVO CON VERDE, TURKEY ENCHILADAS WITH GRE
There has been a request for one person recipes, well here is one! Mind you you have to like it spicy for this one. Quick and easy and very tasty if you like the ingredients. Add some refried beans if you want.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a fry pan and soften the tortillas, Just takes a minute.
- Drain tortillas on a paper towel.
- Put half the turkey on one tortilla and top with half the cheese.
- Fold the tortilla over the cheese and roll, place.
- rolled tortilla, seam side down and place in an oven proof dish.
- Repeat with secon enchilada.
- Bake in an oven 350F degrees for about 15 minutes or until it is piping hot.
- Remove from oven and cover the enchiladas with salsa verde, lettuce and tomatoes and green Onion.
- If you would rather have the salsa hot add it to the enchiladas before baking and then add the lettuce tomatoes & green onion just before serving.
- Garnish with sour cream and guacamole.
- Serve it piping hot.
PAVO (TURKEY) ENCHILADAS
Make and share this Pavo (Turkey) Enchiladas recipe from Food.com.
Provided by Sierra Silver
Categories One Dish Meal
Time 1h20m
Yield 8 tortillas, 8 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan, combine all ingredients except the tortillas and cheese.
- Bring to a boil, reduce to simmer, and simmer 10 minutes or until onions are soft.
- Once simmered, spoon mixture (using a slotted spoon) onto tortillas; roll into enchiladas by folding two sides over and then rolling.
- Line in greased 13 x 9 inch pan.
- Spoon remaining liquid over top.
- Bake, covered, at 350 F for 45 minutes; uncover and top with cheese, and bake an additional 5 minutes.
- Let stand five minutes before serving.
Nutrition Facts : Calories 453.3, Fat 15.4, SaturatedFat 7.1, Cholesterol 36, Sodium 1816.1, Carbohydrate 55.8, Fiber 7.2, Sugar 2.7, Protein 22.9
ENCHILADAS VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY
Recording artist Cuco teams up with Tasty to make his favorite recipe: Enchiladas Verdes Con Pollo. If you like your enchiladas spicy, increase the number of serrano peppers.
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
- Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
- Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
- Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
- Set a rack in the center of the oven and turn on the broiler.
- Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
- Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
- Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
- Broil the enchiladas until the cheese is just melted, 2-4 minutes.
- Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
- Enjoy!
Nutrition Facts : Calories 412 calories, Carbohydrate 14 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 6 grams
SPICY ENCHILADAS VERDES DE QUESO
My mother-in-law hails from the small town of Alpoyeca, Guerrero in Mexico. She makes the most delicious Enchiladas Verdes, and I wanted to share this authentic Mexican recipe with everyone. A word of warning, I am not going to alter her recipe so people who can't handle spiciness might want to add more water or less jalapenos. Enjoy!
Provided by red5
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 5
Number Of Ingredients 15
Steps:
- Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.
- Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.
- Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.
- Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
- Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 58.8 g, Cholesterol 28.6 mg, Fat 18.1 g, Fiber 8.6 g, Protein 16.2 g, SaturatedFat 6.7 g, Sodium 498.7 mg, Sugar 4.8 g
ENCHILADAS VERDES DE POLLO
Provided by Rick Martinez
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
- Place the chicken on a rimmed baking sheet and brush with 2 tablespoons of the oil. Roast on the lower rack until the skin is lightly golden and the chicken is cooked through, 40 to 45 minutes. Let sit until cool enough to handle.
- While the chicken is roasting, spread the tomatillos, garlic, jalapenos and onion on a second rimmed baking sheet. Roast on the top rack, tossing once or twice, until the tomatillos are tender and the jalapenos are browned and very tender, 30 to 40 minutes. Let cool.
- Once the chicken is cool, discard the skin and bones and shred the meat into 1/2-inch pieces. Put into a large bowl and set aside.
- Meanwhile, char the poblanos. Turn your gas burner to high. Place 2 to 3 poblanos directly on the grate and roast, turning with tongs every 3 to 4 minutes, until the entire pepper is blackened and very tender, 8 to 10 minutes. Transfer to a large heatproof bowl and repeat with the remaining poblanos. (Alternatively, if you have an electric stove, arrange the poblanos on a rimmed baking sheet and broil on high as close to the heat source as possible, turning occasionally, until the peppers are charred on all sides, 15 to 20 minutes. Transfer to a large heatproof bowl.)
- Wrap the bowl tightly with plastic wrap and let the poblanos steam for 15 minutes to loosen their skin. When they are cool enough to handle, peel all the blackened skin from the peppers; it's ok if there are flecks of black on the flesh or if some of the green skin is difficult to peel off. Split the sides open to remove the seeds, rinsing under cold running water if needed. Transfer the cleaned peppers to a blender.
- Remove the skin from the garlic cloves and add to the blender along with the tomatillos, jalapeno, onion and any accumulated juices. Add the coriander, cumin, oregano and a 1 ½ teaspoons of salt and puree on medium-low speed until smooth. Add the cilantro and puree on low speed until the cilantro is chopped but you can still see pieces of it in the sauce. Transfer the sauce to a large bowl and generously season with salt. You should have about 5 cups.
- Toss the reserved chicken with 3/4 cup of the salsa verde in a large bowl and generously season with salt.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when you touch the edge of a tortilla to the surface. Working with one at a time, fry the tortillas, turning once, until just starting to brown, about 10 seconds per side; the tortillas should still be pliable. Transfer the tortillas to paper towels to drain. Repeat with the remaining tortillas.
- Dip both sides of each tortilla in salsa verde to coat, and then transfer to a large plate. Spread 1 cup of the salsa verde evenly over the bottom of a 13-by-9-inch glass baking dish. Working with one tortilla at a time, spoon about 1/4 cup of the chicken filling across the center of a tortilla. Then fold one side of the tortilla over the filling and roll up the enchilada. Place them seam-side down in the prepared baking dish as you go (they should be nestled right up against each other). Top with any remaining salsa verde.
- Wrap the dish tightly with foil and bake on the upper rack until the sauce is bubbling and the tortillas are beginning to brown, 20 to 25 minutes. Let sit for 10 minutes.
- Meanwhile, whisk together the creme fraiche and milk in a small bowl. Season with salt.
- Top the enchiladas with the queso fresco, crema, cilantro leaves and onion slices. Serve with lime wedges for squeezing over.
More about "enchiladas de pavo recipes"
MEXICAN ENCHILADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE PERFECT ENCHILADA - SUNSET MAGAZINE
From sunset.com
POTATO ENCHILADAS W/ RED ENCHILADA SAUCE & TOMATO …
From lacocinadeleslie.com
ENCHILADAS SUIZAS | MEXICAN FOOD RECIPES, QUICK AND …
From mexicoinmykitchen.com
ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
ENCHILADAS VERDES DE POLLO (AUTHENTIC MEXICAN
From oneshetwoshe.com
BEEF ENCHILADAS | RICARDO
From ricardocuisine.com
TURKEY ENCHILADAS - GIMME SOME OVEN
From gimmesomeoven.com
ENCHILADAS DE PAVO - QUE RICA VIDA | PAVO ENCHILADO, SOBRAS DE …
From pinterest.co.uk
ENCHILADAS VERDES CON PAVO (GREEN CHILE TURKEY ENCHILADAS)
From muybuenocookbook.com
25 OF THE BEST ENCHILADA RECIPES - GIRL CARNIVORE
From girlcarnivore.com
ENCHILADAS DE POLLO - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
TURKEY ENCHILADAS IN GREEN SAUCE (ENCHILADAS VERDE DE PAVO) …
From eatyourbooks.com
ENCHILADAS VERDES CON PAVO (GREEN CHILE TURKEY ENCHILADAS)
From fooddiez.com
ENCHILADA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ENCHILADAS DE PAVO - YOUTUBE
From youtube.com
ENCHILADAS DE PAVO CON TOMATE - : WHATS ON THE MENU?
From menus.nypl.org
ENCHILADAS VERDES CON PAVO (GREEN CHILE TURKEY ENCHILADAS)
From pinterest.com
ENCHILADAS POTOSINAS RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
ENCHILADAS - OLD EL PASO
From oldelpaso.ca
EFFORTLESS ENCHILADAS MEXICAN RECIPE - MEXGROCER
From mexgrocer.com
LAS MEJORES RECETAS DE ENCHILADAS: ¡MáS DE 9 CENAS DE ENCHILADAS ...
From es.bakeitwithlove.com
TURKEY-CHORIZO ENCHILADAS WITH PECAN-PRUNE MOLE (ENCHILADAS DE …
From eatyourbooks.com
BEEF ENCHILADAS - ONCE UPON A CHEF
From onceuponachef.com
ENCHILADAS VERDES CON PAVO (GREEN CHILE TURKEY ENCHILADAS)
From copymethat.com
MEXICAN ENCHILADAS DE PAVO CON VERDE, TURKEY ENCHILADAS WITH GRE
From champsdiet.com
RECETA - ENCHILADAS DE PAVO- MICASAREVISTA | RECETAS PARA LA CENA ...
From pinterest.com.au
59 BEST ENCHILADA RECIPES: EASY FILLING IDEAS AND MORE
From parade.com
QUICK ENCHILADAS MEXICAN RECIPE
From mexgrocer.com
CREAM ENCHILADAS, ALSO KNOWN AS "ENCREMADAS" - MEXICAN RECIPES
From mexicoinmykitchen.com
CLASSIC BEEF ENCHILADAS - EASY MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
ENCHILADAS DE MOLE POBLANO RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ENCHILADAS VERDES DE PAVO ( GREEN CHILE TURKEY ENCHILADAS)
From pinterest.nz
THE BEST ENCHILADA RECIPES - BAKE IT WITH LOVE
From es.bakeitwithlove.com
SIMPLE ENCHILADAS VERDES RECIPE - PINCH OF YUM
From pinchofyum.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