ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)
Make and share this Enchiladas De Pollo (Chicken Enchiladas) recipe from Food.com.
Provided by LMillerRN
Categories Chicken Breast
Time 1h35m
Yield 2 enchiladas, 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
- Preheat oven to 375°.
- Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
- To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
- To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
- Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.
Nutrition Facts : Calories 475.6, Fat 13.4, SaturatedFat 6.6, Cholesterol 96.4, Sodium 640.3, Carbohydrate 42.9, Fiber 5.7, Sugar 12.6, Protein 46.4
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.
ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO
Make and share this Enchiladas De Pollo ( Chicken ) Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large pot. Add the chicken breasts, and boil again. Reduce the heat and simmer 20 minutes or until the chicken is tender.
- Drain and cool. Discard the skin and bones. Shred the meat and set aside. Cover.
- Preheat the oven to 350°F.
- Heat the oil in a large skillet. Dip each tortilla in the oil and place on waxed paper.
- Place 2 tbls chicken in the center of each tortilla and roll each loosely.
- Place seam side down and side by side, in a shallow baking dish. Cover with Red Enchilada Sauce and the shredded cheese.
- Bake in the oven until the cheese is piping hot and melting, about 10 minutes.
- Garnish with the avocado and sour cream. Serve with shredded lettuce.
Nutrition Facts : Calories 1512, Fat 134.3, SaturatedFat 41.5, Cholesterol 188, Sodium 1201.5, Carbohydrate 32.4, Fiber 5.8, Sugar 2.1, Protein 48.1
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
More about "enchiladas de pollo chicken enchiladas recipes"
ENCHILADAS DE POLLO ~ CHICKEN ENCHILADAS RECIPE
From hispanicfoodnetwork.com
Cuisine MexicanTotal Time 1 hr 20 minsCategory Main CourseCalories 500 per serving
- Place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
- Place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
- Fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in the center of the tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
ENCHILADAS DE POLLO (CHICKEN ENCHILADAS) RECIPE
From myrecipes.com
5/5 (18)Calories 502 per servingServings 4
- To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
- Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
- To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
CHICKEN ENCHILADAS (ENCHILADAS DE POLLO) - MY …
From mycolombianrecipes.com
Ratings 30Servings 4Cuisine MexicanCategory Main Course
- In a large fry pan over high heat, warm the olive oil. Add the garlic and chili and sautué until just golden, 5 to 7 minutes. Stir in the cumin and sautué until fragrant, about 30 seconds more. Add the tomatoes, salt, pepper and the broth. Stir and cook over medium-low heat for about 15 minutes.
- In a food processor or blender, process the sauce mixture to a smooth puree, in batches if necessary. Return the puree to the pan and set over medium heat for 5 minutes more & set aside.
- eat vegetable oil in a large fry pan over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.
THE BEST CHICKEN ENCHILADA RECIPE ( ENCHILADAS DE POLLO)
From chefjar.com
Estimated Reading Time 4 mins
- Add the diced chicken, the green chili and Mexican spices. Mix well & make sure each piece is coated.
ENCHILADAS DE POLLO Y QUESO RECIPE (MEXICAN CHICKEN AND CHEESE …
From whats4eats.com
CHICKEN ENCHILADAS - ENCHILADAS DE POLLO Y QUESO - DELIGHTFUL REPAST
From delightfulrepast.com
ENCHILADAS DE POLLO Y QUESO (CHICKEN-AND-CHEESE ENCHILADAS)
From culturecheesemag.com
ENCHILADAS DE POLLO EN MOLE (CHICKEN ENCHILADAS WITH MOLE …
From recipes.sparkpeople.com
ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)
From crecipe.com
THREE-CHEESE CHICKEN ENCHILADAS | CONNECTICUT PUBLIC
From content.ctpublic.org
ENCHILADAS DE POLLO (CHICKEN ENCHILADAS) - BIGOVEN.COM
From bigoven.com
ENCHILADAS NORTEñAS DE POLLO~ CHICKEN ENCHILADAS | RECIPE
From pinterest.com
ENCHILADAS DE POLLO - SEMIHOMEMADELIFE.COM
From semihomemadelife.com
ENCHILADAS NORTEñAS DE POLLO~ CHICKEN ENCHILADAS - LA …
From pinaenlacocina.com
ENCHILADAS VERDES DE CREMA CON POLLO - LA CUCHARA MADERA
From lacucharamadera.com
AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE
From mexicanappetizersandmore.com
ENCHILADAS WITH CHICKEN AND MOLE RECIPE - FOOD NEWS
From foodnewsnews.com
BASIC CHICKEN ENCHILADAS (ENCHILADAS DE POLLO ... - LA PIñA EN LA …
From pinaenlacocina.com
POLLO ROJO ENCHILADAS (CHICKEN ENCHILADAS WITH RED CHILI SAUCE)
From foodal.com
ENCHILADAS DE POLLO (CHICKEN ENCHILADAS) - RECIPE | COOKS.COM
From cooks.com
CHICKEN MOLE ENCHILADAS | ENMOLADAS DE POLLO | MEXICAN RECIPES
From mexicoinmykitchen.com
ENCHILADAS DE POLLO (CHICKEN ENCHILADAS) - MEXICAN RECIPES
From fooddiez.com
ENCHILADAS DE POLLO CHICKEN ENCHILADAS RECIPE - WEBETUTORIAL
From webetutorial.com
ENSALADA DE POLLO (MEXICAN CHICKEN SALAD) - ISABEL EATS
From isabeleats.com
ENCHILADAS VERDES DE POLLO RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
ENCHILADAS DE POLLO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ENCHILADAS DE POLLO Y QUESO (CHEESY CHICKEN ENCHILADAS)
From tastykitchen.com
ENCHILADAS VERDES CON POLLO (GREEN CHILE CHICKEN ENCHILADAS)
From littlemissfinicky.com
ENCHILADAS SUIZAS DE POLLO RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPES FOR MEXICAN CHICKEN ENCHILADAS : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHICKEN ENCHILADAS (ENCHILADAS DE POLLO) - RECIPE | COOKS.COM
From cooks.com
CHICKEN ENCHILADAS - ENCHILADAS DE POLLO - MEXICAN FOOD - RECIPE …
From recipelands.com
ENCHILADAS VERDES DE POLLO - FRUGAL HAUSFRAU
From frugalhausfrau.com
ENCHILADAS VERDES DE POLLO RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN ENCHILADAS RECIPE - COOKIST.COM
From cookist.com
CHICKEN AND VERDE SAUCE - THERESCIPES.INFO
From therecipes.info
ENCHILADAS VERDES DE POLLO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
ENCHILADAS ROJAS MEXICANAS – GALAXY TRAINING
From galaxy-training.com
CHICKEN ENCHILADAS - ENCHILADAS DE POLLO - MEXICAN FOOD - YOUTUBE
From youtube.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