Enchiladas Perfectos Del Pollo Perfect Chicken Enchiladas Recipes

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PERFECT CHICKEN ENCHILADAS



Perfect Chicken Enchiladas image

I've tried several different chicken enchilada recipes here but they all were lacking in one area or another. After many attempts I finally took the best parts of each and came up with the best recipe yet. NOTE- these come out very firm because I let most of the enchilada sauce evaporate when cooking when the chicken. If you want them gooey, don't let it cook too long.

Provided by hoitytoity

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 (10 ounce) can enchilada sauce
1 (4 ounce) can mushrooms, drained & chopped
1/2 onion, chopped finely
1 cup sour cream
1 (10 1/2 ounce) can cream of chicken soup
1 (4 ounce) can green chilies, chopped
1/4 chicken broth
2 garlic cloves, minced
1 lb cooked chicken, shredded
1/4 cup milk
2 cups cheddar cheese, shredded
1 cup Mexican blend cheese, shredded
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 tortillas (preferably flour)

Steps:

  • Heat 2tbsp oil in a large skillet. Saute onions, garlic, green chilles, and mushrooms for 4-5 minutes on medium-high heat.
  • Add chicken broth and bring to a boil. Add chicken and can of enchilada sauce. Let simmer for 5-10 minutes. Again, the consistency of the dish depends on how long you let the sauce thicken/evaporate.
  • Mix in all of the spices (more or less, depending on your taste). Blend in the sour cream and the cream of chicken until fully mixed. Remove from heat.
  • Spoon mixture evenly into tortillas and roll them up. Place them seam-side down in an oil-coated 13x9-inch pan. Pour leftover mixture evenly over the enchiladas.
  • Mix the milk and 4-cheese blend in a small bowl. Pour evenly over the enchiladas and sprinkle the cheddar cheese over it.
  • Bake for 350°F for 35-45 minutes.

Nutrition Facts : Calories 1445.1, Fat 70.6, SaturatedFat 33.3, Cholesterol 212.5, Sodium 3290, Carbohydrate 127.6, Fiber 8.1, Sugar 9.6, Protein 73

ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)



Enchiladas De Pollo (Chicken Enchiladas) image

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

3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 lb skinless chicken breast half
3/4 cup shredded monterey jack cheese, divided
3/4 cup shredded reduced-fat sharp cheddar cheese, divided
1/2 cup chopped onion
2/3 cup 2% low-fat milk
1/4 cup chopped fresh cilantro
1/4 cup egg substitute
1/8 teaspoon salt
1 (11 ounce) can tomatillos, drained
1 (4 1/2 ounce) can chopped green chilies, undrained
8 (6 inch) corn tortillas
2/3 cup nonfat sour cream

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 CON POLLO AS MADE BY CUCO RECIPE BY TASTY



Enchiladas Verdes Con Pollo As Made By Cuco Recipe by Tasty image

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

1 lb medium tomatillo, husks removed
½ medium white onion, halved
1 serrano pepper, stemmed
3 cloves garlic
water, as needed
½ bunch fresh cilantro, leaves and soft stems roughly chopped, plus more leaves for garnish - about 1 cup (40 G)
1 tablespoon kosher salt
½ cup low sodium chicken stock
¼ cup vegetable oil, divided
12 thick slices corn tortilla
3 cups shredded rotisserie chicken
5 oz queso fresco, crumbled
¼ medium white onion, finely chopped, for garnish
2 tablespoons mexican crema, for garnish

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

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Top Asked Questions

Are pollo chicken enchiladas with red sauce easy to make?
These Authentic Mexican Chicken Enchiladas with Red Sauce (Enchiladas de Pollo) are very simple to make and quite delicious. As a matter of fact the hardest part about making these enchiladas is making the ancho chili sauce for the enchiladas!
How do you cook chicken and enchiladas?
Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute.
How to make enchilada filling?
Make Enchilada Filling: 1 Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3... 2 Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of enchilada... More ...
Are there enchiladas with red sauce in Mexico?
These Authentic Mexican Chicken Enchiladas with Red Sauce (Enchiladas de Pollo) are tasty and super simple to make. With just a few ingredients and steps, you will soon be eating authentic Mexican chicken enchiladas with red sauce too!

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