CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
ENCILANTRADA DE POLLO/ENVUELTOS
A semi-spicy chicken dish that is served with Mexican rice and beans. This I usually prepare into envueltos (a soft taco). I sauté corn tortillas (soft not crunchy like a taco shell) and spoon the encilantrada mixture onto the tortillas, roll it up and top it with crema Mexicana and crumbled white Mexican white cheese. I prefer chicken thighs, but you may use chicken breasts if you prefer white meat or a whole chicken. This recipe feeds at least 8 persons 3-4 envueltos each. The cooking time for the chicken is usually 30 minutes. Please remember that additional time is needed to debone and dice the chicken. The salsa verde I use is Herdez, the taste compares to fresh.
Provided by Chef Lerouquinne
Categories Poultry
Time 1h30m
Yield 3-4 envueltos per person, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice. Sauté onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly golden. Add minced garlic last (garlic flavor gets tarty if sauteed too long) and sauté one more minute. Add the cans of Herdez salsa verde and chicken stock, cook on low to medium heat for 5-8 minutes. Add the diced chicken and continue to simmer for 5 more minutes.
- Sauté corn tortillas in oil on medium heat about 6 seconds on each side till soft, spoon encilantrada onto tortilla roll it up and top with crema mexicana and white Mexican cheese. Serve with Mexican rice and beans.
Nutrition Facts : Calories 399.6, Fat 18.4, SaturatedFat 4.7, Cholesterol 79.3, Sodium 549.2, Carbohydrate 37.4, Fiber 5, Sugar 2.5, Protein 21.7
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
CHICKEN ENCILANTRADA
This is 'Cilantro-ed Chicken', a one pan recipe combining cooked chicken with tomatillo sauce and lots of fresh chopped cilantro. Serve over steamed white rice with tortilla chips, if desired.
Provided by Norma P Vargas
Categories Mexican Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium heat. Add onion and saute until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.
- Add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). Serve hot.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 4.5 g, Cholesterol 58.1 mg, Fat 8.2 g, Fiber 0.4 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 217.4 mg, Sugar 2.1 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.
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
CHICKEN ENCILANTRADA
This is 'Cilantro-ed Chicken', a one pan recipe combining cooked chicken with tomatillo sauce and lots of fresh chopped cilantro. Serve over steamed white rice with tortilla chips, if desired.
Provided by Norma P. Vargas
Categories Mexican Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium heat. Add onion and saute until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.
- Add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). Serve hot.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 4.5 g, Cholesterol 58.1 mg, Fat 8.2 g, Fiber 0.4 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 217.4 mg, Sugar 2.1 g
More about "encilantrada de polloenvueltos recipes"
CHICKEN ENCHILADAS | RECIPETIN EATS
From recipetineats.com
POLLO ENCEBOLLADO RECIPE (CENTRAL AMERICAN CHICKEN …
From whats4eats.com
ENCHILADAS DE POLLO | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
ENSALADA DE POLLO + VIDEO (SUPER CREAMY) - COOKED BY JULIE
From cookedbyjulie.com
ENCILANTRADA DE POLLO ENVUELTOS RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN ENCILANTRADA | RECIPES, CILANTRO CHICKEN, CHICKEN
From pinterest.ca
ENCHILADAS POTOSINAS RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
ENVUELTOS DE POLLO RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BASIC CHICKEN ENCHILADAS (ENCHILADAS DE POLLO ... - LA PIñA EN LA …
From pinaenlacocina.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
CHICKEN ENCILANTRADA – EASY RECIPE FOR CILANTRO LOVERS
From infarrantlycreative.net
ENSALADA DE POLLO - TRADITIONAL VENEZUELAN RECIPE | 196 FLAVORS
From 196flavors.com
BEST CHICKEN ENCHILADAS RECIPE - EASY CHICKEN ENCHILADAS
From thepioneerwoman.com
CHICKEN ENCHILADAS (ENCHILADAS DE POLLO) - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
CHICKEN MOLE ENCHILADAS | ENMOLADAS DE POLLO | MEXICAN RECIPES
From mexicoinmykitchen.com
ENTOMATADAS DE POLLO (CHICKEN ENTOMATADAS)
From inmamamaggieskitchen.com
ENCHILADAS DE POLLO (CHICKEN ENCHILADAS) RECIPE | MYRECIPES
From myrecipes.com
CHICKEN ENCILANTRADA RECIPE - PLANETFOODGEEKS.BLOGSPOT.COM
From planetfoodgeeks.blogspot.com
ENVUELTOS DE POLLO CHICKEN ENVUELTOS RECIPE BY THE.SOUTHERNER
From ifood.tv
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
ENCILANTRADA DE POLLO/ENVUELTOS RECIPE
From recipenode.com
CHICKEN ENCILANTRADA – CALLING ALL CILANTRO LOVERS - INFARRANTLY ...
From pinterest.com
CHICKEN ENCILANTRADA - GLUTEN FREE RECIPES
From fooddiez.com
CHICKEN ENCILANTRADA - BIGOVEN.COM
From bigoven.com
OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME
From tasteofhome.com
ENCILANTRADA DE POLLO/ENVUELTOS | FOOD.COM | RECIPE | MEXICAN …
From pinterest.com
CHICKEN ENCILANTRADA RECIPE - TEXTCOOK
From textcook.com
ENSALADA DE POLLO RECIPE - KEY TO MY LIME - KEY TO MY LIME
From keytomylime.com
ENCHILADAS VERDES DE POLLO (AUTHENTIC MEXICAN & SUPER EASY!)
From oneshetwoshe.com
ENSALADA DE POLLO (CREAMY MEXICAN CHICKEN SALAD) + VIDEO
From inmamamaggieskitchen.com
HAVE A GOOD NIGHT RECIPE BBQ SHRIMP NAWLINS STYLE - WEBETUTORIAL
From webetutorial.com
CHICKEN ENCILANTRADA | RECIPESTY
From recipesty.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