CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA
Steps:
- Preheat oven to 400 degrees F.
- For the salsa:
- On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
- For the enchiladas:
- Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
- Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
- Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
SALSA RICE ENCHILADAS
Vegetarian enchiladas wrap up a skillet-easy filling of rice, beans, corn, peppers and cheese. Salsa's on the side.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
- Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa.
Nutrition Facts : Calories 750, Carbohydrate 119 g, Cholesterol 45 mg, Fat 3, Fiber 14 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1530 mg
CHICKEN ENCHILADAS WITH SALSA VERDE
Don't let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you'll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly - a task that grows markedly easier each time you do it.
Provided by Sam Sifton
Categories weekday, weeknight, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
- Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
- Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
- Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 883 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN ENCHILADAS WITH SALSA VERDE
Delicious, cheesy, spicy, tangy enchiladas that are not only easy to make, but scrumptious.
Provided by stefanie416
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
- Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
- Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
- Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
- Remove chicken from the water in the pot and shred using a fork.
- Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
- Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
- Bake in the preheated oven until cheese starts to brown, about 20 minutes.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 21.5 g, Cholesterol 100.4 mg, Fat 32 g, Fiber 3 g, Protein 26.6 g, SaturatedFat 11.9 g, Sodium 454 mg, Sugar 1.4 g
CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
SALSA ENCHILADAS
A different way to serve Enchiladas using Salsa instead of Enchilada Sauce. Really good and easy Every one really loves this dish
Provided by jean1
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In 13x9x2 baking dish pour small layer of Salsa over the bottom of dish.
- Bowl mix cottage cheese,1 cup cheddar cheese, green onion and olives.
- Take about 1/4 cup of mixture and place inside a tortilla.
- Roll up and place in dish on top of salsa.
- Finish all the rest the same.
- Pour the rest of Salsa over the top of filled enchiladas.
- Add remaining cheese on top of enchiladas.
- Bake covered at 375 for 20-25 minutes.
Nutrition Facts : Calories 580.1, Fat 31.9, SaturatedFat 16, Cholesterol 71.1, Sodium 2162.6, Carbohydrate 44, Fiber 5.2, Sugar 5.3, Protein 31.1
SALSA VERDE ENCHILADAS
The lime juice really helps to perk up the flavor of these mild enchiladas. If you want them to be spicier you can serve them with hot sauce or chopped jalapenos on the side. Or if you can find it, you can use the Herdez brand salsa verde hot instead of mild. The recipe originated from Good Housekeeping magazine, but I have made changes to suit my family.
Provided by Sooz Cooks
Categories Mexican
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place chicken in a medium bowl. Stir 1 cup salsa verde into chicken to evenly coat. Stir in garlic powder and salt/pepper to taste.
- Grease a 13" by 9" glass or ceramic baking dish and set aside.
- In 12-inch skillet, heat remaining salsa verde and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
- With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 12 tortillas in the dish.
- Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.
- Serve with lime wedges.
SALSA VERDE CHICKEN ENCHILADAS
According to my niece, Bayleigh, these are the bomb of chicken enchiladas. It is an adapted creation from several recipes I have used in the past. You can make as individual enchiladas or as a casserole with or without the corn tortillas. Garnish with jalapenos and cilantro as desired.
Provided by Sandeeg2g
Categories Chicken Enchiladas
Time 1h20m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.
- Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.
- Puree salsa verde, sour cream, and cilantro in a blender or food processor.
- Heat tortillas in a microwave until soft, 15 to 30 seconds.
- Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.
- Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.
Nutrition Facts : Calories 627.3 calories, Carbohydrate 27.5 g, Cholesterol 157.2 mg, Fat 38.5 g, Fiber 3.3 g, Protein 41 g, SaturatedFat 20.1 g, Sodium 1343.2 mg, Sugar 6.4 g
SPICY CHICKEN ENCHILADAS WITH TOMATILLO SALSA
Delicious variation of traditional chicken enchiladas. I like to make the tomatillo salsa and tortillas from scratch! We cook up the chicken on the grill for less mess. My hubby's favorite dish!
Provided by chaunce.c
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.
- Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.
- Combine tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender, about 10 minutes. Remove from heat and chill in an ice bath until cool, 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.
- Pour just enough salsa into a 9x13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla, roll, and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.
- Bake in the preheated oven until bubbly, 35 to 40 minutes.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 43 g, Cholesterol 133.4 mg, Fat 38.7 g, Fiber 2.9 g, Protein 34.3 g, SaturatedFat 22.4 g, Sodium 969.6 mg, Sugar 2.1 g
CHICKEN ENCHILADAS WITH GREEN SALSA VERDE
Delightfully easy, entirely homemade chicken enchiladas with salsa verde. Don't let this lengthy recipe scare you away. It's really easy and homemade enchiladas have never tasted so authentic and delicious!
Provided by bford
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Combine chicken, 1/2 of the onion, peppercorns, salt, and bay leaf in a small pot. Cover with water and bring to a slow boil. Cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred meat with a fork. Discard broth or reserve for another use.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer onion to a bowl and mix in shredded chicken, 1 cup Monterey Jack cheese, and cotija cheese.
- Combine tomatillos, green chiles, cream, cilantro, serrano pepper, egg, and salt for sauce in a blender; blend until smooth.
- Stuff warmed tortillas with chicken mixture. Roll and place seam-side down in the prepared baking dish. Pour all sauce over top. It may seem runny, but it will set up. Sprinkle remaining Monterey Jack on top.
- Bake in the preheated oven until bubbly, about 20 minutes.
Nutrition Facts : Calories 610 calories, Carbohydrate 35.2 g, Cholesterol 152.5 mg, Fat 39.3 g, Fiber 4.6 g, Protein 28.8 g, SaturatedFat 19 g, Sodium 1857.1 mg, Sugar 3.6 g
SALSA ROJA
Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.
Provided by Jarrett Melendez
Time 45m
Yield Makes 4½ cups
Number Of Ingredients 10
Steps:
- Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
- Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.
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