Yam Enchladas With Salsa Verde And Cilantro Cream Recipes

SALSA VERDE ENCHILADAS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Pour 1/2 cup salsa verde in the bottom of a 9 x 13 inch baking dish.
• In a small bowl, mix together remaining salsa verde, sour cream, and 1/3 cup chopped cilantro.
• On each tortilla place an equal portion of shredded chicken, 2-3 spoonfuls of salsa verde mixture, and 2 Tablespoons shredded cheese.
• Roll up and place each tortilla seam-side down in 9 x 13 inch baking dish. Pour remaining salsa verde mixture over the top, then top with remaining cheese.
• Bake for 20-25 minutes, until edges start to turn a golden brown. Remove from oven and top with remaining cilantro, shredded lettuce and diced tomatoes. Serve warm.

CREAMY CILANTRO VERDE ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• In a blender combine, salsa verde, chopped onion, garlic, jalapeño, cilantro and salt.
• Once combined, add softened cream cheese and continue to blend until evenly mixed.
• In a medium-size bowl, add ⅔ of the creamy mixture to the 4 cups of cooked chicken. Mix until all chicken is coated.
• Use a couple of spoonfuls of the remaining ⅓ of the creamy mixture to spread on the bottom of a 9x13 pan.
• Start making the enchiladas by adding about ½ a cup of filling to the center of a tortilla and rolling it up. Do not fold the sides in.
• Place rolled-up enchilada in prepared pan and continue process until all 10 tortillas and all of the filling have been used.
• Spread the remaining creamy mixture over the enchiladas in the pan.
• Cover with foil and bake at 350 degrees for 45 minutes.
• Remove foil and sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
• Return uncovered to the oven for 10-15 minutes or until cheese is melted.
• Serve with black beans, diced tomatoes, and sliced olives

SALSA VERDE ENCHILADAS

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

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.

CHICKEN ENCHILADAS WITH SALSA VERDE

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.

YAM ENCHLADAS WITH SALSA VERDE AND CILANTRO CREAM

Steps:

• Preheat oven to 350 F. Peel the yam and chop coarsley. Boil in plenty of water until tender. Drain and mash coarsley with a potato masher or fork. Set aside. Peel and mince the onion. Saute in oil until translucent. Add chopped serrano peppers, mashed yam, sea salt, and oregano. Adjust saltiness if desired. Let cool and add the grated cheese. Traditionally, the tortillas are fryed briefly on both sides before filling and rolling. I omit this step and find it makes very little difference! To assemble, spread 3/4 cup of salsa verde into the bottom of a 9X13 in. baking dish. Place about 1/2 cup of the yam filling along the center of each tortilla. Roll and place over the layer of salsa verde in the baking dish. Continue until all of the tortillas are filled and fit snuggly into the baking dish. Coat well with another cup or so of Salsa Verde and sprinkle with toasted pumpkin seeds. Sprinkle with some additional grated cheese. Cover loosley with foil. Bake for 25 min. until heated through. Serve topped with Cilantro Yogurt Cream and a green salad. To make the cilantro yogurt cream, combine the yogurt, fresh lime juice, salt and cilantro in a serving bowl. Refrigerate until ready to use.