CHICKEN ENCHILADAS WITH SALSA VERDE, GUACAMOLE AND LIME CREMA
I am a HUGE fan of the Mexican kitchen! This recipe is tasty, delicious and packed with flavor. The ingredients are readily available at most stores, and although the recipe has several steps it is very "doable" even for beginner cooks. These chicken enchiladas can also be done with pork or just veggies and ALWAYS provides LOTS of deliciousness!!!
Provided by Anne Burrell
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
- Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
- Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
- For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
- For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
- For the crema: Mix the crema, lime zest and lime juice together in a bowl.
- To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.
CHICKEN ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
- In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
- Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
- Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
- To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
- Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
- Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.
CHICKEN CREPES
A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
- Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.
CHICKEN ENCHILADA CREPES
How to make Chicken Enchilada Crepes
Provided by Cindi Edwards @Cindilee
Categories Chicken
Number Of Ingredients 17
Steps:
- Sauce: Saute onions in butter in small sauce pan until tender.
- Add remaining ingredients, simmer 15 minutes, uncovered.
- Filling: Combine the chopped chicken, sour cream and cheese.
- Use about 1 1/2 tablespoons for each crepe.
- To fill the crepes, place them flat and in the middle of the crepe, place the filling in a line across the crepe.
- Roll up the crepe jelly roll style and place open edge down in a 9 x 13-inch baking dish.
- Bake the filled crepes in a 350 degrees oven for about 20 minutes or until hot and bubbly.
- The crepes can be filled and baked immediately or filled and frozen.
- Defrost the filled crepes slightly and bake as directed adding a few minutes.
- To serve, spoon the hot sauce over the crepes and garnish with a slice of avocado or a sprinkle of green onion and a spoon of sour cream.
CHICKEN ENCHILADAS VERDES
A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.
Provided by WiGal
Categories Chicken
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Shred chicken.
- Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
- Preheat oven to 400 degrees F.
- Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
- Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
- Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
- Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
- Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
- Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
- Serve with remaining salsa, sour cream, and guacamole.
- Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.
Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g
BLUE CORN CREPE CHICKEN ENCHILADAS
A fast and easy meal that's ready in just 45 minutes. These colorful, mouthwatering crepes are made with blue cornmeal and filled with cheese, salsa, shredded chicken and fresh pico de gallo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Set aside.
- In 4-quart saucepan, mix sour cream, salsa, soup and salt. Cook over medium heat, stirring occasionally, as you prepare the blue corn crepes.
- Beat Crepe ingredients with whisk until very well combined.
- Spray crepe pan or large flat skillet with cooking spray before making each crepe. Pour about 1/4 cup crepe batter onto hot skillet; spread batter as thin as possible into a circle. Turn after 1 to 2 minutes, or after browned. Cook 30 seconds longer. Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 6 have been made.
- One at a time, fill prepared crepes with salsa mixture and cooked chicken, then top with a spoonful of pico de gallo. Roll the crepe, and place in baking dish. Repeat with remaining crepes. Top with remaining salsa mixture and shredded cheese.
- Bake 20 to 25 minutes or until cheese is bubbly and melted. Serve warm with additional pico de gallo, if desired.
Nutrition Facts : ServingSize 1 Serving
CHICKEN FRENCH CRêPES
Special treat for a special brunch or lunch.This is one of our family favourites. These are also great with a seafood filling. I you want to omit the mushrooms, replace wirh 1/2 cup frozen green peas.
Provided by Sageca
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Crêpes:.
- Mix together the flour and salt in a large bowl.
- Add the combined eggs and milk; gradually mixing into the flour with a whisk.
- Continue to whisk until a smooth batter forms.
- The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.
- Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes.
- Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned.
- Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.
- Filling:.
- Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated.
- Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil.
- Remove from heat and set aside 1 cup of sauce for later.
- Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.
- To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose.
- Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking.
- Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.
Nutrition Facts : Calories 441.2, Fat 24.5, SaturatedFat 12.5, Cholesterol 158.1, Sodium 217.3, Carbohydrate 29.1, Fiber 1, Sugar 1, Protein 25.6
More about "chicken enchilada crepes food"
BAKED CHICKEN ENCHILADA CREPES RECIPE | NEW IDEA FOOD
From newideafood.com.au
CHICKEN ENCHILADA CREPES RECIPE - RECIPELAND.COM
From recipeland.com
4.2/5 (24)Total Time 1 hrServings 18Calories 745 per serving
KETO BBQ PULLED CHICKEN ENCHILADA CREPES [HIGH PROTEIN]
From ruled.me
Servings 8Total Time 45 mins
FIT MOMMA FOODIE: CREPE CHICKEN ENCHILADAS
From kariesrecipes.blogspot.com
CHICKEN ENCHILADA CRêPES WITH CILANTRO-LIME CREAM SAUCE
From goddesscooks.com
CHICKEN ENCHILADA RECIPES - FOOD NEWS
From foodnewsnews.com
CHICKEN & ARTICHOKE CREPE “ENCHILADAS” – NEW HOPE MILLS
From newhopemills.com
CORN TORTILLA ENCHILADAS WITH CHICKEN - MISSION FOODS
From missionfoods.com
TACO ENCHILADAS WITH CORNMEAL CREPES | MEL'S KITCHEN CAFE
From melskitchencafe.com
10 BEST SHREDDED CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.com
10 BEST CHICKEN CREPES FILLING RECIPES - YUMMLY
From yummly.com
ENCHILADA CHICKEN CRêPES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ENCHILADA CREPES - RECIPE | COOKS.COM
From cooks.com
CHICKEN ENCHILADA CREPE WAS MY... - CANYON CREPES CAFE
From tripadvisor.ca
KETO CHICKEN ENCHILADAS, CREPINI EGG THINS ENCHILADAS
From fittoservegroup.com
SPICY CHICKEN ENCHILADAS | IGA RECIPES
From iga.net
RECIPE: CHICKEN ENCHILADAS - BEST RECIPES EVER
From cbc.ca
CHICKEN SPINACH CREPE RECIPE
From sietefoods.com
SPICY BEEF ENCHILADAS RECIPE WITH CORNMEAL CREPES
From allourway.com
GREEN CHICKEN ENCHILADAS - DAMN DELICIOUS
From damndelicious.net
CHICKEN ENCHILADA CREPES | MAIN DISH | QUENCH MAGAZINE
From quench.me
BBQ CHICKEN CREPE ENCHILADAS – KETO DIET
From metaketodiet.com
LOW CARB CHICKEN ENCHILADAS - DIABETIC CHEF'S RECIPES
From diabeticchefsrecipes.com
SAVORY CHICKEN ENCHILADA CREPES | AN INSPIRED COOK
From aninspiredcook.com
CHICKEN AND CREAM CHEESE ENCHILADAS WITH HOMEMADE CORN CREPES
From abountifulkitchen.com
ENCHILADA CREPES - MICHIGAN COUNTRY LINES MAGAZINE
From countrylines.com
CORNMEAL CREPES ENCHILADAS - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BBQ CHICKEN CREPE ENCHILADAS | GEOFFREY DALLAMORE | COPY ME THAT
From copymethat.com
AUNT SHIRLEY'S CREAMY CHICKEN ENCHILADAS - THE FOOD CHARLATAN
From thefoodcharlatan.com
CREPE ENCHILADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
29 CHICKEN CREPES IDEAS | COOKING RECIPES, CHICKEN CREPES, CHICKEN …
From pinterest.ca
KETO ENCHILADAS- JUST 3 GRAMS CARBS! - THE BIG MAN'S WORLD
From thebigmansworld.com
WHITE CHICKEN ENCHILADAS | CHICKEN CREPES, CREPE RECIPES, …
From pinterest.ca
RECIPES > MAIN DISH > HOW TO MAKE CHICKEN ENCHILADA CREPES
From mobirecipe.com
CHICKEN ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN ENCHILADA CRêPES WITH CILANTRO-LIME CREAM SAUCE
From goddesscooks.com
SAVORY CHICKEN CREPES - I HEART NAPTIME
From iheartnaptime.net
CHICKEN CRêPES- CREPAS DE POLLO EN SALSA VERDE - RECIPE PETITCHEF
From en.petitchef.com
CHICKEN ENCHILADAS – TASTY FOOD BLOG
From mytastywall.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
Related Search