Chicken Envueltos Recipe Texas Style Food
MAMA'S KINGS RANCH CHICKEN CASSEROLE (SOUTHEAST TEXAS STYLE)
My mom cooked this for us for special occasions (especially for birthdays). It's is an amazing twist to the original kings ranch chicken casserole. I have made this for several occasions now that I'm on my own and everyone has loved it, and it's really easy to make too!
Provided by Darlene Christin
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add enough water to pot to cover chicken completely. Boil chicken until it is completely done( normally takes about 45 minutes).
- Preheat oven to 350.
- In a large mixing bowl combine the cream of chicken, cream of mushroom, Rotel tomatoes and 1/2 to 3/4 a can of water. Mix well.
- In a 9X13 pan layer the ingredients starting with the Doritos, then the shredded chicken, cheese, and soup mixture on top. Repeat layering the ingredients in the same order until you get to the top of the pan or run out of ingredients.
- Place pan in the oven and bake for 20 minutes.
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
CREAMY TEX MEX CHICKEN ENCHILADAS
This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes.
Provided by Delish
Categories Chicken
Time 40m
Yield 16 enchiladas, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter until tender but not brown.
- Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
- Remove from heat; stir in 1 cup shredded cheese.
- Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
- Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
- Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
- Place enchiladas in pan and spoon salsa over top.
- Sprinkle with remaining cheese.
- Bake at 350 for 15-20 minutes.
Nutrition Facts : Calories 664.6, Fat 41.4, SaturatedFat 23.5, Cholesterol 154.3, Sodium 913, Carbohydrate 36.6, Fiber 5.5, Sugar 4, Protein 38.6
TEXAS BBQ CHICKEN...BAKED!
Super easy recipe. If only candles came with the scent this gives off while cooking! If you're a cayenne wimp like myself, you might consider cutting down on the already small but powerful quantity or omitting it altogether. But maybe you authentic Texans want it even spicier! For deeper flavor, marinate for a minimum of 4 hours before cooking. From Allrecipes.com.
Provided by Sandi From CA
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350° F (175°C).
- Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
- Bake uncovered, for 35 minutes in the preheated oven.
- Remove chicken breasts, shred with a fork (or not), and return to the sauce.
- Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor.
- Serve on a bed of rice with freshly ground black pepper.
Nutrition Facts : Calories 181.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 703.1, Carbohydrate 12.5, Fiber 0.7, Sugar 10.6, Protein 28.1
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