Enchiladas Cremosas De Pollo Food

ENCHILADAS VERDES DE POLLO

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 VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY

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!

CREMOSAS ENCHILADAS ROJAS DE POLLO

Steps:

• Calienta el horno a 350°F.
• Mezcla el pollo, el pimiento, el queso crema y 3/4 taza del queso desmenuzado.
• Rocía con aceite en aerosol una fuente para hornear de 13x9 pulgs. Sumerge cada tortilla en la salsa para enchilada; sacude el exceso. Coloca 1/4 taza de la mezcla de pollo a lo largo del centro de cada tortilla; enróllalas. Ponlas, con la juntura hacia abajo, sobre la fuente para hornear que preparaste. Cúbrelas con el resto de la salsa para enchilada.
• Hornea las enchiladas durante 25 min.; espolvoréalas con el queso desmenuzado restante. Mezcla la crema agria con el ajo. Sirve las enchiladas con un copo de esta mezcla.

ENCHILADAS CREMOSAS DE POLLO

Steps:

• Precalienta el horno a 350°F. Mezcla bien el pollo, la crema agria, 1 taza de queso, 1/4 taza de la salsa, el cilantro y el comino.
• Usa una cuchara para colocar 1/4 taza de la mezcla de pollo a lo largo del centro de cada tortilla; enrolla cada tortilla. Colócalas en una bandeja para hornear de 13x9 pulgadas de manera que los bordes por donde pueden desenrollarse queden hacia abajo. Vierte 3/4 taza de salsa restante sobre las tortillas; cubre el molde.
• Hornea las enchiladas por 30 minutos. Espolvoréalas con la 1/2 taza de queso restante. Hornéalas por 5 minutos más o hasta que el queso se derrita. Cúbrelas con la lechuga y el tomate justo antes de servir.

ENCHILADAS DE POLLO (PAULA DEEN)

Steps:

• Boil chicken breasts, shredding the meat with a fork after cooling.
• Preheat oven to 250.
• Spray two 13x9 pans with Pam, then pour a little enchilada sauce to coat the bottom of each pan.
• Mix together shredded chicken, cream cheese, cream of chicken soup, green chilies (do not drain), and green onions in a large bowl.
• Put two tablespoons of the chicken mixture on each tortilla, then roll up tortillas and place in pan.
• Pour the remainder of the enchilada sauce over enchiladas.
• Sprinkle Monterrey Jack and Cheddar cheeses over enchiladas.
• Cover pans in foil and bake for 30 minutes, then remove foil and bake 10 more minutes.

ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)

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.

ENCHILADAS CREMOSAS

Steps:

• Calienta el horno a 375°F.
• Esparce 1 taza de la salsa para enchiladas en un molde para hornear de 13x9 pulgs.
• Mezcla el pollo, los chiles, 3/4 taza de la crema agria y 3/4 taza del queso. Pon la mezcla a lo largo del centro de las tortillas. Enróllalas.
• Coloca las enchiladas con las junturas hacia abajo sobre la salsa en el molde. Vierte el resto de la salsa sobre las enchiladas; tápalas.
• Hornéalas 20 min. o hasta que estén completamente calientes. Espolvoréalas con el queso restante. Hornéalas destapadas 5 min. o hasta que se derrita el queso. Sírvelas con la crema agria restante por encima.

ENCHILADAS SUIZAS CON POLLO

Steps:

• In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside.
• Soft fry tortillas in a little oil, adding more as needed, set aside.
• In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.).
• In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan.
• Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan.
• (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas.
• Top each with a slice of swiss cheese.
• Bake, uncovered, in 350° oven for 20 minutes.
• Top each with a dollop of sour cream, and bake 5 minutes longer.
• *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired.
• Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.

ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO

Steps:

• Bring the water to a boil in a large pot. Add the chicken breasts, and boil again. Reduce the heat and simmer 20 minutes or until the chicken is tender.
• Drain and cool. Discard the skin and bones. Shred the meat and set aside. Cover.
• Preheat the oven to 350°F.
• Heat the oil in a large skillet. Dip each tortilla in the oil and place on waxed paper.
• Place 2 tbls chicken in the center of each tortilla and roll each loosely.
• Place seam side down and side by side, in a shallow baking dish. Cover with Red Enchilada Sauce and the shredded cheese.
• Bake in the oven until the cheese is piping hot and melting, about 10 minutes.
• Garnish with the avocado and sour cream. Serve with shredded lettuce.