ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO
Make and share this Enchiladas De Pollo ( Chicken ) Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1512, Fat 134.3, SaturatedFat 41.5, Cholesterol 188, Sodium 1201.5, Carbohydrate 32.4, Fiber 5.8, Sugar 2.1, Protein 48.1
CILANTRO AND GREEN CABBAGE SLAW - TUCSON'S EL CHARRO
The dressing can also be used with enchiladas, and is very good with seafood filled enchiladas. Use recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- To make the dressing, combine the oil, lime juice, vinegar, salt, and lemon pepper in a jar with a tight lid. Shake well to mix.
- For the salad, in a large bowl, mix the cabbage and cilantro and toss with the dressing. Add in the rest of the ingredients (finely mince the 2 garlic cloves, and add those if you aren't using garlic paste) and toss lightly, or place these other vegetables around the salad platter as a garnish.
- If you want, add some crumbled cojita or other Mexican white cheese for added flavor.
Nutrition Facts : Calories 229.6, Fat 18.6, SaturatedFat 2.4, Sodium 420.5, Carbohydrate 17.2, Fiber 4.9, Sugar 7.5, Protein 3.3
CHILES RELLENOS - TUCSON'S EL CHARRO
Make and share this Chiles Rellenos - Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Peppers
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stuff each chile with cheese, and set aside.
- Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
- Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
- To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
- May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.
Nutrition Facts : Calories 465.3, Fat 37.1, SaturatedFat 19.5, Cholesterol 168.5, Sodium 848.2, Carbohydrate 9.2, Fiber 2.2, Sugar 3.5, Protein 24.9
ENCHILADAS DE POLLO (PAULA DEEN)
My husband loves these enchiladas and ever since we went on a diet, he has been missing them. The original recipe is from the Paula Deen Celebrates book, but the one I am posting is just for me to try and lighten it up a bit. It's basically every ingredient in the original recipe, but fat free (if possible). It makes to big pans of enchiladas, so you might want to cut this in half
Provided by mandycakes77
Categories < 4 Hours
Time 1h25m
Yield 24 enchiladas, 12 serving(s)
Number Of Ingredients 9
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.
SALSA PARA TACOS - TUCSON'S EL CHARRO
Make and share this Salsa Para Tacos - Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in a saucepan. Bring to the boil and turn off the heat.
- Cool. Taste and adjust seasoning.
- Can be served cold or hot.
- Refrigerate up to 1 week.
Nutrition Facts : Calories 342.1, Fat 28, SaturatedFat 3.7, Sodium 848.9, Carbohydrate 23.1, Fiber 5.1, Sugar 10.3, Protein 3.8
EL CHARRO CAFE GREEN ENCHILADA SAUCE
Make and share this El Charro Cafe Green Enchilada Sauce recipe from Food.com.
Provided by Miss Annie
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a medium skillet, heat oil and sauté onion.
- Add the flour and mix well.
- Stir in chiles, garlic, stock, and salt and simmer for 20 minutes.
- Puree in a blender.
- Use immediately over enchiladas, or refrigerate, or freeze for later use.
ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)
Make and share this Enchiladas De Pollo (Chicken Enchiladas) recipe from Food.com.
Provided by LMillerRN
Categories Chicken Breast
Time 1h35m
Yield 2 enchiladas, 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 475.6, Fat 13.4, SaturatedFat 6.6, Cholesterol 96.4, Sodium 640.3, Carbohydrate 42.9, Fiber 5.7, Sugar 12.6, Protein 46.4
CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO
Customarily served in bowls. If cooked longer, cooking away the liquid, this chile colorado makes ideal filling for burros and chimichangas. Use recipe#230761 and recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Meat
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
- Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
- Add the Enchilada Sauce, garlic puree and oregano.
- Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
- I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!
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