Karens New Mexican Chicken Enchiladas Verde Food

CHICKEN ENCHILADAS WITH SALSA VERDE

Steps:

• Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
• Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
• Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
• Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.

AUTHENTIC ENCHILADAS VERDES

Steps:

• In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
• Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
• Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
• Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

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.

SALSA VERDE CHICKEN ENCHILADAS

Steps:

• Poach chicken thighs: Put chicken thighs in a medium-sized saucepan and just cover with water. Add the halved garlic, 1/4 of an onion, and 2 teaspoons of salt to the water. Bring to a simmer, reduce the heat to very low to maintain the heat at just below a simmer, and cook, covered, for 10 to 15 minutes, or until the chicken is just barely cooked through. (Here are the step-by-step instructions for how to poach chicken .) Remove chicken thighs to a separate bowl and let cool enough to touch.
• Make the salsa verde: Use a slotted spoon to transfer tomatillos and serrano chilis to a blender. Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro. Add one teaspoon of salt. Purée until blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chili pepper (it doesn't have to be cooked). Add more salt to taste if necessary. You should have about 3 cups of salsa.
• Cover with foil and warm in oven: Cover the rolled tortillas with foil and keep warm in a 250°F for 10 minutes.

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• 1. HEAT oven to 350 degrees F.
• 2. MIX sour cream and salsa until well blended.
• 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
• 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
• 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
• 6. Roll up.
• 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
• 8. BAKE 15 to 20 min. or until heated through.
• Serving Suggestion:
• Serve with a side of hot cooked rice to round out the meal.
• Special Extra:
• Sprinkle with chopped tomatoes and sliced green onions just before serving.
• Variation:
• Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
• How to Shred Cooked Chicken:
• Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

KARENS NEW MEXICAN CHICKEN ENCHILADAS VERDE

Steps:

• Preparation.
• Boil whole chicken until meat is no longer pink.
• Remove skin and debone meat, shred meat and set aside.
• Preheat oven to 350 degrees.
• Open all of the cans (except for one of the green enchilada sauce cans), cheese, tortillas, near microwave.
• Place dessert sized plate in microwave.
• Place one tortilla on plate in microwave.
• Microwave tortilla for 8 seconds ONLY.
• Remove tortilla, place in a 13x9 baking pan (metal or glass).
• Put 1 tablespoons enchilada sauce lengthwise on middle of tortilla.
• Follow with 1 tablespoons black beans, 1 tablespoons cheese, and 1/4 cup chicken.
• Roll up enchilada.
• Repeat process until all tortillas are filled and rolled in pan.
• Top with enchilada sauce until tortillas are thinly but evenly covered. (If you need the 2nd can, open it).
• Top sauce with remaining cheese, black olive slices and green chilies.
• Bake in oven for 25-30 minutes.
• ENJOY (and expect A LOT of compliments).

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

KAREN'S NEW MEXICAN CHICKEN ENCHILADAS VERDE

Steps:

• 1. Boil whole chicken until meat is no longer pink.
• 2. Remove skin and debone meat, shred meat and set aside.
• 3. Preheat oven to 350 degrees.
• 4. Open all of the cans (except for one of the green enchilada sauce cans), cheese, tortillas, near microwave.
• 5. Place dessert sized plate in microwave.
• 6. Place one tortilla on plate in microwave.
• 7. Microwave tortilla for 8 seconds ONLY.
• 9. Remove tortilla, place in a 13x9 baking pan (metal or glass).
• 10. Put 1 Tbsp. enchilada sauce lengthwise on middle of tortilla
• 11. Follow with 1 Tbsp. black beans, 1 Tbsp. cheese, and 1/4 cup chicken. Roll up enchilada.
• 12. Repeat process until all tortillas are filled and rolled in pan.
• 13. Top with enchilada sauce until tortillas are thinly but evenly covered. (If you need the 2nd can, open it)
• 14. Top sauce with remaining cheese, black olive slices and green chilies.
• 14. Bake in oven for 25-30 minutes.
• ENJOY (and expect A LOT of compliments)
• You can also use corn or wheat tortillas if you prefer.