LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Categories Milk/Cream Chicken Garlic Onion Bake Mozzarella Hot Pepper Tomatillo Cilantro Tortillas Bon Appétit
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
- Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA
Steps:
- Preheat oven to 400 degrees F.
- For the salsa:
- On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
- For the enchiladas:
- Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
- Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
- Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
A layered enchilada dish that is creamy and rich with a tangy tomatillo sauce. Delicious! From Bon Appetit September issue of this year. The amount of cheese could easily be reduced for this dish, but mmm...yum! The kids loved it!
Provided by lisar
Categories Poultry
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Mix tomatillos, chicken broth and garlic cloves in a large saucepan. Cover and bring mixture to a boil. Reduce heat and simmer gently until tomatillos are soft, about 10 minutes.
- Transfer hot mixture to processor. Add sliced green onions, cilantro and sliced chile; blend mixture to coarse puree (Note: be extremely careful when processing hot liquids). Season sauce to taste with salt and pepper.
- Overlap 6 tortillas in a sprayed 13 x 9 pan. Top with half of the chicken strips and half of the mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken and mozzarella. Pour 1 ½ cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper.
- Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce.
Nutrition Facts : Calories 512.1, Fat 30.6, SaturatedFat 15.9, Cholesterol 138.1, Sodium 451.6, Carbohydrate 25.8, Fiber 4.9, Sugar 6.1, Protein 35
LAYERED CHICKEN ENCHILADAS/TOMATILLO-CILANTRO SAUCE
Steps:
- Preheat oven to 450. Mix tomatillos, chicken borth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile;blend mixture to coarse puree. Season sauce to taste with salt and pepper. Overlap 6 tortillas in 13x9x2 inch oval or rectangular baking dish. Top tortillas with half of chiken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining trotillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt & pepper. Bake until bubbling, about 15 minutes. Cool 10 minutes. Serve with remaining tomatillo sauce.
CHICKEN ENCHILADAS WITH TOMATILLO SAUCE
I found this recipe in a magazine and tried it and loved it. The tomatillos give the sauce a kind of citrous lime type of flavor. Very unique and different and very addicting.
Provided by Donna
Categories Mexican
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- To make the sauce, husk the tomatillos and rinse under warm water to remove stickiness and dirt. Broil on foil baking sheet 1 to 2 inches from heat, turning once. till soft and slightly charred, about 7 - 9 mintues.
- Heat oil in large skillet over med. heat. Add onions and saute about 5 minutes.
- Transfer tomatillos to a blender and add the sauteed onions, cilantro, green chilies, cumin, sugar and salt; puree till smooth.
- Return tomatillo sauce to skillet and cook over med. heat till thickened about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking till the sauce is slightly thickened and not watery, about 5 - 8 minute Add more salt if desired.
- To make enchiladas, brush both sides with oil and lay on cookie sheet in stacks of two. Heat in 375 over just until soft and pliable, about 3 minutes.
- In large bowl, combine the chicken, half of the cheddar. half of the monterey jack, the chopped onion and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
- Spread a third of the remaining sauce in the bottom of a 9 x 13 inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place seam down in the dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle with the remaining jack and cheddar cheese on top of the casserole.
- Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 - 30 minutes.
Nutrition Facts : Calories 651.4, Fat 40, SaturatedFat 18.6, Cholesterol 134.5, Sodium 1179.2, Carbohydrate 37.5, Fiber 6.9, Sugar 10.2, Protein 37.8
CHICKEN WITH TOMATILLOS AND CILANTRO
If you've never cooked with tomatillos, this is a great place to start! This is a close adaptation from Steven Raichlen's "Big Flavor Cookbook" (great book!), and has been a favorite as it is fresh, easy to make, adaptable, and lower in calories and fats. I've served it on rice as well as in tortillas. It can be made ahead to reheat, and has contemporary feel in its fresh flavors. I like to use skinned, deboned chicken thighs, although Mr. Raichlen uses breasts.
Provided by JaniceJean
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Roast husked, rinsed tomatillos in a cast iron skillet over medium heat until browned on all sides and soft (about 8-10 minutes)- use tongs to turn.
- Transfer tomatillos to food processor and coarsely grind.
- Wash and dry chicken, season liberally with salt and pepper.
- Saute onions, scallions and jalapeno in olive oil until soft- approximately 4 minutes.
- Increase heat to high and add chicken, cooking until lightly seared, approximately 2 minutes.
- Still in tomatillo, lime juice, and sugar, and simmer until done.
- Stir in cilantro and cook for one minute.
- Correct seasoning, adding salt or sugar to taste.
- Serve with rice or tortillas.
Nutrition Facts : Calories 364.1, Fat 10.7, SaturatedFat 2.4, Cholesterol 144.7, Sodium 131, Carbohydrate 10.7, Fiber 3, Sugar 6.4, Protein 54.5
CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE
This is from Fine Cooking. A very flavorful traditional Mexican dish. I served it with guacamole, Recipe #350647 and pico de gallo. I had leftover chicken from my freezer that I used and for the cheese, I used mozzarella and queso panela and I added a little mozzarella inside each enchilada. This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso añejo instead of the mozzarella and provolone.
Provided by CC G
Categories Chicken
Time 1h25m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you're using a canned chipotle, add it now, too). Blend until smooth.
- Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn't make your mouth pucker. If it's too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.
- Make Ahead Tips.
- The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
- Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.
- Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.
- Heat the oven to 400°F With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes.
Nutrition Facts : Calories 804.5, Fat 53.8, SaturatedFat 22.3, Cholesterol 185.6, Sodium 1407.2, Carbohydrate 43.9, Fiber 7.1, Sugar 6.8, Protein 38.4
LAYERED CHICKEN ENCHILADAS
Make and share this Layered Chicken Enchiladas recipe from Food.com.
Provided by Kim D.
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350F degrees.
- Heat oil in a small skillet to 350F.
- Softened each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towel.
- Place one tortilla on a lightly greased baking sheet.
- Sprinkle with ¼ cup cheese, ¼ cup chicken, 1 tablespoon green chilies, 1 tablespoon chopped onions.
- Top with another tortilla; pour 1/3 cup enchilada sauce over stack.
- Sprinkle with ¼ cup cheese.
- Repeat process with remaining tortillas to make 3 additional stacks.
- Bake at 350F for about 15 minutes.
Nutrition Facts : Calories 607.3, Fat 47.2, SaturatedFat 14.7, Cholesterol 50.3, Sodium 509.6, Carbohydrate 30.3, Fiber 4.3, Sugar 3, Protein 18.3
SPICY CHICKEN ENCHILADAS WITH TOMATILLO SALSA
Delicious variation of traditional chicken enchiladas. I like to make the tomatillo salsa and tortillas from scratch! We cook up the chicken on the grill for less mess. My hubby's favorite dish!
Provided by chaunce.c
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.
- Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.
- Combine tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender, about 10 minutes. Remove from heat and chill in an ice bath until cool, 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.
- Pour just enough salsa into a 9x13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla, roll, and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.
- Bake in the preheated oven until bubbly, 35 to 40 minutes.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 43 g, Cholesterol 133.4 mg, Fat 38.7 g, Fiber 2.9 g, Protein 34.3 g, SaturatedFat 22.4 g, Sodium 969.6 mg, Sugar 2.1 g
More about "layered chicken enchiladas with tomatillo cilantro sauce food"
CHICKEN-FILLED ENCHILADAS WITH TANGY TOMATILLO SAUCE
From cookstr.com
LAYERED CHICKEN ENCHILADA CASSEROLE - HEALTHY …
From healthyseasonalrecipes.com
CHICKEN ENCHILADAS WITH TOMATILLO SAUCE - ONCE UPON A …
From onceuponachef.com
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
From mealplannerpro.com
Cuisine MexicanTotal Time 1 hr 15 minsCategory Dinner, Lunch, Main CourseCalories 234 per serving
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO CILANTRO SAUCE
From webetutorial.com
CHICKEN ENCHILADAS WITH TOMATILLO SALSA - MARIN MAMA COOKS
From marinmamacooks.com
CHICKEN ENCHILADA WITH TOMATILLO SAUCE - INSTRUCTABLES
From instructables.com
CHICKEN ENCHILADAS WITH ROASTED TOMATILLO SAUCE - UNWRITTEN …
From unwrittenrecipes.com
CHICKEN ENCHILADAS WITH TOMATILLO SAUCE — FEAST & FABLE
From feastandfableblog.com
CHICKEN ENCHILADAS WITH TOMATILLO SAUCE - TAMING OF THE SPOON
From tamingofthespoon.com
NFS | CHICKEN ENCHILADAS WITH TOMATILLO SAUCE | NYU STEINHARDT
From steinhardt.nyu.edu
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
From pinterest.ca
CHICKEN ENCHILADAS WITH HOMEMADE TOMATILLO SAUCE - H-E-B
From heb.com
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
From pinterest.com
CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE
From joyfulhealthyeats.com
ROASTED TOMATILLO CHICKEN ENCHILADA PIE - LITTLE SPICE JAR
From littlespicejar.com
FOR THE ENCHILADA LOVER—CHICKEN ENCHILADAS WITH TOMATILLO SOUR …
From tonjastable.com
CHICKEN & TOMATILLO SAUCE ENCHILADAS RECIPE | LAND O’LAKES
From landolakes.com
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
From recipeofthemonth.tumblr.com
CHICKEN ENCHILADA CASSEROLE WITH HOMEMADE TOMATILLO SALSA
From unwrittenrecipes.com
LAYERED CHICKEN ENCHILADASTOMATILLO CILANTRO SAUCE FOOD
From wikifoodhub.com
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
From pinterest.com
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
From fooddiez.com
CHICKEN ENCHILADAS - BALANCED FOODS
From balancedfoods.com
TOMATILLO CHICKEN ENCHILADA CASSEROLE - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
CHICKEN ENCHILADAS WITH ROASTED TOMATILLO SAUCE - HISPANIC FOOD …
From hispanicfoodnetwork.com
CHICKEN & TOMATILLO ENCHILADAS RECIPE | EATINGWELL
From eatingwell.com
CHICKEN ENCHILADAS WITH TOMATILLO SAUCE RECIPE - RECIPES.NET
From recipes.net
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO SAUCE AND LIME CREMA
From abbylangernutrition.com
TOMATILLO CHICKEN ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES/LAYERED-CHICKEN-ENCHILADAS-WITH-TOMATILLO-CILANTRO-SAUCE …
From github.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