Lisa Lantings Cilantro Lime Enchiladas Food

CILANTRO LIME CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350. Lightly grease a 9x13 glass baking dish with non-stick cooking spray.
• In a mixing bowl, combine the shredded chicken, diced avocado, cilantro, sour cream, lime juice, cumin, salt and pepper.
• Spoon the mixture evenly onto the 12 tortillas. Roll, place seam side down, and fit snugly into the baking dish.
• Pour the enchilada sauce over the top. Sprinkle the shredded cheese over the top.
• Bake in the preheated oven for 25 minutes, or until cheese has melted and sauce is bubbly.
• Prepare a side dish.
• Serve Cilantro Lime Chicken Enchiladas with side dish.

CILANTRO-LIME ENCHILADA SAUCE

Steps:

• Remove husks from tomatillos; rinse tomatillos, then cut into quarters. Place into large saute pan or stockpot, along with the garlic and chopped jalapenos, then drizzle all with a bit of olive oil.
• Cook the veggies on medium high heat for 4-5 minutes. Add the water, cilantro, cumin and salt to the pan. Put a lid on the pan; continue to simmer the veggies on low for about 10 minutes or so, until the tomatillos have softened.
• Once tomatillos have softened, use an immersion blender to blend ingredients until you have a smooth sauce. May also put the hot ingredients into a blender or a food processor (in batches), and process until smooth.
• Once sauce is smooth, stir in 1/4 cup of fresh lime juice to combine. If you are NOT canning the sauce, it is now ready to use.
• IF YOU ARE GOING TO CAN THE SAUCE: Pour the hot enchilada sauce into clean, hot canning jars. Squeeze the juice from 1/2 a lime into each jar - DO NOT FORGET TO ADD THE EXTRA LIME JUICE TO JAR, SINCE THIS ADDS THE EXTRA ACIDITY NECESSARY FOR LONG TERM STORAGE. Leave 1/2" headspace in each jar. Remove air bubbles, wipe rim of jar with clean cloth, then attach prepared heated jar lid (again, per guidelines) and jar ring. Please follow USDA canning guidelines if you are not familiar with the canning process. Process in a water bath canner for 40 minutes. When done, remove jars to a kitchen towel (do not sit right on counter), and let jars completely cool. Once you have ensured they have sealed correctly, they may be stored in pantry.

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.

HONEY-LIME ENCHILADAS

Steps:

• Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
• Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
• In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese.
• Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

CHICKEN CILANTRO ENCHILADAS

Steps:

• Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
• Combine the chicken broth and enchilada sauce. Set aside.
• For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
• To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
• Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
• Bake at 350 degrees for 25-35 minutes.

LISA LANTING'S CILANTRO LIME ENCHILADAS

Steps:

• Chicken: Preheat the oven to 425 degrees. Pound the chicken breasts with a meat mallet and place on a cold baking stone. Rub olive oil onto the chicken breasts and then sprinkle with hot pepper spice and Lawry's seasoning salt. Bake 15 minutes & then chop/shred into tiny pieces. Reduce oven heat to 350 degrees. Enchilada mixture: Warm the cream cheese in the microwave about 20 seconds. In a large bowl, combine the cream cheese with the following: chicken, 4 cups shredded cheese, salsa, juice from ½ lime, lots of cilantro, and hot pepper spice. Mix well. (For vegetarians, substitute black beans for chicken.) Reserve 2 cups of shredded cheese for the topping. Lightly spray 9x12 baking pan with cooking oil. Assembly: Scoop about 1 cup of the mixture onto each tortilla and roll it up with the open side is facing up or slightly to the side. Spread a little cream cheese on the inside edge of the tortilla as glue. After all enchiladas are in the pan, squeeze the remaining ½ lime and drizzle enchilada sauce lengthwise over the top. I usually use about ½ of the jar of sauce. Careful, this stuff is pretty salty. Bake at 350 degrees for 40 minutes. At 40 minutes, sprinkle the remaining 2 cups of shredded cheese on top and then top with some chopped cilantro and/or parsley flakes for color. Then stick it back in the oven for a few minutes to melt. Cool for 10 minutes before serving.