AUTHENTIC MEXICAN CHICKEN ENCHILADAS RECIPE RECIPES
CHICKEN ENCHILADAS RECIPE | MARCELA VALLADOLID | FOOD NETWORK
Provided by Marcela Valladolid
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
- Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
- Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
- Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
CHICKEN ENCHILADAS RECIPE - MEXICAN.FOOD.COM
homemade enchilada sauce is so good you wont want canned again. freezes great and family always loves.
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- I cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften.
- Stir in broth, spices, and tomato sauce. Simmer 10 minutes.
- Dip each tortilla into sauce to coat both sides and soften. place shredded chicken (fill to your liking), some shredded cheese and drizzle a little enchilada sauce onto it.
- Roll tortilla around filling tight. Place in 9 x 13 inch pan. do until all filled.
- pour remaining sauce on top. Top with more shredded cheese.
- Bake at 350 degrees uncovered for 10 min to melt cheese. I serve with sour cream, salsa and sides of mexican rice and refried beans.
Nutrition Facts : Calories 157.5, FatContent 10.4, SaturatedFatContent 3.8, CholesterolContent 12.1, SodiumContent 1023.7, CarbohydrateContent 10.4, FiberContent 1.7, SugarContent 2.8, ProteinContent 6.5
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- "1. Heat 2 Tbsp of your favorite frying oil in heavy skillet. Fry tortillas 5 seconds each side to warm them and make them pliable. Keep on a plate in a warm oven. 2. Place all tortillas on the counter. Divide the chicken, onion and cheese into each tortilla. Roll them up and place seam side down in a greased casserole dish. 3. In the skillet melt butter. Mix in flour to make a paste. Add chicken stock while whisking. Boil until thick, like gravy. Add green chilies * and sour cream, simmer to thicken. 4. Pour sauce over enchiladas. Bake in a 375 degree oven for 20 minutes. Top with some extra cheese if you wish and place back in oven for 5 minutes. 5. Garnish with cilantro and green onions and serve. * I like it a little extra spicy, so I add 2 chopped jalapeno peppers with the green chilies. "
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