GOYA SOFRITO CHICKEN RECIPE RECIPES

Name: Chicken Enchiladas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 garlic cloves (minced); 1-2 tbsp chipotle chilis in adobo sauce; 1-1/2 cups tomato sauce; 1/2 tsp chipotle chili powder; 1/2 tsp ground cumin; 3/4 cup reduced sodium chicken broth; kosher salt and fresh pepper to taste; 1 tsp vegetable oil; 9 oz cooked shredded chicken breast (from 2 small breasts); 1 cup diced onion; 2 large clove garlic (minced); 1/4 cup cilantro; kosher salt; 1 tsp cumin; 1/2 tsp dried oregano; 1 tsp chipotle chili powder; 1/3 cup chicken broth; 1/2 cup tomato sauce; 8 7-inch low-carb whole wheat flour tortillas ((la tortilla factory)); 1 cup shredded low fat Mexican cheese; non-stick cooking spray; 2 tbsp chopped scallions or cilantro for topping

THE BEST CHICKEN ENCHILADAS RECIPE - SKINNYTASTE

The BEST Chicken Enchiladas Recipe - Skinnytaste image

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!

Provided by Gina

Categories Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 22

Ingredients

2 garlic cloves (minced)
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste
1 tsp vegetable oil
9 oz cooked shredded chicken breast (from 2 small breasts)
1 cup diced onion
2 large clove garlic (minced)
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 7-inch low-carb whole wheat flour tortillas ((la tortilla factory))
1 cup shredded low fat Mexican cheese
non-stick cooking spray
2 tbsp chopped scallions or cilantro for topping

Steps:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
Place on baking dish seam side down, top with sauce. Then top with cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Nutrition Facts : ServingSize 1 enchilada, Calories 168 kcal, CarbohydrateContent 17.5 g, ProteinContent 17.5 g, FatContent 6.5 g, SaturatedFatContent 2 g, CholesterolContent 29.5 mg, SodiumContent 441 mg, FiberContent 8.5 g, SugarContent 3 g

THE BEST CHICKEN ENCHILADAS RECIPE - SKINNYTASTE

The BEST Chicken Enchiladas Recipe - Skinnytaste image

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!

Provided by Gina

Categories Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 22

Ingredients

2 garlic cloves (minced)
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste
1 tsp vegetable oil
9 oz cooked shredded chicken breast (from 2 small breasts)
1 cup diced onion
2 large clove garlic (minced)
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 7-inch low-carb whole wheat flour tortillas ((la tortilla factory))
1 cup shredded low fat Mexican cheese
non-stick cooking spray
2 tbsp chopped scallions or cilantro for topping

Steps:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
Place on baking dish seam side down, top with sauce. Then top with cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

More about "goya sofrito chicken recipe recipes"

PASTELES RECIPE - NYT COOKING

Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly. You can prepare the masa ahead, and freeze it for up to several months. Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months. Some use only green bananas or green plantains – which are unripe, firm and very green – for the masa; some add potatoes or pumpkin; some add yuca, also known as cassava, and others use only yuca. If you can’t find one or more ingredients, use what you can find. Lucy Ramirez adds pork gravy to the masa (other cooks may add milk or oil) and makes sure there’s a little pork in every bite of the pastel. Traditionally, pasteles were fully wrapped in banana or plantain leaves before being wrapped in parchment paper or foil. Today, many cooks use a piece or strip of banana leaf to give each pastel the nutty flavor of the leaf. Serve them with a side of hot sauce or ketchup. Click here to learn how to assemble the pasteles.
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine latin american

To cook them, bring a large pot (or a few pots) of salted water to a boil and add the pasteles, either fresh or frozen, in a single layer. Let cook for 1 hour, or an hour and 10 minutes or so if they are frozen. Repeat with the remaining pasteles, then unwrap and serve right away.

See details

POLLO GUISADO (LATIN CHICKEN STEW WITH OLIVES) - SKINNYTASTE

Pollo Guisado or Latin Chicken Stew is a hearty braised chicken stew popular in Caribbean, Central and South American cuisines, with loads of flavor and so easy to make!
From skinnytaste.com
Reviews 5.0
Total Time 75 minutes
Category Dinner
Cuisine Colombian, Latin
Calories 344 kcal per serving

To make this in the Instant Pot

See details

ARGENTINIAN BEEF EMPANADAS RECIPE | BON APPéTIT

The addition of green olives and raisins to the filling in these baked beef empanadas complements the rich flavors of the cumin, paprika oregano, and cayenne.
From bonappetit.com
Reviews 4.3

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes. Do Ahead: Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

See details

THE BEST CHICKEN ENCHILADAS RECIPE - SKINNYTASTE

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!
From skinnytaste.com
Reviews 4.8
Total Time 45 minutes
Category Dinner
Cuisine Mexican
Calories 168 kcal per serving

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

See details

PASTELES RECIPE - NYT COOKING

To cook them, bring a large pot (or a few pots) of salted water to a boil and add the pasteles, either fresh or frozen, in a single layer. Let cook for 1 hour, or an hour and 10 minutes or so if they are frozen. Repeat with the remaining pasteles, then unwrap and serve right away.

See details

POLLO GUISADO (LATIN CHICKEN STEW WITH OLIVES) - SKINNYTASTE

To make this in the Instant Pot

See details

ARGENTINIAN BEEF EMPANADAS RECIPE | BON APPéTIT

The addition of green olives and raisins to the filling in these baked beef empanadas complements the rich flavors of the cumin, paprika oregano, and cayenne.
From bonappetit.com
Reviews 4.3

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes. Do Ahead: Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

See details

RED KIDNEY BEANS & RICE - GOYA FOODS

Add sofrito, sazón, bouillon and oregano. Cook until vegetable mixture becomes soft and fragrant, 1 – 2 minutes. Add ½ cup water, beans and tomato sauce to vegetable mixture.
From goya.com

See details

EASY CLASSIC GOULASH RECIPE | ALLRECIPES

This recipe calls for 3 cups of water, however the directions don't say when or how to use the water. Next time I will cook the macaroni before adding it to the meat mix. This recipe says to add …
From allrecipes.com

See details

RECAITO RECIPE—PUERTO RICAN SOFRITO - THE SPRUCE EATS

Jul 04, 2021 · Store freshly made recaito/sofrito in a covered glass container in the refrigerator for immediate use within a week, or freeze it, covered, for up to six months. To make it easy to defrost and use in your recipes …
From thespruceeats.com

See details

PINK BEANS & RICE - GOYA FOODS

Add sofrito, sazón, bouillon and oregano. Cook until vegetable mixture becomes soft and fragrant, 1 – 2 minutes. Add ½ cup water, beans and tomato sauce to vegetable mixture.
From goya.com

See details

SARAH'S EASY SHREDDED CHICKEN TACO FILLING RECIPE | ALLRECIPES

I used 9-10 pounds of chicken boiled with spices (Morton nature's season, goya Adobo,goya sazonador total complete saesoning ,sea salt, fresh grinded black pepper, and sazon) all in the pot. once the chicken was shredded I added homemade sofrito to be mixed with chicken. instead of chili powder or cumin. this gave the chicken …
From allrecipes.com

See details

HOW TO USE SOFRITO, THE BASE OF SO MANY WONDERFUL THINGS

May 02, 2019 · In this recipe for Spanish-influenced Chicken Sofrito, the sofrito is added to the pan alongside rice, herbs, spices, chicken stock, and jalepeño to infuse the rice with flavor and spice. The chicken …
From myrecipes.com

See details

MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS KITCHEN

Mar 13, 2022 · Marinate your chicken. Start by tossing your chicken in a bowl with olive oil and the adobo spices. Cover and let the chicken marinate for at least 30 minutes. Brown the chicken. Next, brown the chicken in a large skillet with olive oil by cooking it for about 4-5 minutes on each. Transfer the chicken to a plate; Make the sofrito.
From ambitiouskitchen.com

See details

SAZóN SEASONING (HOMEMADE GOYA SAZON SUBSTITUTE!) - KITCH…

Apr 16, 2021 · Goya is the most popular brand of sazón. Many of these packets contain monosodium glutamate (MSG) and artificial dyes. ... You can add this to any meat recipe. Our favorites include pernil, ... Use 1/2 teaspoon or more in recipes calling for one packet of Goya …
From kitchengidget.com

See details

PUERTO RICAN RICE WITH PIGEON PEAS RECIPE - THE SPRUCE EATS

Mar 22, 2021 · A sofrito is a blend of herbs and spices used to season countless dishes, such as stews, beans, rice, and occasionally meat. Sofrito exists in Latin Caribbean and other Latin American countries, and comes from the Spanish word which means "to fry something." It can be added at the start of the recipe…
From thespruceeats.com

See details

RECAITO RECIPE—PUERTO RICAN SOFRITO - THE SPRUCE EATS

See details

PINK BEANS & RICE - GOYA FOODS

Add sofrito, sazón, bouillon and oregano. Cook until vegetable mixture becomes soft and fragrant, 1 – 2 minutes. Add ½ cup water, beans and tomato sauce to vegetable mixture.
From goya.com

See details

SARAH'S EASY SHREDDED CHICKEN TACO FILLING RECIPE | ALLRECIPES

See details

HOW TO USE SOFRITO, THE BASE OF SO MANY WONDERFUL THINGS

See details

MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS KITCHEN

See details

SAZóN SEASONING (HOMEMADE GOYA SAZON SUBSTITUTE!) - KITCH…

See details

PUERTO RICAN RICE WITH PIGEON PEAS RECIPE - THE SPRUCE EATS

See details

ARROZ CON POLLO | PUERTO RICAN RICE WITH CHICKEN - LATINA MO…

Jan 05, 2019 · Homemade Sofrito-(It has it's onions, cilantro, peppers, and garlic already in it -so for this recipe I won't be adding more.) Goya Sazon; Seasonings- such as garlic powder, dried oregano, salt, black pepper. You can add Adobo for a boosted flavor too! Tomato Sauce/Paste; Bay Leaves; Chicken …
From latinamommeals.com

See details

HAITIAN EPIS

The recipe varies from region, but it typically contains peppers, garlic, and various herbs. ... The base originates from Taino and African roots and is similar to the base used in Hispanic cuisine called Sofrito. In many rural parts of Haiti, epis is created using wooden Mortar with pestle. ... parsely all the way. I use recap or receipt (Goya …
From haitiancooking.com

See details