POLLO EN CHIPOTLE RECETA RECIPES

Steps:

• In a large pot, saute scallions and garlic in oil. Add tomatoes and saute another minute.
• Add chicken pieces and season with a little salt. Saute a few minutes, then add yucca and plantain and fill pot with water.
• Add chicken bullion, cumin and half of the cilantro and cover pot.
• Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook and additional 15 minutes.
• Add corn and cook an additional 7 minutes or until corn is cooked.
• Serve in large bowls, and top with cilantro.

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.