WHITE CHILE POWDER RECIPES

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WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE ...



White Chicken Enchiladas with Green Chile Sour Cream Sauce ... image

Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.

Provided by Danelle

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 10

8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Salt and pepper, to taste
Chopped, fresh cilantro for garnish

Steps:

  • Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
  • Mix the chicken together with 1 cup of the cheese.
  • Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
  • In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
  • Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
  • Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
  • Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
  • Bake for 20 to 25 minutes or until golden and bubbly.
  • Sprinkle with cilantro just before serving.

Nutrition Facts : Calories 440 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 92 milligrams cholesterol, FatContent 28 grams fat, FiberContent 2 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 727 grams sodium, SugarContent 2 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

PORK & GREEN CHILE TAMALES – INSTANT POT RECIPES



Pork & Green Chile Tamales – Instant Pot Recipes image

Making classic Mexican tamales can be an all-day project. The Instant Pot cuts the timing in half—streamlining the process by cooking the meat quickly and in the same pot that steams the finished tamales.

Provided by Williams Sonoma Test Kitchen

Prep Time 20 minutes

Cook Time 100 minutes

Yield 12-16 tamales

Number Of Ingredients 16

3/4 pound pork shoulder (boneless, cut into 4-inch cubes)
kosher salt
pepper (freshly ground)
2 tablespoons canola oil
1 yellow onion (diced)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 cup chicken broth
4 ounces green chiles (diced)
1/4 cup fresh cilantro leaves (finely chopped)
4 cups corn masa mix (masa harina for tamales)
2 teaspoons salt
1 1/2 teaspoons baking powder
4 cups Water
2/3 cup solid vegetable shortening (melted)
16 in large corn husks (soakedwater to cover for 1 hour)

Steps:

  • Season the pork generously with salt and pepper. Select Sauté on the Instant Pot and warm the oil. In batches, sear the pork until browned on all sides, about 8 minutes total. Using tongs or a slotted spoon, transfer the pork to a plate.
  • Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
  • Stir in the cumin and garlic powder, return the pork to the pot, add the broth and chiles, and give everything a good stir. 
  • Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 1 hour at high pressure. 
  • Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
  • Carefully remove the lid and, using a slotted spoon, transfer the pork mixture to a bowl. Using 2 forks, shred the pork.
  • Add the cilantro, season with salt and pepper, stir well and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.
  • In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in 3 cups of the water until blended.
  • Stir in the vegetable shortening, then knead the masa against the side of the bowl until incorporated. 
  • Remove the husks from the water and pat dry. Place the husks on a work surface with the narrow ends facing you.
  • One at a time, spread about 3 tablespoons of the masa mixture onto the widest part of a husk and top the masa with about 1 tablespoon of the pork mixture. Fold in the sides of the husk to enclose the filling, then fold up the bottom narrow flap of husk over the center and secure with a narrow strip of the husk. Repeat until all the filling is used.  
  • Pour the remaining 1 cup water into the Instant Pot and insert the steam rack. 
  • Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing.
  • Press the Manual/Pressure Cook button and set the cook time for 40 minutes at high pressure.  Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
  • Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.

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