Enchiladas Con Crema Low Budget Way Recipes

CHICKEN ENCHILADAS WITH SALSA VERDE, GUACAMOLE AND LIME CREMA

Steps:

• For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
• Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
• Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
• For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
• For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
• For the crema: Mix the crema, lime zest and lime juice together in a bowl.
• To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.

ULTIMATE CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
• Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
• While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
• Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
• Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

ENCHILADAS CON CREMA DE CHILE

Steps:

• Sauce:.
• Wrap garlic cloves in foil. Add chiles and garlic into oven and set to broil. Roast the peppers for about 7 minutes, turn then roast an additional 7 minutes or until the skins blister. Watch carefully so they do not burn.
• Cover roasted chiles with cloth or place in a paper bag. Allow them to sweat for about 15 minutes. (While waiting chop up ingredients for enchiladas).
• Peel the chiles then remove the seeds and slice. Dice garlic. Melt butter in saucepan over medium heat add garlic and sauté for about 3 minutes, add peas, roasted chiles, tofutti and veggie granules and mix for 3 minutes.
• Stir in the soymilk and let it simmer for 5 minutes.
• Allow to cool for a bit then place mixture in a blender to puree or use emulsion blender. Add salt to taste.
• Enchiladas:.
• Mix diced avocados and ¼ of the diced onion in a bowl. Add salt to taste and refrigerate for later.
• In a skillet sauté the remaining diced onion with olive oil until transparent, add in bell peppers, tomato and meat substitute sauté for another 5 or 6 minutes.
• Add in ½ cup of sauce and let it simmer for 3 minutes.
• Heat canola oil in a small skillet. Add 1/2 cup of sauce in a bowl. Using tongs dip tortilla into hot oil and then drop into bowl with sauce. Repeat this until all tortillas are in the bowl with sauce.
• Assembly:.
• Add 1 spoonful of avocado mix and 2 spoonfuls of sautéed mixture, and then roll. Once done wrapping all enchiladas cover them with remaining sauce.
• Garnish with green onions, cilantro, minced bell pepeprs or whatever you have - Enjoy!

LOW FAT CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
• Combine shredded chicken with black beans and sweet corn.
• Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

ENCHILADAS CON CREMA (LOW BUDGET WAY)

Steps:

• 1. Fill a larger saucepan with about 1 1/2 inches of water. Add the chicken strips to the pan and cover. Cook over medium heat until done, checking occasionally to add a tiny bit of water, if it is all dried up before the chicken is done. Keep the water very low tho' as to ensure that the chicken is roasted, not boiled. The chicken will be white and falling apart, with some crispy brown pieces on it and the bottom of the pan. Shred the chicken in the saucepan, scraping the bottom of the pan as much as possible.
• 2. Saute the onions and garlic in the olive oil, in the bottom of a the same sauce pan, continueing to scrape the bottom of the pan. Add the chicken back in the saucepan and stir it up well.
• 3. In a separate sauce pan, pour in the soup, sour cream chilis and milk. Stir constantly as you heat well. Add 1 cup of grated cheese. Stir until melted. Add 2 cups of this sauce to the meat mixture, and mix well.
• 4. Spray the bottom and sides of a 9-13 inch baking dish with vegetable spray. Pour some of the soup mixture into the pan, spread evenly all over the bottom...just barely. Preheat the oven now, to 350 degrees.
• 5. Take one tortilla at a time, and immerse it in the sauce. Set partway in the baking dish, and ladle the chicken into the tortilla, spreading out a strip of filling just right or left of the center from one side to the other. Sprinkle cheese over the filling. Roll up the tortilla and push it to the end of the baking dish. Repeat with each tortilla, squeezing them all into the same baking dish. Pour remaining sauce onto the enchiladas and top with remaining cheese.
• 6. Bake for about 15-20 minutes or until good and hot. Garnish with a dollop of salsa, a dollop of sour cream and sliced black olives (optional). Remove each tortilla carefully from the pan, so as not to tear them up! Enjoy!