Enchiladas De Pollo Chicken Enchiladas Recipes

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ENCHILADAS VERDES DE POLLO



Enchiladas Verdes de Pollo image

Provided by Rick Martinez

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 18

3 skin-on, bone-in chicken breasts (about 2 pounds)
1 cup plus 2 tablespoons vegetable oil
1 1/2 pounds tomatillos, husked and rinsed
6 cloves garlic, unpeeled
2 to 3 jalapeno chiles, stemmed
1 large white onion, quartered
6 poblano peppers, stemmed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano, plus more for serving
Kosher salt
1 cup cilantro leaves and tender stems, plus more for serving
Ten 6-inch corn tortillas
1/2 cup creme fraiche
1 tablespoon milk
8 ounces queso fresco, crumbled
Thinly sliced white onion, for serving
Lime wedges, for serving

Steps:

  • Arrange racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
  • Place the chicken on a rimmed baking sheet and brush with 2 tablespoons of the oil. Roast on the lower rack until the skin is lightly golden and the chicken is cooked through, 40 to 45 minutes. Let sit until cool enough to handle.
  • While the chicken is roasting, spread the tomatillos, garlic, jalapenos and onion on a second rimmed baking sheet. Roast on the top rack, tossing once or twice, until the tomatillos are tender and the jalapenos are browned and very tender, 30 to 40 minutes. Let cool.
  • Once the chicken is cool, discard the skin and bones and shred the meat into 1/2-inch pieces. Put into a large bowl and set aside.
  • Meanwhile, char the poblanos. Turn your gas burner to high. Place 2 to 3 poblanos directly on the grate and roast, turning with tongs every 3 to 4 minutes, until the entire pepper is blackened and very tender, 8 to 10 minutes. Transfer to a large heatproof bowl and repeat with the remaining poblanos. (Alternatively, if you have an electric stove, arrange the poblanos on a rimmed baking sheet and broil on high as close to the heat source as possible, turning occasionally, until the peppers are charred on all sides, 15 to 20 minutes. Transfer to a large heatproof bowl.)
  • Wrap the bowl tightly with plastic wrap and let the poblanos steam for 15 minutes to loosen their skin. When they are cool enough to handle, peel all the blackened skin from the peppers; it's ok if there are flecks of black on the flesh or if some of the green skin is difficult to peel off. Split the sides open to remove the seeds, rinsing under cold running water if needed. Transfer the cleaned peppers to a blender.
  • Remove the skin from the garlic cloves and add to the blender along with the tomatillos, jalapeno, onion and any accumulated juices. Add the coriander, cumin, oregano and a 1 ½ teaspoons of salt and puree on medium-low speed until smooth. Add the cilantro and puree on low speed until the cilantro is chopped but you can still see pieces of it in the sauce. Transfer the sauce to a large bowl and generously season with salt. You should have about 5 cups.
  • Toss the reserved chicken with 3/4 cup of the salsa verde in a large bowl and generously season with salt.
  • Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when you touch the edge of a tortilla to the surface. Working with one at a time, fry the tortillas, turning once, until just starting to brown, about 10 seconds per side; the tortillas should still be pliable. Transfer the tortillas to paper towels to drain. Repeat with the remaining tortillas.
  • Dip both sides of each tortilla in salsa verde to coat, and then transfer to a large plate. Spread 1 cup of the salsa verde evenly over the bottom of a 13-by-9-inch glass baking dish. Working with one tortilla at a time, spoon about 1/4 cup of the chicken filling across the center of a tortilla. Then fold one side of the tortilla over the filling and roll up the enchilada. Place them seam-side down in the prepared baking dish as you go (they should be nestled right up against each other). Top with any remaining salsa verde.
  • Wrap the dish tightly with foil and bake on the upper rack until the sauce is bubbling and the tortillas are beginning to brown, 20 to 25 minutes. Let sit for 10 minutes.
  • Meanwhile, whisk together the creme fraiche and milk in a small bowl. Season with salt.
  • Top the enchiladas with the queso fresco, crema, cilantro leaves and onion slices. Serve with lime wedges for squeezing over.

EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)



Empanadas de Pollo (Easy Chicken Empanadas) image

Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!

Provided by Fioa

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 45m

Yield 12

Number Of Ingredients 10

cooking spray
1 tablespoon butter
1 cup chopped green onions
2 cloves garlic, chopped
1 ½ cups chopped cooked chicken
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground black pepper
12 empanada pastry discs
1 egg, lightly beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
  • Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
  • Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
  • Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
  • Bake in the preheated oven until golden, about 20 minutes.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 21 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 1.6 g, Sodium 398.5 mg, Sugar 0.3 g

ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)



Enchiladas De Pollo (Chicken Enchiladas) image

Make and share this Enchiladas De Pollo (Chicken Enchiladas) recipe from Food.com.

Provided by LMillerRN

Categories     Chicken Breast

Time 1h35m

Yield 2 enchiladas, 4 serving(s)

Number Of Ingredients 17

3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 lb skinless chicken breast half
3/4 cup shredded monterey jack cheese, divided
3/4 cup shredded reduced-fat sharp cheddar cheese, divided
1/2 cup chopped onion
2/3 cup 2% low-fat milk
1/4 cup chopped fresh cilantro
1/4 cup egg substitute
1/8 teaspoon salt
1 (11 ounce) can tomatillos, drained
1 (4 1/2 ounce) can chopped green chilies, undrained
8 (6 inch) corn tortillas
2/3 cup nonfat sour cream

Steps:

  • To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
  • Preheat oven to 375°.
  • Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
  • To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
  • To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
  • Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Nutrition Facts : Calories 475.6, Fat 13.4, SaturatedFat 6.6, Cholesterol 96.4, Sodium 640.3, Carbohydrate 42.9, Fiber 5.7, Sugar 12.6, Protein 46.4

ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO



Enchiladas De Pollo ( Chicken ) Tucson's El Charro image

Make and share this Enchiladas De Pollo ( Chicken ) Tucson's El Charro recipe from Food.com.

Provided by Mme M

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 quart water
4 large chicken breasts
2 cups oil
12 corn tortillas
2 quarts enchilada sauce
4 cups longhorn cheese or 4 cups monterey jack cheese
1 avocado, peeled and sliced
2 cups sour cream

Steps:

  • Bring the water to a boil in a large pot. Add the chicken breasts, and boil again. Reduce the heat and simmer 20 minutes or until the chicken is tender.
  • Drain and cool. Discard the skin and bones. Shred the meat and set aside. Cover.
  • Preheat the oven to 350°F.
  • Heat the oil in a large skillet. Dip each tortilla in the oil and place on waxed paper.
  • Place 2 tbls chicken in the center of each tortilla and roll each loosely.
  • Place seam side down and side by side, in a shallow baking dish. Cover with Red Enchilada Sauce and the shredded cheese.
  • Bake in the oven until the cheese is piping hot and melting, about 10 minutes.
  • Garnish with the avocado and sour cream. Serve with shredded lettuce.

Nutrition Facts : Calories 1512, Fat 134.3, SaturatedFat 41.5, Cholesterol 188, Sodium 1201.5, Carbohydrate 32.4, Fiber 5.8, Sugar 2.1, Protein 48.1

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)



Authentic Chicken Empanadas (Empanadas de Pollo) image

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!

Provided by NatalieC

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h10m

Yield 12

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil
2 tablespoons vegetable oil
1 pound shredded, cooked chicken
½ medium onion, diced
½ green bell pepper, diced
⅛ cup chopped fresh cilantro
⅛ cup sliced green olives
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
1 tablespoon tomato paste
salt and ground black pepper to taste
1 cup vegetable oil for frying

Steps:

  • Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
  • Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
  • Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g

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