Encilantrada De Polloenvueltos Recipes

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ENCILANTRADA DE POLLO/ENVUELTOS



Encilantrada De Pollo/Envueltos image

A semi-spicy chicken dish that is served with Mexican rice and beans. This I usually prepare into envueltos (a soft taco). I sauté corn tortillas (soft not crunchy like a taco shell) and spoon the encilantrada mixture onto the tortillas, roll it up and top it with crema Mexicana and crumbled white Mexican white cheese. I prefer chicken thighs, but you may use chicken breasts if you prefer white meat or a whole chicken. This recipe feeds at least 8 persons 3-4 envueltos each. The cooking time for the chicken is usually 30 minutes. Please remember that additional time is needed to debone and dice the chicken. The salsa verde I use is Herdez, the taste compares to fresh.

Provided by Chef Lerouquinne

Categories     Poultry

Time 1h30m

Yield 3-4 envueltos per person, 8-10 serving(s)

Number Of Ingredients 12

8 -10 chicken thighs, diced
1 tablespoon cooking oil
1 onion, finely chopped
1 bunch fresh cilantro leaves (coriander)
2 minced fresh garlic cloves
3 (7 ounce) cans salsa verde
1/3 cup chicken stock (leftover from the chicken thighs)
salt and pepper
24 -30 corn tortillas
cooking oil, as needed to fry tortilla
Mexican crema, as topping if desired (optional)
mexican cheese, as topping if desired (optional)

Steps:

  • In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice. Sauté onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly golden. Add minced garlic last (garlic flavor gets tarty if sauteed too long) and sauté one more minute. Add the cans of Herdez salsa verde and chicken stock, cook on low to medium heat for 5-8 minutes. Add the diced chicken and continue to simmer for 5 more minutes.
  • Sauté corn tortillas in oil on medium heat about 6 seconds on each side till soft, spoon encilantrada onto tortilla roll it up and top with crema mexicana and white Mexican cheese. Serve with Mexican rice and beans.

Nutrition Facts : Calories 399.6, Fat 18.4, SaturatedFat 4.7, Cholesterol 79.3, Sodium 549.2, Carbohydrate 37.4, Fiber 5, Sugar 2.5, Protein 21.7

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