Best 3 Enchiladas Con Pollo Recipes
Enchiladas con Pollo, a traditional Mexican dish, tantalizes taste buds with its flavorful combination of tender chicken, savory sauce, and soft tortillas. This delectable dish is a symphony of textures and flavors, featuring succulent chicken enveloped in a rich, aromatic sauce, all nestled within warm, pillowy tortillas.
The diverse recipes presented in this article cater to every palate, offering variations that range from the classic red enchilada sauce to the creamy and spicy green sauce. Each recipe meticulously guides you through the process of crafting this iconic dish, ensuring a culinary journey that is both enjoyable and rewarding. Whether you prefer the vibrant red sauce or the zesty green sauce, you'll find a recipe here that will satisfy your cravings.
Prepare to embark on a culinary adventure as you explore the delightful world of Enchiladas con Pollo. With clear instructions and a treasure trove of tips and tricks, these recipes will transform you into a maestro of Mexican cuisine. So, gather your ingredients, ignite your culinary passion, and let's begin our exploration of this beloved dish.
ENCHILADAS SUIZAS CON POLLO
These are SO GOOD! Pretty enough for a Ladies Luncheon, yet kid friendly, too! I like to serve them with a tossed salad, spanish or mexican rice, and refried beans and chips! (Canned/pre-cooked chicken, or a rotisserie chicken, can be substituted for quicker prep-time.) Note: These enchiladas are very mild and creamy, not spicy! Not everything in Mexico is eaten spicy hot! The filling before baking, also will taste bland. But that's because they haven't melted together. After baking, they are VERY creamy and delicious, and have a very unique flavor. Any altering of this recipe will totally change the flavor and I really wouldn't recommend it.
Provided by Wildflour
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside.
- Soft fry tortillas in a little oil, adding more as needed, set aside.
- In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.).
- In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan.
- Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan.
- (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas.
- Top each with a slice of swiss cheese.
- Bake, uncovered, in 350° oven for 20 minutes.
- Top each with a dollop of sour cream, and bake 5 minutes longer.
- *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired.
- Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.
ENCHILADAS CON POLLO
This is a mild but tasty enchilada casserole. I don't care for Mexican food, but my sister made this and I loved it. You can substitue ground beef and/or refried beans for the chicken. Serve with a crispy salad. Enjoy!!
Provided by liral
Categories < 4 Hours
Time 1h5m
Yield 9 , 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine half the cheese with the next 5 ingredients.
- Mix well with 1 cup taco sauce.
- Dip each tortilla in remaining taco sauce. Add 1/3 cup of filling in tortilla, roll up and place seam side down in buttered 9X13" baking dish.
- Spread remaining sauce over tortillas; cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese.
- Return to oven until cheese melts, about 3 minutes.
ENCHILADAS CON POLLO
Steps:
- Preheat oven to 350. Grease 13x9 baking dish and spread lightly with salsa. Combine half of cheese with chicken, tomatoes and optional ingredients. Mix well with 1 ½ cups salsa. Add 1/3 c. filling, roll up and place, seam side down in baking dish. Spread remaining salsa over tortillas. Cover with foil. Bake 30 minutes. Remove foil and sprinkle with remaining cheese. Return to oven until cheese melts, about three minutes. Serve immediately.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- To make the chicken filling extra flavorful, marinate it in a mixture of chili powder, cumin, garlic, and lime juice for at least 30 minutes before cooking.
- If you don't have a blender or food processor, you can chop the tomatoes, onion, and garlic by hand. Just be sure to chop them very finely so that they blend well with the other ingredients.
- To make the enchiladas easier to roll, warm the tortillas in a microwave or over a low flame before filling them.
- Be sure to coat the bottom of the baking dish with a layer of sauce before adding the enchiladas. This will help prevent them from sticking.
- Top the enchiladas with plenty of cheese before baking. This will help them to brown and bubbly.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, and cilantro.
Conclusion:
Enchiladas con pollo is a delicious and versatile dish that can be enjoyed by people of all ages. With its combination of flavorful chicken, tangy sauce, and melted cheese, it's sure to be a hit at your next party or potluck. So next time you're looking for a quick and easy weeknight meal, give this recipe a try.
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