Roasted Tomatillo Chicken Enchiladas Recipes
These enchiladas are amazing! I made this for a themed dinner party and the crowd went wild. They tasted as if we were at a mexican restaurant...without all the grease. It takes a little more time to prepare, but so worth it! NOTE: the first 8 ingredients are for the salsa. NOTE: This is a recipe by Tyler Florence.
Recipe From food.com
Provided by EagleRocker
Categories Whole Chicken
Time 1h15m
Yield 5-10 serving(s)
Number Of Ingredients 20
This recipe has a couple of short cuts to make the prep time easier than the traditional green enchiladas but it does not sacrafice taste. I preffer to use the Crema salvadorena or Crema Hondurena as the cream that will top the enchiladas but these are not always available at your local supermarket as Crema Mexicana is. They are usually found in Mexican specialty supermarkets. The stove can be completly OMITTED in this recipe and you can use the microwave also.
Recipe From food.com
Provided by Chef Sarita in Aust
Categories Whole Chicken
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
This is a recipe from Tyler Florence that I'm filing here for safekeeping. He suggests serving it with Spicy Black Beans and Yellow Rice, so I'll post those, as well. I've served these dishes for friends on several occasions, with very good results (i.e., we LOVE it!)
Recipe From food.com
Provided by SLTowne
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 21
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Oct 20, 2014 Unwrap the foil and transfer the roasted garlic, tomatillos, and jalapeños to a food processor. Add the cilantro and green onions. …
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Oct 20, 2014 Unwrap the foil and transfer the roasted garlic, tomatillos, and jalapeños to a food processor. Add the cilantro and green onions. …
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Calories 430 per serving
Category Dinner
- SAUCE: Preheat the oven to 425 degrees. Place the tomatillos and jalapeño peppers on a baking sheet. Drizzle with a little bit of olive oil. Wrap the garlic cloves up in a small piece of foil, drizzling the with a bit of oil as well before you wrap it up. Place the foil garlic packet on the baking sheet with the tomatillos. Roast for 15 minutes – stir once to prevent burning, and roast for another 15 minutes. Unwrap the foil and transfer the roasted garlic, tomatillos, and jalapeños to a food processor. Add the cilantro and green onions. Pulse until mostly smooth. Transfer to a bowl and stir in the broth, sour cream, and oil.
- CHICKEN: While the sauce is roasting, bring a large pot of water to boil. Add the chicken, turn heat off, and cover tightly. Let rest for 30 minutes. This will poach the chicken – it should be cooked by the time the sauce is done. When it’s done, shred the chicken and reserve the water.
- ASSEMBLE: Dip a tortilla in the hot water from step two until it’s very soft. Lay it on the bottom of a greased 9-inch square baking dish. Cut the next tortilla in half, dip the halves in the water, and place them in the corners of the pan. Layer with half of the chicken, one third of the sauce, and one third of the cheese. Repeat layers. End with a final layer of tortillas, sauce, and cheese.
- BAKE: Bake uncovered for 15-20 minutes until hot and bubbly – I’d put a pan underneath to catch sauce drips. Sprinkle with extra cilantro before serving.
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From hispanicfoodnetwork.com
Jan 24, 2021 Lower oven temperature to 350 degrees. In a small skillet, add vegetable oil over medium heat. Once warmed, add one tortilla at a …
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Jan 24, 2021 Lower oven temperature to 350 degrees. In a small skillet, add vegetable oil over medium heat. Once warmed, add one tortilla at a …
Cuisine Mexican
Total Time 1 hr
Category Main Dish
Calories 619 per serving
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil. Roast tomatillos, jalapeños, onion and garlic cloves for 30 minutes, flipping midway to avoid excessive charring. Remove from oven and let it cool for 10 minutes.
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May 6, 2020 Chicken & Tomatillo Enchiladas Recipe | EatingWell Roasting tomatillos before pureeing them into a green enchilada sauce …
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May 6, 2020 Chicken & Tomatillo Enchiladas Recipe | EatingWell Roasting tomatillos before pureeing them into a green enchilada sauce …
5/5 (5)
Total Time 1 hr 30 mins
Category Healthy Baked Chicken Breast Recipes
Calories 453 per serving
- Place chicken on one of the prepared pans and sprinkle with 1/4 teaspoon salt and pepper. Spread tomatillos, onions, jalapeños and garlic on the other pan. Transfer both pans to the oven. Roast the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes. Roast the vegetables, stirring occasionally, until tender and browned, about 25 minutes. Reduce oven temperature to 375 degrees.
- Shred the chicken. Transfer the vegetables to a blender. Add cilantro and the remaining 3/4 teaspoon salt; blend until smooth, about 30 seconds.
- Spread 1/2 cup sauce in a 9-by-13-inch baking dish. Pour 2 1/2 cups sauce into a pie pan. (Refrigerate or freeze the remaining sauce for another use; see Tip.) Dip 1 tortilla in the sauce in the pie pan, coating both sides. Top the tortilla with 1/4 cup chicken and 1 tablespoon cheese. Roll up and place, seam-side down, in the baking dish. Repeat with the remaining tortillas, chicken and 7 tablespoons cheese. Top the enchiladas with the sauce remaining in the pie pan and the remaining 1/2 cup cheese.
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Oct 13, 2018 For the Enchiladas: Lower oven temperature to 350 degrees. In a small skillet, add vegetable oil over medium heat. Once warmed, add one tortilla at a time, leaving submerged for 5-7 seconds. …
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