COOKING LIGHT ENCHILADAS VERDES
Lighter version of a favorite, easy to put together. Asadero cheese is readily available here in Arizona, but if you can't find it substitute asiago or a similar cheese. You can also use already prepared salsa verde for quicker prep time. I used leftover meat from store bought rotisserie chicken
Provided by AZRT8871
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
- To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
- Preheat oven to 400°.
- To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.
- Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture downcenter of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.
Nutrition Facts : Calories 236, Fat 8, SaturatedFat 3.8, Cholesterol 20.7, Sodium 741.1, Carbohydrate 32, Fiber 5, Sugar 9, Protein 11
ENCHILADAS VERDES
If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
Provided by Food Network
Categories main-dish
Yield 4 servings (serving size: 2 en
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
- To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
Nutrition Facts : Calories 386, Fat 11.5 grams, SaturatedFat 3.9 grams, Cholesterol 86 milligrams, Sodium 841 milligrams, Carbohydrate 38.9 grams, Fiber 4.8 grams, Protein 36.5 grams
ENCHILADAS VERDES
Provided by Kelsey Nixon
Time 45m
Yield serves 4
Number Of Ingredients 15
Steps:
- 1. In a saucepan, combine chicken breast with chicken stock, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a light boil, and then simmer for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- 2. In a separate saucepan, place tomatillos and serrano chilies in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull color). Strain tomatillos and chilies, and place in saucepan with diced onion, minced garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies by about an inch. With an immersion (stick) blender, blend all ingredients until they are completely pureed. Bring to a low boil.
- 3. Pour vegetable oil in a large frying pan over medium/high heat. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
- 4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
ENCHILADAS VERDES
I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 9
Number Of Ingredients 12
Steps:
- Cover a large griddle with aluminum foil and preheat to medium-high.
- Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
- Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
- Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
- Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 20.8 g, Cholesterol 69.6 mg, Fat 20.9 g, Fiber 4.2 g, Protein 11.6 g, SaturatedFat 10.3 g, Sodium 222.3 mg, Sugar 6 g
More about "cooking light enchiladas verdes recipes"
HEALTHY ENCHILADA RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 2 mins
LIGHTENED RECIPE: CHEESY CHICKEN ENCHILADAS | COOKING …
From cookinglight.com
ENTICING ENCHILADAS | COOKING LIGHT
From cookinglight.com
20-MINUTE CHICKEN ENCHILADAS RECIPE | COOKING LIGHT
From cookinglight.com
CHICKEN ENCHILADAS WITH SALSA VERDE RECIPE | MYRECIPES
From myrecipes.com
ENCHILADAS VERDES RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 386 per servingServings 4
- To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
- To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.
- Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture downcenter of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.
ROASTED CHILI VERDE CHICKEN ENCHILADAS RECIPE | COOKING …
From cookinglight.com
Servings 8Calories 379 per servingTotal Time 1 hr 30 mins
15 EASY GREEN CHILE CHICKEN ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
VEGAN ENCHILADAS VERDES - BETTERFOODGURU
From betterfoodguru.com
BEST ENCHILADAS VERDES RECIPE - HOW TO MAKE ENCHILADAS VERDES
From thepioneerwoman.com
WHAT ARE ENCHILADAS SUIZAS MADE OF? - SELECTED RECIPES
From selectedrecipe.com
ENCHILADAS VERDES : RECIPES : COOKING CHANNEL RECIPE | KELSEY …
From cookingchanneltv.com
15 ENCHILADAS EN SALSA VERDE - SELECTED RECIPES
From selectedrecipe.com
CHICKEN VERDE ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
COOKING LIGHT ENCHILADAS VERDES RECIPES
From tfrecipes.com
CHICKEN VERDE ENCHILADAS RECIPE | RECIPE | RECIPES, MEXICAN FOOD ...
From pinterest.com
WHAT SHOULD I DRINK WITH CHICKEN ENCHILADAS VERDES?
From cookinglight.com
15 ENCHILADAS CON QUESO - SELECTED RECIPES
From selectedrecipe.com
10 BEST COOKING LIGHT CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #easy #chicken #dietary #one-dish-meal #meat
You'll also love