Best Enchiladas Con Pollo Recipes

ENCHILADAS VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY

Steps:

• Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
• Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
• Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
• Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
• Set a rack in the center of the oven and turn on the broiler.
• Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
• Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
• Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
• Broil the enchiladas until the cheese is just melted, 2-4 minutes.
• Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
• Enjoy!

ENCHILADAS SUIZAS CON POLLO

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 SUIZAS CON POLLO (SWISS CHICKEN ENCHILADAS)

Steps:

• 1. In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside. (Make sure you slice from short end, 10-12 thin slices of swiss cheese and wrap and set aside.) Soft-fry tortillas in a little oil, adding more as needed, set aside. I brush my flat griddle pan with a little oil and fry each side of tortillas, one at a time, til they just start to poof. About 5-10 seconds per side. Brush on more oil as needed, about every other one.)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. This goes easily if you get a "production line" all set up. 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. But my hubby and I prefer them just as they are! 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.

ROTEL ENCHILADAS CON POLLO (CHICKEN ENCHILADAS)

Steps:

• Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside.
• Soften tortillas in oil and drain well on paper towels. Set aside.
• In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again.
• Dissolve bouillon in milk in microwave.
• Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down.
• Pour milk mixture over all. Top with monterey jack.
• Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time.
• Top with dollops of sour cream to serve and jalapeno slices.

ENCHILADAS CON POLLO

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.