Best Sartén Cremosa De 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!

POLLO A LA CREMA

Steps:

• In a large skillet over medium heat, melt butter. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth. When sauce begins to thicken, reduce heat and stir in the cream. Simmer covered for about 15 minutes, stirring occasionally.
• Spoon the mixture into flour or corn tortillas and serve with rice and beans.

POLLO CON CREMOSA SALSA A LA SARTéN

Steps:

• Reboza el pollo con la harina. Calienta el aceite en una sartén grande a fuego medio. Agrega el pollo; cocínalo de 6 a 7 min. por lado o hasta que se cocine por completo (alcance temperatura interna de 165ºF). Retíralo de la sartén y deja en la sartén el jugo y la grasa que chorreó la carne. Tapa el pollo para mantenerlo caliente.
• Agrega el caldo a la sartén; revuélvelo y raspa la sartén para desprender los pedacitos dorados del fondo. Agrega el queso crema; cocínalo de 2 a 3 min. o hasta que se derrita y la salsa comience a espesar, revolviéndola constantemente con un batidor de varillas.
• Pon el pollo de vuelta a la sartén; dale vuelta a fin de que quede cubierto con la salsa por ambos lados. Cocínalo durante 2 min. o hasta que se caliente por completo. Espolvoréalo con el perejil.

POLLO A LA CREMA

Steps:

• Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
• Add cream, mushrooms, paprika & chicken base.
• Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
• Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
• Serve hot with warmed flour tortillas and Spanish Rice.