SALSA VERDE CHICKEN ENCHILADAS RECIPE | HELLOFRESH
Total time: 30 minutes
|1 unit Poblano Pepper|
|2 unit Scallions|
|1 teaspoon Hot Sauce|
|4 tablespoon Sour Cream|
|10 ounce Chicken Breast Strips|
|1 tablespoon Southwest Spice Blend|
|7.06 ounce Green Salsa|
|½ cup Mexican Cheese Blend|
|6 unit Flour Tortillas|
|2 teaspoon Vegetable Oil|
- Adjust rack to top position and heat broiler to high. Wash and dry all produce. Halve, core, and thinly slice poblano crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
- In a small bowl, combine sour cream and hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
- Heat a drizzle of oil in a large, preferably ovenproof, pan over mediumhigh heat. Add poblano and season with salt and pepper. Cook, stirring, until poblano is softened and lightly blistered, 5-7 minutes.
- Meanwhile, place chicken in a medium bowl and pat dry with paper towels. Toss with a drizzle of oil, Southwest Spice, salt, and pepper. Add chicken and scallion whites to pan with poblano. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Stir in a quarter of the salsa (you’ll use the rest later); taste and season with salt and pepper. Turn off heat; transfer to a separate medium bowl. Wipe out pan.
- Divide chicken mixture between tortillas. Roll up tortillas and place seam sides down in pan used to cook filling. (TIP: For 4 servings or if pan isn’t ovenproof, place enchiladas in a 9-by- 13-inch baking dish). Top with remaining salsa and sprinkle with Mexican cheese.
- Broil enchiladas on top rack until browned and bubbly, 3-4 minutes. (TIP: Watch carefully to avoid burning.) Remove from oven. Drizzle with crema and sprinkle with scallion greens. Serve.
Calories 770 kcal, FatContent 36 g, SaturatedFatContent 17 g, CarbohydrateContent 69 g, SugarContent 5 g, ProteinContent 43 g, FiberContent 6 g, CholesterolContent 135 mg, SodiumContent 2030 mg
GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y POLLO …
Provided by: EPICURIOUS.COM
Yield: Makes about 26
|1 (8-ounce) package dried corn husks|
|1 pound tomatillos, husked, rinsed|
|4 (3-inch-long) serrano chiles, stemmed, chopped|
|4 large garlic cloves, chopped|
|1 1/2 tablespoons olive oil|
|2 cups low-salt chicken broth|
|4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)|
|2/3 cup chopped fresh cilantro|
|1 1/3 cups lard or solid vegetable shortening|
|1 1/2 teaspoons salt (omit if masa mixture contains salt)|
|1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder)|
|4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water|
|2 cups (about) low-salt chicken broth|
- Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
- Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
- Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
- Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
- Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)
POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE) RECIPE – FOOD …
Total time: 45 minutes
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4 serving(s)
|4 chicken breast fillets|
|1 cup flour|
|4 tablespoons butter|
|2 2/3 cups salsa verde (mild green salsa)|
|1 cup chicken broth|
|3 garlic cloves (minced fine)|
|3 tablespoons cilantro (minced fine)|
|1 fresh jalapeno (seeded and minced)|
|1/2 teaspoon ground cumin|
|1 cup sour cream|
|3 -5 green onions (green part chopped)|
- Sprinkle the chicken with salt and black pepper to taste.
- Dredge both sides of chicken through the flour, shaking off excess.
- Melt the butter over med heat in a large heavy bottomed pot.
- Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
- Remove chicken from the pot and keep warm.
- Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
- Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
- Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
- Continue to cook until chicken is cooked through and tender (about 15 minutes).
- Taste the sauce and add more salt and pepper if desired.
- Place chicken on a serving platter and spoon sauce over each piece.
- Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.
Calories 425.6, FatContent 26.3, SaturatedFatContent 14.1, CholesterolContent 60.4, SodiumContent 1565, CarbohydrateContent 38.4, FiberContent 1.3, SugarContent 13.4, ProteinContent 6.2