Best 7 Bonnies Chicken Enchiladas A La Crema Recipes

CHICKEN A LA CREMA

Steps:

• Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
• Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
• Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
• Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
• Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
• Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
• Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
• Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
• Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

CHICKEN ENCHILADAS A LA CREMA

Steps:

• In sauce pan over medium high heat, add all ingredients for chicken. Cook for 20 minutes. Remove chicken to a cutting board and shred or chop.
• Preheat oven to 400degF.
• In another sauce pan over medium heat, add butter, garlic powder, and cumin. Once melted, whisk in flour and cook for 2 minutes. Then add chicken broth and cook for 2 minutes. Next whisk in sour cream. Once combined, add jalapenos and cook for 5 minutes, stirring occasionally.
• Ladle a thin layer of sauce into a 13x9 baking dish. Fill each tortilla with a portion of the cooked chicken and roll it up. Line tortillas up in the baking dish. Poor remaining sauce evenly over top of tortillas. Sprinkle with cheese. Bake in oven for 20 minutes. Sprinkle with scallions as soon as you remove from oven. Let sit at least 5 minutes before serving.

CREAM OF CHICKEN ENCHILADAS

Steps:

• Boil 1 chicken (approximately 1 hour) until thoroughly cooked. Remove from pot and allow to cool. (Reserve the stock you just made for a future soup project). Shred the chicken and set aside.
• Simmer together soup, green chiles, jalapenos, sour cream and 1/2 cup shredded cheese. This will serve as your enchilada sauce.
• Once sauce is well combined and simmering, remove 2 cups and set aside. Add shredded chicken to remaining sauce and remove from heat.
• Heat tortillas in a skillet sprayed with nonstick cooking spray or 1/4 tsp of hot oil; just enough to make them soft and pliable. Blot with paper towel to remove excess oil.
• Roll approximately 1/4 cup of chicken/sauce mixture and an additional 1tbsp shredded cheese in each tortilla. Lay enchiladas side by side in a 9X13 casserole pan sprayed with nonstick cooking spray. Approximately 8 will fit down the length of the pan, place the other 4 2 abreast alongside them.
• Pour reserved 2 cups of sauce over the top of the enchiladas and sprinkle remaining shredded cheese (should be about 1 cup) over the top.
• Bake at 375 for 18-20 minutes or until brown and bubbly.

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
• Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
• Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
• Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

CHICKEN ENCHILADAS

Steps:

• Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
• Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
• Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
• Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
• Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.

BONNIE'S CHICKEN ENCHILADAS A LA CREMA

Steps:

• NOTE: Please read the recipe through before you begin. The chicken takes 45 minutes to an hour to prepare, and it takes about 25 to 30 minutes to bake.
• Place chicken tenders in a single layer, 12 inch skillet. Sprinkle peppers, tomato, onion, garlic, salt and cumin, add stock or broth. Heat over medium high heat to boiling, reduce heat to low. Simmer covered until chicken is very tender, about 45 minutes to an hour. Check the broth to make sure seasoning is to your liking.
• Remove chicken pieces from the skillet with tongs and shake off the pieces of vegetables. Spread chicken out on a cutting board to cool so it can be handled.
• Heat the mixture in the skillet , simmer gently over medium high heat stirring frequently, about 6 minutes. You will need 1 1/4 cups of this liquid. Drain and reserve the liquid and then transfer it to a 13x9x2 inch baking dish.
• Now tear the chicken with your hands into coarse shreds. (don't shred with a fork. I save the vegetables and freeze them to add to soups. )
• Heat the oven to 375 degrees. Heat the cream in a medium skillet over medium heat until just below boiling. Remove from heat.
• I use a pie plate to put my dipped tortillas in so I can fill them with chicken without a mess. Using tongs dip one tortilla in the hot cream until it is limp, a few seconds, remove draining off excess cream, place in pie pan and fill with about 3 tablespoons of chicken down the center of each dipped tortilla. Roll up and place seam side down on sauce in the baking dish. After I have dipped a couple of tortillas, I put the heat on under the cream and turn it to simmer to keep it hot. It makes the tortillas fold easier if the cream is warm.
• Repeat with remaining tortillas and chicken. Now pour the remaining cream evenly over the enchiladas.
• Sprinkle enchiladas evenly with the cheese. Bake in the 375 degree oven until the sauce is bubbly and cheese is melted and golden, 25 to 30 minutes. Don't overcook because it will tear up your tortillas. If you want it more brown than my photo, consider putting it under the broiler the last few minutes. Garnish with green onion and red pepper slivers. Enjoy!
• Cook's tip: My husband does not like traditional enchilada sauce. I have found this last week that there are several people on this site who do not like it either. This recipe is for you!