Best 6 Salsa Verde Chicken Enchiladas Cooking Light Oct Recipes

SALSA VERDE CHICKEN ENCHILADAS

Steps:

• Poach chicken thighs: Put chicken thighs in a medium-sized saucepan and just cover with water. Add the halved garlic, 1/4 of an onion, and 2 teaspoons of salt to the water. Bring to a simmer, reduce the heat to very low to maintain the heat at just below a simmer, and cook, covered, for 10 to 15 minutes, or until the chicken is just barely cooked through. (Here are the step-by-step instructions for how to poach chicken .) Remove chicken thighs to a separate bowl and let cool enough to touch.
• Make the salsa verde: Use a slotted spoon to transfer tomatillos and serrano chilis to a blender. Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro. Add one teaspoon of salt. Purée until blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chili pepper (it doesn't have to be cooked). Add more salt to taste if necessary. You should have about 3 cups of salsa.
• Cover with foil and warm in oven: Cover the rolled tortillas with foil and keep warm in a 250°F for 10 minutes.

CHICKEN ENCHILADAS WITH SALSA VERDE, GUACAMOLE AND LIME CREMA

Steps:

• For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
• Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
• Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
• For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
• For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
• For the crema: Mix the crema, lime zest and lime juice together in a bowl.
• To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
• Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
• Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
• Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
• Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
• Bake in the preheated oven until heated through, about 20 minutes.

SALSA VERDE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
• Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.
• Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.
• Puree salsa verde, sour cream, and cilantro in a blender or food processor.
• Heat tortillas in a microwave until soft, 15 to 30 seconds.
• Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.
• Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.

COOKING LIGHT ENCHILADAS VERDES

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.

CHICKEN ENCHILADAS WITH SALSA VERDE

Steps:

• Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
• Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
• Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
• Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.