Time 1h25m Yield 24 enchiladas, 12 serving(s) Number Of Ingredients 9 Steps:
Boil chicken breasts, shredding the meat with a fork after cooling. Preheat oven to 250. Spray two 13x9 pans with Pam, then pour a little enchilada sauce to coat the bottom of each pan. Mix together shredded chicken, cream cheese, cream of chicken soup, green chilies (do not drain), and green onions in a large bowl. Put two tablespoons of the chicken mixture on each tortilla, then roll up tortillas and place in pan. Pour the remainder of the enchilada sauce over enchiladas. Sprinkle Monterrey Jack and Cheddar cheeses over enchiladas. Cover pans in foil and bake for 30 minutes, then remove foil and bake 10 more minutes.
Time 1h35m Yield 2 enchiladas, 4 serving(s) Number Of Ingredients 17 Steps:
To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use. Preheat oven to 375°. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside. To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth. To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling. Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.
More about “enchiladas de pollo paula deen recipes”
Time 55m Yield 6 servings Number Of Ingredients 14 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!
