Enchiladas de Pollo Recipe
2
Ass-Kickin’ Enchiladas De Pollo from, Happiness in a Pot Serves 4 Ingredients 1 teaspoon extra-virgin olive oil 1 cup red onion, diced ½ cup red pepper, chopped ¼ cup green pepper, chopped 1 large clove garlic, diced 4 oz. can chopped green chiles (such as Old El Paso); about ¼ cup Pinch of sea salt 1 tablespoon 25% less salt taco seasoning (mix then measure) 1-213 mL can of tomato sauce ¼ cup water 2 chicken breast halves ½ cup light (5%) sour cream ½ cup (about 2 oz) reduced-fat Monterey Jack Cheese, shredded (a strong Cheddar would be good too!) 2 tablespoons fresh cilantro, minced 8 small (7-8 inch) whole wheat tortilla wraps 8 oz bottle of taco sauce (such as Old El Paso) ¼ cup (about 1 oz) reduced-fat Monterey Jack Cheese (or Cheddar), shredded Additional light sour cream (optional) Additional minced cilantro (optional) Directions 1. Pr e- heat oven to 350°. 2. In a wok or larg e frying pan , heat the ext ra-vi rgin oli ve oil over med-hig h heat. Add th e red onion, red pepper, green pepper, garlic and chopped green chiles. Sprinkle with salt (this draws the water from the vegetables which in turns helps them caramelize; lower water content = higher sugar concentration). Sauté until veggies begin to caramelize (look charred), about 5-10 minutes. 3. Turn the heat down to medi um and add t he taco se asoni ng. Sti r freq uentl y until s pices ar e fragrant, about 30 seconds. Add the tomato sauce and water. Stir. 4. Nestl e the whol e chicken br easts in to the sauc e mixtur e. Cook, c overed , for 12-15 mi nutes, turning at halftime, until chicken is no longer pink inside. Remove chicken to a cutting board and shred with two forks. Return to sauce. 5. Add the s our cre am and ½ cup of s hredd ed Mont erey Jac k cheese . Stir until c heese melts an d mixture is heated through. Add cilantro and stir again. 6. Stack the torti llas on a plat e and cover wi th plast ic wrap; Microw ave on high unt il warm and pliable; 20 seconds ought to do it. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a lightly greased baking dish (I used a n 8 x 8 in dish though I would probably recommend a 9 x 13 for next time, as it was a bit tight). 7. Pour th e taco sauce ev enly over th e enchil adas and top wi th the rema inin g cheese. Cover wit h foil and bake in pre-heated oven for 25 minutes. Remove foil, turn the broiler on high and return the enchiladas to the oven. Broil until sauce is bubbly and cheese is golden brown, about 5-8 minutes (watch them carefully though!). Let stand 5 minutes. 8. Serve to pped wit h sour cream and cil ant ro. Nutritio nal Info per serving (¼ of recipe) calories total fat sat fat protein carbohydrates fibre cholesterol sodium 480 13 g 5 g 22 g 24 g 6 g 58 mg 1200 mg
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Transcript of Enchiladas de Pollo Recipe
8/14/2019 Enchiladas de Pollo Recipe
http://slidepdf.com/reader/full/enchiladas-de-pollo-recipe 1/2
Ass-Kickin’ Enchiladas De Pollofrom, Happiness in a Pot
Serves 4
Ingredients 1 teaspoon extra-virgin olive oil1 cup red onion, diced½ cup red pepper, chopped
¼ cup green pepper, chopped1 large clove garlic, diced4 oz. can chopped green chiles (such asOld El Paso); about ¼ cupPinch of sea salt1 tablespoon 25% less salt taco seasoning (mix then measure)1-213 mL can of tomato sauce¼ cup water 2 chicken breast halves½ cup light (5%) sour cream½ cup (about 2 oz) reduced-fat Monterey Jack Cheese, shredded (a strong Cheddar would begood too!)
2 tablespoons fresh cilantro, minced8 small (7-8 inch) whole wheat tortilla wraps8 oz bottle of taco sauce (such as Old El Paso)¼ cup (about 1 oz) reduced-fat Monterey Jack Cheese (or Cheddar), shreddedAdditional light sour cream (optional)Additional minced cilantro (optional)
Directions1. Pre-heat oven to 350°.2. In a wok or large frying pan, heat the extra-virgin olive oil over med-high heat. Add the red onion,
red pepper, green pepper, garlic and chopped green chiles. Sprinkle with salt (this draws thewater from the vegetables which in turns helps them caramelize; lower water content = higher sugar concentration). Sauté until veggies begin to caramelize (look charred), about 5-10 minutes.
3. Turn the heat down to medium and add the taco seasoning. Stir frequently until spices arefragrant, about 30 seconds. Add the tomato sauce and water. Stir.4. Nestle the whole chicken breasts into the sauce mixture. Cook, covered, for 12-15 minutes,
turning at halftime, until chicken is no longer pink inside. Remove chicken to a cutting board andshred with two forks. Return to sauce.
5. Add the sour cream and ½ cup of shredded Monterey Jack cheese. Stir until cheese melts andmixture is heated through. Add cilantro and stir again.
6. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm andpliable; 20 seconds ought to do it. Spread the tortillas on a clean work surface, and spoon 1/3 cupof the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-sidedown in a lightly greased baking dish (I used an 8 x 8 in dish though I would probably recommenda 9 x 13 for next time, as it was a bit tight).
7. Pour the taco sauce evenly over the enchiladas and top with the remaining cheese. Cover with
foil and bake in pre-heated oven for 25 minutes. Remove foil, turn the broiler on high and returnthe enchiladas to the oven. Broil until sauce is bubbly and cheese is golden brown, about 5-8minutes (watch them carefully though!). Let stand 5 minutes.
8. Serve topped with sour cream and cilantro.
Nutritional Info per serving (¼ of recipe)
calories total fat sat fat protein carbohydrates fibre cholesterol sodium480 13 g 5 g 22 g 24 g 6 g 58 mg 1200 mg
8/14/2019 Enchiladas de Pollo Recipe
http://slidepdf.com/reader/full/enchiladas-de-pollo-recipe 2/2
Ass-Kickin’ Enchiladas De Pollofrom, Happiness in a Pot
