Chicken Enchiladas A La Crema Recipes

CREAMY WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees and grease a 9x13 inch pan.

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.

BONNIE'S CHICKEN ENCHILADAS A LA CREMA

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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. )
• 6. Heat the oven to 375 degrees. Heat the cream in a medium skillet over medium heat until just below boiling. Remove from heat.
• 7. 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.
• 8. Repeat with remaining tortillas and chicken. Now pour the remaining cream evenly over the enchiladas.
• 9. 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!
• 10. 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!

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
• To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls 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 and top with shredded cheese.
• Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

CHICKEN ENCHILADAS ROJAS WITH OREGANO GUACAMOLE AND CREMA

Steps:

• For the filling: Preheat the oven to 400 degrees F.
• Heat 2 tablespoons olive oil in a large, high-sided saute pan. Drizzle the chicken with olive oil and sprinkle with salt and pepper. Add the chicken to the pan and sear on both sides until golden brown, 5 to 7 minutes. Transfer the chicken to a sheet tray and place into the oven. Bake until a thermometer inserted into the center of a chicken thigh registers 165 degrees F, about 10 minutes. Rest the chicken for 10 minutes. Shred the chicken with two forks and set aside.
• For the chile sauce: In a medium saucepan, heat the chiles over medium heat, turning, until toasted and fragrant, 2 minutes. Remove from the pan and discard the stems and the seeds. Set aside the pan for later. Add the toasted chiles, onion, garlic, canned tomatoes, vinegar, cumin, oregano, salt, sugar and 1 cup water to a blender. Puree until smooth, then pour through a fine-mesh strainer.
• Add 2 tablespoons olive oil to the saucepan and heat over medium heat. Add the strained chile sauce and cook, stirring occasionally, until the flavors have melded and the sauce has slightly reduced, 20 minutes.
• Meanwhile, finish the filling: Heat the remaining 1 tablespoon olive oil in a large skillet. Add the onions and peppers and cook, stirring occasionally, until the vegetables are soft, 5 minutes. Add the shredded chicken and 1/2 cup of the chile sauce and stir to combine. Set aside.
• To assemble: In a medium skillet, heat 1/4 inch olive oil over medium heat until shimmering. Using tongs, dip a tortilla in the hot oil and cook over medium heat, turning once, until pliable, about 10 seconds. Transfer the tortilla to a large plate. Repeat with the remaining tortillas. Spread a thin layer of chile sauce in the bottom of a shallow baking dish. Dip each fried tortilla into the chile sauce, flipping to cover both sides. Repeat with the remaining fried tortillas.
• Fill each dipped tortilla with 1/3 cup of the chicken mixture and roll it up. Place the roll into the baking dish, seam-side down. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce all over the enchiladas and top with the cheese. Transfer to the oven and bake until the sauce bubbles and the cheese melts, 10 minutes. Garnish with cilantro leaves and scallion greens. Serve with Oregano Guacamole and Crema.
• Place the avocado, scallions, oregano, lime juice and some salt and pepper in a bowl and mash together with a fork or potato masher to desired consistency.
• Whisk together the sour cream, avocado, salt and lime zest in a small bowl until well combined.