Enchiladas Con Crema Low Budget Way Recipes

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.

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!

ENCHILADAS CON CREMA (LOW BUDGET WAY)

Steps:

• 1. Fill a larger saucepan with about 1 1/2 inches of water. Add the chicken strips to the pan and cover. Cook over medium heat until done, checking occasionally to add a tiny bit of water, if it is all dried up before the chicken is done. Keep the water very low tho' as to ensure that the chicken is roasted, not boiled. The chicken will be white and falling apart, with some crispy brown pieces on it and the bottom of the pan. Shred the chicken in the saucepan, scraping the bottom of the pan as much as possible.
• 2. Saute the onions and garlic in the olive oil, in the bottom of a the same sauce pan, continueing to scrape the bottom of the pan. Add the chicken back in the saucepan and stir it up well.
• 3. In a separate sauce pan, pour in the soup, sour cream chilis and milk. Stir constantly as you heat well. Add 1 cup of grated cheese. Stir until melted. Add 2 cups of this sauce to the meat mixture, and mix well.
• 4. Spray the bottom and sides of a 9-13 inch baking dish with vegetable spray. Pour some of the soup mixture into the pan, spread evenly all over the bottom...just barely. Preheat the oven now, to 350 degrees.
• 5. Take one tortilla at a time, and immerse it in the sauce. Set partway in the baking dish, and ladle the chicken into the tortilla, spreading out a strip of filling just right or left of the center from one side to the other. Sprinkle cheese over the filling. Roll up the tortilla and push it to the end of the baking dish. Repeat with each tortilla, squeezing them all into the same baking dish. Pour remaining sauce onto the enchiladas and top with remaining cheese.
• 6. Bake for about 15-20 minutes or until good and hot. Garnish with a dollop of salsa, a dollop of sour cream and sliced black olives (optional). Remove each tortilla carefully from the pan, so as not to tear them up! Enjoy!

ENCHILADAS CON CREMA DE CHILE

Steps:

• Sauce:.
• Wrap garlic cloves in foil. Add chiles and garlic into oven and set to broil. Roast the peppers for about 7 minutes, turn then roast an additional 7 minutes or until the skins blister. Watch carefully so they do not burn.
• Cover roasted chiles with cloth or place in a paper bag. Allow them to sweat for about 15 minutes. (While waiting chop up ingredients for enchiladas).
• Peel the chiles then remove the seeds and slice. Dice garlic. Melt butter in saucepan over medium heat add garlic and sauté for about 3 minutes, add peas, roasted chiles, tofutti and veggie granules and mix for 3 minutes.
• Stir in the soymilk and let it simmer for 5 minutes.
• Allow to cool for a bit then place mixture in a blender to puree or use emulsion blender. Add salt to taste.
• Enchiladas:.
• Mix diced avocados and ¼ of the diced onion in a bowl. Add salt to taste and refrigerate for later.
• In a skillet sauté the remaining diced onion with olive oil until transparent, add in bell peppers, tomato and meat substitute sauté for another 5 or 6 minutes.
• Add in ½ cup of sauce and let it simmer for 3 minutes.
• Heat canola oil in a small skillet. Add 1/2 cup of sauce in a bowl. Using tongs dip tortilla into hot oil and then drop into bowl with sauce. Repeat this until all tortillas are in the bowl with sauce.
• Assembly:.
• Add 1 spoonful of avocado mix and 2 spoonfuls of sautéed mixture, and then roll. Once done wrapping all enchiladas cover them with remaining sauce.
• Garnish with green onions, cilantro, minced bell pepeprs or whatever you have - Enjoy!

ENCHILADAS DE CALABACITAS CON SALSA CREMA DE CHILE (ZUCCHINI ENC

Steps:

• CHILE CREAM SAUCE:.
• Melt butter in a medium saucepan over low heat. Still cooking, add milk, salt and chicken broth. Gradually add flour, stirring until blended. Increase heat to medium. Add chiles. Cook, stirring, until sauce has a creamy texture (about 10 minutes). Makes 3 cups. Set aside to use for topping enchiladas.
• ZUCCHINI ENCHILADAS:.
• Preheat oven to 350ºF.
• Spread 1/2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm.
• In a bowl, mix shredded zucchini and 1 1/2 cups of the cheese. Set aside.
• Warm tortillas so they are pliable (do this according to package directions, or use whatever method you prefer). One by one, dip warmed tortillas in the pan of remaining sauce and remove immediately (if allowed to sit in the sauce, the tortilla will start to dissolve). Move each dipped tortilla to the baking dish and put 1/6 of the reserved filling mixture in the center of the tortilla. Roll each tortilla and arrange in the baking dish, seam side down. Repeat until all the tortillas and filling are used up. Cover enchiladas with remaining sauce and 1/2 cup cheese. Bake for approximately 20 minutes at 350ºF, or until cheese is melted and sauce is bubbly. Remove from oven and top with chopped onion, crema/sour cream and cilantro, if using.

ENCHILADAS VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY

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!