Encilantrada De Polloenvueltos Recipes

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ENCILANTRADA DE POLLO/ENVUELTOS



Encilantrada De Pollo/Envueltos image

A semi-spicy chicken dish that is served with Mexican rice and beans. This I usually prepare into envueltos (a soft taco). I sauté corn tortillas (soft not crunchy like a taco shell) and spoon the encilantrada mixture onto the tortillas, roll it up and top it with crema Mexicana and crumbled white Mexican white cheese. I prefer chicken thighs, but you may use chicken breasts if you prefer white meat or a whole chicken. This recipe feeds at least 8 persons 3-4 envueltos each. The cooking time for the chicken is usually 30 minutes. Please remember that additional time is needed to debone and dice the chicken. The salsa verde I use is Herdez, the taste compares to fresh.

Provided by Chef Lerouquinne

Categories     Poultry

Time 1h30m

Yield 3-4 envueltos per person, 8-10 serving(s)

Number Of Ingredients 12

8 -10 chicken thighs, diced
1 tablespoon cooking oil
1 onion, finely chopped
1 bunch fresh cilantro leaves (coriander)
2 minced fresh garlic cloves
3 (7 ounce) cans salsa verde
1/3 cup chicken stock (leftover from the chicken thighs)
salt and pepper
24 -30 corn tortillas
cooking oil, as needed to fry tortilla
Mexican crema, as topping if desired (optional)
mexican cheese, as topping if desired (optional)

Steps:

  • In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice. Sauté onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly golden. Add minced garlic last (garlic flavor gets tarty if sauteed too long) and sauté one more minute. Add the cans of Herdez salsa verde and chicken stock, cook on low to medium heat for 5-8 minutes. Add the diced chicken and continue to simmer for 5 more minutes.
  • Sauté corn tortillas in oil on medium heat about 6 seconds on each side till soft, spoon encilantrada onto tortilla roll it up and top with crema mexicana and white Mexican cheese. Serve with Mexican rice and beans.

Nutrition Facts : Calories 399.6, Fat 18.4, SaturatedFat 4.7, Cholesterol 79.3, Sodium 549.2, Carbohydrate 37.4, Fiber 5, Sugar 2.5, Protein 21.7

CILANTRO CHICKEN



Cilantro Chicken image

This recipe includes an easy to put together marinade that gives chicken breasts a nice flavor. It is great served with Mexican Rice and tortillas. Recipe is from Sunset Magazine and was submitted by Cheryl Brown.

Provided by cookiedog

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves (2 lb. total)
1/4 cup lime juice
1/2 cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
  • In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
  • Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

Nutrition Facts : Calories 191.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 429.9, Carbohydrate 7.2, Fiber 0.3, Sugar 4.6, Protein 25.5

CHICKEN ENCILANTRADA



Chicken Encilantrada image

This is 'Cilantro-ed Chicken', a one pan recipe combining cooked chicken with tomatillo sauce and lots of fresh chopped cilantro. Serve over steamed white rice with tortilla chips, if desired.

Provided by Norma P Vargas

Categories     Mexican Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
¼ cup sliced onion
1 cup chopped fresh cilantro
1 (7 ounce) can green salsa
2 cups cooked, cubed or shredded chicken meat
½ cup chicken broth

Steps:

  • Heat oil in a medium saucepan over medium heat. Add onion and saute until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.
  • Add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). Serve hot.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 4.5 g, Cholesterol 58.1 mg, Fat 8.2 g, Fiber 0.4 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 217.4 mg, Sugar 2.1 g

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