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Tag Archives: Enchiladas de Pollo

Enchiladas de pollo Recipe

Enchiladas de pollo Ingredients:

Enchiladas de pollo Recipe
Enchiladas de pollo Recipe
  • 2 whole chicken breasts (4 breasts as most of us know them)
  • water
  • 1/2 small onion
  • 1 bay leaf
  • 8 peppercorns
  • salt
  • 1/2 medium onion, chopped
  • 3 Tbsp. grated parmesan cheese
  • 4 oz. monterey jack cheese, shredded (1 cup)
  • 1 (4-oz.) can green chiles
  • 1 (4-oz.) can tomatillos, drained or 1-3/4 cups drained canned tomatoes
  • 1/4 cup cilantro leaves
  • 3/4 cup whipping cream
  • 1 egg
  • salt
  • 1/4 cup lard (or Crisco)
  • 8 corn tortillas
  • 4 oz. Cheddar or monterey jack cheese, shredded (1 cup)
  • guacamole (your favorite fresh or purchased)
  • 1 cup dairy sour cream
  • 3or 4 radishes, sliced
  • 2 cups shredded lettuce
  • 12 ripe olives

How to make Enchiladas de pollo:

  • Place chicken breasts in a large pot or Dutch oven.
  • Add water to cover, onion, bay leaf, peppercorns and salt to taste.
  • Bring to a boil; reduce heat.
  • Cover and simmer 45 minutes or until tender.
  • Cool chicken in broth.
  • Drain, reserving broth for another use.
  • Shred chicken with 2 forks or with your fingers.
  • Mix shredded chicken, chopped onion, Parmesan cheese and 1 cup shredded Monterey Jack cheese.
  • Taste and add salt as needed.
  • Set aside.
  • In blender or food processor, combine green chiles, tomatillos or tomatoes, cilantro, whipped cream, and egg.
  • Blend until smooth.
  • Add salt, again, to taste.
  • Set aside
  • Preheat oven to 350 degrees.
  • Heat lard or Crisco in a small skillet.
  • With tongs, carefully place 1 tortilla at a time in hot lard.
  • Hold in lard 3 to 5 seconds until softened.
  • Quickly turn tortilla and soften other side, 3 to 5 seconds.
  • Drain over skillet or on paper towels.
  • Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact.
  • Roll tightly and place seam-side down in a 12″x7 1/2″ baking dish.
  • Pour chile-cream mixture over enchiladas and sprinkle evenly with 1 cup shredded Cheddar or Monterey Jack cheese.
  • Bake 20 minutes or until heated through and bubbly.
  • Prepare Guacamole.
  • for each serving, place 2 enchiladas on a plate and top with avbout 3 Tablespoons of sour cream.
  • Place a mound of Guacamole over sour cream.
  • Garnish with radish slices.
  • Place 1/2 cup shredded lettuce next to enchiladas, if desired.