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Comprar Corona Ahora
Prep 25 min
Cocinar 45 min
Porciones 4

Sirve estas súper Enchiladas de pollo con salsa verde en tu próxima cena. Este delicioso entrante consiste en pollo desmenuzado, fajitas de verduras, queso derretido y toques de especias. Acompáñalas con arroz mexicano, una ensalada y una cerveza Corona Extra para disfrutar de una perfecta comida de inspiración mexicana.

Ingredientes

  • 3 cucharadas de Aceite de Canola
  • 1 cebolla amarilla, cortada en rodajas
  • 1 pimiento rojo, cortado en rodajas
  • 1 pimiento verde, cortado en rodajas
  • ½ taza de maíz dulce
  • 2 dientes de ajo, picados
  • 2 cucharaditas de sal kosher
  • 3 tazas de pollo asado, desmenuzado
  • 8 oz. de queso crema, suavizado
  • 2 cucharadas de mantequilla
  • 3 cucharadas de harina común
  • ¼ taza de caldo de pollo
  • 1 lata (28 fl oz.) de salsa verde para enchiladas
  • 1 cucharada de salsa picante de chiles verdes
  • 12 tortillas de maíz, templadas
  • ¼ taza de queso Colby Jack, desmenuzado
  • ¼ taza de queso mozzarella, desmenuzado
  • 2 aguacates, cortados en rodajas
  • 2 cucharadas de cilantro, picado
Imprimir Receta

Direcciones

  • Preheat oven to 375°F.
  • In a large sauté pan, heat oil over medium-high heat, add onion and bell peppers and sauté until slightly softened.
  • Add sweet corn and garlic to pan and season with salt, stirring continually until vegetables are cooked through, about 5-6 minutes. Set aside to cool.
  • In a large mixing bowl, combine the cooled vegetables with shredded chicken and softened cream cheese, folding to combine. Set aside.
  • In a small saucepot, melt butter over low heat.
  • Once melted, add flour to saucepot and stir until mixture is a pale paste and cook until mixture darkens slightly.
  • Whisk chicken stock into the butter and flour and bring to a simmer, whisking constantly.
  • Add enchilada sauce and hot sauce to thickened chicken stock mixture and simmer for 2 minutes. Once combined, take off heat and set aside.
  • Fill each warmed corn tortilla with a ½ cup of the chicken filling, roll into a 1" tube and place in a 13" x 9" oven-safe baking dish.
  • Cover the rolled tortillas with the enchilada sauce and top with shredded cheeses.
  • Bake at 375°F for 30-35 minutes or until sauce has partially reduced and cheese has melted.
  • Allow to cool slightly before serving. Garnish each portion with sliced avocado and chopped cilantro and pair with a Corona Extra® beer!

Chicken Verde Enchiladas

Sirve estas súper Enchiladas de pollo con salsa verde en tu próxima cena. Este delicioso entrante consiste en pollo desmenuzado, fajitas de verduras, queso derretido y toques de especias. Acompáñalas con arroz mexicano, una ensalada y una cerveza Corona Extra para disfrutar de una perfecta comida de inspiración mexicana.

prep 45 min
cook 25 min
servings 4

Ingredients

  • 3 cucharadas de Aceite de Canola
  • 1 cebolla amarilla, cortada en rodajas
  • 1 pimiento rojo, cortado en rodajas
  • 1 pimiento verde, cortado en rodajas
  • ½ taza de maíz dulce
  • 2 dientes de ajo, picados
  • 2 cucharaditas de sal kosher
  • 3 tazas de pollo asado, desmenuzado
  • 8 oz. de queso crema, suavizado
  • 2 cucharadas de mantequilla
  • 3 cucharadas de harina común
  • ¼ taza de caldo de pollo
  • 1 lata (28 fl oz.) de salsa verde para enchiladas
  • 1 cucharada de salsa picante de chiles verdes
  • 12 tortillas de maíz, templadas
  • ¼ taza de queso Colby Jack, desmenuzado
  • ¼ taza de queso mozzarella, desmenuzado
  • 2 aguacates, cortados en rodajas
  • 2 cucharadas de cilantro, picado

Directions

  • Preheat oven to 375°F.
  • In a large sauté pan, heat oil over medium-high heat, add onion and bell peppers and sauté until slightly softened.
  • Add sweet corn and garlic to pan and season with salt, stirring continually until vegetables are cooked through, about 5-6 minutes. Set aside to cool.
  • In a large mixing bowl, combine the cooled vegetables with shredded chicken and softened cream cheese, folding to combine. Set aside.
  • In a small saucepot, melt butter over low heat.
  • Once melted, add flour to saucepot and stir until mixture is a pale paste and cook until mixture darkens slightly.
  • Whisk chicken stock into the butter and flour and bring to a simmer, whisking constantly.
  • Add enchilada sauce and hot sauce to thickened chicken stock mixture and simmer for 2 minutes. Once combined, take off heat and set aside.
  • Fill each warmed corn tortilla with a ½ cup of the chicken filling, roll into a 1" tube and place in a 13" x 9" oven-safe baking dish.
  • Cover the rolled tortillas with the enchilada sauce and top with shredded cheeses.
  • Bake at 375°F for 30-35 minutes or until sauce has partially reduced and cheese has melted.
  • Allow to cool slightly before serving. Garnish each portion with sliced avocado and chopped cilantro and pair with a Corona Extra® beer!

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Spanish
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Spanish
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