Chicken Verde Enchiladas

westTODAS LAS RECETAS

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

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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!

Imprimir Receta

Chicken Verde Enchiladas

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!