High Protein Enchiladas
Enchiladas is a great High Protein Meal, enjoy :)
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Macros 1 serving: 372 calories, 23C, 16F, 33P
600g chicken thighs skinless boneless
6g smoked paprika
6g garlic powder
3g cayenne pepper
3g cumin
4g salt
black pepper
Mint sauce:
200g skyr
15g oil
10g mustard
10g vinegar
20g basil
10g mint
10g cilantro
salt, pepper
salsa:
1 onion
2 cloves garlic
100g tomato salsa
200g chicken stock
3g smoked paprika
1g chili powder
1g cayenne pepper
1g cumin
salt, pepper
6 tortillas 20cm or 9,5inch
140g shredded cheese
Directions:
Add chicken with the spices into a bowl and mix everything. Add a bit of oil into a baking dish and dump in the chicken and spread them. Bake the chicken at 200°C or 400°F for 15-18 minutes.
Combine all mint sauce ingredients in a blender and mix it for 20 seconds. Transfer the sauce to a squeeze bottle.
Add oil into a pan on medium heat and add in the onions. Fry them for 3 minutes. Add in more oil crush in garlic, and keep frying for 15 more seconds. Now add in spices and toast them for 30 seconds. Add in stock, salsa, salt, and pepper and mix. Let it simmer for 8-10 minutes on low heat.
Now prepare the 6 tortillas and fill them with chicken, 10-15g of mint sauce, and 15g of cheese each. Roll them up. Add to a baking dish half of the salsa, spread all 6 tortillas in, and add the other half of the salsa and 50g of cheese. Bake this for 3-4 minutes at 200°C or 400°F just until the cheese is melted. Done!
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Chicken Enchiladas | SAM THE COOKING GUY
A staple for almost any group event I do. Start with a simple deli roasted chicken and end with the most luxurious and delicious white enchiladas...ever.
00:00 Intro
00:20 Building the filling
00:44 Prepping the pan & building
1:18 Baking instructions & reveal
2:10 Plating
2:46 Outro
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Swiss style enchiladas recipe - Cooking with T.I.M.
Hi everyone today I'm gonna show you this recipe in my new section called Cooking with This Is Mexico (a.k.a. T.I.M.).
I hope you like it and try to prepared it :D
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How to Make Chicken Enchiladas with Green Sauce | Enchiladas Suizas | The Frugal Chef
How to make chicken enchiladas with green sauce - how to make enchiladas suizas.
These are some of the best chicken enchiladas that you will ever eat! We are going to make a vibrant green chili sauce (salsa verde) with tomatillos, poblano, jalapeño, cilantro, onion and garlic. We are then going to add a cup of Mexican crema or sour cream or just cream to turn it into a creamy green sauce. The dairy that you add to these is what makes them suizas (Swiss).
Feel free to make these with shredded rotisserie chicken. I am going to go ahead and cook some chicken thighs in a nice broth for extra flavor.
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How to make chicken enchiladas with sour cream -
1 - 13x9 casserole dish
FOR THE CHICKEN:
4 large chicken thighs — skin on and bone in1/4 onion — peeled and halved2 garlic cloves — peeled and smashed2 bay leaves6 to 7 sprigs of fresh thyme — optional6 cups waterSalt
Place all the ingredients in a small pot and bring to a boil. Simmer for about 30 to 45 minutes — until the chicken is completely cooked through. Skim off all the foam that starts forming when the water starts to boil.
Remove the cooked chicken from the pot. Let it cool, skin and debone it and shred it. Do not shred it too thin.
Let the chicken stock cool down completely and skim off the fat. Strain it and keep it in a closed container for making things like rice or any other recipe that asks for chicken stock. Freeze it if you are not going to use it within 4 days.
FOR THE SAUCE:
8 tomatillos - husked, washed and halved2 poblano chillies — seeded and halved
2 jalapeños — seeded and halved1/4 of a medium white onion — chopped2 garlic cloves — peeled1/2 bunch cilantro — leaves and stems
1/2 cup water1/2 teaspoon cumin1 teaspoon oreganoSalt1 cup Mexican crema or sour cream or plain cream or 1/2 sour with 1/2 plain cream
Place the tomatillos, poblano chillies, jalapeños, onion, garlic, and cilantro in a blender. Add a maximum of 1/2 a cup of water. Blend well and transfer to a dry, heated skillet.
Add cumin, oregano and salt to the salsa. Mix well and allow to simmer for about 15 to 20 minutes, until it changes from bright green to a darker, brownish one.
Taste for salt and adjust accordingly. Set aside.
TO ASSEMBLE:
Heat your oven to 350F (175C).
1 cup shredded Mozzarella cheese1 cup shredded pepper Jack cheese
8 - 6 inch corn tortillas
OilChopped cilantro, lime wedges and sliced radishes for garnish
Mix about 1 cup of the sauce with the shredded chicken. Mix the cheeses.
Spread about half of the sauce on the bottom of your casserole dish. Sprinkle some on the cheese.
Heat some oil in a deep skillet. Once it is hot, place the tortillas in it, one at a time, for about 10 seconds per side. Do not leave the tortillas in the hot oil for too long because they will start to fry and turn crisp. We simply want to soften the tortilla.
Dab the excess oil off the tortilla and fill with 1/8th of the chicken. Roll and place into the casserole dish over the sauce. Repeat with all the tortillas. Pour the rest of the sauce over the enchiladas. Cover with the rest of the cheese.
Place the casserole dish in the oven for 25 to 30 minutes, until sauce is bubbly and cheese is melted.
Remove from oven and allow to rest for about 5 minutes. Serve with chopped cilantro, radish slices and lime wedges.
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Chicken Enchiladas Recipe By Recipes of the World
#recipesoftheworld #Chickenenchiladas
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Tortilla Recipe
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Ingredients
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Chicken boneless 300gm
Vinegar 1 tbsp
Salt to taste
red Chilli powder 1 tsp
cumin powder 1 tsp
black pepper powder 1/2 tsp
paprika powder 1/2 tsp
garlic powder 1 tsp
oil 1 tbsp
Red Sauce :
oil 2 tbsp
Garlic Chopped 1 tbsp
onion Chopped 2-3 tbsp
Salt to taste
red Chilli powder 1 tsp
cumin powder 1/2 tsp
black pepper powder 1/2 tsp
paprika powder 1/2 tsp
sugar 1 tsp
oregano 1 tsp
vinegar 1 tbsp
Tomato Puree 1 cup
water 1 cup
chicken powder 1 tsp
Tortilla 5-6
mozzarella cheese grated
Recipe Swiss Enchiladas
Recipe - Swiss Enchiladas
INGREDIENTS:
-2 cups chopped, cooked chicken
●1/2 (4 ounce) can chopped green chilies
●1 (7 ounce) can prepared green chile salsa
●1/2 teaspoon salt
●2 cups whipping cream
●oil for frying
●12 corn tortillas
●1 1/2 cups shredded Monterey Jack cheese