Najnovejši recepti

Enostavne piščančje enchilade

Enostavne piščančje enchilade


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Ta recept stepejte hitreje, kot lahko rečete da

Z dovoljenjem bloga Bits and Bites

Enchiladas so Tex-Mex klasika, ki jo lahko najdete v najboljših mehiških restavracijah v Ameriki. Ta recept je mogoče enostavno prilagoditi vegetarijanskemu uporabi sladkega krompirja in črnega fižola.

Ta recept je vljudnost spletnega dnevnika Bits and Bites.

Sestavine

  • 1/2 - 3/4 kilograma piščanca, kuhanega in naribanega
  • 12 unč enchilada omake
  • 1 skodelica naribanega taco mešanega sira
  • 7-9 tortilj (koruza ali moka)
  • Na vrhu z avokadom in koriandrom (neobvezno)

Piščančja Enchiladas

pločevinke (velikosti 15 oz.) zelene omake iz enchilade ali po želji uporabite rdečo!

nariban sir cheddar/jack, po potrebi več

Sesekljan koriander, za serviranje

  1. Pečico segrejte na 350 F.
  2. En za drugim držite tortilje nad gorilnikom na štedilniku (segreti na srednji vročini), da rahlo porjavijo, približno 30 sekund na stran. Ogrevane tortilje odstavimo.
  3. Piščančja prsa na obeh straneh potresemo s kumino in čilijem v prahu. V ponvi segrejte olje na zmernem ognju in piščanca kuhajte na obeh straneh, dokler ni na sredini, približno 4-5 minut na stran ali dokler sokovi ne postanejo bistri. Odstavimo ga na krožnik, da se ohladi, nato pa ga z vilicami drobno razrežemo.
  4. Čebulo vržemo v isto ponev in jo mešamo, da se kuha 4 do 5 minut, dokler ni zlato rjave barve in karamelizirana. Odstranite jih iz ponve in jih postavite na krožnik. Nalijte omako enchilada in zmanjšajte ogenj na nizko, da se ogreje.
  5. 2 skodelici omake nalijte v 9 x 13 -palčno posodo. Če želite sestaviti enchilade, potopite tortiljo v omako in jo položite na ponev ali krožnik. Po sredini potresemo nekaj sira, nato nekaj piščanca in na koncu še karamelizirano čebulo. Tesno ga zvijemo, nato pa ga s stranjo šiva položimo v ponev. Ponovite s preostalimi tortiljami.
  6. Preostanek omake prelijemo po enchiladah, nato potresemo po preostalem siru. Končno potresemo s čilijem v prahu, nato pa ga pečemo 30 minut oziroma dokler ni vroče in mehurčkov.
  7. Odstranite ga iz pečice in pustite stati 15-20 minut, preden ga postrežete. Naenkrat postrezite z 2 enchiladama, ki jih prelijete z žlico kisle smetane, potresete na kocke narezanega paradižnika in potresete s koriandrom.

To je eden tistih receptov, zaradi katerih ure in ure sedel in dušil nad tem, kar za vraga bi temu rekel. Moje izbire naslovov so bile:

Chicken & amp Green Chile Enchiladas
Green Chile & amp Chicken Enchiladas
Enchiladas s piščancem in zelenim Čilom
Enchiladas z zelenim Čilom in piščancem
Zelene Enchilade (grozljivo!)
Piščančja enchilada s karamelizirano čebulo, zelenim čilijem in drugimi res dobrimi stvarmi

Zato sem naredil, kar običajno počnem, ko se počutim preobremenjen z možnostmi naslova receptov: slekel sem ga do golih kosti in ga poimenoval Chicken Enchiladas.

Te so slastne! Včeraj sem jih stepela, da bi uporabila nekaj piščančjega, koruznega tortilja in koščkov sira, ki sem jih morala uporabiti, in na koncu so bili zelo okusni. No, teh piščančjih enchiladas ne smemo zamenjevati z mojimi Enchiladas iz belega piščanca tukaj na moji spletni strani, ki imajo bolj pristop bele omake in jih ne smemo zamenjevati z mojimi piščančjimi enchiladami v moji drugi kuharski knjigi, ki je podobna tisti na moji spletni strani, vendar je v njej pečena paprika. se ne sme zamenjevati z mojim Easy Green Chile Enchiladas, ki sem se ga naučil narediti na obisku v Albuquerqueju leta 2012.

Počakaj. Zdaj sem zmeden. Zato bom samo nadaljeval s tem receptom.

Potresemo nekaj piščančjih prsi brez kosti in kože z veliko začimb: uporabil sem malo začimb Cajun, kumino in čili v prahu. Zaradi drugih sestavin v tej jedi je najbolje, da ne uporabljate mešanic začimb, ki vsebujejo sol. Sicer pa sezono stran!

Opomba: Čeprav sem za začetek skuhala tri dojke, sem potrebovala le dve. Tretjega je ljubljeno požrl moj ljubljeni.

V veliki ponvi na zmernem ognju segrejte nekaj rastlinskega olja in pecite piščanca na obeh straneh & hellip

Dokler ni & rsquos popolnoma narejeno v centru. To & rsquoll traja dobrih 8 minut.

Medtem nasekljajte čebulo in hellip

In ko izvlečete piščanca iz ponve & hellip

Čebulo vrzi v ponev!

Premešajte čebulo in pustite, da se kuha v vsem tem okusnem čudu in helliptu

Dokler ne postanejo izjemno temni, karamelizirani in slastni. Odstranite jih iz ponve in jih postavite na stran. Te bodo imele ključno vlogo v okusu enchiladas, zato jih ne podcenjujte!

Zmanjšajte ogenj in vlijte 3 pločevinke zelene čilske omake enchilada.

In ugani kaj? Namesto tega lahko uporabite običajno omako enchilada! Ta recept je na ta način prilagodljiv. In zato sem se na koncu odločil, da v naslov recepta ne vključim & ldquoGreen Chile & rdquo. Nisem ga želel preluknjati.

Oh, in ja: lahko sami pečete svoje zelene čilije, jih položite v vrečko, da se znojijo, jih olupite in jih pirete z drugimi sestavinami po vaši izbiri, če bi raje naredili svojo omako iz zelenega čila enchilada. Ampak to ni bilo tako, kot sem se včeraj prevrnil.

Pustite, da se omaka segreje v ponvi. In tukaj lahko vidite, kaj mi je všeč pri tej vrsti jedi: piščanca sem skuhala v ponvi, nato pa sem ga odstranila in skuhala čebulo po vsem okusu piščanca. Nato sem odstranil čebulo in segreval omako v vsem okusu piščanca in čebule. Plasti okusa, srček!

Medtem ko se omaka segreje, popecite nekaj koruznih tortilj bodisi na vroči ponvi ali na štedilniku. Ali & rsquot traja zelo dolgo.

Vi & rsquoll jih želite nekoliko zmehčati in jih & rquoll želite porjaviti, tako da imajo na sebi nekaj majhnih črnih madežev.

Medtem z vilicami drobno nasekljajte piščanca in hellip

In ker smo obsesivni, da bi vse okuse v tej jedi prelomili, izlijemo sokove iz piščančjega krožnika naravnost v omako enchilada & hellip

Tudi naribajte cel kup sira. Pretvarjal se bom, da je to kombinacija cheddar-jack, a dejansko & rsquos & mdashwait zanj & mdashcheddar-mozzarella. Imel sem blok sira mocarele, ki je bil veliko bližje datumu izteka roka uporabnosti kot jack, in izrekel sem sodbo. Žal mi je, da prečkam celine!

Zdaj ste vsi pripravljeni, fizično in čustveno, sestaviti enchilade.

Najprej nalijte približno 2 skodelici omake na dno velike posode & hellip


Piščančja Enchiladas

pločevinke (velikosti 15 oz.) zelene omake iz enchilade ali po želji uporabite rdečo!

nariban sir cheddar/jack, po potrebi več

Sesekljan koriander, za serviranje

  1. Pečico segrejte na 350 F.
  2. En za drugim držite tortilje nad gorilnikom na štedilniku (segreti na srednji vročini), da rahlo porjavijo, približno 30 sekund na stran. Ogrevane tortilje odstavimo.
  3. Piščančja prsa na obeh straneh potresemo s kumino in čilijem v prahu. V ponvi segrejte olje na zmernem ognju in piščanca pecite na obeh straneh, dokler ni na sredini, približno 4-5 minut na stran ali dokler sokovi ne postanejo bistri. Odstavimo ga na krožnik, da se ohladi, nato pa ga z vilicami drobno razrežemo.
  4. Čebulo vržemo v isto ponev in jo mešamo, da se kuha 4 do 5 minut, dokler ni zlato rjave barve in karamelizirana. Odstranite jih iz ponve in jih postavite na krožnik. Nalijte omako enchilada in zmanjšajte ogenj na nizko, da se ogreje.
  5. 2 skodelici omake nalijte v 9 x 13 -palčno posodo. Če želite sestaviti enchilade, potopite tortiljo v omako in jo položite na ponev ali krožnik. Po sredini potresemo nekaj sira, nato nekaj piščanca in na koncu še karamelizirano čebulo. Tesno ga zvijemo, nato pa ga s stranjo šiva položimo v ponev. Ponovite s preostalimi tortiljami.
  6. Preostanek omake prelijemo po enchiladah, nato potresemo po preostalem siru. Končno potresemo s čilijem v prahu, nato pa ga pečemo 30 minut oziroma dokler ni vroče in mehurčkov.
  7. Odstranite ga iz pečice in pustite stati 15-20 minut, preden ga postrežete. Naenkrat postrezite z 2 enchiladama, ki jih prelijete z žlico kisle smetane, potresete na kocke narezanega paradižnika in potresete s koriandrom.

To je eden tistih receptov, zaradi katerih ure in ure sedel in dušil nad tem, kar za vraga bi temu rekel. Moje izbire naslovov so bile:

Chicken & amp Green Chile Enchiladas
Green Chile & amp Chicken Enchiladas
Enchiladas s piščancem in zelenim Čilom
Enchiladas z zelenim Čilom in piščancem
Zelene Enchilade (grozljivo!)
Piščančja enchilada s karamelizirano čebulo, zelenim čilijem in drugimi res dobrimi stvarmi

Zato sem naredil, kar običajno počnem, ko se počutim preobremenjen z možnostmi naslova receptov: slekel sem ga do golih kosti in ga poimenoval Chicken Enchiladas.

Te so slastne! Včeraj sem jih stepela, da bi uporabila nekaj piščančjega, koruznega tortilja in koščkov sira, ki sem jih morala uporabiti, in na koncu so bili zelo okusni. No, teh piščančjih enchiladas ne smemo zamenjevati z mojimi Enchiladas iz belega piščanca tukaj na moji spletni strani, ki imajo bolj pristop bele omake in jih ne smemo zamenjevati z mojimi Enchiladami iz belega piščanca v moji drugi kuharski knjigi, ki je podobna tisti na moji spletni strani, vendar je v njej pečena paprika. se ne sme zamenjevati z mojim Easy Green Chile Enchiladas, ki sem se ga naučil narediti na obisku v Albuquerqueju leta 2012.

Počakaj. Zdaj sem zmeden. Zato bom samo nadaljeval s tem receptom.

Potresemo nekaj piščančjih prsi brez kosti in kože z veliko začimb: uporabil sem malo začimb Cajun, kumino in čili v prahu. Zaradi drugih sestavin v tej jedi je najbolje, da ne uporabljate mešanic začimb, ki vsebujejo sol. Sicer pa sezono stran!

Opomba: Čeprav sem za začetek skuhala tri dojke, sem potrebovala le dve. Tretjega je ljubljeno požrl moj ljubljeni.

V veliki ponvi segrejte nekaj rastlinskega olja na srednjem ognju in pecite piščanca na obeh straneh & hellip

Dokler ni & rsquos popolnoma narejeno v centru. To & rsquoll traja dobrih 8 minut.

Medtem nasekljajte čebulo in hellip

In ko piščanca izvlečete iz ponve & hellip

Čebulo vrzi v ponev!

Premešajte čebulo in pustite, da se kuha v vsem tem okusnem čudu in helliptu

Dokler ne postanejo izjemno temni, karamelizirani in slastni. Odstranite jih iz ponve in jih postavite na stran. Te bodo imele ključno vlogo pri okusu enchiladas, zato jih ne podcenjujte!

Zmanjšajte ogenj in vlijte 3 pločevinke zelene čilske omake enchilada.

In ugani kaj? Namesto tega lahko uporabite običajno omako enchilada! Ta recept je na ta način prilagodljiv. In zato sem se na koncu odločil, da v naslov recepta ne vključim & ldquoGreen Chile & rdquo. Nisem ga želel preluknjati.

Oh, in ja: lahko sami pečete svoje zelene čilije, jih položite v vrečko, da se znojijo, jih olupite in jih pirete z drugimi sestavinami po vaši izbiri, če bi raje naredili svojo omako iz zelenega čila enchilada. Ampak to ni bilo tako, kot sem se včeraj prevrnil.

Pustite, da se omaka segreje v ponvi. In tukaj lahko vidite, kaj mi je všeč pri tej vrsti jedi: piščanca sem skuhala v ponvi, nato pa ga odstranila in skuhala čebulo po vsem okusu piščanca. Nato sem odstranil čebulo in segreval omako v vsem okusu piščanca in čebule. Plasti okusa, srček!

Medtem ko se omaka segreje, popecite nekaj koruznih tortilj bodisi na vroči ponvi ali na štedilniku. Ali & rsquot traja zelo dolgo.

Vi & rsquoll jih želite nekoliko zmehčati in jih & rquoll želite porjaviti, tako da imajo na sebi nekaj majhnih črnih madežev.

Medtem z vilicami drobno nasekljajte piščanca in hellip

In ker smo obsesivni, da v tej jedi preložimo vse okuse, sokove iz piščančjega krožnika prelijemo naravnost v omako enchilada & hellip

Tudi naribajte cel kup sira. Pretvarjal se bom, da je to kombinacija cheddar-jack, a dejansko & rsquos & mdashwait zanj & mdashcheddar-mozzarella. Imel sem blok sira mocarele, ki je bil veliko bližje datumu izteka roka uporabnosti kot jack, in izrekel sem sodbo. Žal mi je, da prečkam celine!

Zdaj ste vsi pripravljeni, fizično in čustveno, sestaviti enchilade.

Najprej nalijte približno 2 skodelici omake na dno velike posode & hellip


Piščančja Enchiladas

pločevinke (velikosti 15 oz.) zelene omake iz enchilade ali po želji uporabite rdečo!

nariban sir cheddar/jack, po potrebi več

Sesekljan koriander, za serviranje

  1. Pečico segrejte na 350 F.
  2. En za drugim držite tortilje nad gorilnikom na štedilniku (segreti na srednji vročini), da rahlo porjavijo, približno 30 sekund na stran. Ogrevane tortilje odstavimo.
  3. Piščančja prsa na obeh straneh potresemo s kumino in čilijem v prahu. V ponvi segrejte olje na zmernem ognju in piščanca kuhajte na obeh straneh, dokler ni na sredini, približno 4-5 minut na stran ali dokler sokovi ne postanejo bistri. Odstavimo ga na krožnik, da se ohladi, nato pa ga z vilicami drobno razrežemo.
  4. Čebulo vržemo v isto ponev in jo mešamo, da se kuha 4 do 5 minut, dokler ni zlato rjave barve in karamelizirana. Odstranite jih iz ponve in jih postavite na krožnik. Nalijte omako enchilada in zmanjšajte ogenj na nizko, da se ogreje.
  5. 2 skodelici omake nalijte v 9 x 13 -palčno posodo. Če želite sestaviti enchilade, potopite tortiljo v omako in jo položite na pekač ali krožnik. Po sredini potresemo nekaj sira, nato nekaj piščanca in na koncu še karamelizirano čebulo. Tesno ga zvijemo, nato pa ga s stranjo šiva položimo v ponev. Ponovite s preostalimi tortiljami.
  6. Preostanek omake prelijemo po enchiladah, nato potresemo po preostalem siru. Končno potresemo s čilijem v prahu, nato pa ga pečemo 30 minut ali dokler ni vroče in mehurčkov.
  7. Odstranite ga iz pečice in pustite stati 15-20 minut, preden ga postrežete. Naenkrat postrezite z 2 enchiladama, ki jih prelijete z žlico kisle smetane, potresete na kocke narezanega paradižnika in potresete s koriandrom.

To je eden tistih receptov, zaradi katerih ure in ure sedel in dušil nad tem, kar za vraga bi temu rekel. Moje izbire naslovov so bile:

Chicken & amp Green Chile Enchiladas
Green Chile & amp Chicken Enchiladas
Enchiladas s piščancem in zelenim Čilom
Enchiladas z zelenim Čilom in piščancem
Zelene Enchilade (grozljivo!)
Piščančja enchilada s karamelizirano čebulo, zelenim čilijem in drugimi res dobrimi stvarmi

Zato sem naredil, kar običajno počnem, ko se počutim preobremenjen z možnostmi naslova receptov: slekel sem ga do golih kosti in ga poimenoval Chicken Enchiladas.

Te so slastne! Včeraj sem jih razstrelil, da sem uporabil nekaj piščančjega, koruznega tortilja in koščkov sira, ki sem jih potreboval, in na koncu so bili zelo okusni. No, teh piščančjih enchiladas ne smemo zamenjevati z mojimi Bele piščančje enchilade tukaj na moji spletni strani, ki imajo bolj pristop bele omake in jih ne smemo zamenjevati z mojimi piščančjimi enchiladami v moji drugi kuharski knjigi, ki je podobna tisti na moji spletni strani, vendar je v njej pečena paprika. se ne sme zamenjevati z mojim Easy Green Chile Enchiladas, ki sem se ga naučil narediti na obisku v Albuquerqueju leta 2012.

Počakaj. Zdaj sem zmeden. Zato bom samo nadaljeval s tem receptom.

Potresemo nekaj piščančjih prsi brez kosti in kože z veliko začimb: uporabil sem malo začimb Cajun, kumino in čili v prahu. Zaradi drugih sestavin v tej jedi je najbolje, da ne uporabljate mešanic začimb, ki vsebujejo sol. Sicer pa sezono stran!

Opomba: Čeprav sem za začetek skuhala tri dojke, sem potrebovala le dve. Tretjega je ljubljeno požrl moj ljubljeni.

V veliki ponvi segrejte nekaj rastlinskega olja na srednjem ognju in pecite piščanca na obeh straneh & hellip

Dokler ni & rsquos popolnoma narejeno v centru. To & rsquoll traja dobrih 8 minut.

Medtem nasekljajte čebulo in hellip

In ko izvlečete piščanca iz ponve & hellip

Čebulo vrzi v ponev!

Premešajte čebulo in jo pustite kuhati v vsem tem okusnem čudenju in helliptu

Dokler ne postanejo izjemno temni, karamelizirani in slastni. Odstranite jih iz ponve in jih postavite na stran. Te bodo imele ključno vlogo v okusu enchiladas, zato jih ne podcenjujte!

Zmanjšajte ogenj in vlijte 3 pločevinke zelene čilske omake enchilada.

In ugani kaj? Namesto tega lahko uporabite običajno omako enchilada! Ta recept je na ta način prilagodljiv. In zato sem se na koncu odločil, da v naslov recepta ne vključim & ldquoGreen Chile & rdquo. Nisem ga želel preluknjati.

Oh, in ja: lahko sami pečete svoje zelene čilije, jih položite v vrečko, da se znojijo, jih olupite in jih pirete z drugimi sestavinami po vaši izbiri, če bi raje naredili svojo omako iz zelenega čila enchilada. Ampak to ni bilo tako, kot sem se včeraj prevrnil.

Pustite, da se omaka segreje v ponvi. In tukaj lahko vidite, kaj mi je všeč pri tej vrsti jedi: piščanca sem skuhala v ponvi, nato pa ga odstranila in skuhala čebulo po vsem okusu piščanca. Nato sem odstranil čebulo in segreval omako v vsem okusu piščanca in čebule. Plasti okusa, srček!

Medtem ko se omaka segreje, popecite nekaj koruznih tortilj bodisi na vroči ponvi ali na štedilniku. Ali & rsquot traja zelo dolgo.

Vi & rsquoll jih želite nekoliko zmehčati in jih & rquoll želite porjaviti, tako da imajo na sebi nekaj majhnih črnih madežev.

Medtem z vilicami drobno nasekljajte piščanca in hellip

In ker smo obsesivni, da v tej jedi preložimo vse okuse, sokove iz piščančjega krožnika prelijemo naravnost v omako enchilada & hellip

Tudi naribajte cel kup sira. Pretvarjal se bom, da je to kombinacija cheddar-jack, a dejansko & rsquos & mdashwait zanj & mdashcheddar-mozzarella. Imel sem blok sira mocarele, ki je bil veliko bližje datumu izteka roka uporabnosti kot jack, in izrekel sem sodbo. Žal mi je, da prečkam celine!

Zdaj ste vsi pripravljeni, fizično in čustveno, sestaviti enchilade.

Najprej nalijte približno 2 skodelici omake na dno velike posode & hellip


Piščančja Enchiladas

pločevinke (velikosti 15 oz.) zelene omake iz enchilade ali po želji uporabite rdečo!

nariban sir cheddar/jack, po potrebi več

Sesekljan koriander, za serviranje

  1. Pečico segrejte na 350 F.
  2. En za drugim držite tortilje nad gorilnikom na štedilniku (segreti na srednji vročini), da rahlo porjavijo, približno 30 sekund na stran. Ogrevane tortilje odstavimo.
  3. Piščančja prsa na obeh straneh potresemo s kumino in čilijem v prahu. V ponvi segrejte olje na zmernem ognju in piščanca kuhajte na obeh straneh, dokler ni na sredini, približno 4-5 minut na stran ali dokler sokovi ne postanejo bistri. Odstavimo ga na krožnik, da se ohladi, nato pa ga z vilicami drobno razrežemo.
  4. Čebulo vržemo v isto ponev in jo mešamo, da se kuha 4 do 5 minut, dokler ni zlato rjave barve in karamelizirana. Odstranite jih iz ponve in jih postavite na krožnik. Nalijte omako enchilada in zmanjšajte ogenj na nizko, da se ogreje.
  5. 2 skodelici omake nalijte v 9 x 13 -palčno posodo. Če želite sestaviti enchilade, potopite tortiljo v omako in jo položite na ponev ali krožnik. Po sredini potresemo nekaj sira, nato nekaj piščanca in na koncu še karamelizirano čebulo. Tesno ga zvijemo, nato pa ga s šivom navzdol položimo v pekač. Ponovite s preostalimi tortiljami.
  6. Preostanek omake prelijemo po enchiladah, nato potresemo po preostalem siru. Končno potresemo s čilijem v prahu, nato pa ga pečemo 30 minut oziroma dokler ni vroče in mehurčkov.
  7. Odstranite ga iz pečice in pustite stati 15-20 minut, preden ga postrežete. Naenkrat postrezite z 2 enchiladama, ki jih prelijete z žlico kisle smetane, potresete na kocke narezanega paradižnika in potresete s koriandrom.

To je eden tistih receptov, zaradi katerih ure in ure sedel in dušil nad tem, kar za vraga bi temu rekel. Moje izbire naslovov so bile:

Chicken & amp Green Chile Enchiladas
Green Chile & amp Chicken Enchiladas
Enchiladas s piščancem in zelenim Čilom
Enchiladas z zelenim Čilom in piščancem
Zelene Enchilade (grozljivo!)
Piščančja enchilada s karamelizirano čebulo, zelenim čilijem in drugimi res dobrimi stvarmi

Zato sem naredil, kar običajno počnem, ko se počutim preobremenjen z možnostmi naslova receptov: slekel sem ga do golih kosti in ga poimenoval Chicken Enchiladas.

Te so slastne! Včeraj sem jih stepela, da bi uporabila nekaj piščančjega, koruznega tortilja in koščkov sira, ki sem jih morala uporabiti, in na koncu so bili zelo okusni. No, teh piščančjih enchiladas ne smemo zamenjevati z mojimi Enchiladas iz belega piščanca tukaj na moji spletni strani, ki imajo bolj pristop bele omake in jih ne smemo zamenjevati z mojimi piščančjimi enchiladami v moji drugi kuharski knjigi, ki je podobna tisti na moji spletni strani, vendar je v njej pečena paprika. se ne sme zamenjevati z mojim Easy Green Chile Enchiladas, ki sem se ga naučil narediti na obisku v Albuquerqueju leta 2012.

Počakaj. Zdaj sem zmeden. Zato bom samo nadaljeval s tem receptom.

Potresemo nekaj piščančjih prsi brez kosti in kože z veliko začimb: uporabil sem malo začimb Cajun, kumino in čili v prahu. Zaradi drugih sestavin v tej jedi je najbolje, da ne uporabljate mešanic začimb, ki vsebujejo sol. Sicer pa sezono stran!

Opomba: Čeprav sem za začetek skuhala tri dojke, sem potrebovala le dve. Tretjega je ljubljeno požrl moj ljubljeni.

V veliki ponvi segrejte nekaj rastlinskega olja na srednjem ognju in pecite piščanca na obeh straneh & hellip

Dokler ni & rsquos popolnoma narejeno v centru. To & rsquoll traja dobrih 8 minut.

Medtem nasekljajte čebulo in hellip

In ko izvlečete piščanca iz ponve & hellip

Čebulo vrzi v ponev!

Premešajte čebulo in pustite, da se kuha v vsem tem okusnem čudu in helliptu

Dokler ne postanejo izjemno temni, karamelizirani in slastni. Odstranite jih iz ponve in jih postavite na stran. Te bodo imele ključno vlogo v okusu enchiladas, zato jih ne podcenjujte!

Zmanjšajte ogenj in nalijte 3 pločevinke zelene čilske omake enchilada.

In ugani kaj? Namesto tega lahko uporabite običajno omako enchilada! Ta recept je na ta način prilagodljiv. In zato sem se na koncu odločil, da v naslov recepta ne vključim & ldquoGreen Chile & rdquo. Nisem ga želel preluknjati.

Oh, in ja: lahko sami pečete svoje zelene čilije, jih položite v vrečko, da se znojijo, jih olupite in jih pirete z drugimi sestavinami po vaši izbiri, če bi raje naredili svojo omako iz zelenega čila enchilada. Ampak to ni bilo tako, kot sem se včeraj prevrnil.

Pustite, da se omaka segreje v ponvi. In tukaj lahko vidite, kaj mi je všeč pri tej vrsti jedi: piščanca sem skuhala v ponvi, nato pa ga odstranila in skuhala čebulo po vsem okusu piščanca. Nato sem odstranil čebulo in segreval omako v vsem okusu piščanca in čebule. Plasti okusa, srček!

Medtem ko se omaka segreje, popecite nekaj koruznih tortilj bodisi na vroči ponvi ali na štedilniku. Ali & rsquot traja zelo dolgo.

Vi & rsquoll jih želite nekoliko zmehčati in jih & rquoll želite porjaviti, tako da imajo na sebi nekaj majhnih črnih madežev.

Medtem z vilicami drobno nasekljajte piščanca in hellip

In ker smo obsesivni, da v tej jedi preložimo vse okuse, sokove iz piščančjega krožnika prelijemo naravnost v omako enchilada & hellip

Tudi naribajte cel kup sira. Pretvarjal se bom, da je to kombinacija cheddar-jack, a dejansko & rsquos & mdashwait zanj & mdashcheddar-mozzarella. Imel sem blok sira mocarele, ki je bil veliko bližje datumu izteka roka uporabnosti kot jack, in izrekel sem sodbo. Žal mi je, da prečkam celine!

Zdaj ste vsi pripravljeni, fizično in čustveno, sestaviti enchilade.

Najprej nalijte približno 2 skodelici omake na dno velike posode & hellip


Piščančja Enchiladas

pločevinke (velikosti 15 oz.) zelene omake iz enchilade ali po želji uporabite rdečo!

nariban sir cheddar/jack, po potrebi več

Sesekljan koriander, za serviranje

  1. Pečico segrejte na 350 F.
  2. En za drugim držite tortilje nad gorilnikom na štedilniku (segreti na srednji vročini), da rahlo porjavijo, približno 30 sekund na stran. Ogrevane tortilje odstavimo.
  3. Piščančja prsa na obeh straneh potresemo s kumino in čilijem v prahu. V ponvi segrejte olje na zmernem ognju in piščanca kuhajte na obeh straneh, dokler ni na sredini, približno 4-5 minut na stran ali dokler sokovi ne postanejo bistri. Odstavimo ga na krožnik, da se ohladi, nato pa ga z vilicami drobno razrežemo.
  4. Čebulo vržemo v isto ponev in jo mešamo, da se kuha 4 do 5 minut, dokler ni zlato rjave barve in karamelizirana. Odstranite jih iz ponve in jih postavite na krožnik. Nalijte omako enchilada in zmanjšajte ogenj na nizko, da se ogreje.
  5. 2 skodelici omake nalijte v 9 x 13 -palčno posodo. Če želite sestaviti enchilade, potopite tortiljo v omako in jo položite na ponev ali krožnik. Po sredini potresemo nekaj sira, nato nekaj piščanca in na koncu še karamelizirano čebulo. Tesno ga zvijemo, nato pa ga s stranjo šiva položimo v ponev. Ponovite s preostalimi tortiljami.
  6. Preostanek omake prelijemo po enchiladah, nato potresemo po preostalem siru. Končno potresemo s čilijem v prahu, nato pa ga pečemo 30 minut oziroma dokler ni vroče in mehurčkov.
  7. Vzemite ga iz pečice in pustite stati 15-20 minut, preden ga postrežete. Naenkrat postrezite z 2 enchiladama, ki jih prelijete z žlico kisle smetane, potresete na kocke narezanega paradižnika in potresete s koriandrom.

To je eden tistih receptov, zaradi katerih ure in ure sedel in dušil nad tem, kar hudiča bi temu rekel. Moje izbire naslovov so bile:

Chicken & amp Green Chile Enchiladas
Green Chile & amp Chicken Enchiladas
Enchiladas s piščancem in zelenim Čilom
Enchiladas z zelenim Čilom in piščancem
Zelene Enchilade (grozljivo!)
Piščančja enchilada s karamelizirano čebulo, zelenim čilijem in drugimi res dobrimi stvarmi

Zato sem naredil, kar običajno počnem, ko se počutim preobremenjen z možnostmi naslova receptov: slekel sem ga do golih kosti in ga poimenoval Chicken Enchiladas.

Te so slastne! Včeraj sem jih stepela, da bi uporabila nekaj piščančjega, koruznega tortilja in koščkov sira, ki sem jih morala uporabiti, in na koncu so bili zelo okusni. No, teh piščančjih enchiladas ne smemo zamenjevati z mojimi Enchiladas iz belega piščanca tukaj na moji spletni strani, ki imajo bolj pristop bele omake in jih ne smemo zamenjevati z mojimi piščančjimi enchiladami v moji drugi kuharski knjigi, ki je podobna tisti na moji spletni strani, vendar je v njej pečena paprika. se ne sme zamenjevati z mojim Easy Green Chile Enchiladas, ki sem se ga naučil narediti na obisku v Albuquerqueju leta 2012.

Počakaj. Zdaj sem zmeden. Zato bom samo nadaljeval s tem receptom.

Potresemo nekaj piščančjih prsi brez kosti in kože z veliko začimb: uporabil sem malo začimb Cajun, kumino in čili v prahu. Zaradi drugih sestavin v tej jedi je najbolje, da ne uporabljate mešanic začimb, ki vsebujejo sol. Sicer pa sezono stran!

Opomba: Čeprav sem za začetek skuhala tri dojke, sem potrebovala le dve. Tretjega je ljubljeno požrl moj ljubljeni.

V veliki ponvi segrejte nekaj rastlinskega olja na srednjem ognju in pecite piščanca na obeh straneh & hellip

Dokler ni & rsquos popolnoma narejeno v centru. To & rsquoll traja dobrih 8 minut.

Medtem nasekljajte čebulo in hellip

In ko izvlečete piščanca iz ponve & hellip

Čebulo vrzi v ponev!

Premešajte čebulo in pustite, da se kuha v vsem tem okusnem čudu in helliptu

Dokler ne postanejo izjemno temni, karamelizirani in slastni. Odstranite jih iz ponve in jih postavite na stran. Te bodo imele ključno vlogo v okusu enchiladas, zato jih ne podcenjujte!

Zmanjšajte ogenj in vlijte 3 pločevinke zelene čilske omake enchilada.

In ugani kaj? Namesto tega lahko uporabite običajno omako enchilada! Ta recept je na ta način prilagodljiv. In zato sem se na koncu odločil, da v naslov recepta ne vključim & ldquoGreen Chile & rdquo. Nisem ga želel preluknjati.

Oh, in ja: lahko sami pečete svoje zelene čilije, jih položite v vrečko, da se znojijo, jih olupite in jih pirete z drugimi sestavinami po vaši izbiri, če bi raje naredili svojo omako iz zelenega čila enchilada. Ampak to ni bilo tako, kot sem se včeraj prevrnil.

Pustite, da se omaka segreje v ponvi. In tukaj lahko vidite, kaj mi je všeč pri tej vrsti jedi: piščanca sem skuhala v ponvi, nato pa ga odstranila in skuhala čebulo po vsem okusu piščanca. Nato sem odstranil čebulo in segreval omako v vsem okusu piščanca in čebule. Plasti okusa, srček!

Medtem ko se omaka segreje, popecite nekaj koruznih tortilj na vroči ponvi ali na štedilniku. Ali & rsquot traja zelo dolgo.

Vi & rsquoll jih želite nekoliko zmehčati in jih & rquoll želite porjaviti, tako da imajo na sebi nekaj majhnih črnih madežev.

Medtem z vilicami drobno nasekljajte piščanca in hellip

In ker smo obsesivni, da v tej jedi preložimo vse okuse, sokove iz piščančjega krožnika prelijemo naravnost v omako enchilada & hellip

Tudi naribajte cel kup sira. Pretvarjal se bom, da je to kombinacija cheddar-jack, a dejansko & rsquos & mdashwait zanj & mdashcheddar-mozzarella. Imel sem blok sira mocarele, ki je bil veliko bližje datumu izteka roka uporabnosti kot jack, in izrekel sem sodbo. Žal mi je, da prečkam celine!

Zdaj ste vsi pripravljeni, fizično in čustveno, sestaviti enchilade.

Najprej nalijte približno 2 skodelici omake na dno velike posode & hellip


Piščančja Enchiladas

pločevinke (velikosti 15 oz.) zelene omake iz enchilade ali po želji uporabite rdečo!

nariban sir cheddar/jack, po potrebi več

Sesekljan koriander, za serviranje

  1. Pečico segrejte na 350 F.
  2. En za drugim držite tortilje nad gorilnikom na štedilniku (segreti na srednji vročini), da rahlo porjavijo, približno 30 sekund na stran. Ogrevane tortilje odstavimo.
  3. Piščančja prsa na obeh straneh potresemo s kumino in čilijem v prahu. V ponvi segrejte olje na zmernem ognju in piščanca kuhajte na obeh straneh, dokler ni na sredini, približno 4-5 minut na stran ali dokler sokovi ne postanejo bistri. Odstavimo ga na krožnik, da se ohladi, nato pa ga z vilicami drobno razrežemo.
  4. Čebulo vržemo v isto ponev in jo mešamo, da se kuha 4 do 5 minut, dokler ni zlato rjave barve in karamelizirana. Odstranite jih iz ponve in jih postavite na krožnik. Nalijte omako enchilada in zmanjšajte ogenj na nizko, da se ogreje.
  5. 2 skodelici omake nalijte v 9 x 13 -palčno posodo. Če želite sestaviti enchilade, potopite tortiljo v omako in jo položite na ponev ali krožnik. Po sredini potresemo nekaj sira, nato nekaj piščanca in na koncu še karamelizirano čebulo. Tesno ga zvijemo, nato pa ga s stranjo šiva položimo v ponev. Ponovite s preostalimi tortiljami.
  6. Preostanek omake prelijemo po enchiladah, nato potresemo po preostalem siru. Končno potresemo s čilijem v prahu, nato pa ga pečemo 30 minut oziroma dokler ni vroče in mehurčkov.
  7. Odstranite ga iz pečice in pustite stati 15-20 minut, preden ga postrežete. Postrezite z dvema enchiladama hkrati, prelijte z žlico kisle smetane, potresemo s paradižnikom narezanim na kocke in potresemo s cilantrom.

To je eden tistih receptov, zaradi katerih ure in ure sedel in dušil nad tem, kar za vraga bi temu rekel. Moje izbire naslovov so bile:

Chicken & Green Chile Enchiladas
Green Chile & Chicken Enchiladas
Enchiladas with Chicken and Green Chile
Enchiladas with Green Chile and Chicken
Green Enchiladas (grody!)
Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff

So I did what I normally do when I feel myself overwhelmed with recipe title options: I stripped it down to its bare bones and called it Chicken Enchiladas.

These are delicious! I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be confused with my Easy Green Chile Enchiladas, which I learned to make while on a visit to Albuquerque in 2012.

Počakaj. Now I&rsquom confused. So I&rsquoll just move forward with this recipe.

Sprinkle some boneless, skinless chicken breasts with lots of seasoning: I used a little Cajun spice, cumin, and chili powder. Because of the other ingredients in this dish, it&rsquos best not to use seasoning mixes that contain salt. But otherwise, season away!

Note: While I cooked three breasts to begin with, I only wound up needing two. The third one was graciously gobbled by my beloved.

Heat some vegetable oil in a large skillet over medium heat and cook the chicken on both sides&hellip

Until it&rsquos totally done in the center. This&rsquoll take a good 8 minutes or so.

Meanwhile, chop up an onion&hellip

And when you pull the chicken out of the skillet&hellip

Throw the onion into the skillet!

Stir the onions and let them cook around in all that flavorful wonderment&hellip

Until they&rsquore extremely dark and caramelized and luscious. Remove them from the pan and set them aside. These will play a pivotal role in the flavor of the enchiladas, so don&rsquot underestimate them!

Turn the heat to low and pour in 3 cans of green chile enchilada sauce.

In ugani kaj? You can use regular enchilada sauce instead! This recipe is totes flexible that way. And that is why I ultimately decided not to incorporate &ldquoGreen Chile&rdquo in the recipe title. I didn&rsquot want to pigeonhole it.

Oh, and yes: You may roast your own green chiles, place them into a bag to allow them to sweat, peel them, and puree them with other ingredients of your choice if you would prefer to make your own green chile enchilada sauce. But that wasn&rsquot how I rolled yesterday.

Let the sauce warm up in the skillet. And here you can see what I love about this kind of dish: I cooked the chicken in the skillet, then removed it cooked the onions in all the chicken flavor. Then I removed the onions and warming up the sauce in all the chicken and onion flavor. Layers of flavor, baby!

While the sauce is warming up, brown some corn tortillas either on a hot skillet or over your stovetop burner. Doesn&rsquot take very long.

You&rsquoll want to soften them a bit, and you&rsquoll want to brown them so they have a few little black flecks on them.

Meanwhile, use a fork to shred the chicken finely&hellip

And because we&rsquore being obsessive about layering all the flavors in this dish, pour the juices from the chicken plate right into the enchilada sauce&hellip

Also grate up a whole bunch of cheese. I will pretend that this is a cheddar-jack combination, but it&rsquos actually&mdashwait for it&mdashcheddar-mozzarella. I had a block of mozzarella cheese that was much closer to its expiration date than the jack, and I made a judgment call. Sorry to cross continents!

Now you&rsquore all ready, both physically and emotionally, to assemble the enchiladas.

First, pour about 2 cups of the sauce in the bottom of a large casserole dish&hellip


Piščančja Enchiladas

cans (15 oz. size) green enchilada sauce, or use red if preferred!

grated cheddar/jack cheese, more if needed

Chopped cilantro, for serving

  1. Pečico segrejte na 350 F.
  2. One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.
  3. Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.
  4. Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.
  5. Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.
  6. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
  7. Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.

This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were:

Chicken & Green Chile Enchiladas
Green Chile & Chicken Enchiladas
Enchiladas with Chicken and Green Chile
Enchiladas with Green Chile and Chicken
Green Enchiladas (grody!)
Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff

So I did what I normally do when I feel myself overwhelmed with recipe title options: I stripped it down to its bare bones and called it Chicken Enchiladas.

These are delicious! I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be confused with my Easy Green Chile Enchiladas, which I learned to make while on a visit to Albuquerque in 2012.

Počakaj. Now I&rsquom confused. So I&rsquoll just move forward with this recipe.

Sprinkle some boneless, skinless chicken breasts with lots of seasoning: I used a little Cajun spice, cumin, and chili powder. Because of the other ingredients in this dish, it&rsquos best not to use seasoning mixes that contain salt. But otherwise, season away!

Note: While I cooked three breasts to begin with, I only wound up needing two. The third one was graciously gobbled by my beloved.

Heat some vegetable oil in a large skillet over medium heat and cook the chicken on both sides&hellip

Until it&rsquos totally done in the center. This&rsquoll take a good 8 minutes or so.

Meanwhile, chop up an onion&hellip

And when you pull the chicken out of the skillet&hellip

Throw the onion into the skillet!

Stir the onions and let them cook around in all that flavorful wonderment&hellip

Until they&rsquore extremely dark and caramelized and luscious. Remove them from the pan and set them aside. These will play a pivotal role in the flavor of the enchiladas, so don&rsquot underestimate them!

Turn the heat to low and pour in 3 cans of green chile enchilada sauce.

In ugani kaj? You can use regular enchilada sauce instead! This recipe is totes flexible that way. And that is why I ultimately decided not to incorporate &ldquoGreen Chile&rdquo in the recipe title. I didn&rsquot want to pigeonhole it.

Oh, and yes: You may roast your own green chiles, place them into a bag to allow them to sweat, peel them, and puree them with other ingredients of your choice if you would prefer to make your own green chile enchilada sauce. But that wasn&rsquot how I rolled yesterday.

Let the sauce warm up in the skillet. And here you can see what I love about this kind of dish: I cooked the chicken in the skillet, then removed it cooked the onions in all the chicken flavor. Then I removed the onions and warming up the sauce in all the chicken and onion flavor. Layers of flavor, baby!

While the sauce is warming up, brown some corn tortillas either on a hot skillet or over your stovetop burner. Doesn&rsquot take very long.

You&rsquoll want to soften them a bit, and you&rsquoll want to brown them so they have a few little black flecks on them.

Meanwhile, use a fork to shred the chicken finely&hellip

And because we&rsquore being obsessive about layering all the flavors in this dish, pour the juices from the chicken plate right into the enchilada sauce&hellip

Also grate up a whole bunch of cheese. I will pretend that this is a cheddar-jack combination, but it&rsquos actually&mdashwait for it&mdashcheddar-mozzarella. I had a block of mozzarella cheese that was much closer to its expiration date than the jack, and I made a judgment call. Sorry to cross continents!

Now you&rsquore all ready, both physically and emotionally, to assemble the enchiladas.

First, pour about 2 cups of the sauce in the bottom of a large casserole dish&hellip


Piščančja Enchiladas

cans (15 oz. size) green enchilada sauce, or use red if preferred!

grated cheddar/jack cheese, more if needed

Chopped cilantro, for serving

  1. Pečico segrejte na 350 F.
  2. One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.
  3. Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.
  4. Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.
  5. Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.
  6. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
  7. Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.

This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were:

Chicken & Green Chile Enchiladas
Green Chile & Chicken Enchiladas
Enchiladas with Chicken and Green Chile
Enchiladas with Green Chile and Chicken
Green Enchiladas (grody!)
Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff

So I did what I normally do when I feel myself overwhelmed with recipe title options: I stripped it down to its bare bones and called it Chicken Enchiladas.

These are delicious! I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be confused with my Easy Green Chile Enchiladas, which I learned to make while on a visit to Albuquerque in 2012.

Počakaj. Now I&rsquom confused. So I&rsquoll just move forward with this recipe.

Sprinkle some boneless, skinless chicken breasts with lots of seasoning: I used a little Cajun spice, cumin, and chili powder. Because of the other ingredients in this dish, it&rsquos best not to use seasoning mixes that contain salt. But otherwise, season away!

Note: While I cooked three breasts to begin with, I only wound up needing two. The third one was graciously gobbled by my beloved.

Heat some vegetable oil in a large skillet over medium heat and cook the chicken on both sides&hellip

Until it&rsquos totally done in the center. This&rsquoll take a good 8 minutes or so.

Meanwhile, chop up an onion&hellip

And when you pull the chicken out of the skillet&hellip

Throw the onion into the skillet!

Stir the onions and let them cook around in all that flavorful wonderment&hellip

Until they&rsquore extremely dark and caramelized and luscious. Remove them from the pan and set them aside. These will play a pivotal role in the flavor of the enchiladas, so don&rsquot underestimate them!

Turn the heat to low and pour in 3 cans of green chile enchilada sauce.

In ugani kaj? You can use regular enchilada sauce instead! This recipe is totes flexible that way. And that is why I ultimately decided not to incorporate &ldquoGreen Chile&rdquo in the recipe title. I didn&rsquot want to pigeonhole it.

Oh, and yes: You may roast your own green chiles, place them into a bag to allow them to sweat, peel them, and puree them with other ingredients of your choice if you would prefer to make your own green chile enchilada sauce. But that wasn&rsquot how I rolled yesterday.

Let the sauce warm up in the skillet. And here you can see what I love about this kind of dish: I cooked the chicken in the skillet, then removed it cooked the onions in all the chicken flavor. Then I removed the onions and warming up the sauce in all the chicken and onion flavor. Layers of flavor, baby!

While the sauce is warming up, brown some corn tortillas either on a hot skillet or over your stovetop burner. Doesn&rsquot take very long.

You&rsquoll want to soften them a bit, and you&rsquoll want to brown them so they have a few little black flecks on them.

Meanwhile, use a fork to shred the chicken finely&hellip

And because we&rsquore being obsessive about layering all the flavors in this dish, pour the juices from the chicken plate right into the enchilada sauce&hellip

Also grate up a whole bunch of cheese. I will pretend that this is a cheddar-jack combination, but it&rsquos actually&mdashwait for it&mdashcheddar-mozzarella. I had a block of mozzarella cheese that was much closer to its expiration date than the jack, and I made a judgment call. Sorry to cross continents!

Now you&rsquore all ready, both physically and emotionally, to assemble the enchiladas.

First, pour about 2 cups of the sauce in the bottom of a large casserole dish&hellip


Piščančja Enchiladas

cans (15 oz. size) green enchilada sauce, or use red if preferred!

grated cheddar/jack cheese, more if needed

Chopped cilantro, for serving

  1. Pečico segrejte na 350 F.
  2. One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.
  3. Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.
  4. Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.
  5. Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.
  6. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
  7. Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.

This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were:

Chicken & Green Chile Enchiladas
Green Chile & Chicken Enchiladas
Enchiladas with Chicken and Green Chile
Enchiladas with Green Chile and Chicken
Green Enchiladas (grody!)
Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff

So I did what I normally do when I feel myself overwhelmed with recipe title options: I stripped it down to its bare bones and called it Chicken Enchiladas.

These are delicious! I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be confused with my Easy Green Chile Enchiladas, which I learned to make while on a visit to Albuquerque in 2012.

Počakaj. Now I&rsquom confused. So I&rsquoll just move forward with this recipe.

Sprinkle some boneless, skinless chicken breasts with lots of seasoning: I used a little Cajun spice, cumin, and chili powder. Because of the other ingredients in this dish, it&rsquos best not to use seasoning mixes that contain salt. But otherwise, season away!

Note: While I cooked three breasts to begin with, I only wound up needing two. The third one was graciously gobbled by my beloved.

Heat some vegetable oil in a large skillet over medium heat and cook the chicken on both sides&hellip

Until it&rsquos totally done in the center. This&rsquoll take a good 8 minutes or so.

Meanwhile, chop up an onion&hellip

And when you pull the chicken out of the skillet&hellip

Throw the onion into the skillet!

Stir the onions and let them cook around in all that flavorful wonderment&hellip

Until they&rsquore extremely dark and caramelized and luscious. Remove them from the pan and set them aside. These will play a pivotal role in the flavor of the enchiladas, so don&rsquot underestimate them!

Turn the heat to low and pour in 3 cans of green chile enchilada sauce.

In ugani kaj? You can use regular enchilada sauce instead! This recipe is totes flexible that way. And that is why I ultimately decided not to incorporate &ldquoGreen Chile&rdquo in the recipe title. I didn&rsquot want to pigeonhole it.

Oh, and yes: You may roast your own green chiles, place them into a bag to allow them to sweat, peel them, and puree them with other ingredients of your choice if you would prefer to make your own green chile enchilada sauce. But that wasn&rsquot how I rolled yesterday.

Let the sauce warm up in the skillet. And here you can see what I love about this kind of dish: I cooked the chicken in the skillet, then removed it cooked the onions in all the chicken flavor. Then I removed the onions and warming up the sauce in all the chicken and onion flavor. Layers of flavor, baby!

While the sauce is warming up, brown some corn tortillas either on a hot skillet or over your stovetop burner. Doesn&rsquot take very long.

You&rsquoll want to soften them a bit, and you&rsquoll want to brown them so they have a few little black flecks on them.

Meanwhile, use a fork to shred the chicken finely&hellip

And because we&rsquore being obsessive about layering all the flavors in this dish, pour the juices from the chicken plate right into the enchilada sauce&hellip

Also grate up a whole bunch of cheese. I will pretend that this is a cheddar-jack combination, but it&rsquos actually&mdashwait for it&mdashcheddar-mozzarella. I had a block of mozzarella cheese that was much closer to its expiration date than the jack, and I made a judgment call. Sorry to cross continents!

Now you&rsquore all ready, both physically and emotionally, to assemble the enchiladas.

First, pour about 2 cups of the sauce in the bottom of a large casserole dish&hellip


Piščančja Enchiladas

cans (15 oz. size) green enchilada sauce, or use red if preferred!

grated cheddar/jack cheese, more if needed

Chopped cilantro, for serving

  1. Pečico segrejte na 350 F.
  2. One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.
  3. Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.
  4. Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.
  5. Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.
  6. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
  7. Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.

This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were:

Chicken & Green Chile Enchiladas
Green Chile & Chicken Enchiladas
Enchiladas with Chicken and Green Chile
Enchiladas with Green Chile and Chicken
Green Enchiladas (grody!)
Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff

So I did what I normally do when I feel myself overwhelmed with recipe title options: I stripped it down to its bare bones and called it Chicken Enchiladas.

These are delicious! I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be confused with my Easy Green Chile Enchiladas, which I learned to make while on a visit to Albuquerque in 2012.

Počakaj. Now I&rsquom confused. So I&rsquoll just move forward with this recipe.

Sprinkle some boneless, skinless chicken breasts with lots of seasoning: I used a little Cajun spice, cumin, and chili powder. Because of the other ingredients in this dish, it&rsquos best not to use seasoning mixes that contain salt. But otherwise, season away!

Note: While I cooked three breasts to begin with, I only wound up needing two. The third one was graciously gobbled by my beloved.

Heat some vegetable oil in a large skillet over medium heat and cook the chicken on both sides&hellip

Until it&rsquos totally done in the center. This&rsquoll take a good 8 minutes or so.

Meanwhile, chop up an onion&hellip

And when you pull the chicken out of the skillet&hellip

Throw the onion into the skillet!

Stir the onions and let them cook around in all that flavorful wonderment&hellip

Until they&rsquore extremely dark and caramelized and luscious. Remove them from the pan and set them aside. These will play a pivotal role in the flavor of the enchiladas, so don&rsquot underestimate them!

Turn the heat to low and pour in 3 cans of green chile enchilada sauce.

In ugani kaj? You can use regular enchilada sauce instead! This recipe is totes flexible that way. And that is why I ultimately decided not to incorporate &ldquoGreen Chile&rdquo in the recipe title. I didn&rsquot want to pigeonhole it.

Oh, and yes: You may roast your own green chiles, place them into a bag to allow them to sweat, peel them, and puree them with other ingredients of your choice if you would prefer to make your own green chile enchilada sauce. But that wasn&rsquot how I rolled yesterday.

Let the sauce warm up in the skillet. And here you can see what I love about this kind of dish: I cooked the chicken in the skillet, then removed it cooked the onions in all the chicken flavor. Then I removed the onions and warming up the sauce in all the chicken and onion flavor. Layers of flavor, baby!

While the sauce is warming up, brown some corn tortillas either on a hot skillet or over your stovetop burner. Doesn&rsquot take very long.

You&rsquoll want to soften them a bit, and you&rsquoll want to brown them so they have a few little black flecks on them.

Meanwhile, use a fork to shred the chicken finely&hellip

And because we&rsquore being obsessive about layering all the flavors in this dish, pour the juices from the chicken plate right into the enchilada sauce&hellip

Also grate up a whole bunch of cheese. I will pretend that this is a cheddar-jack combination, but it&rsquos actually&mdashwait for it&mdashcheddar-mozzarella. I had a block of mozzarella cheese that was much closer to its expiration date than the jack, and I made a judgment call. Sorry to cross continents!

Now you&rsquore all ready, both physically and emotionally, to assemble the enchiladas.

First, pour about 2 cups of the sauce in the bottom of a large casserole dish&hellip


Poglej si posnetek: Rebrasti peresniki s piščancem in gobami (Maj 2022).


Komentarji:

  1. No, kako bi lahko bilo? Iščem, kako razjasniti to temo.

  2. Lundy

    To je izjemno, to je zabavna fraza

  3. Alessandro

    Se opravičujem, ampak po mojem mnenju nimaš prav. sem prepričan. lahko dokažem. Piši mi na PM, se bova pogovorila.

  4. Faerr

    Curiously, but it is not clear



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