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Encilantrada De Pollo/Envueltos

Recipe #294706 | 1½ hours | 30 min prep | SERVES 8 -10 , 3 -4 envueltos per person (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Chef Lerouquinne

A semi-spicy chicken dish that is served with mexican rice and beans. This I usually prepare into envueltos (a soft taco). I sautee corn tortillas (soft not crunchy like a taco shell) and spoon the encilantrada mixture onto the tortillas, roll it up and top it with crema mexicana and crumbled white mexican white cheese. I prefer chicken thighs, but you may use chicken breasts if you prefer white meat or a whole chicken. This recipe feeds at least 8 persons 3-4 envueltos each. The cooking time for the chicken is usually 30 minutes. Please remember that additional time is needed to debone and dice the chicken. The salsa verde I use is Herdez, the taste compares to fresh.

Posted on: Mar 27, 2008

Print Recipe

Ingredients

  • 8-10 chicken thighs, diced
  • 1 tablespoon cooking oil
  • 1 onion, finely chopped
  • 1 bunch fresh cilantro leaves (coriander)
  • 2 minced fresh garlic clove
  • 3 (7 ounce) cans salsa verde
  • 1/3 cup chicken stock (leftover from the chicken thighs)
  • salt and pepper
  • 24-30 corn tortilla
  • cooking oil, as needed to fry tortilla
  • Mexican crema, as topping if desired (optional)
  • mexican cheese, as topping if desired (optional)

    • Directions

    1. 1
      In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice. Sautee onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly goldy. Add minced garlic last (garlic flavor gets tarty if sauteed too long) and sautee one more minute. Add the cans of Herdez salsa verde and chicken stock, cook on low to medium heat for 5-8 minutes. Add the diced chicken and continue to simmer for 5 more minutes.
    2. 2
      Sautee corn tortillas in oil on medium heat about 6 seconds on each side till soft, spoon encilantrada onto tortilla roll it up and top with crema mexicana and white mexican cheese. Serve with mexican rice and beans.

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    Nutrition Facts

    Serving Size 1 (268g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    1 bunch fresh cilantro leaves

    Calories 399
    Calories from Fat 165 (41%)
    Amount Per Serving %DV
    Total Fat 18.4g 28%
    Saturated Fat 4.7g 23%
    Monounsaturated Fat 7.2g
    Polyunsaturated Fat 5.2g
    Trans Fat 0.2g
    Cholesterol 79mg 26%
    Sodium 549mg 22%
    Potassium 347mg 9%
    Total Carbohydrate 37.4g 12%
    Dietary Fiber 5.0g 20%
    Sugars 2.5g
    Protein 21.7g 43%
    Vitamin A 483mcg 9%
    Vitamin B6 0.4mg 22%
    Vitamin B12 0.3mcg 4%
    Vitamin C 13mg 22%
    Vitamin E 1mcg 3%
    Calcium 83mg 8%
    Iron 2mg 14%

    detailed view...

    how is this calculated?

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