Green Chilaquiles with Chicken
#GreenChilaquileswithchicken #Chilaquilesverdesconpollo
Green Chilaquiles with Chicken | In this video, I'll show you how to make Green Chilaquiles with Chicken, aka, Chilaquiles Verdes con Pollo. It's the ultimate Mexican Comfort food with green salsa (salsa verde) soaked over corn tortillas with tender chicken. Fresh, bright garnishes complete this fabulous dish.
⬇️ Recipe Below ⬇️
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⬇️ Recipe Below ⬇️
Chilaquiles Verdes with Chicken
recipe by shereen pavlides
10 tomatillos - stemmed, husked
4 cubanelle peppers
2 poblano chiles
1 serrano chile (optional: if you want it extra spicy)
3 tablespoons canola oil - divided
kosher salt / fresh finely ground black pepper
6 garlic cloves - sliced
5 green onions - sliced, dividing whites and dark green slices
2 cups chicken stock or low sodium chicken broth
2 1/4 pounds boneless, skinless chicken thighs
1 teaspoon ground cumin
1 teaspoon ground coriander
2 limes - 1 cut into wedges, 1 cut in half
1 bag thick, hearty corn tortilla chips
Garnishes:
1/2 pound Monterey jack cheese - freshly grated
red or white onions - thinly sliced, rinsed under cold water in a fine mesh strainer (de-flamming)
Mexican crema or sour cream
chopped cilantro
Directions:
Adjust oven rack directly under the broiler. Heat broiler on HIGH.
Place tomatillos, cubanelle peppers, poblano chiles, and serrano chile (if using) onto a foil lined, rimmed baking sheet. Drizzle 1 tablespoon oil evenly over all of the chiles and peppers. Season with salt and pepper. Toss.
Place under the broiler until charred on both sides, 5 - 8 minutes (turning halfway through). Remove to cool. Once cooled, remove the stems and seeds from the poblanos and serrano (if using). {This will remove some of the heat, there will be enough heat without the seeds}.
Adjust rack to the middle position. Heat oven to 400 degrees F.
Heat a 6-quart dutch oven over medium heat. Add 1 tablespoon oil. When the oil is heated, add garlic and the whites of the green onions. Sauté until the garlic is fragrant, 1 - 2 minutes. Remove with a slotted spoon to a blender. Reserve the pot for the chicken.
Place chiles, peppers and chicken stock into the blender, with the garlic and onions. Puree until smooth. Season to taste. Set aside.
Pat the chicken dry with heavy duty paper towels. Season with salt and pepper on both sides.
Heat the pot over medium-high heat. Add the remaining 1 tablespoon oil. When the oil is heated and shimmers, add the chicken. Sear on both sides until golden brown, about 2 minutes per side. {Work in two batches, if all the chicken does not comfortably fit in one even layer}
Pour the salsa verde over the chicken. Season the salsa verde with cumin and coriander. Stir. Cover. Place into the oven until the chicken is fork tender, 45 - 50 minutes. Remove to rest, 10 minutes. Using two forks. Shred chicken into the salsa verde. Squeeze 1 lime into the sauce. Season to taste. Stir.
Using your hands, roughly crumble the tortilla chips, divided among shallow bowls. Generously ladle salsa verde with chicken over the chips.
Garnishes:
Sprinkle Monterey Jack cheese on top, lade a little more hot sauce over the cheese (to melt the cheese).
Garnish with a few green onions (optional), onion slices, a dollop of sour cream or crema and cilantro. Serve lime wedges on the side for squeezing.
SLOW COOKER: HIGH for 2 hours. LOW for 4 - 6 hours.
PRESSURE COOKER: HIGH 15 - 20 MINUTES. Natural release.
Chilaquiles! Easy to follow recipe #chilaquiles #howtomakechilaquiles #mexicanfood
Hello everyone ???? this is my recipe for chilaquiles! Easy to follow recipe and very delicious ???? here are the ingredients I used:
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-3 dozen tortillas
-enough oil to fry
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-for the sauce-
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-5 juagillo chiles
-a piece of onion
-2 garlic cloves
-1 1/2 tbsp of chicken bouillon
-1 tsp of salt
-4 leaves of epazote (this is an aromatic herb, which resembles oregano in taste)
-if you like it spicy, add a few, chiles de arbol
-enough water to almost cover the chiles in blender
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-to garnish-
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-chopped onion
-chopped epazote
-crumbled queso fresco
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How to make The BEST Green Shrimp Enchiladas CULICHI Style | Enchiladas with poblano peppers
Hello & welcome! In today's recipes, I’ll be showing you how to make baked Culichi enchiladas. This recipe is filled with alternative suggestions to help you make it comfortable for your home. Lots of love, Stephanie and, Cloud ????
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Bake temp- 380 Degrees
Bake time- 20 to 25 minutes
Culichi enchiladas ingredients
Corn tortillas
4 poblano chiles, roasted
1 1/4 cup heavy whipping cream
1 cup mozzarella or melty cheese of choice such as Munster, Oaxaca, or manchego
1/4 cup for cotija cheese or parmesan
1/4 onion (med)
1/2 bunch cilantro
3 garlic cloves
1 Tbsp Butter
1 Tbsp AP Flour
1/2 tsp black pepper
1 Tbsp better than bouillon or start with 1/2 Tbsp Knorr chicken bullion
Optional for extra spice 1 serrano or Jalapeño
* Don't forget to tag us on social media @viewsontheroad
Tip- Take it easy on the bouillon. This recipe is quick to absorb salt adjust after you cook for 2 minutes
The recipe suggested in the video
Culichi Shrimp recipe -
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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#viewsontheroad #enchiladas
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
SEAFOOD ENCHILADAS with Roasted Tomatillo Salsa Verde
#seafoodenchiladaswithsalsaverde #seafoodenchiladas
SEAFOOD ENCHILADAS WITH ROASTED TOMATILLO SALSA VERDE: In this video: I'll show you how to make Seafood Enchiladas with Pico de Gallo and Roasted Tomatillo Salsa Verde, step by step.
INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
{serves: 6}
{for the salsa verde}
8 tomatillos - stemmed, husked
4 Cubanelle peppers
2 poblano chiles
1 Serrano chile
1/2 cup canola oil - divided
kosher salt / fresh finely ground black pepper
1/2 pound lump crab meat
1 pound large shrimp (in their shells)
8 garlic cloves - minced, divided
1 small onion - diced
1/4 cup all-purpose flour
3 cups homemade chicken stock + extra as needed
2 teaspoons ground cumin
2 teaspoons coriander
{for the pico de gallo}
2 - 3 large ripe tomatoes - diced (2 cups)
1 1/2 limes - 1/2 freshly squeezed (1 tablespoon), remaining cut into wedges
1/2 cup chopped cilantro + extra to garnish
12 (5 1/2-inch) corn tortillas
2 cups freshly shredded Monterey jack cheese
{for the garnish}
1 small red onion - thinly sliced
1 Serrano or fresco chile - thinly sliced
1/2 cup crumbled cotija or queso fresco (Mexican cheese)
FULL Recipe:
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KITCHEN GEAR:
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▶️ Shun Chefs knife -
▶️ Shun Pairing Knife -
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▶️ All Clad Cookware -
▶️ Le Creuset Baking dish -
About Shereen Pavlides:
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Cooking With Canned Meat, Fish, and Beans | You Can Cook That | Allrecipes.com
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Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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