Heat Up Wozz! Kiwi Lime Salsa Verde Enchilada Sauce: You may need to add a little extra oil every couple tortillas to replenish pan. (add enough oil to just lightly cover bottom of pan to get a slight fry on the tortilla - you are not trying to deep fry these, you are only trying to give them a little pan fry). In a small to medium fry pan, on medium heat, add 1-2 tablespoons of oil and lightly fry your tortillas on each side, until slightly browned. Keep on low heat to keep hot or cover and keep warm while you fry your tortillas. Add your white beans and continue to cook on low heat until warmed through. In a large skillet on low to medium heat, add shredded chicken, cream cheese pieces and gently fold together until cream cheese is melted and incorporated with chicken. Once chicken is done, remove from stock, let cool for 10 minutes or so and shred chicken. Cover pot with lid while boiling and turn chicken if needed, also feel free to add more water to pot if needed to cover chicken breast while boiling. Salt and pepper your chicken breasts and boil chicken breasts in broth for approximately 30 minutes. In a large sauce pot, on medium high heat, add chicken stock, 2 cups water, garlic cloves and 1/2 white onion. Ingredients To Make Shredded Chicken For Enchiladas:Ĩ oz Philadelphia Cream Cheese (1 block - cut into 1 inch pieces)ġ6 oz Can of Cannelini White Beans (drained and rinsed)ġ package of soft yellow corn tortillas (6 inch rounds - the brand I used was Maria and Ricardos found in the refrigerated section of grocery) The flavor it adds to these enchiladas is fantastic! I wasn't sure if I could get this cheese in my local supermarket but I found it in the specialty cheese section, the brand I used was Cacique. If you are unfamiliar with cotija cheese, it's a Mexican cows milk cheese that's salty and crumbly - it tastes a little bit like a grated parmesan. To finish the dish, garnish with chopped onion, fresh chopped cilantro and cotija cheese (a Mexican cheese which is a must for this recipe -don't skip this if you can help it). Corn tortillas are lightly fried, filled with a white bean cream cheese shredded chicken mixture and smothered with our kiwi lime salsa verde sauce. If you crave authentic verde enchiladas than you will love this recipe. Cream Cheese and White Bean Chicken Enchiladas with Kiwi Lime Salsa Verde
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