Enrolladitos Picantes De Lasaña Con Pollo Recipes

Steps:

• In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice. Sauté onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly golden. Add minced garlic last (garlic flavor gets tarty if sauteed too long) and sauté 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.
• Sauté 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.

Steps:

• Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside.
• Soften tortillas in oil and drain well on paper towels. Set aside.
• In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again.
• Dissolve bouillon in milk in microwave.
• Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down.
• Pour milk mixture over all. Top with monterey jack.
• Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time.
• Top with dollops of sour cream to serve and jalapeno slices.