GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y POLLO)
Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
Categories Mixer Chicken Broil Steam Cinco de Mayo Buffet Hot Pepper Spring Tomatillo Cilantro Hominy/Cornmeal/Masa Bon Appétit
Yield Makes about 26
Number Of Ingredients 15
Steps:
- For filling:
- Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
- Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
- For dough:
- Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
- Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
- Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)
SALSA STYLE GREEN CHILE CHICKEN BISQUE
This was a winner for the Furmanos Cinco de Mayo Recipe contest. I have not tried it as yet. Posted for the Zaar World Tour. Update: I've since made this and thought it was just all right. Was missing something in my opinion.
Provided by Kim127
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, melt butter. Saute onion for 4 minutes. Add flour, stirring constantly for 2 minutes. Add cream, salt, pepper, toamtoes, corn, chicken and Worcestershire sauce.
- Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
- Serve warm with cilantro sprinkled on top.
Nutrition Facts : Calories 458.2, Fat 38.9, SaturatedFat 23.6, Cholesterol 146.5, Sodium 1165.7, Carbohydrate 20.8, Fiber 0.9, Sugar 2.5, Protein 9.9
GREEN SALSA CHICKEN
When I made this my Husband kept saying Dam this is good. This is my own recipe for green salsa chicken. I used Recipe #36084 that I make, But, you can use any green salsa.
Provided by Barb G.
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken breast (between 2 pieces plastic).
- Put oil in skillet,Brown chicken on both sides.
- Salt and pepper to taste.
- Place chicken into casserole dish.
- In same skillet put chicken broth and sour cream mix together and heat.
- Pour mixture over chicken.
- Spoon salsa over chicken.
- Top with grated cheese.
- Bake in 350°F oven for 30 to 45 minutes.
Nutrition Facts : Calories 433.3, Fat 30, SaturatedFat 13.6, Cholesterol 130.6, Sodium 816.1, Carbohydrate 6, Fiber 1, Sugar 4.2, Protein 34.8
CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
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