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 sauté 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.
- 8 -10 chicken thighs, diced
- 1 tablespoon cooking oil
- 1 onion, finely chopped
- 1 bunch fresh cilantro leaves (coriander)
- 2 minced fresh garlic cloves
- 3 (7 ounce) cans salsa verde
- 1⁄3 cup chicken stock (leftover from the chicken thighs)
- salt and pepper
- 24 -30 corn tortillas
- cooking oil, as needed to fry tortilla
- Mexican crema, as topping if desired (optional)
- mexican cheese, as topping if desired (optional)
Directions See How It's Made
- 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.