Encilantrada De Pollo Envueltos
Delight your taste buds with Encilantrada de Pollo Envueltos, a comforting Mexican dish bursting with vibrant flavors and aromatic spices. This recipe features tender shredded chicken wrapped in warm, pliable corn tortillas and smothered in a bold, homemade cilantro sauce made with fresh cilantro, serrano peppers, onion, garlic, and chicken broth. Topped with creamy Mexican crema and crumbled queso fresco, each bite offers a perfect balance of zesty, creamy, and savory notes. With just 25 minutes of prep time and a quick 35-minute cook time, this dish is ideal for both weeknight dinners and special occasions. Serve these wraps with a side of rice or beans for a wholesome, satisfying meal that will transport you straight to the heart of traditional Mexican cuisine. Perfect for cilantro lovers and those seeking an authentic taste of Mexico!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Fresh cilantro
- 2 pieces Serrano peppers
- 1 medium White onion
- 3 pieces Garlic cloves
- 2 cups Chicken broth
- 2 tablespoons Vegetable oil
- 8 pieces Corn tortillas
- 0.5 cup Mexican crema or sour cream
- 0.5 cup Queso fresco
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Place the chicken breasts in a medium pot, cover with water, and season with a pinch of salt. Bring to a boil, then reduce heat and simmer until the chicken is fully cooked (about 15-20 minutes). Remove the chicken, allow it to cool slightly, then shred it using two forks. Set aside.
In a blender, combine the cilantro, serrano peppers (stems removed), half of the onion, 2 garlic cloves, and chicken broth. Blend until smooth, then season with salt and pepper to taste. Set the sauce aside.
Dice the remaining onion and finely mince the remaining garlic clove. In a medium saucepan, heat the vegetable oil over medium heat. Sauté the onion and garlic until fragrant and translucent (about 3-4 minutes).
Pour the cilantro sauce into the saucepan with the sautéed onion and garlic. Simmer the sauce over medium-low heat for 5-7 minutes, stirring occasionally. Adjust seasoning if needed.
Wrap the corn tortillas in a damp paper towel and microwave them for 30-40 seconds to make them pliable. Alternatively, lightly warm them on a dry skillet.
To assemble, place a portion of the shredded chicken in the center of each tortilla. Roll the tortilla tightly around the chicken to form an 'envuelto' (wrap).
Place the wrapped tortillas seam-side down on individual plates or a serving dish. Spoon the warm cilantro sauce generously over the top of each wrap.
Drizzle with Mexican crema or sour cream and sprinkle crumbled queso fresco over the top. Garnish with additional cilantro, if desired.
Serve immediately with a side of rice or beans, and enjoy this flavorful Mexican creation!
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 4225 mg | 184% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 14.5 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2442 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
