Enchiladas De Pollo
This chef-curated Enchiladas De Pollo offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 30g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 331 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Enchiladas De Pollo offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Enchiladas De Pollo to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Enchiladas De Pollo, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- SAUCE:
- 2 Medium onions
- 3 Cloves of garlic, minced
- 2 Tablespoons virgin-olive oil
- 3 28 ounce cans of tomato sauce
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
2 Quarts. of chicken broth (use the de-fatted broth from chickens) 2 Teaspoons oregano leaves 1/2 Teaspoon ground cumin 1/4 Cup chili powder 1/4 Cup cornstarch (may slowly be increased to obtain a fairly thick consistency) 1 Teaspoon salt 1 Teaspoon fresh ground pepper 2 Tablespoons of fresh lime or lemon juice To de-fat the chicken broth place it in the freezer until the fat coagulates on top of the broth, then you throw away the fat. 1Step 2: Technique & Execution
Sauté onions, garlic in oil until soft 2Step 3: Technique & Execution
Add all ingredients, except cornstarch, and simmer for 25 minutesStep 4: Technique & Execution
Add cornstarch (mix well in water before adding to sauce) to the sauce and simmer until a thick consistencyStep 5: Technique & Execution
FILLING: 1 Whole chicken 1 Large onion, diced 3 Large stalks of celery with leaves, diced 2 Carrots diced 1 Large can of diced green chilies 1Step 6: Technique & Execution
Cut up chicken into separate pieces (legs, thighs, wings) 2Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 331 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 30g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 43g | Complex, slow-digesting dietary fiber |
| Fat | 13g | Wholesome dietary lipids for micronutrient absorption |
Enchiladas De Pollo
This chef-curated Enchiladas De Pollo offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
SAUCE
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: 2 Quarts. of chicken broth (use the de-fatted broth from chickens) 2 Teaspoons oregano leaves 1/2 Teaspoon ground cumin 1/4 Cup chili powder 1/4 Cup cornstarch (may slowly be increased to obtain a fairly thick consistency) 1 Teaspoon salt 1 Teaspoon fresh ground pepper 2 Tablespoons of fresh lime or lemon juice To de-fat the chicken broth place it in the freezer until the fat coagulates on top of the broth, then you throw away the fat. 1
Technique & Execution: Sauté onions, garlic in oil until soft 2
Technique & Execution: Add all ingredients, except cornstarch, and simmer for 25 minutes
Technique & Execution: Add cornstarch (mix well in water before adding to sauce) to the sauce and simmer until a thick consistency
Technique & Execution: FILLING: 1 Whole chicken 1 Large onion, diced 3 Large stalks of celery with leaves, diced 2 Carrots diced 1 Large can of diced green chilies 1
Technique & Execution: Cut up chicken into separate pieces (legs, thighs, wings) 2
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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