Savory Encilantrada de Pollo: A Taste of Home

The aroma of simmering salsa verde always takes me back to my grandmother’s kitchen. I remember being a little girl, perched on a stool, watching her patiently tend to the bubbling pot. The air would be thick with the scent of cilantro, garlic, and the subtle heat of the chilies. She’d always let me sneak a taste with a warm tortilla, a simple pleasure that has become a cherished memory. Now, recreating this Encilantrada de Pollo, or Envueltos, is my way of keeping her spirit alive in my own kitchen, and sharing a little piece of my heart with those I love.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8
• Yield: 24-32 envueltos
• Dietary Type: Gluten-Free

Ingredients

• 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 Herdez salsa verde
• 1⁄3 cup chicken stock (leftover from the chicken thighs)
• Salt and pepper to taste
• 24-30 corn tortillas
• Cooking oil, as needed to fry tortillas
• Mexican crema, as topping if desired (optional)
• Mexican cheese, as topping if desired (optional)

Equipment Needed

• Large pot
• Large skillet or frying pan
• Cutting board
• Knife
• Tongs or spatula

Instructions

1. In a large pot, place the chicken thighs. Add salt and pepper to taste. Cover with water and cook until done. This usually takes about 30 minutes. Be sure to reserve 1/3 cup of the chicken stock before draining.
2. Once the chicken is cooked through, remove it from the pot. Allow it to cool slightly. Remove the skin, debone the chicken thighs, and dice the meat into small, bite-sized pieces. Set aside.
3. In a large skillet or frying pan, heat 1 tablespoon of cooking oil over low-medium heat. Add the finely chopped onion and the chopped cilantro.
4. Sauté the onion and cilantro for about 3 minutes, or until the onion becomes slightly golden and translucent. Be careful not to burn the garlic.
5. Add the minced garlic to the skillet. Sauté for just one more minute. Remember that garlic can become bitter if overcooked.
6. Pour in the 3 cans of Herdez salsa verde and the 1/3 cup of reserved chicken stock. Stir to combine.
7. Bring the mixture to a simmer and cook on low to medium heat for 5-8 minutes, allowing the flavors to meld together beautifully.
8. Add the diced chicken to the skillet with the salsa verde. Stir to coat the chicken evenly. Continue to simmer for another 5 minutes, ensuring the chicken is heated through.
9. While the chicken is simmering in the salsa verde, prepare the corn tortillas. In a separate frying pan, heat a thin layer of cooking oil over medium heat.
10. Carefully sauté each corn tortilla in the oil for about 6 seconds on each side. The goal is to soften the tortillas and make them pliable, not crispy. Remove the softened tortillas and place them on a plate lined with paper towels to drain excess oil.
11. To assemble the encilantradas (or envueltos), take one softened corn tortilla and spoon a generous amount of the chicken and salsa verde mixture onto the center.
12. Gently roll up the tortilla, enclosing the filling. Repeat with the remaining tortillas and filling.
13. Arrange the rolled encilantradas on a serving platter.
14. If desired, top with a dollop of Mexican crema and a sprinkle of crumbled Mexican cheese.
15. Serve immediately with Mexican rice and beans for a complete and satisfying meal.

Expert Tips & Tricks

• Don’t overcook the chicken. Overcooked chicken will be dry and tough. Poaching it gently ensures it remains tender and juicy.
• If you prefer a spicier dish, add a chopped jalapeño or serrano pepper to the salsa verde while it simmers.
• To make the tortillas easier to roll, warm them in a dry skillet or microwave for a few seconds before filling.
• If you are preparing this dish ahead of time, store the chicken and salsa verde mixture separately from the tortillas. This will prevent the tortillas from becoming soggy. Assemble the envueltos just before serving.
• For a richer flavor, try adding a tablespoon of cream cheese to the salsa verde while it simmers.

Serving & Storage Suggestions

Serve the Encilantrada de Pollo hot, garnished with Mexican crema and crumbled Mexican cheese. It pairs perfectly with Mexican rice, refried beans, a fresh salad, and a side of guacamole.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the envueltos in a skillet over medium heat or in the microwave. You can also reheat the chicken and salsa verde mixture separately and then assemble fresh envueltos.

I do not recommend freezing assembled encilantradas, as the tortillas tend to become soggy upon thawing. However, you can freeze the chicken and salsa verde mixture for up to 2 months. Thaw it completely in the refrigerator before reheating and assembling.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	6g	30%
Cholesterol	85mg	28%
Sodium	600mg	25%
Total Carbohydrate	45g	15%
Dietary Fiber	6g	24%
Sugars	3g	6%
Protein	25g	50%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a vegetarian option, substitute the chicken with black beans, pinto beans, or a mix of roasted vegetables like zucchini, bell peppers, and corn.
• If you don’t have Herdez salsa verde, you can use another brand of green salsa or make your own homemade salsa verde.
• Instead of corn tortillas, you can use flour tortillas, but the dish will no longer be gluten-free.
• For a dairy-free version, omit the Mexican crema and cheese or use a dairy-free alternative.
• Add a sprinkle of chopped red onion or pickled onions for extra flavor and crunch.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breast instead of chicken thighs?
A: Yes, you can use chicken breast, but chicken thighs are generally more flavorful and remain moister during cooking. Be careful not to overcook the chicken breast, as it can become dry.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken and salsa verde mixture ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before assembling the envueltos.

Q: How do I prevent the tortillas from becoming soggy?
A: Avoid overfilling the tortillas and don’t assemble the envueltos too far in advance. If you’re not serving them immediately, keep the filling separate from the tortillas.

Q: Can I freeze this dish?
A: You can freeze the chicken and salsa verde mixture, but I don’t recommend freezing the assembled envueltos, as the tortillas tend to become soggy.

Q: What can I serve with Encilantrada de Pollo?
A: Encilantrada de Pollo is delicious served with Mexican rice, refried beans, a fresh salad, and guacamole. It’s also great with a side of sour cream or Mexican crema.

Final Thoughts

Encilantrada de Pollo is more than just a recipe; it’s a connection to my heritage and a way to share a piece of my heart with those I care about. The combination of tender chicken, savory salsa verde, and soft corn tortillas is simply irresistible. I encourage you to try this recipe and create your own memories around this delicious dish. Don’t be afraid to experiment with variations and substitutions to make it your own. And please, let me know how it turns out! Buen provecho!