CHICKEN ENCHILADAS SUIZAS
I got this recipe years ago from a friend that got it from a friend. I have only given it out one time. I love cooking it for my friends and family. It does take time to make. but tastes great. They even taste better the next day. I usually double the whipping cream and chicken broth.
Provided by Molly
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
- Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
- Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
- Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.
Nutrition Facts : Calories 992.3 calories, Carbohydrate 62.8 g, Cholesterol 218.2 mg, Fat 54.7 g, Fiber 5 g, Protein 60.3 g, SaturatedFat 31.1 g, Sodium 1466.9 mg, Sugar 5 g
ENCHILADAS SUIZAS
Provided by Marcela Valladolid
Categories main-dish
Time 1h5m
Yield 6 enchiladas
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
- Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.
- Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
- Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
- Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.
CHICKEN ENCHILADAS SUIZAS
I found this recipe on the internet when I wanted to try making Chicken Enchiladas. I liked the idea of a cream based sauce rather than a tomato based sauce. The filling is so incredible that you can eat it cold right out of the bowl. My family loved it and I make this all the time now.
Provided by ChrissyG1968
Categories One Dish Meal
Time 1h40m
Yield 12-15 enchiladas, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken.
- In skillet, melt butter over medium heat.
- Cook onion and bell peppers until just soft, 5-8 minutes.
- Transfer to large bowl.
- Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
- Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.
- Preheat oven to 350 degrees.
- Grease 10x15x2-inch baking pan or 2 smaller pans.
- Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge.
- Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture.
- Sprinkle Monterey Jack over enchiladas.
- Combine cream and chicken broth and pour over enchiladas.
- Cover pan with foil and bake 30 minutes.
- Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.
ENCHILADAS SUIZAS
A creamy, cheesy, comfort-food take on enchiladas. The name of this dish means "Swiss enchiladas," not because it's a Swiss recipe but because of the generous use of dairy as compared to the more traditional Enchiladas Rojas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h30m
Number Of Ingredients 12
Steps:
- Place chicken in a medium saucepan and add enough water to cover by at least 2 inches. Bring to a simmer over medium heat and cook until just cooked through, about 8 minutes. Remove from water; transfer to a plate. When cool enough to handle, shred into bite size pieces. You should have about 3 cups.
- Meanwhile, preheat oven to broil with a rack in the position closest to the heating element. Arrange tomatillos, poblano, onion wedges, garlic, and jalapeno in a single layer on a rimmed baking sheet. Broil, flipping once halfway through, until blackened in places and beginning to soften, 8 to 10 minutes. Transfer to a blender; add cilantro, sour cream, 3/4 cup water, lime juice, and salt and puree until smooth.
- Turn oven to 350 degrees. Spread 1 cup enchilada sauce evenly over the bottom of an 8-by-12-inch baking dish. In a medium bowl, toss chicken with 1 cup enchilada sauce. Place about 1/3 cup of chicken in the center of each tortilla. Roll up tortillas to enclose filling. Arrange enchiladas in a single layer in prepared baking dish, seam-side down. Pour remaining enchilada sauce over the top, then sprinkle evenly with cheese.
- Bake until cheese is melted and sauce is bubbling, about 30 minutes. Let cool 10 minutes. Serve with cilantro leaves, chopped onion, and sliced jalapeno.
SIMPLE CHICKEN ENCHILADA SUIZAS
Easy and Quick baked enchiladas, with a little different twist to it. I am not a fan of tomato sauce enchiladas.Enjoy!
Provided by misskris3780
Categories Chicken Breast
Time 50m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.When you turn oven on - warm tortillas stacked together and wrapped in tin foil.
- Mix cilantro, sour cream and Salsa verde together in a bowl.
- Once chicken is cooked and diced, combine with one package of swiss cheese in separate bowl.
- Remove tortillas from oven and prepare a 9X13 baking dish to place them inches.
- Spoon 3/4 cup of the salsa mixture into bottom of baking dish.
- Spoon chicken and cheese mixture into each tortilla shell and roll up.
- Place rolled enchiladas seam-down into baking dish.
- Pour remaining salsa mixture over the top of the enchiladas.
- Cover and bake for 15-20 minutes, until cheese is melted and sauce is bubbling.
- Uncover and spread remaining swiss cheese package over the top of enchiladas.
- Bake for another 10 minutes, or until cheese is melted.
- Remove from oven.
- Garnish with sliced scallions, and tomatoes (optional).
CHICKEN ENCHILADA SUIZA
Make and share this Chicken Enchilada Suiza recipe from Food.com.
Provided by wolfesgirl1969
Categories Chicken Breast
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet cook the onion in hot butter over medium heat until onion is tender. Stir in 1/4 cup of the peppers; reserve the remaining peppers for sauce.
- In a medium bowl combine cream cheese, 2 tablespoons milk, and cumin; add onion mixture and chicken. Stir until well combined. Spoon about 3 tablespoons of chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 3 quart rectangular baking dish. Set Aside.
- SAUCE: Combine remaining chili, 2 cups milk, sour cream, soup in a large bowl. Pour evenly over tortillas in baking dish. Cover with foil. Bake in 350 degree oven for 35 minutes or until heated through. Remove foil. Sprinkle with shredded cheese. Return to oven; bake 5 to 10 more minutes or until cheese melts.
- NOTE: I USE A SPECIFIC TYPE OF CHILI AND I ROAST AND PEEL THEM MYSELF.
Nutrition Facts : Calories 1600.5, Fat 72.6, SaturatedFat 33, Cholesterol 165.6, Sodium 2895.4, Carbohydrate 175.7, Fiber 10, Sugar 7.6, Protein 58.8
HEALTHIER CHICKEN ENCHILADA SUIZAS CASSEROLE
A new recipe I tried today...I found it in an old Weight Watcher's cook book...entering here to get correct nutritional information to determine the points.
Provided by Mrs. Wright
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray an 8 by 8 pan. In a sauce pan mix the tomatoes and broth. Heat to boiling. Mix flour into sour cream and add hot tomato liquid to sour cream 1/4 cup at a time, mixing well before each addition. when you have doubled the volume of the sour cream with tomato sauce, pour mixture into pan with remaining hot tomatoes. Mix thoroughly and cook until thickened. Pour 1/2 cup into bottom of 8 by 8 pan. Layer half of tortilla pieces onto sauce, then layer half of chicken on top. pour other half of sauce over, layer remaining tortilla pieces, and remaining chicken. Top with cheese and cover with foil. Bake for 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 393.8, Fat 12.4, SaturatedFat 3.4, Cholesterol 48.3, Sodium 1477, Carbohydrate 46, Fiber 2.4, Sugar 2.9, Protein 24.5
RACHAEL RAY ROASTED CHICKEN ENCHILADA STACKED SUIZA CASSEROLE
Make and share this Rachael Ray Roasted Chicken Enchilada Stacked Suiza Casserole recipe from Food.com.
Provided by couponmommy123
Categories Poultry
Time 1h59m
Yield 4 , 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
- Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
- Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Nutrition Facts : Calories 1356.8, Fat 61.2, SaturatedFat 23.8, Cholesterol 252.4, Sodium 1631.6, Carbohydrate 102, Fiber 11, Sugar 16.6, Protein 98.5
LAYERED CHICKEN ENCHILADA SUIZA
This is the type of recipe that suits a college student or inexperienced cook. I developed it for my son who studies at Purdue. Rather than rolling individual enchiladas, you create a layered casserole with the corn tortillas on the bottom. With the simplicity of canned ingredients, this dinner can be assembled, baked, and put on the table in 30 minutes. To serve, add your preferred toppings, such as sour cream, black olives, extra cheese and salsa.
Provided by CookinDiva
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Spray 9x9 pan with non-stick spray (or spread a little butter around the pan to prevent sticking).
- Layer as follows: corn tortillas, chicken, chopped green chilies, sour cream (place spoonfuls randomly around the dish), cheese and green enchilada sauce.
- Bake 375 degrees for 20 minutes. (Or microwave 80% power for 10 minutes).
Nutrition Facts : Calories 282.3, Fat 14.8, SaturatedFat 6.7, Cholesterol 64.3, Sodium 398.6, Carbohydrate 18.1, Fiber 2.3, Sugar 2.5, Protein 19.5
CHICKEN SUIZA
This dish is similar to some versions of Chicken Verde. I checked the recipes here and there were none quite like this one which I created several years ago. This is a real hit with my family. If you want more 'heat' just use a hotter Salsa Verde.
Provided by CarrolJ
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken in bite sized pieces.
- Saute the chicken in a skillet until lightly brown with the salt and the pepper.
- In a mixing bowl mix well the soup, sour cream, salsa verde, and chopped chilies.
- Layer the ingredients into a 9 x 13 greased baking pan in the following order: sauce, chicken, torn tortillas, cheese, sauce.
- Repeat the layering a second time.
- It is IMPORTANT to end with sauce so that the cheese doesn't form a crust while baking.
- Bake at 375°F for 30-45 minutes.
- Until golden brown on the top.
- Allow to stand for 5-10 minutes before serving.
- Serve as a casserole with crisp tortilla chips and red salsa as a side.
- My family also enjoys eating the casserole as a hot dip.
Nutrition Facts : Calories 733.1, Fat 43.6, SaturatedFat 24.2, Cholesterol 142.9, Sodium 2223.1, Carbohydrate 42.8, Fiber 2.6, Sugar 3.7, Protein 41.9
CHICKEN ENCHILADAS SUIZA
A super easy chicken enchilada recipe that my whole family devours. I poach the chicken in chicken broth, then use the broth in the sauce.
Provided by Sheynath
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Prepare a 9 x 13 baking dish by spraying with non-stick coking spray.
- Chop the cooked chicken into small bite-size pieces.
- Combine chicken, cheese and sour cream until well blended.
- Scoop about 1/4 cup chicken mixture into the center of each tortilla. Roll the tortillas into a cigar-shape, enclosing the chicken filling. Lay close together in the baking dish, seam side down.
- Saute the minced onion and garlic in the oil over medium heat. When the garlic is fragrant and the onion has softened add 2 cups chicken broth and bring to a boil.
- Add the can of rotel, with all of the juice. While the mixture returns to the boil combine the cornstarch with the remaining chicken broth, mix well then stir into rotel mixture. Simmer for a couple of minutes to cook out the raw cornstarch and thicken the mixture.
- Spoon the hot sauce over the rolled tortillas making sure to cover all of the tortillas (don't leave any dry spots or they may burn).
- Place the pan in the oven and bake for 20-25 minutes or until the sauce is bubbly and the tortillas are hot throughout.
- Feel free to adjust the seasoning in the chicken mixture and/or the sauce to your taste. I like to use the rotel tomatoes with cilantro and lime. Sometimes I saute sliced, fresh jalapenos or serranos with the onion when making the sauce, etc. Depends on my mood when I make it. The cheese and sour cream usually make the filling salty enough for me, but I often add cayenne or chili powder and black pepper if I want a bit of bite. Sometimes I use pepper-jack cheese for all or part of the cheese in the filling.
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