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
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.
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.
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
CHICKEN ENCHILADAS SUIZAS
Enchiladas suizas differ from typical enchiladas because they contain Mexican crema or sour cream in addition to salsa verde. This version replaces the tomatillo sauce with a roasted tomato-chile sauce, resulting in a rich, creamy dish with bright color.
Provided by Food Network Kitchen
Time 2h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic. Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth. Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm. Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas. Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish. Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired. Photograph by Con Poulos
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.
ENCHILADAS SUIZAS
An alternative enchiladas for variety and those who can't eat tomato-based sauces. This is very mild so if you want it spicier, try throwing in a jalapeño or two.
Provided by SharleneW
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a saucepan over medium heat.
- Add the onion and saute until soft, about 2 minutes.
- Stir in the flour and chicken broth.
- Add the chiles, garlic, salt to taste and cumin and simmer about 15 minutes to blend the flavors of the sauce.
- Heat the oven to 350°F.
- Grease a rectangular baking dish.
- Put about 1/4 inch oil in a large frying pan and set over medium heat.
- When hot, fry the tortillas briefly.
- (Do not let them get crisp!).
- Drain on paper towels.
- Dip in the sauce.
- Put some of the chicken in a strip on each tortilla.
- Top with 2 to 3 tablespoons cheese.
- Roll up enchiladas and put in prepared baking dish seam down.
- Pour remaining sauce over top, then the cream. (I know this seems like a lot of cream and it does look like it might turn out runny, but after cooking it settles in and you end up with terrific, moist enchiladas and not an excess of sauce).
- Sprinkle with remaining cheese and scallions.
- Bake about 20 minutes (30 minutes if you are starting with cold chicken).
Nutrition Facts : Calories 433.4, Fat 33.4, SaturatedFat 19.9, Cholesterol 127.5, Sodium 1625.4, Carbohydrate 12.7, Fiber 2.1, Sugar 5.1, Protein 21.9
CHICKEN ENCHILADA SUIZAS (RICK BAYLESS)
Make and share this Chicken Enchilada Suizas (Rick Bayless) recipe from Food.com.
Provided by Jencathen
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For fresh tomatoes: Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they'll be blackened in spots), about 6 minutes. Flip them over and roast the other side-5 or 6 minutes more will give you splotchy-black and blistered tomatoes that are cooked through. Cool. Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth puree.
- For canned tomatoes: In a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree.
- In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. The sauce should be a slightly soupy consistency-not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat.
- Other preliminaries. Stir the crema (or one of its stand-ins) into the sauce. Put the chicken in a bowl and stir 1/2 cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it. Have the cheese at the ready.
- Heat the oven to 350°. Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
- Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.
- MAKE AHEAD The sauce can be made a day or two ahead; refrigerate covered. Once the tortillas have been heated in the oven, you need to work quickly and steadily toward serving in order to preserve their beautiful texture. Once out of the oven, the finished dish softens to near mush over a period of 15 to 20 minutes.
Nutrition Facts : Calories 345.2, Fat 13.1, SaturatedFat 4.2, Cholesterol 12.1, Sodium 604.8, Carbohydrate 47.4, Fiber 8.6, Sugar 9.9, Protein 13.3
CHICKEN ENCHILADAS SUIZA
There's no law that says chicken enchiladas must be made with tomato sauce! Try them Suiza (or Swiss) style-made with tomatillo salsa and sour cream sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Mix salsa and sour cream until blended. Add 1 cup to chicken in large bowl; mix lightly. Stir in 3/4 cup cheese.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining salsa mixture and cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 930 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 1 g, Protein 19 g
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.
ENCHILADAS SUIZA
We love Mexican food of any kind so I'm always looking for new ways to make enchiladas. These sound good. From Country Cookin' 2.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 425 degrees.
- Mix together chicken, chiles and salt.
- Combine sauce and milk.
- Fill each tortilla with 1/4 cup chicken mixture, plus a pinch of cheese; place seam side down in 13 x 9-inch baking pan.
- Cover with sauce and remaining cheese.
- Bake 15 minutes.
Nutrition Facts : Calories 745.3, Fat 28.7, SaturatedFat 12.2, Cholesterol 92.9, Sodium 1854.1, Carbohydrate 79.3, Fiber 4.6, Sugar 6.8, Protein 40.3
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
More about "chicken enchilada suiza food"
ENCHILADAS SUIZAS (CREAMY CHICKEN ENCHILADAS) + VIDEO
From aspicyperspective.com
CHICKEN ENCHILADA SUIZA | CHICKEN ENCHILADAS SUIZA, CHICKEN …
From pinterest.com
CHICKEN ENCHILADA SUIZA RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
CHICKEN ENCHILADAS SUIZAS - FOOD SWIZZLE
From foodswizzle.com
ENCHILADAS SUIZAS - ISABEL EATS
From isabeleats.com
ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE - FOOD NETWORK …
From foodnetwork.ca
CHICKEN ENCHILADA SUIZA - BUBBAPIE
From bubbapie.com
ENCHILADAS SUIZAS RECIPE | MYRECIPES
From myrecipes.com
CHICKEN ENCHILADAS SUIZAS | XX PHOTOZ SITE
From xxphotoz.com
CHICKEN ENCHILADA SUIZA FROZEN MEAL | OFFICIAL LEAN CUISINE®
From goodnes.com
CHICKEN ENCHILADAS SUIZA | PRODUCTS | DEVOUR FOODS
From devour-foods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love