Chicken Suiza Food

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CHICKEN ENCHILADAS SUIZAS



Chicken Enchiladas Suizas image

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

6 boneless skinless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, seeded and chopped
8 ounces grated cheddar cheese
4 ounces canned diced green chiles
1 cup purchased green chile salsa
1/2 cup chopped fresh cilantro
4 teaspoons ground cumin
salt and black pepper
12 large flour tortillas
10 ounces monterey jack cheese, grated
1 cup whipping cream
1/2 cup chicken broth
chopped avocado
chopped tomato
chopped fresh cilantro

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.

CHICKEN ENCHILADAS SUIZA



Chicken Enchiladas Suiza image

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

2 lbs chicken breasts, cooked and chilled
2 cups cheddar cheese, shredded
1 pint sour cream
12 (6 inch) corn tortillas
1 small onion, minced
2 garlic cloves, minced
1 tablespoon cooking oil
2 cups chicken broth (divided)
2 tablespoons chicken broth (divided)
1 (10 ounce) can Rotel tomatoes & chilies
2 tablespoons cornstarch

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.

ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE



Roast Chicken Enchilada Suizas Stacked Casserole image

Provided by Rachael Ray : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

4 medium poblano peppers
2 tablespoons extra-virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 cloves garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock-in-a-box
Salt and freshly ground black pepper
1 lime, juiced
2 pounds cooked chicken, meat pulled or shredded
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Mexican crema, creme fraiche or sour cream
1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
Raw red onion rings, for garnish

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.
  • Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.

CHICKEN SUIZA CHILAQUILES



Chicken Suiza Chilaquiles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 29

10 medium corn tortillas, cut in half then into 2-inch wide strips
Cooking spray
Salt
3 poblano peppers
6 large tomatillos, peeled
3 to 4 cloves garlic, in skins
1 onion, peeled and cut into wedges
1 tablespoon canola or vegetable oil
1 tablespoon honey or agave syrup
1 teaspoon ground cumin, 1/3 palmful
Small handful fresh cilantro plus a few leaves for garnish
1 lime, juiced
Pepper
1 1/2 to 2 cups chicken stock, reserved from Poached Chicken, recipe follows
1/2 cup crema, creme fraiche or sour cream
3 cups Poached Chicken, pulled or chopped into bite-size pieces, recipe follows
1/2 cup shredded Swiss
1/2 cup shredded Jack cheese
Red onion, thinly sliced rings, for garnish
1 whole chicken, 5 pounds
2 bay leaves
2 carrots, coarsely chopped, with stems, if you have them
2 large cloves garlic, crushed
1 lemon, sliced
1 onion, quartered
A few stalks celery with leafy tops, coarsely chopped
A small handful of parsley with stems
Salt
A few peppercorns

Steps:

  • Preheat the oven to 375 degrees F.
  • Spray the tortillas and toast until golden and crisp. Remove and set aside. Increase the oven temperature to 500 degrees F.
  • Char the peppers all over on gas stovetop burner or under the broiler. Place in a bowl, cover and cool to handle. Peel and seed the peppers.
  • Dress the tomatillos, garlic and onions with the oil, and roast until charred and tender. Cool slightly and remove the skin from the garlic.
  • Process the tomatillos, garlic, onions, poblanos, honey, cumin, cilantro, lime juice and some salt and pepper into fairly smooth sauce/salsa. Taste to adjust seasoning. Add to a pot and stir in the chicken stock, bring to a simmer, stir in the crema and then add the chicken.
  • Fill a casserole dish with the crisp tortilla strips and top with half of the cheese. Spread around all of the chicken and creamy sauce, and top with the remaining cheese. Return to the oven and bake the casserole until bubbly brown. Remove and top with sliced red onion rings and more cilantro leaves.
  • Place the cleaned chicken in a pot on a bed of bay leaves, carrots, garlic, lemon, onion, celery and parsley. Fill the pot to cover the chicken to the top with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from skin and bones. Strain and reserve all of the cooking liquids.

CHICKEN SUIZAS QUESADILLA CAKES



Chicken Suizas Quesadilla Cakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

6 tomatillos
Metal skewers
1 medium red onion, peeled and quartered
1 jalapeno pepper, halved and seeded
1 poblano pepper, seeded and quartered
2 large cloves garlic, peeled
Cooking spray
A small handful cilantro leaves
1 lime, zested and juiced
1 tablespoon honey
1 teaspoon ground cumin, 1/3 palmful
Salt
1 rotisserie chicken, skin removed and meat shredded
5 (8-inch) flour tortillas
3/4 cup creme fraiche or sour cream
2 cups shredded Swiss cheese
2 cups shredded Monterey Jack or mild Cheddar

Steps:

  • Heat a grill pan to medium-high or heat an outdoor grill.
  • Peel and rinse the tomatillos. Halve the tomatillos and thread onto metal skewers along with the onions, peppers and garlic. Spray the skewered ingredients with cooking spray and grill for 15 minutes. Scrape the charred ingredients into a food processor and add the cilantro, the lime zest, lime juice, honey, cumin and salt, to taste. Process to form a sauce - if too thick, add 1/4 to 1/3 cup water. Add the chicken and the sauce to a large bowl and toss together.
  • Char the tortillas on a grill or over a flame burner. Spray a cake pan with cooking spray, then add a tortilla and top with 1/4 of the chicken mixture, 4 rounded teaspoon-sized dollops of creme fraiche or sour cream and some shredded Swiss and Monterey Jack. Add another tortilla and continue to build until you have 4 layers of chicken and cheese ending with a tortilla. Spray the top tortilla with cooking spray and put the pan in a preheated 400 degree F oven or on an outdoor grill with the lid down to melt the cheese, about 5 minutes. Put a plate over the pan and invert it onto a cutting board. Cut into 4 wedges and serve.

CHICKEN ENCHILADAS SUIZAS



Chicken Enchiladas Suizas image

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

2 skin-on, bone-in chicken breasts (about 2 pounds)
2 cups low-sodium chicken broth
2 cloves garlic
2 bay leaves
3 to 5 sprigs fresh cilantro, plus more for topping (optional)
Kosher salt
2 pounds plum tomatoes
1 or 2 serrano chile peppers, stemmed
2 tablespoons vegetable oil, plus 1/2 cup for frying
1 large white onion; 2/3 diced, 1/3 sliced into rings
1/2 cup Mexican crema or sour cream, plus more for topping (optional)
12 corn tortillas, preferably white
3/4 cup crumbled queso fresco

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

CHICKEN ENCHILADAS SUIZAS



Chicken Enchiladas Suizas image

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

6 skinless, boneless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 cup green salsa
1 cup chopped fresh cilantro
4 teaspoons ground cumin
2 chipotle peppers in adobo sauce, chopped
salt and ground black pepper to taste
12 (7 inch) flour tortillas
10 ounces shredded Monterey Jack cheese
1 cup whipping cream
½ cup chicken broth

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



Enchiladas Suizas image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h5m

Yield 6 enchiladas

Number Of Ingredients 13

9 tomatillos, husked and rinsed
1/4 white onion
1 serrano chile
1 yellow chile (guerito pepper)
2 cloves garlic
1/4 bunch fresh cilantro
Salt and freshly ground black pepper
1/2 cup Mexican crema
1/2 cup heavy cream
Vegetable oil, for frying
6 corn tortillas
1 1/2 cups shredded chicken
1/2 cup shredded Oaxaca or mozzarella cheese

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 SUIZA CORNBREAD BAKE



Chicken Suiza Cornbread Bake image

A wonderful Mexican inspired casserole. I got this one from my aunt. She's been making this for years, and it's one of my uncles favorites, and he usually doesn't like Mexican cuisine!

Provided by yooper

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup margarine or 1/2 cup butter
1 medium onion, finely chopped
1 garlic clove, minced
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
2 eggs, beaten
1/4 teaspoon salt
1 (7 ounce) package cornbread mix
2 1/2 cups cubed cooked chicken
2 tablespoons canned chopped mild green chilies
1 (4 ounce) can mushroom stems and pieces, drained
1 1/2 cups sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded monterey jack cheese

Steps:

  • Preheat oven to 375.
  • Grease a 9 x 13-inch baking dish.
  • Melt butter in small skillet over medium-high heat.
  • Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring constantly.
  • Set aside.
  • In a large bowl, combine corn, cream style corn, eggs and 1/4 teaspoon salt.
  • Mix well.
  • Add corn muffin mix-mix well.
  • Fold in cooked onion mixture.
  • Pour into greased dish.
  • In a large bowl, combine all topping ingredients, except cheese, mix well.
  • Spoon over corn bread to within 1 inch of edges.
  • Sprinkle with cheese.
  • Bake at 375 for 35 to 40 minutes or until edges are golden brown.

Nutrition Facts : Calories 339.8, Fat 22.4, SaturatedFat 9.3, Cholesterol 63, Sodium 780.1, Carbohydrate 28, Fiber 3, Sugar 7.5, Protein 9.6

CHICKEN ENCHILADA SUIZAS (RICK BAYLESS)



Chicken Enchilada Suizas (Rick Bayless) image

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

one white onion, chopped (Medium)
2 cups chicken broth, plus a little extra if needed
salt
1/2 cup crema (Homemade, creme fraiche or heavy whipping cream)
3 lbs ripe tomatoes (OR 2 28-ounce cans good-quality whole tomatoes in juice, drained)
1 1/2 tablespoons vegetable oil (or rich-tasting pork lard, plus a little oil for brushing or spraying the tortillas)
2 cups chicken (preferably grilled, roasted or rotisserie chicken-coarsely shredded)
2/3 cup shredded mexican melting cheese (Chihuahua, quesadilla, asadero or the like or Monterey Jack, brick or mild cheddar)
12 corn tortillas
white onion, sliced, separated into rings, for garnish
fresh fresh cilantro stem (to garnish)

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

LAYERED CHICKEN ENCHILADA SUIZA



Layered Chicken Enchilada Suiza image

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

6 corn tortillas, torn into pieces
1 (12 1/2 ounce) can canned white chicken breasts or 1 (12 1/2 ounce) can other cooked chicken
1 (4 1/2 ounce) can green chilies, chopped
4 ounces light sour cream
4 ounces Mexican blend cheese, shredded
1 (10 ounce) can green enchilada sauce

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 ENCHILADA SUIZA



Chicken Enchilada Suiza image

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

1 large onion, finely chopped
1/4 cup butter
1 cup poblano pepper, roasted, peeled and diced
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1/2 teaspoon cumin
4 cups cooked chicken
1 (36 count) package fajita size flour tortillas
2 (10 3/4 ounce) cans cream of chicken soup
2 cups milk
1 (16 ounce) carton sour cream
2 cups shredded monterey jack and cheddar cheese blend

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

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Jul 14, 2021 This Enchiladas Suizas recipe comes with a smooth and savory green sauce and can easily be made with leftover roasted, grilled or even rotisserie chicken.
From food52.com


CHICKEN ENCHILADAS SUIZAS - FINE FOODS BLOG
Sep 6, 2024 This 5-ingredient easy chicken enchiladas suizas recipe has a simple cream sauce made with green chile salsa verde, bake it in a casserole dish for a delicious meal that's gluten free and full of Mexican flavor!
From finefoodsblog.com


ENCHILADAS SUIZAS RECIPE (CREAMY …
Sep 12, 2023 Enchiladas suizas is a popular Mexican dish made of corn tortillas stuffed with shredded chicken that are topped with a creamy green sauce and cheese, and then baked until …
From thekitchn.com


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