Chicken Suiza Food

ENCHILADAS SUIZAS

Steps:

• Preheat oven to 375°F.
• In a medium saucepan, over medium-high heat, add salsa verde. Heat up until almost boiling and remove from heat. Add Cacique® Crema Mexicana and whisk together until fully combined.
• In a large bowl, add shredded chicken and 1/2 cup salsa verde cream sauce. Toss together to coat chicken. Taste and season with salt if necessary.
• Wet an extra long paper towel with water until slightly damp. Wrap the corn tortillas in the damp paper towel and microwave for 25 seconds. This will warm and soften the tortillas so they're pliable and don't rip.
• Assemble the enchiladas by filling the tortillas with shredded chicken and 2 cups of shredded cheese. Place the enchiladas seam side down in a large 3-quart baking dish.
• Pour the remaining salsa verde cream sauce on top of the enchiladas and top with remaining 1 cup of shredded cheese.
• Bake for 15 minutes.
• Top with chopped onions and fresh cilantro.

CHICKEN SUIZA CHILAQUILES

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 SUIZA

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.

ENCHILADAS SUIZAS

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

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 SUIZA CORNBREAD BAKE

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.

CHICKEN ENCHILADAS SUIZAS

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

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 SUIZAS

Steps:

• Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
• In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
• After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
• Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.