QUICK ENCHILADAS SUIZAS
Enchiladas Suizas, Having two of the main ingredients already prepared, this delicious meal will be easier to cook, and in less time. The best part is the end result; I promise that you will love them! a delicious and elegant dish that's perfect for a nice dinner.
Provided by Mely Martínez
Categories Antojitos
Time 35m
Number Of Ingredients 10
Steps:
- Place 1 cup of de Herdez "Mexican Cooking Salsa Verde, Mexican Cream, cilantro and garlic clove in a blender, process until you have a smooth sauce. Mix with the rest of the Herdez salsa verde and set aside.
- Heat a skillet over medium heat; warm one tablespoon of oil and warm the tortillas one at a time to soften, giving it just a few seconds per side. Add the rest of the oil as needed. Besides softening them for easy rolling, another reason is that we do this is to keep the tortillas from breaking. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat your oven to 350°F.
- Season the chicken with salt and pepper. You can also add garlic powder if you like.
- Spread 1/3 of the sauce in a greased 9″ X 12" baking dish. Or individual oven-proof plates, if you prefer.
- Fill the center of each tortilla with the chicken and roll it up.
- Arrange the enchiladas in 1 layer, seam side down.
- Cover with the rest of sauce; sprinkle with cheese. Bake 25-30 minutes or until cheese starts to brown. Serve immediately and garnish with onion slices.
Nutrition Facts : Calories 643 kcal, Carbohydrate 49 g, Protein 32 g, Fat 34 g, SaturatedFat 18 g, Cholesterol 108 mg, Sodium 1606 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
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
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
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA
Fabulous recipe from the El Coyote Cafe, the oldest Mexican food restaurant in Los Angeles. I'm posting it exactly as I got it, but we usually make a great big 13 x 9 pan of the enchiladas (just keep rolling them up until your pan is full) and double the ranchera sauce. It looks like way too much sauce, but it cooks down in the oven and the flavor is fantastico!
Provided by Chef SuzyQ
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Instructions for Sauce:.
- Quickly saute onion and garlic.
- Add the rest of ingredients and bring them to a rapid boil.
- Simmer for one hour.
- Instructions for Enchiladas:.
- In a heavy skillet, heat vegetable oil until very hot.
- Dip tortillas in oil to soften.
- Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
- Roll stuffed tortillas and place in baking dish.
- Cover enchiladas with sauce.
- Top each enchilada with 4 strips of Ortega Chili.
- Sprinkle 3 T. shredded cheese over each enchilada.
- Bake at 350 for approximately 20 minutes or until cheese is melted.
- Top with dollop of sour cream and garnish with green onions.
Nutrition Facts : Calories 231.6, Fat 16.7, SaturatedFat 5.5, Cholesterol 19.9, Sodium 863.9, Carbohydrate 17.6, Fiber 3, Sugar 6, Protein 5.2
SWISS ENCHILADAS ( ENCHILADAS SUIZAS)
This one is from my 1972 Sunset Mexican cookbook. Everyone has their preconceptions. One which is quite common in many places of the world is that the Swiss are all dairy farmers, a la Heidi. So it's only natural for the Mexicans, who have far fewer dairies, to name this dish in honor of that far away and mystic land. Be that as it may, this is one incredible dish, a real diet buster!
Provided by Pierre Dance
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Mix the chicken, chilies, and salsa in a small bowl.
- Mix the salt and cream in a large shallow dish.
- Heat the oil in a frying pan over med-high.
- Fry the tortillas one at a time for a few seconds until they start to blister and turn soft.
- Immediately dip each one in the cream mixture.
- Put a large dollop of the chicken mixture on each tortilla and roll it up.
- Place it in a ungreased baking pan, flap side down.
- When all of the tortillas are done, pour the remaining cream over them and sprinkle the cheese over the top.
- Bake uncovered for 20 minutes or so, until they are thoroughly heated.
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
EL COYOTE'S ENCHILADAS SUIZAS
Steps:
- 1. Heat oven broiler. Place tomatillos, garlic, jalapeños, and quartered onion on a foil-lined baking sheet; broil until blackened all over, about 10 minutes for tomatillos and jalapeños, 8 minutes for garlic and onion. Let cool slightly, then peel tomatillos, garlic, and jalapeños; transfer the vegetables to a blender. Add stock, chopped cilantro, ⅓ cup sour cream, the lime juice, cumin, salt, and pepper; purée until smooth. Transfer enchilada sauce to a bowl; set aside. 2. Heat oil in a 12" skillet over medium-high heat. Cook minced onion until soft, 4-5 minutes. Remove from heat; stir in 1 cup reserved enchilada sauce, the chicken, salt, and pepper. 3. Heat oven to 375°. Pour 1 cup enchilada sauce in the bottom of a 9" x 13" baking dish; set aside. Dip tortillas in remaining enchilada sauce; divide chicken evenly among tortillas and roll tortillas tightly around chicken. Arrange tortilla rolls seam side down in prepared dish. Pour remaining sauce over rolls, and cover evenly with Monterey Jack; bake until cheese is melted and sauce is bubbly, 18-20 minutes. Garnish with cilantro sprigs and remaining sour cream.
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