El Coyotes Enchiladas Suizas Food

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.

ENCHILADAS SUIZAS

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).

ENCHILADAS SUIZAS

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.

VEGETARIAN ENCHILADAS SUIZAS

Steps:

• Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
• Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
• Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.

MEXICAN ENCHILADAS SUIZAS

Steps:

• Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.
• Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.
• Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.
• Bake in the preheated oven until melted, about 25 minutes.

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.

EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA

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.

ENCHILADAS SUIZAS

Steps:

• Preheat oven to 350°F. Place half of the cream cheese and the onions in small bowl. Beat with electric mixer on medium speed until well blended; set aside for later use.
• Place remaining cream cheese, the cheddar cheese, Monterey Jack cheese, green chilies and cumin in large bowl. Beat with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition; set aside. Heat oil in medium skillet. Add tortillas; cook just until warmed. Spoon 2 Tbsp. of the cheese mixture onto each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with the enchilada sauce.
• Bake 20 min. or until heated through. Top with the reserved cream cheese mixture and the olives.