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
This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef.
Provided by Lisa Civitillo Blok
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 737 calories, Carbohydrate 42.3 g, Cholesterol 136.1 mg, Fat 52.1 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 22.4 g, Sodium 977.4 mg, Sugar 2.5 g
ENCHILADAS AZTECAS
Make and share this Enchiladas Aztecas recipe from Food.com.
Provided by Toby Jermain
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Toss shredded cheeses together, and set aside.
- In a medium saucepan, combine butter and flour over medium heat.
- Cook, stirring frequently, until bubbly.
- Whisk in milk and chicken broth, and continue whisking until smooth.
- Add spices and half of the mixed cheeses, and stir until cheese is melted and sauce is smooth.
- Continue cooking, stirring frequently, until thickened.
- Add chicken, olives, tomato, onions, and green chiles, adjust seasonings to taste, and set aside to cool.
- Dip each tortilla in hot oil to soften.
- Place about one third cup of chicken mixture on each tortilla, and roll up tightly.
- Place seam side down in a lightly oiled 9"x13" baking dish.
- Top with remaining cheese, and bake at 350 degrees F for 25-30 minutes or until heated through and cheese is bubbly.
- Enchiladas can be frozen before final topping with cheese.
- Thaw completely before topping with cheese and baking.
Nutrition Facts : Calories 1136.3, Fat 75.2, SaturatedFat 44.2, Cholesterol 251.4, Sodium 2544.4, Carbohydrate 46.6, Fiber 6, Sugar 4.1, Protein 69.8
JALISCO STYLE ENCHILADAS - ENCHILADAS TAPATIAS
A good choice for vegetarians, as these delicious enchiladas contain no meat. Posted from an online source in response to a recipe request.
Provided by Molly53
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut 3 of the roasted poblano chilies into strips and reserve them for the enchilada filling.
- Place remaining chilies, tomato, onion and garlic; puree in blender or food processor, adding water as necessary.
- Heat the oil in a saucepan, add the tomato-chili puree and cook over medium heat for 5 minutes, stirring occasionally.
- Add the milk, cream, tequila if using, and salt to taste.
- Cook until the sauce thickens enough to coat a spoon.
- In a skillet, heat just enough oil to soft-fry the tortillas until soft.
- Drain on absorbent paper or paper towels.
- Dip each tortilla in the sauce; place it on a plate and place on each one a few avocado slices, some crumbled cheese and a few reserved chili strips.
- Roll moistened tortilla around the filling.
- Place rolled tortillas on plates, top with sauce and garnish with shredded lettuce and sliced radishes.
Nutrition Facts : Calories 391.9, Fat 25.5, SaturatedFat 7, Cholesterol 24.9, Sodium 52.2, Carbohydrate 39.6, Fiber 11.4, Sugar 5.5, Protein 7.5
PUERTO VALLARTA ENCHILADAS
Make and share this Puerto Vallarta Enchiladas recipe from Food.com.
Provided by -------
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix Rotel & tomato sauce together.
- Dip each tortilla in mixture before browning lightly in hot oil in skillet.
- Sprinkle each tortilla with cheese, beef, & onion.
- Roll up filled tortilla & place side by side in casserole,.
- Sprinkle lightly with cheese & warm in oven at 300°F.
Nutrition Facts : Calories 707.7, Fat 34.3, SaturatedFat 14.5, Cholesterol 106.8, Sodium 1465.7, Carbohydrate 60.9, Fiber 4.3, Sugar 5.7, Protein 37.8
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