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.
ENCHILADAS SUIZAS
Enchiladas Suizas - enchiladas filled with shredded chicken and cheese and covered with an addicting salsa verde cream sauce. Simply the best!
Provided by Isabel Eats
Categories Main
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 2 enchiladas, Calories 519 kcal, Carbohydrate 29 g, Protein 41 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 93 mg, Sodium 949 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 1 g
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
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
ENCHILADAS SUIZAS CON POLLO (SWISS CHICKEN ENCHILADAS)
This is a very old recipe from the 60's that my mom has made about my whole life. She used canned chicken, but I prefer to make them with fresh chicken. It is a very simple recipe, that after baking, comes together like a dream! Everything melts together beautifully! It is very mild and creamy and is supposed to be that way. (NOT...
Provided by Kelly Williams
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 6
Steps:
- 1. In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside. (Make sure you slice from short end, 10-12 thin slices of swiss cheese and wrap and set aside.) Soft-fry tortillas in a little oil, adding more as needed, set aside. I brush my flat griddle pan with a little oil and fry each side of tortillas, one at a time, til they just start to poof. About 5-10 seconds per side. Brush on more oil as needed, about every other one.)In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.)In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan. Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan. (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas. Top each with a slice of swiss cheese. This goes easily if you get a "production line" all set up. Bake, uncovered, in 350° oven for 20 minutes. Top each with a dollop of sour cream, and bake 5 minutes longer. *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired. But my hubby and I prefer them just as they are! Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.
CHICKEN ENCHILADAS SUIZAS
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
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 CON POLLO
These are SO GOOD! Pretty enough for a Ladies Luncheon, yet kid friendly, too! I like to serve them with a tossed salad, spanish or mexican rice, and refried beans and chips! (Canned/pre-cooked chicken, or a rotisserie chicken, can be substituted for quicker prep-time.) Note: These enchiladas are very mild and creamy, not spicy! Not everything in Mexico is eaten spicy hot! The filling before baking, also will taste bland. But that's because they haven't melted together. After baking, they are VERY creamy and delicious, and have a very unique flavor. Any altering of this recipe will totally change the flavor and I really wouldn't recommend it.
Provided by Wildflour
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside.
- Soft fry tortillas in a little oil, adding more as needed, set aside.
- In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.).
- In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan.
- Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan.
- (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas.
- Top each with a slice of swiss cheese.
- Bake, uncovered, in 350° oven for 20 minutes.
- Top each with a dollop of sour cream, and bake 5 minutes longer.
- *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired.
- Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.
ENCHILADAS VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY
Recording artist Cuco teams up with Tasty to make his favorite recipe: Enchiladas Verdes Con Pollo. If you like your enchiladas spicy, increase the number of serrano peppers.
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
- Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
- Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
- Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
- Set a rack in the center of the oven and turn on the broiler.
- Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
- Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
- Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
- Broil the enchiladas until the cheese is just melted, 2-4 minutes.
- Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
- Enjoy!
Nutrition Facts : Calories 412 calories, Carbohydrate 14 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 6 grams
ENCHILADAS CON POLLO
This is a mild but tasty enchilada casserole. I don't care for Mexican food, but my sister made this and I loved it. You can substitue ground beef and/or refried beans for the chicken. Serve with a crispy salad. Enjoy!!
Provided by liral
Categories < 4 Hours
Time 1h5m
Yield 9 , 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine half the cheese with the next 5 ingredients.
- Mix well with 1 cup taco sauce.
- Dip each tortilla in remaining taco sauce. Add 1/3 cup of filling in tortilla, roll up and place seam side down in buttered 9X13" baking dish.
- Spread remaining sauce over tortillas; cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese.
- Return to oven until cheese melts, about 3 minutes.
More about "enchiladas suizas con pollo food"
ENCHILADAS SUIZAS (CREAMY CHICKEN ENCHILADAS) + VIDEO
From aspicyperspective.com
5/5 (18)Calories 307 per servingCategory Main Course
- Preheat oven to 450 degrees F. On a rimmed baking sheet, roast the tomatillos, poblanos, onion, garlic and serrano pepper for 15-20 minutes, until the tomatillos are bubbling and juicy.
- Remove the stems and seeds from the peppers. Then transfer the roasted vegetables and juices to a food processor. Add the cumin, salt, spinach, and cilantro. Pulse the mixture until well combined but still chunky.
- In a large bowl combine and shredded chicken with half of the fresh salsa verde, and half of the shredded cheese. Mix well, then salt and pepper to taste.
RECETA DE ENCHILADAS SUIZAS - I FOOD MOM
From ifoodmom.com
Category AvesEstimated Reading Time 3 mins
CHICKEN ENCHILADAS SUIZAS IN GREEN SAUCE MEXICAN RECIPE
From mexgrocer.com
4.5/5
ENCHILADA - WIKIPEDIA
From en.wikipedia.org
Main ingredients Tortillas, chili pepper sauce, meatPlace of origin Mexico
ENCHILADAS SUIZAS - KITCHEN NOSTALGIA
From kitchennostalgia.com
5/5 (1)Category Main Course
- Season chicken breast with salt and Mexican spices. Saute in pan together with olive oil, bell peppers, onion, garlic and smoked paprika. Season with salt and spices to taste. Fry until chicken is cooked through and vegetables are soft. Take chicken out of the pan and shred it using a fork (or two forks).
- Fry tortillas in a little bit of oil for about 10 seconds on each side. Spread each tortilla with some enchilada sauce, add shredded chicken, sauteed vegetables, 1-2 tsp sour cream and grated cheese.
- Spread a thin layer of enchilada sauce on the bottom of oiled baking dish. Arrange rolled enchiladas in the dish. Top with remaining enchilada sauce and sprinkle with remaining cheese.
- Cover with aluminum foil and bake for 10-15 minutes in 350 F (175 C) oven. Uncover and bake for 10-15 minutes more for cheese to melt.
ENCHILADAS SUIZAS VERDE (SLOW COOKER) - WILDFLOUR'S ...
From wildflourskitchen.com
Reviews 2Estimated Reading Time 6 minsServings 8
- Place chicken breasts and next 5 ingredients into crock pot/slow cooker. Place on lid and set to High. Cook for 5 - 6 hours or until fall-apart tender. Remove breasts from crock, pull into larger than bite-sized chunks, add back to crock. Cover and cook on low for 30 more minutes to 1 hour.
- Place colander in large mixing bowl, pour chicken and broth into colander. Lift colander over bowl and hold to fully drain. Add chicken meat to another large mixing bowl. Stir 1 (16 oz.) container sour cream into drained chicken. (*See note for what to do with broth. Don't throw it out!)
- Slice off 16 thin slices of swiss from short end of block, wrap slices and set them aside. Grate rest of block into chicken-sour cream mixture add and folding in slowly to incorporate evenly. Cover bowl with plate and place into fridge until needed.
- On flat griddle over medium heat, brush on a circle of oil, place on a tortilla and soft fry each side for 30 seconds to 1 minute unto starting to puff up and lightly golden browned. Place between paper towel. Continue with rest of tortillas adding oil to pan each time or as needed.
ENCHILADAS DE POLLO (CHICKEN ENCHILADAS) RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Calories 502 per servingServings 4
- To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
- Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
- To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
ENCHILADAS SUIZAS RECIPE - QUERICAVIDA.COM
From quericavida.com
Cuisine MexicanCategory EntreeServings 6Total Time 55 mins
RECETA DE ENCHILADAS SUIZAS DE POLLO FáCILES DE PREPARAR
From okdiario.com
Estimated Reading Time 2 mins
7 ENCHILADAS SUIZAS IDEAS | MEXICAN FOOD RECIPES, COOKING ...
From pinterest.com
7 pins18 followers
RECETA DE ENCHILADAS SUIZAS - SAL ROCHE
From salroche.com
Estimated Reading Time 2 mins
ENCHILADAS SUIZAS RECIPE | RECIPE | ENCHILADAS SUIZAS ...
From pinterest.com
Estimated Reading Time 1 min
ORDER AUDRINAS MEXICAN GRILLE MENU DELIVERY ONLINE ...
From ubereats.com
4.5/5 (116)Cuisine Mexican, New Mexican
DISFRUTA UNAS ENCHILADAS SUIZAS - CHEFCOMPASS
From chefcompass.com
Cuisine MexicanaEstimated Reading Time 1 minCategory Plato PrincipalTotal Time 456007 hrs 32 mins
ENCHILADAS SUIZAS - HOME - FACEBOOK
From facebook.com
EASY ENCHILADAS SUIZAS RECIPE - FOOD NEWS
From foodnewsnews.com
ENCHILADAS SUIZAS CON POLLO - KIWILIMON.COM
From kiwilimon.com
ENCHILADAS SUIZAS CON POLLO RECIPES
From tfrecipes.com
ENCHILADAS SUIZAS - MENU - COPPELIA - NEW YORK
From yelp.com
ENCHILADAS SUIZAS CON POLLO RECIPE | CHAMPSDIET.COM
From champsdiet.com
16 ENCHILADAS SUIZAS DE POLLO IDEAS | MEXICAN FOOD RECIPES ...
From pinterest.co.uk
RECIPES FOR ENCHILADAS DE POLLO - COOKTIME24.COM
From cooktime24.com
ENCHILADAS SUIZAS ROJAS CON POLLO - YOUTUBE
From youtube.com
MARIA'S MEXICAN RESTAURANT CHARLOTTE | PHOTO GALLERY
From mariasmexicanrestaurantcharlotte.com
ENCHILADAS - 8 RECETAS FáCILES - COCINARECETASFACILES.COM
From cocinarecetasfaciles.com
ROSARIO ENCHILADAS SUIZAS RECIPE - FOODRECIPESTORY
From foodrecipestory.com
ENCHILADAS SUIZAS DE POLLO - YOUTUBE
From youtube.com
ENCHILADAS SUIZAS CON POLLO | RECETA | RECETA DE ...
ENCHILADAS CON POLLO RECIPES
From tfrecipes.com
ENCHILADAS CAMPESINAS - REAL DE OAXACA
From realdeoaxaca.com
ENCHILADAS SUIZAS CON POLLO | RUBIOS BLOG
From blog.rubios.com
ENCHILADAS SUIZAS - ENRIQUE FLEISCHMANN - HOGARMANIA
From hogarmania.com
ENCHILADAS SUIZAS | RECIPE | MEXICAN FOOD RECIPES, MEXICAN ...
From pinterest.ca
ROSARIO ENCHILADAS SUIZAS RECIPE – COOKING FILE
From cookingfile.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love