Mexican Enchiladas Suizas Food

QUICK ENCHILADAS SUIZAS

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.

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.

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:

• Cook and chop chicken into small pieces (I usually boil it to remove any fat, and then cube it) drain chilies and combine with cooked chicken with 3/4 bottle of salsa in a bowl.
• Set up your preparation area (this is how I do it).
• Pour 1 container of the light cream into a pie pan, and mix in some salt.
• Set cream pan next to bowl of chicken and a large plate near the stove.
• Spray a rectangular baking pan/dish with non-stick cooking spray, and preheat oven to 350°F; add oil to small frying pan and heat it while you set up a stack of paper towels next to the stove.
• Begin assembly of dish!
• Fry 1 tortilla in oil (turn it over -- ) until bubbly, but still limp, remove from oil and set on paper towels to remove excess grease.
• Dip fried tortilla in cream, then set on plate and fill with large spoonful of chicken mix.
• Roll up tortilla and place seam side down in baking pan.
• Repeat with remaining tortillas.
• (This will go MUCH FASTER if you have one person to fry the tortillas and another to fill them-we always made it a family thing).
• Pour remaining cream over the pan of enchiladas and top with remaining salsa and cheese.
• Bake in 350°F oven for 20 minutes, or until the cheese is melted and golden brown.
• Allow to cool for 10 minutes (cream will thicken).
• Serve with spatula and knife.
• Enjoy the Dee-licious reward for all your effort!

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.

ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE

Steps:

• Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
• Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
• Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
• Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.

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.

SIMPLE CHICKEN ENCHILADA SUIZAS

Steps:

• Preheat oven to 425 degrees.When you turn oven on - warm tortillas stacked together and wrapped in tin foil.
• Mix cilantro, sour cream and Salsa verde together in a bowl.
• Once chicken is cooked and diced, combine with one package of swiss cheese in separate bowl.
• Remove tortillas from oven and prepare a 9X13 baking dish to place them inches.
• Spoon 3/4 cup of the salsa mixture into bottom of baking dish.
• Spoon chicken and cheese mixture into each tortilla shell and roll up.
• Place rolled enchiladas seam-down into baking dish.
• Pour remaining salsa mixture over the top of the enchiladas.
• Cover and bake for 15-20 minutes, until cheese is melted and sauce is bubbling.
• Uncover and spread remaining swiss cheese package over the top of enchiladas.
• Bake for another 10 minutes, or until cheese is melted.
• Remove from oven.
• Garnish with sliced scallions, and tomatoes (optional).

ENCHILADAS SUIZA

Steps:

• Pre-heat oven to 425 degrees.
• Mix together chicken, chiles and salt.
• Combine sauce and milk.
• Fill each tortilla with 1/4 cup chicken mixture, plus a pinch of cheese; place seam side down in 13 x 9-inch baking pan.
• Cover with sauce and remaining cheese.
• Bake 15 minutes.

ENCHILADAS SUIZAS CON POLLO

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.

SWISS ENCHILADAS ( ENCHILADAS SUIZAS)

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.