ENCHILADAS SUIZAS
A creamy, cheesy, comfort-food take on enchiladas. The name of this dish means "Swiss enchiladas," not because it's a Swiss recipe but because of the generous use of dairy as compared to the more traditional Enchiladas Rojas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h30m
Number Of Ingredients 12
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.
ENCHILADAS SUIZA
We love Mexican food of any kind so I'm always looking for new ways to make enchiladas. These sound good. From Country Cookin' 2.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 745.3, Fat 28.7, SaturatedFat 12.2, Cholesterol 92.9, Sodium 1854.1, Carbohydrate 79.3, Fiber 4.6, Sugar 6.8, Protein 40.3
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
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 CHICKEN ENCHILADA SUIZAS
Easy and Quick baked enchiladas, with a little different twist to it. I am not a fan of tomato sauce enchiladas.Enjoy!
Provided by misskris3780
Categories Chicken Breast
Time 50m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 8
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).
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.
CHICKEN ENCHILADA SUIZA
Make and share this Chicken Enchilada Suiza recipe from Food.com.
Provided by wolfesgirl1969
Categories Chicken Breast
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet cook the onion in hot butter over medium heat until onion is tender. Stir in 1/4 cup of the peppers; reserve the remaining peppers for sauce.
- In a medium bowl combine cream cheese, 2 tablespoons milk, and cumin; add onion mixture and chicken. Stir until well combined. Spoon about 3 tablespoons of chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 3 quart rectangular baking dish. Set Aside.
- SAUCE: Combine remaining chili, 2 cups milk, sour cream, soup in a large bowl. Pour evenly over tortillas in baking dish. Cover with foil. Bake in 350 degree oven for 35 minutes or until heated through. Remove foil. Sprinkle with shredded cheese. Return to oven; bake 5 to 10 more minutes or until cheese melts.
- NOTE: I USE A SPECIFIC TYPE OF CHILI AND I ROAST AND PEEL THEM MYSELF.
Nutrition Facts : Calories 1600.5, Fat 72.6, SaturatedFat 33, Cholesterol 165.6, Sodium 2895.4, Carbohydrate 175.7, Fiber 10, Sugar 7.6, Protein 58.8
ENCHILADAS VERDES SUIZAS
For authenticity, substitute crema for the whipping cream, leave out the sugar and garlic. Instead of jack or cheddar, use one of the Mexican hard cheeses. For the sauce, use a mild roasted tomatilla and chili sauce.
Provided by Queen Dragon Mom
Categories Mexican
Time 1h35m
Yield 12 enchiladas, 4 serving(s)
Number Of Ingredients 20
Steps:
- Remove papery husks from tomatillos.
- Wash tomatillos and chiles well.
- Cook, covered, in a little boiling water until tender, about 15 minutes.
- Remove stems and seeds from chiles.
- Place chiles and drained tomatillos in blender container.
- Add onion, garlic and cilantro and blend until pureed.
- Heat 2 tablespoons oil in a large skillet, add pureed mixture and fry, adding soda and sugar. Salt to taste.
- When mixture is cooked, add White Sauce, cream and 1/2 cup cheese.
- Season with salt & pepper to taste; keep hot.
- For each serving, soften 3 tortillas in hot oil, then dip in hot sauce. Place some shredded chicken on each tortilla and roll. Place, seam side down, in individual baking dishes.
- Cover with remaining sauce and sprinkle cheese over top.
- Place under broiler until cheese melts and is golden brown.
- WHITE SAUCE: Melt butter, add onion and garlic and cook until onion is browned.
- Stir in flour and cook and stir until flour is cooked.
- Add milk and cook until thickened.
- Strain sauce, then add Worcestershire and salt and pepper to taste. I have enjoyed this dish at Sanborns House of Tiles in Mexico.
Nutrition Facts : Calories 755.9, Fat 51.2, SaturatedFat 29.9, Cholesterol 152, Sodium 325.8, Carbohydrate 66.5, Fiber 9.6, Sugar 10.3, Protein 13.6
BEEF ENCHILADAS SUIZAS
I was trying to copy a restaurant's beef enchiladas suizas. I think I came pretty close...hubby thinks that were better. They were fairly quick, because I used a canned green enchilada sauce, but a good homemade green sauce would be awesome too! All amounts are estimates, feel free to use more or less of anything.
Provided by smileyone
Categories Meat
Time 1h
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Assemble enchiladas: tortilla, 1 1/2 oz of cheese, 1/4 cup of ground beef, some green chilis, and 2 T. of enchilada sauce. Roll and put in a 9x 13 pan.
- 2. When all enchiladas are rolled up, mix 1/2 cup of sour cream with remaining enchilada sauce and pour over top of enchiladas.
- 3. Sprinkle with remaining cheese. (we are a cheese loving family, so I used alot).
- 4. Bake at 350degrees for 45min-1 hour.
Nutrition Facts : Calories 797.5, Fat 50.5, SaturatedFat 24.9, Cholesterol 153, Sodium 1152.2, Carbohydrate 37.7, Fiber 3.2, Sugar 3.1, Protein 46.7
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