Swiss Enchiladas Food

SWISS ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix together chicken, chilies, and salsa.
• In a wide, shallow dish stir together salt and whipping cream.
• Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.
• Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish. Pour remaining cream over tortillas, and sprinkle with cheese.
• Bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.

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:

• 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.

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.

CHICKEN ENCHILADAS SUIZAS

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.

SWISS ENCHILADAS

Steps:

• Saute onion in 2 T oil until soft.
• Add garlic, tomato puree, chilis and chicken. Season with salt and simmer 10 minutes.
• Dissolve bouillon cubes in hot cream.
• Fry tortillas in about 1/2 inch hot oil. Do not let them crisp as they are about to be rolled.
• Dip each tortilla in the cream and place into a 9 X 13 baking pan.
• Spoon a generous amount of the chicken mixture onto the tortilla and roll up.
• Fry, dip and stuff the remaining tortillas and arrange them in the pan.
• Pour remaining cream mixture over the rolled-up tortillas.
• Sprinkle the cheese on top.
• Bake at 350 for 30 minutes.
• Garnish with avacado slices.

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.

SWISS ENCHILADAS

Steps:

• Preheat oven to 350. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, cook 5 minutes or until tender, stirring often. Add cumin, if desired. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
• Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
• Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons of cheese down center of each tortilla; roll up. Arrange filled tortillas in bottom of 13x9 baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with 1 cup cheese. Bake at 350 for 25 minutes or until cheese is bubbly. Remove from oven.
• Preheat broiler. Broil casserole 3 minutes or until cheese begins to brown.

SWISS CHARD AND POTATO ENCHILADAS

Steps:

• To make the enchiladas filling: Strip the leaves from the stems of the Swiss chard, and chop the leaves and coarsely slice the stems; and set aside.
• In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 teaspoon of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate. Add the onions and garlic, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more. Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool. Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture, and set aside.
• To make the salsa: Put the tomatillos in a medium saucepan and cover with water by about an inch. Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.
• In a blender, combine the onions, garlic, jalapeno, 3/4 teaspoon salt, and puree until smooth. Using a slotted spoon transfer the tomatillos to the blender, along with about 1/4-cup of the cooking liquid, puree until smooth. Add the coriander and blend briefly.
• To assemble the enchiladas: Pour enough vegetables oil into a skillet so it is about a 1/4 deep, and heat over high heat. Fry the tortillas one at a time, until they are soften, about 5 seconds. Transfer to a paper towel-lined plate to drain.
• Preheat the oven to 350 degrees F. Pour about a cup of the tomatillo salsa into the bottom of 13 by 9 inch baking dish. Put 2 heaping tablespoon of the Swiss chard mixture in the center each tortilla and roll them up. Place the tortillas, seams side down, on the sauce laying the enchiladas snuggly next to one other. Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes. Serve with sour cream on top, if desired.

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!

EASY SWISS ENCHILADAS

Steps:

• To make the filling: Break up the cooked chicken into bite-size pieces and place in a mixing bowl. Add the green onions, cilantro and one cup of the grated cheese. Set aside.
• To make the sauce: Put the green enchilada sauce (about 3 1/2 cups) into a mixing bowl. Add the heavy cream and the chicken bouillon. Stir to dissolve the bouillon. Set aside.
• Heat the corn tortillas, a few at a time, in the microwave before you put the enchiladas together into a large baking dish (9" x 13").
• Fill each tortilla with some of the filling, roll over, and place seam side down in the baking dish.
• Cover with the enchilada sauce and sprinkle the remaining 2 cups of cheese on top.
• Bake at 350 degrees for about 40 minutes, until the insides of the enchiladas are hot and the cheese has melted.
• Note: Depending on the size of the chicken, you may be able to make 18 or more enchiladas.
• You may want to exchange the chicken for shrimp, crab, or a combination.