Enchiladas Suizas Con Pollo Swiss Chicken Enchiladas Recipes

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.

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.

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.

CHICKEN ENCHILADAS SUIZAS

Steps:

• Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken.
• In skillet, melt butter over medium heat.
• Cook onion and bell peppers until just soft, 5-8 minutes.
• Transfer to large bowl.
• Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
• Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.
• Preheat oven to 350 degrees.
• Grease 10x15x2-inch baking pan or 2 smaller pans.
• Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge.
• Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture.
• Sprinkle Monterey Jack over enchiladas.
• Combine cream and chicken broth and pour over enchiladas.
• Cover pan with foil and bake 30 minutes.
• Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

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.

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!