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
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 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
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
MEXICAN ENCHILADAS SUIZAS
Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The 'suizas' sauce is Spanish for 'Swiss,' a nod to its creaminess.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 49.7 g, Cholesterol 144.3 mg, Fat 42.3 g, Fiber 7.9 g, Protein 23.2 g, SaturatedFat 23 g, Sodium 432.3 mg, Sugar 7.1 g
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.
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.
ENCHILADAS SUIZAS
Not what I usually find for Spanish/Mexican food. These enchiladas have become a family treat. They're really rich, and taste even better as leftovers. The extra prep time is worth every second to get a dish this impressive that tastes so great. Because everything is pre-cooked, you can save prepared dish in fridge and oven it later. My sister was so proud to make them herself, she took them into her high school Spanish class! (needless to say they were a big hit, and she didn't save any for us... ) Super for a special dinner, or frozen for later lunches, even non-cooks can pull this one off!
Provided by drea228a
Categories One Dish Meal
Time 1h15m
Yield 12 enchiladas
Number Of Ingredients 8
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!
Nutrition Facts : Calories 319.3, Fat 21, SaturatedFat 10, Cholesterol 74.1, Sodium 795.1, Carbohydrate 15.8, Fiber 2.3, Sugar 2.1, Protein 18
ENCHILADAS SUIZAS
This recipe secured my status as a great "Mexican" cook. Some explanation is needed. This is NOT a Swiss recipe and does not use Swiss cheese. Anything in Mexican cuisine that makes use of cream is often referred to as "Suiza" Try to find Crema Mexican if you can. It's available in most stores as in the queso fresco. Crema Mexican is more like creme fraiche that US heavy cream. This recipe is from The Complete Book of Mexican Kitchen by Elizabeth Lambert Ortiz.
Provided by davinandkennard
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the chilis, tomatillos, cilantro and enough liquid from the tomatillos in a blender and liquify.
- Season with salt and pepper.
- Heat the lard or oil in a skillet.
- Dip the tortillas one by one in the puree and fry in the lard/oil until limp.
- Combine the shredded chicken, room temperature cream cheese, and chopped onion.
- Fill with some of the chicken mixture, roll up and place in an oven proof dish.
- Warm the remainder of the sauce and pour over the enchiladas.
- Cover with the heavy cream or Crema Mexicana.
- Sprinkle with the cheese.
- Bake at 350 for 15 to 20 minutes or until hot through.
Nutrition Facts : Calories 617.7, Fat 36.1, SaturatedFat 17.3, Cholesterol 158.3, Sodium 160.1, Carbohydrate 39, Fiber 5.9, Sugar 5.6, Protein 36.3
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
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
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