BEEF ENCHILADAS
Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 45m
Number Of Ingredients 17
Steps:
- Mix together Spice Mix ingredients. Set aside.
Nutrition Facts : ServingSize 608 g, Calories 649 kcal, Carbohydrate 55.3 g, Protein 45.6 g, Fat 28.6 g, SaturatedFat 10.3 g, Cholesterol 116 mg, Sodium 1237 mg, Fiber 13.4 g, Sugar 5.7 g
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
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.
CHILI SUIZAS BAKE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the broiler to high. Place the poblanos under 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. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.
- While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.
- When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!
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
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.
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
ENCHILADAS SUIZAS
Corn tortillas are rolled around a cheesy filling flavored with chilies and cumin, baked with enchilada sauce and topped with cream cheese and olives.
Provided by My Food and Family
Categories Cheese
Time 45m
Yield 6 servings, two enchiladas each
Number Of Ingredients 11
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.
Nutrition Facts : Calories 500, Fat 33 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1140 mg, Carbohydrate 35 g, Fiber 5 g, Sugar 4 g, Protein 18 g
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
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