SWISS CHARD AND POTATO ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
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.
CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE
Steps:
- Cut the stems from the Swiss chard leaves and chop them and the leaves separately. In a large skillet cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and 1/4 cup water, and cook the mixture, covered, for 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and salt and pepper to taste.
- In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened, and transfer them with tongs as they are fried to paper towels to drain. In a bowl thin the tomato sauce with the broth, spoon about 1/3 cup of it into the bottom of a greased 13- by 9-inch baking dish, and arrange 4 of the tortillas in one layer over it. Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup of the remaining sauce over the mixture, and cover it with 4 of the remaining tortillas in one layer. Spread the tortillas with the remaining chicken mixture and the remaining Monterey Jack, top the mixture with 1/2 cup of the remaining sauce, and cover it with the remaining 4 tortillas. Pour the remaining sauce evenly over the tortillas and sprinkle it with the Parmesan. Bake the enchiladas, covered with foil, in the middle of a preheated 350°F. oven for 15 minutes, remove the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling.
ENCHILADA CASSEROLE WITH CHICKEN
My brother brought this recipe home from Scout camp when he was young, and it quickly became a family favorite. Now that my five siblings and I live away from home, we often make this dish for ourselves. -Kristi Larson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°., Combine soups, sour cream, green onions and green chilies in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan. , Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers. , Bake, uncovered for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired.
Nutrition Facts :
SWISS ENCHILADAS
My husband lived in Mexico for several years and loved Enchiladas Suizas (Swiss Enchiladas). I found this recipe, and he said that it tastes just like the ones his 'mamita' made him.
Provided by LOSTUTTLES
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 640.3 calories, Carbohydrate 28.3 g, Cholesterol 170.2 mg, Fat 48.9 g, Fiber 4 g, Protein 23.1 g, SaturatedFat 26 g, Sodium 663.4 mg, Sugar 2.1 g
CHICKEN ENCHILADA CASSEROLE
This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra "oomph," sprinkle some seeded, fresh chopped jalapenos and cilantro on top. -Amy Johnson, New Braunfels, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 383 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 710mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges
CHICKEN ENCHILADA CASSEROLE I
A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!
Provided by PANZER33
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
- In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g
More about "chicken and swiss chard enchilada casserole recipes"
SWISS CHARD CASSEROLE RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
CHICKEN ENCHILADA CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN HASHBROWN CASSEROLE - CHEFS & RECIPES
From chefsandrecipes.com
CHICKEN ENCHILADA CASSEROLE {EASY - FIVEHEARTHOME
From fivehearthome.com
CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE RECIPE
CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE | RECIPE
From rachaelrayshow.com
SWISS CHARD AND CHICKEN ENCHILADAS - MILWAUKEE JOURNAL SENTINEL
From jsonline.com
CHICKEN ENCHILADA CASSEROLE RECIPE - THRIFT AND SPICE
From thriftandspice.com
CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE RECIPE
From ifood.tv
10 BEST CHICKEN ENCHILADA CASSEROLE RECIPES | YUMMLY
From yummly.com
CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE RECIPE
From cookeatshare.com
SWISS CHARD CASSEROLE WITH CHICKEN RECIPE | EAT SMARTER USA
From eatsmarter.com
CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE RECIPE
From crecipe.com
CHICKEN ENCHILADA CASSEROLE RECIPE - PINCH OF YUM
From pinchofyum.com
CHICKEN ENCHILADA CASSEROLE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE RECIPE - DETAILED ...
From cookeatshare.com
CHICKEN AND SWISS CHARD CASSEROLE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
LAZY GIRL'S CHICKEN ENCHILADA CASSEROLE - IOWA GIRL EATS
From iowagirleats.com
CHICKEN ENCHILADA CASSEROLE - DINNER AT THE ZOO
From dinneratthezoo.com
RECIPES/CHICKEN-AND-SWISS-CHARD-ENCHILADA-CASSEROLE-13593.JSON …
From github.com
CREAMY GARLIC SWISS CHARD CHICKEN - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CHICKEN ENCHILADA CASSEROLE - GIMME SOME OVEN
From gimmesomeoven.com
CHICKEN ENCHILADA CASSEROLE | SWISS PALEO
From swisspaleo.ch
CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ENCHILADAS SUIZAS - THE COUNTRY COOK
From thecountrycook.net
CHICKEN ENCHILADA CASSEROLE RECIPE - ADD A PINCH
From addapinch.com
CHICKEN ENCHILADA CASSEROLE - CARLSBAD CRAVINGS
From carlsbadcravings.com
CREAMY CHICKEN ENCHILADAS | RECIPE | KITCHEN STORIES
From kitchenstories.com
BEST CHICKEN ENCHILADA CASSEROLE RECIPE - DELISH
From delish.com
CHICKEN AND RICE ENCHILADA CASSEROLE - THE CHUNKY CHEF
From thechunkychef.com
CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE
From bigoven.com
SWISS CHARD, CHICKEN, AND LEEK ENCHILADAS WITH SLOW ROASTED …
From farmfreshfeasts.com
EASY CHEESY CHICKEN ENCHILADA CASSEROLE - LOVE FROM THE OVEN
From lovefromtheoven.com
CHICKEN TORTILLA CASSEROLE - CHEFS & RECIPES
From chefsandrecipes.com
CHICKEN AND SWISS CHARD ENCHILADA CASSEROLE – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love