Chicken Enchiladas Suiza Recipes

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CHICKEN ENCHILADAS SUIZAS



Chicken Enchiladas Suizas image

I found this recipe on the internet when I wanted to try making Chicken Enchiladas. I liked the idea of a cream based sauce rather than a tomato based sauce. The filling is so incredible that you can eat it cold right out of the bowl. My family loved it and I make this all the time now.

Provided by ChrissyG1968

Categories     One Dish Meal

Time 1h40m

Yield 12-15 enchiladas, 6-8 serving(s)

Number Of Ingredients 17

6 boneless skinless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, seeded and chopped
8 ounces grated cheddar cheese
4 ounces canned diced green chiles
1 cup purchased green chile salsa
1/2 cup chopped fresh cilantro
4 teaspoons ground cumin
salt and black pepper
12 large flour tortillas
10 ounces monterey jack cheese, grated
1 cup whipping cream
1/2 cup chicken broth
chopped avocado
chopped tomato
chopped fresh cilantro

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.

CHICKEN ENCHILADAS SUIZAS



Chicken Enchiladas Suizas image

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

6 skinless, boneless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 cup green salsa
1 cup chopped fresh cilantro
4 teaspoons ground cumin
2 chipotle peppers in adobo sauce, chopped
salt and ground black pepper to taste
12 (7 inch) flour tortillas
10 ounces shredded Monterey Jack cheese
1 cup whipping cream
½ cup chicken broth

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

ENCHILADAS SUIZAS



Enchiladas Suizas image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h5m

Yield 6 enchiladas

Number Of Ingredients 13

9 tomatillos, husked and rinsed
1/4 white onion
1 serrano chile
1 yellow chile (guerito pepper)
2 cloves garlic
1/4 bunch fresh cilantro
Salt and freshly ground black pepper
1/2 cup Mexican crema
1/2 cup heavy cream
Vegetable oil, for frying
6 corn tortillas
1 1/2 cups shredded chicken
1/2 cup shredded Oaxaca or mozzarella cheese

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



Chicken Enchiladas Suizas image

Enchiladas suizas differ from typical enchiladas because they contain Mexican crema or sour cream in addition to salsa verde. This version replaces the tomatillo sauce with a roasted tomato-chile sauce, resulting in a rich, creamy dish with bright color.

Provided by Food Network Kitchen

Time 2h5m

Yield 6 servings

Number Of Ingredients 13

2 skin-on, bone-in chicken breasts (about 2 pounds)
2 cups low-sodium chicken broth
2 cloves garlic
2 bay leaves
3 to 5 sprigs fresh cilantro, plus more for topping (optional)
Kosher salt
2 pounds plum tomatoes
1 or 2 serrano chile peppers, stemmed
2 tablespoons vegetable oil, plus 1/2 cup for frying
1 large white onion; 2/3 diced, 1/3 sliced into rings
1/2 cup Mexican crema or sour cream, plus more for topping (optional)
12 corn tortillas, preferably white
3/4 cup crumbled queso fresco

Steps:

  • Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic. Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth. Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm. Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas. Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish. Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired. Photograph by Con Poulos

ENCHILADAS SUIZAS



Enchiladas Suizas image

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

2 tablespoons butter
⅔ cup chopped Spanish onion
2 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup chopped green chile peppers
1 clove garlic, minced
¾ teaspoon salt
1 dash ground cumin
12 (8 inch) corn tortillas
canola oil for frying
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
2 cups shredded, cooked chicken breast meat
1 cup heavy cream
¼ cup chopped green onion
½ cup sliced green olives
1 pint cherry tomatoes

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



Enchiladas Suizas image

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

11/2 pounds boneless skinless chicken thighs
12 ounces tomatillos, husked and thoroughly rinsed
1 poblano chile, halved lengthwise, seeds, ribs, and stem removed
1 medium white onion, half cut into 3 wedges, remaining half finely chopped for serving
2 garlic cloves, smashed and peeled
1 jalapeno, stem removed, plus more thinly sliced for serving
1/2 cup packed cilantro sprigs, plus more leaves, for serving
1 cup sour cream
2 teaspoons fresh lime juice
1 teaspoon kosher salt
8 6-inch flour tortillas, warmed
11/2 cups shredded Oaxaca or salted mozzarella cheese (8 ounces)

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.

SIMPLE CHICKEN ENCHILADA SUIZAS



Simple Chicken Enchilada Suizas image

Easy and Quick baked enchiladas, with a little different twist to it. I am not a fan of tomato sauce enchiladas.Enjoy!

Provided by misskris3780

Categories     Chicken Breast

Time 50m

Yield 12 enchiladas, 4-6 serving(s)

Number Of Ingredients 8

12 corn tortillas
2 1/4 cups diced cooked chicken breasts
2 cups medium salsa verde
1/4 cup chopped fresh cilantro
3/4 cup reduced-fat sour cream
2 (9 ounce) packages of shredded swiss cheese
1/4 cup sliced scallion
diced tomato (to garnish)

Steps:

  • Preheat oven to 425 degrees.When you turn oven on - warm tortillas stacked together and wrapped in tin foil.
  • Mix cilantro, sour cream and Salsa verde together in a bowl.
  • Once chicken is cooked and diced, combine with one package of swiss cheese in separate bowl.
  • Remove tortillas from oven and prepare a 9X13 baking dish to place them inches.
  • Spoon 3/4 cup of the salsa mixture into bottom of baking dish.
  • Spoon chicken and cheese mixture into each tortilla shell and roll up.
  • Place rolled enchiladas seam-down into baking dish.
  • Pour remaining salsa mixture over the top of the enchiladas.
  • Cover and bake for 15-20 minutes, until cheese is melted and sauce is bubbling.
  • Uncover and spread remaining swiss cheese package over the top of enchiladas.
  • Bake for another 10 minutes, or until cheese is melted.
  • Remove from oven.
  • Garnish with sliced scallions, and tomatoes (optional).

CHICKEN ENCHILADAS SUIZA



Chicken Enchiladas Suiza image

There's no law that says chicken enchiladas must be made with tomato sauce! Try them Suiza (or Swiss) style-made with tomatillo salsa and sour cream sauce.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 5

1 cup tomatillo salsa
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 cups shredded rotisserie chicken
1-1/2 cups KRAFT Authentic Mexican Style Finely Shredded Cheeses, divided
8 flour tortillas (8 inch)

Steps:

  • Heat oven to 350ºF.
  • Mix salsa and sour cream until blended. Add 1 cup to chicken in large bowl; mix lightly. Stir in 3/4 cup cheese.
  • Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining salsa mixture and cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 930 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 1 g, Protein 19 g

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CHICKEN ENCHILADAS SUIZAS (GLUTEN FREE) - THE MAMA MAVEN BLOG
Pre-heat your oven to 350 degrees Fahrenheit and start assembling your enchiladas in a large glass Pyrex Pan. Because my husband has Celiac Disease, I had to make sure all my ingredients were gluten free. Warm up the tortillas slightly in an air fryer or toaster oven. Add shredded chicken and some shredded cheddar.
From themamamaven.com


ENCHILADAS SUIZAS (CREAMY CHICKEN ENCHILADAS WITH MELTED …
Instructions. Make the sauce. Spread out the tomatoes or tomatillos, the chiles and the onion onto a rimmed baking sheet and roast under a preheated broiler until blackening and soft on one side (about 6 minutes), then flip everything over and roast on the other side. Cool and, if using tomatoes, slip off their blackened skins.
From rickbayless.com


CHICKEN ENCHILADAS SUIZA RECIPE AUTHENTIC
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


HOW TO MAKE CHICKEN ENCHILADAS SUIZA RECIPE - RECIPES.NET
2022-01-14 Preheat oven to 425 degrees F. Mix chicken, green chilies, and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil until limp, and then dip in enchilada sauce mixture. Fill each tortilla with 1/4 cup chicken mixture, roll up, and place seam side down in 13x9 in. baking dish. Pour remaining sauce over the tortillas.
From recipes.net


CHICKEN ENCHILADAS SUIZAS - LA SAUCY KITCHEN
Start by making the green salsa. To a small pot fill about halfway with water and add the jalapenos and serranos. Boil for about 5 minutes. Add the tomatillos, onion, and 2 garlic cloves to the pot and boil until the tomatillos change color from green to a yellow-green.
From lasaucykitchen.com


CHICKEN ENCHILADAS SUIZAS | COOKIN' IT REAL
2016-04-28 Preheat oven to 350 degrees F. If not using rotisserie chicken, poach chicken breast. Using your fingers or a fork, shred chicken into bite size pieces. Place in a medium bowl and set aside. Add 1 cup of the salsa, sour cream, pepper, garlic cloves, cilantro, cumin and salt to a blender. Blend until smooth.
From cookinitreal.com


CHICKEN ENCHILADAS SUIZA RECIPE WITH SPINACH & ONION
2021-07-05 Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute. Add the spinach and cook it for about 5 minutes until leaves are wilted. Fold in the chicken and green chiles. Set aside. In a saucepan, heat crema, evaporated milk, 4 oz of cotija and half of the chile sauce over low heat until sauce is smooth.
From thespruceeats.com


CHICKEN ENCHILADAS SUIZA RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN ENCHILADAS SUIZA (ENCHILADAS WITH SOUR CREAM CHEESE SAUCE)
Remove to a bowl. Stir chopped chicken and green chilies into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Add enchilada sauce and evaporated ...
From bigoven.com


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