Enchiladas Suizas Recipes

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QUICK ENCHILADAS SUIZAS



Quick Enchiladas Suizas image

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

3 cups of HERDEZ Salsa Verde cooking sauces or your homemade salsa
3/4 cup Mexican cream or sour cream
1/2 cup chopped cilantro
1 garlic clove (chopped)
2 cups shredded rotisserie chicken meat
1 ½ cup shredded Oaxaca or Fresh Mozzarella Cheese
12 corn tortillas
1/2 medium onion (thinly sliced)
2 tablespoons vegetable oil for frying
Salt & Pepper to taste

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

MEXICAN ENCHILADAS SUIZAS



Mexican Enchiladas Suizas image

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

1 pound fresh tomatillos, husks removed
1 large slice of onion
4 green serrano chiles, or to taste
1 clove garlic
½ cup water
1 cup heavy cream
½ cup shredded Chihuahua cheese
1 teaspoon chicken bouillon granules, or to taste
1 tablespoon vegetable oil, or as needed
12 corn tortillas
1 cooked chicken breast, shredded
1 cup shredded Chihuahua cheese

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



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.

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

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

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.

BEEF ENCHILADAS SUIZAS



Beef Enchiladas Suizas image

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

1 1/2 lbs ground beef, cooked and drained
1 lb monterey jack cheese, shredded
1 (4 ounce) can chopped green chilies
1 (28 ounce) can green enchilada sauce (use your favorite or make your own)
1/2 cup sour cream
10 -12 flour tortillas (soft taco size)

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

VEGETARIAN ENCHILADAS SUIZAS



Vegetarian Enchiladas Suizas image

A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion, and zucchini with soft corn tortillas dipped in green salsa and all baked to perfection.

Provided by Greg Lofts

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 50m

Yield Serves 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large poblano, ribs and seeds removed, thinly sliced (1 1/2 cups)
1 small red onion, halved and thinly sliced (1 1/4 cups)
Kosher salt and freshly ground pepper
1 medium zucchini, cut into a 1/2-inch dice (1 1/2 cups)
1 1/2 cups green salsa (from a 16.7-ounce jar), such as La Costeña
6 corn tortillas (each 6 inches)
5 ounces low-moisture mozzarella, cut into a 1/2-inch dice
1/3 cup Mexican crema or sour cream
Shredded iceberg lettuce, sliced radishes, and halved cherry tomatoes, for serving

Steps:

  • Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
  • Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
  • Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.

ENCHILADAS SUIZAS



Enchiladas Suizas image

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

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sliced green onion s
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 cup KRAFT Shredded Monterey Jack Cheese
2 cans (4 oz. each) chopped green chiles, drained
1/2 tsp. ground cumin
3 egg s
1 Tbsp. oil
12 corn tortilla s
2 jars (8 oz. each) enchilada sauce
1 can (4-1/4 oz.) sliced black olives, drained

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



Enchiladas Suizas image

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

2 medium onions, chopped
8 mild green chilies, chopped or 2 (4 ounce) cans canned green chilies
1 garlic clove, minced
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth (go ahead and use the whole 14 ounce can rather than have that extra bit go to waste)
salt
1/4 teaspoon ground cumin
1/4 lb monterey jack cheese, grated
1/4 lb cheddar cheese, grated
2 scallions, sliced
oil (for frying)
corn tortilla
1 1/2 cups cooked chicken, shredded
1 cup heavy cream

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 SUIZA



Enchiladas Suiza image

We love Mexican food of any kind so I'm always looking for new ways to make enchiladas. These sound good. From Country Cookin' 2.

Provided by lazyme

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups cooked chicken, shredded
12 tortillas
1 (4 ounce) can chopped green chilies
1 teaspoon salt
1 (10 ounce) can green enchilada sauce
1 (5 ounce) can evaporated milk
2 cups shredded monterey jack cheese

Steps:

  • Pre-heat oven to 425 degrees.
  • Mix together chicken, chiles and salt.
  • Combine sauce and milk.
  • Fill each tortilla with 1/4 cup chicken mixture, plus a pinch of cheese; place seam side down in 13 x 9-inch baking pan.
  • Cover with sauce and remaining cheese.
  • Bake 15 minutes.

Nutrition Facts : Calories 745.3, Fat 28.7, SaturatedFat 12.2, Cholesterol 92.9, Sodium 1854.1, Carbohydrate 79.3, Fiber 4.6, Sugar 6.8, Protein 40.3

SHRIMP ENCHILADAS SUIZAS



Shrimp Enchiladas Suizas image

These enchiladas are a rich, tangy spin on more common red chile enchiladas. Don't be shy about experimenting with fillings and the spice level.

Provided by cheeziekt

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 5

Number Of Ingredients 16

3 fresh jalapeno peppers, stems removed
1 ½ pounds fresh tomatillos, husks removed
3 green onions
1 small onion, quartered
1 bunch fresh cilantro, stems trimmed
1 cup heavy cream
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound frozen fully cooked salad shrimp, thawed
1 (9 ounce) bag baby spinach leaves
2 teaspoons vegetable oil, divided
10 (6 inch) corn tortillas
8 ounces shredded Monterey Jack cheese
½ cup sour cream
1 tablespoon green pepper sauce (e.g., Tabasco®)

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.
  • Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.
  • Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.
  • Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.
  • Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired.
  • Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.

Nutrition Facts : Calories 681.4 calories, Carbohydrate 39.7 g, Cholesterol 254.9 mg, Fat 42.9 g, Fiber 8 g, Protein 37.9 g, SaturatedFat 23.7 g, Sodium 963.3 mg, Sugar 7.8 g

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

SWISS ENCHILADAS ( ENCHILADAS SUIZAS)



Swiss Enchiladas ( Enchiladas Suizas) image

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

2 cups cooked chicken, chopped
1 (4 ounce) can diced ortega anaheim chilies
1 (8 ounce) can green chili salsa
1/2 teaspoon salt
2 cups heavy cream
12 corn tortillas
oil, for frying the tortillas
2 cups monterey jack cheese, shredded

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



Enchiladas Suizas image

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

1 (12 count) package corn tortillas
4 chicken breasts (or 1 regular size Styrofoam tray of chicken)
1 (16 ounce) bottle la victoria green chili salsa (or any green salsa you can find)
1 (4 ounce) can seeded chopped green chilies
2 cups light cream
2 teaspoons salt
2 cups shredded monterey jack cheese
2 tablespoons canola oil

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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