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 SUIZA
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
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
ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the 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. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
- Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
- Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
- Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.
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.
EMERIL'S EASY ENCHILADA SAUCE
Make and share this Emeril's Easy Enchilada Sauce recipe from Food.com.
Provided by janes girls
Categories Sauces
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato sauce oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
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
Categories Blender Cheese Chicken Pepper Bake Cinco de Mayo Dinner Healthy Tomatillo Sour Cream Cilantro Tortillas Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Place chicken in a large saucepan. Add 6 cups water, 1 teaspoon salt, 2 garlic cloves and peppercorns. Boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken. Pull meat from bones; shred; set aside. Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat 8 minutes. Drain, reserving 1/2 cup liquid. Transfer to a blender; add remaining 2 cloves garlic and cilantro; blend until smooth, adding liquid if necessary. Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add remaining 1 teaspoon salt and sour cream. Stir about 1 minute. Set aside.
- Heat oven to 350°F. Heat a skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 sauce in a 9" baking dish. Arrange enchiladas in 1 layer, seam side down. Cover with rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately.
- The Skinny 406 calories per 2 enchiladas 11.8 g fat (3.5 g saturated), 5.7 g fiber, 34 g carbs, 40 g protein
MEXICAN ENCHILADA SUIZA EMERIL
Steps:
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients. Heat a small skillet over high heat. When hot, add 1/2 teaspoon of the vegetable oil and 1 of the tortillas. Cook until soft, turning midway, about 1 minute per tortilla. Transfer to a plate and cover while you cook the remaining tortillas, adding additional 1/2 teaspoon of oil for each tortilla. Set aside on a plate and cover with plastic wrap or foil. Preheat the oven to 350 degrees F. Lightly grease a 9-by 13-inch casserole. Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 6 of the tortillas, spreading them evenly to form a complete layer. Top with half of the chicken, 1 teaspoon of the Southwest Essence, half of the poblanos, half of the green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Make another layer in exactly the same way: 6 tortillas, the remaining chicken, 1 teaspoon of the Southwest Essence, remaining poblanos, remaining green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Top with the remaining 6 tortillas, remaining sauce, tomatoes, cilantro, and remaining Monterey Jack, then sprinkle the Queso Anejo evenly over the top. Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the casserole is bubbly and light golden brown on top. Serve immediately, garnished with a dollop of sour cream, more chopped cilantro, and a spoonful of salsa or pico de gallo, if desired.
More about "mexican enchilada suiza emeril recipes"
CHICKEN AND ROASTED POBLANO ENCHILADAS SUIZAS
From emerils.com
MEXICAN SUIZA SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ENCHILADAS SUIZAS (CREAMY CHICKEN ENCHILADAS) + VIDEO
From aspicyperspective.com
ENCHILADAS SUIZAS - RECIPE FOR A BASIC MEXICAN DISH
From theplayatimes.com
QUICK AND EASY ENCHILADAS SUIZAS - MOMMY'S HOME COOKING
From mommyshomecooking.com
EMERIL LAGASSE EASY ENCHILADA SAUCE - THERESCIPES.INFO
From therecipes.info
EMERIL'S EASY ENCHILADA SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ENCHILADAS SUIZAS - A ZESTY BITE
From azestybite.com
EASY ENCHILADAS SUIZAS RECIPE - GROWING UP BILINGUAL
From growingupbilingual.com
SUIZA ENCHILADA SAUCE - BETTER HOMES & GARDENS
From bhg.com
ENCHILADAS SUIZAS - ISABEL EATS - EASY MEXICAN RECIPES
From isabeleats.com
ENCHILADAS SUIZAS -- CHICKEN ENCHILADAS WITH CREAMY GREEN SAUCE ...
From mexicanplease.com
TRADITIONAL ENCHILADAS SUIZAS - DEL REAL FOODS
From delrealfoods.com
ENCHILADAS SUIZAS (CREAMY GREEN SAUCE) | MEXICAN PLEASE
From mexicanplease.com
ENCHILADAS SUIZAS | MEXICAN FOOD RECIPES, QUICK AND EASY.
From mexicoinmykitchen.com
SPINACH ENCHILADAS | RECIPE | ENCHILADAS SUIZAS RECIPE, RECIPES, …
From pinterest.com
ENCHILADAS SUIZAS - KITCHEN NOSTALGIA
From kitchennostalgia.com
EASY ENCHILADAS SUIZAS RECIPE - FLAVOR MOSAIC
From flavormosaic.com
ENCHILADAS SUIZAS OR CHICKEN ENCHILADAS - THAT SKINNY CHICK CAN …
From thatskinnychickcanbake.com
MEXICAN ENCHILADA SUIZA LASAGNA - ABC NEWS
From abcnews.go.com
HOW TO MAKE ENCHILADAS SUIZAS - EATMX: REAL MEXICAN FOOD, AT …
From eatmx.com
SWISS GREEN ENCHILADAS | ENCHILADAS VERDES SUIZAS | MEXICAN RECIPES
From mexicoinmykitchen.com
MEXICAN ENCHILADA SUIZA LASAGNA | RECIPE | ENCHILADA SUIZA, …
From pinterest.com
MEXICAN- OLD EL PASO ENCHILADAS SUIZA - BIGOVEN
From bigoven.com
EMERIL'S EASY ENCHILADA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
ENCHILADAS SUIZAS - A RECIPE COLLECTION
From anyrecipe.net
ENCHILADAS SUIZAS RECIPE - FEMALE FOODIE
From femalefoodie.com
HOW TO MAKE PERFECT MEXICAN ENCHILADAS - THE SPRUCE EATS
From thespruceeats.com
CHICKEN AND ROASTED POBLANO ENCHILADAS SUIZAS | RECIPE | EMERIL …
From pinterest.co.uk
ENCHILADAS SUIZAS, OR SWISS-STYLE ENCHILADAS + VIDEO
From inmamamaggieskitchen.com
CHICKEN ENCHILADAS SUIZA RECIPE WITH SPINACH & ONION
From thespruceeats.com
THE BEST MEXICAN ENCHILADAS SUIZAS - YOUTUBE
From youtube.com
ENCHILADAS SUIZAS - COLEY COOKS
From coleycooks.com
EASY STACKED ENCHILADA SUIZAS BAKE [RECIPE VIDEO]
From nospoonnecessary.com
EMERIL'S ENCHILADA SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN ENCHILADAS SUIZAS - A WELL SEASONED KITCHEN
From seasonedkitchen.com
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