Quick Enchiladas Suizas Recipes

ENCHILADAS SUIZAS

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

Steps:

• Preheat oven to 375°F.
• In a medium saucepan, over medium-high heat, add salsa verde. Heat up until almost boiling and remove from heat. Add Cacique® Crema Mexicana and whisk together until fully combined.
• In a large bowl, add shredded chicken and 1/2 cup salsa verde cream sauce. Toss together to coat chicken. Taste and season with salt if necessary.
• Wet an extra long paper towel with water until slightly damp. Wrap the corn tortillas in the damp paper towel and microwave for 25 seconds. This will warm and soften the tortillas so they're pliable and don't rip.
• Assemble the enchiladas by filling the tortillas with shredded chicken and 2 cups of shredded cheese. Place the enchiladas seam side down in a large 3-quart baking dish.
• Pour the remaining salsa verde cream sauce on top of the enchiladas and top with remaining 1 cup of shredded cheese.
• Bake for 15 minutes.
• Top with chopped onions and fresh cilantro.

QUICK ENCHILADAS SUIZAS

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.

ENCHILADAS SUIZAS

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.

30 MINUTE MEXICAN ENCHILADAS

Steps:

• Heat oven to 400 F. Pour 1 cup of oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.
• Serve your enchiladas with a spatula, four to a plate, and enjoy!

CHICKEN ENCHILADAS SUIZAS

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.

ENCHILADAS SUIZAS RECIPE

Steps:

• Preheat oven to 400F (200C).
• Place chicken on a roast rack fitted on a sheet pan and roast for 30-35 mins or until chicken is cooked through. Remove from the oven and allow to cool.
• To prepare the sauce, remove tomatillos from their husk, wash, and quarter. Place them in a single layer on a large sheet pan. Remove the seeds from Poblano and Serrano Peppers, slice in quarters and place on the pan, skin side up.
• Place tray on highest rack of your oven and broil 1-3 minutes or until the skins on the peppers begin to blister and char. Then turn down oven to 450F and place tray on middle rack and roast for 8-10 minutes until soft and tender. Remove from oven and allow to cool.
• To prep the chicken, remove the skin and shred the meat with two forks into bit sized pieces. Place in a large bowl, season with salt and pepper, and the juice of 1 lime. The lime juice really brightens up the chicken and creates a great flavor combination with the sauce once baked.
• In a blender, add the roasted tomatillos and peppers, garlic, cumin, salt, chicken broth (if you like a runnier sauce go the full 1 cup, otherwise for a thicker sauce leave at ½ cup) and onion.
• Blend on high until a smooth green sauce develops.
• At this point you can add 1-2 tablespoon of sour cream or heavy cream, this is the "Suizas" part, or "Swiss part, due to the addition of dairy. But truthfully, I prefer it without the cream, opting for just the kick of the green sauce, but if it's too spicy for you, by all means add the cream.
• To assemble, grease a 12" x 13" (or 13 x 9 works too!) heat safe casserole. Preheat oven to 375F (190C).
• Warm tortillas in the microwave (wrapped to paper towel to avoid trying out) about 15-20 seconds until soft and pliable.
• Fill each tortilla with chicken 2-3 tablespoon of chicken and 1-2 tbsps of Monterrey Jack cheese. Roll tightly, and place, seam side down in the casserole dish. Repeat the process until 16-18 rolled tortillas fill the pan.
• Then pour sauce over the tortillas until completely covered. Top with 1 cup of Monterrey jack cheese. Bake for 20-25 minutes until warmed through and cheese on top is melted. Place for 1-2 minutes under the broiler until cheese is golden brown and bubbling.
• Garnish with crumbled queso fresco cheese and sprigs of cilantro. Serve with brown rice.

QUICK AND EASY CHICKEN MOLE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cocoa powder, cinnamon and cumin and saute until toasted and fragrant, about 2 more minutes. Add the tomato paste and cook 1 minute, then add the tomato sauce and chicken broth and whisk until smooth and combined. Stir in the peanut butter, brown sugar and a pinch of salt. Bring to a simmer and cook for 10 minutes to thicken. Remove from the heat.
• For the enchiladas: Wrap the tortillas in a damp paper towel and microwave in 30-second internals, just until warmed through and pliable. Add the chicken to a medium bowl and pour about 1/2 cup of the mole sauce over top; toss to coat the chicken. Spread another 1/2 cup of the mole sauce in the bottom of an 11-by-7-inch baking dish.
• Place one warmed tortilla flat on a clean work surface. Top with 1/4 cup of the chicken filling and 2 tablespoons of the shredded cheese. Roll up and place seam side down in the prepared baking dish. Repeat with the remaining tortillas, filling and shredded cheese. Pour the remaining mole over the top of the rolled tortillas. Cover the dish with foil and bake until the cheese is melted and the mole is bubbling, 25 to 30 minutes.
• Remove from the oven and top with the crema, queso fresco and sesame seeds. Serve garnished with cilantro leaves.

BEEF ENCHILADAS SUIZAS

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.

SIMPLE CHICKEN ENCHILADA SUIZAS

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).

ENCHILADAS SUIZAS

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.

MEXICAN ENCHILADAS SUIZAS

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.