Suiza Enchilada Sauce Recipes

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.

SUIZA ENCHILADA SAUCE

Steps:

• Preheat broiler. On a large baking sheet, place tomatillos, onion, chile peppers, and garlic. Broil 3 inches from the heat for about 14 minutes or until peppers are tender and pepper skins have black spots and blisters, turning once during broiling.
• Cool slightly. With gloved hands, use a paring knife to peel as much skin from the peppers as possible;* halve and seed peppers. Core tomatillos.
• In a blender, combine roasted vegetables, canned tomatoes, and cilantro. Cover and blend until smooth. Add 1Mexican crema or sour cream, all-purpose flour, and salt. Cover and blend briefly until smooth.
• Spread about ½ cup of the sauce in a 3-quart rectangular baking dish. Add the filled enchiladas and top with the remaining sauce. Sprinkle with desired cheese and bake, uncovered, as directed. Makes 8 servings.

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.

ENCHILADA SUIZA

Steps:

• Place chicken in large saucepan. Add 6 cups water, 1 teaspoon of the salt, garlic cloves, and peppercorns. Bring to a boil. Reduce heat to low, cover and simmer 15 - 20 minutes. Remove chicken, pull meat from bones,shred and set aside.
• Place tomatillos and chiles in medium saucepan; add enough water to cover. Boil on medium-high heat 8 minutes. Drain, reserving 1/2 cup of the cooking water. Transfer tomatillos and chiles to blender container; add remaining 2 cloves garlic, Green Pepper Hot Sauce and cilantro. Blend until smooth, adding reserved cooking liquid to reach smooth consistency.
• Heat oil in medium saucepan on medium-high heat. Add tomatillo puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes. Reduce heat. Add sour cream and remaining salt; cook and stir 1 minute. Remove from heat.
• Preheat oven to 350°F. Divide shredded chicken evenly among warmed tortillas and roll to enclose filling. Spread 1/3 of the tomatillo sauce in bottom of 9-inch square baking dish. Arrange enchiladas, seam-side down in single layer in dish.Pour remaining sauce evenly over top. Sprinkle evenly with cheese.
• Bake 30 minutes or until heated through and cheese is lightly browned and bubbly.

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.

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).