Best El Coyote Enchiladas Suizas Recipes

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.

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.

EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA

Steps:

• Instructions for Sauce:.
• Quickly saute onion and garlic.
• Add the rest of ingredients and bring them to a rapid boil.
• Simmer for one hour.
• Instructions for Enchiladas:.
• In a heavy skillet, heat vegetable oil until very hot.
• Dip tortillas in oil to soften.
• Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
• Roll stuffed tortillas and place in baking dish.
• Cover enchiladas with sauce.
• Top each enchilada with 4 strips of Ortega Chili.
• Sprinkle 3 T. shredded cheese over each enchilada.
• Bake at 350 for approximately 20 minutes or until cheese is melted.
• Top with dollop of sour cream and garnish with green onions.

ENCHILADAS SUIZAS

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