Best Enchiladas Suizas 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.

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.

VEGETARIAN ENCHILADAS SUIZAS

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.

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.

CHICKEN ENCHILADAS SUIZAS

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 CON POLLO

Steps:

• In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside.
• Soft fry tortillas in a little oil, adding more as needed, set aside.
• In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.).
• In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan.
• Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan.
• (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas.
• Top each with a slice of swiss cheese.
• Bake, uncovered, in 350° oven for 20 minutes.
• Top each with a dollop of sour cream, and bake 5 minutes longer.
• *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired.
• Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.

CHICKEN ENCHILADAS SUIZAS

Steps:

• Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken.
• In skillet, melt butter over medium heat.
• Cook onion and bell peppers until just soft, 5-8 minutes.
• Transfer to large bowl.
• Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
• Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.
• Preheat oven to 350 degrees.
• Grease 10x15x2-inch baking pan or 2 smaller pans.
• Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge.
• Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture.
• Sprinkle Monterey Jack over enchiladas.
• Combine cream and chicken broth and pour over enchiladas.
• Cover pan with foil and bake 30 minutes.
• Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

SHRIMP ENCHILADAS SUIZAS

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.

ENCHILADAS SUIZAS CON POLLO (SWISS CHICKEN ENCHILADAS)

Steps:

• 1. In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside. (Make sure you slice from short end, 10-12 thin slices of swiss cheese and wrap and set aside.) Soft-fry tortillas in a little oil, adding more as needed, set aside. I brush my flat griddle pan with a little oil and fry each side of tortillas, one at a time, til they just start to poof. About 5-10 seconds per side. Brush on more oil as needed, about every other one.)In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.)In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan. Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan. (Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas. Top each with a slice of swiss cheese. This goes easily if you get a "production line" all set up. Bake, uncovered, in 350° oven for 20 minutes. Top each with a dollop of sour cream, and bake 5 minutes longer. *Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired. But my hubby and I prefer them just as they are! Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.

SWISS ENCHILADAS ( ENCHILADAS SUIZAS)

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 VERDES SUIZAS

Steps:

• Remove papery husks from tomatillos.
• Wash tomatillos and chiles well.
• Cook, covered, in a little boiling water until tender, about 15 minutes.
• Remove stems and seeds from chiles.
• Place chiles and drained tomatillos in blender container.
• Add onion, garlic and cilantro and blend until pureed.
• Heat 2 tablespoons oil in a large skillet, add pureed mixture and fry, adding soda and sugar. Salt to taste.
• When mixture is cooked, add White Sauce, cream and 1/2 cup cheese.
• Season with salt & pepper to taste; keep hot.
• For each serving, soften 3 tortillas in hot oil, then dip in hot sauce. Place some shredded chicken on each tortilla and roll. Place, seam side down, in individual baking dishes.
• Cover with remaining sauce and sprinkle cheese over top.
• Place under broiler until cheese melts and is golden brown.
• WHITE SAUCE: Melt butter, add onion and garlic and cook until onion is browned.
• Stir in flour and cook and stir until flour is cooked.
• Add milk and cook until thickened.
• Strain sauce, then add Worcestershire and salt and pepper to taste. I have enjoyed this dish at Sanborns House of Tiles in Mexico.

ENCHILADAS SUIZAS

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).

ENCHILADAS SUIZAS

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!

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.

EL COYOTE'S ENCHILADAS SUIZAS

Steps:

• 1. Heat oven broiler. Place tomatillos, garlic, jalapeños, and quartered onion on a foil-lined baking sheet; broil until blackened all over, about 10 minutes for tomatillos and jalapeños, 8 minutes for garlic and onion. Let cool slightly, then peel tomatillos, garlic, and jalapeños; transfer the vegetables to a blender. Add stock, chopped cilantro, ⅓ cup sour cream, the lime juice, cumin, salt, and pepper; purée until smooth. Transfer enchilada sauce to a bowl; set aside. 2. Heat oil in a 12" skillet over medium-high heat. Cook minced onion until soft, 4-5 minutes. Remove from heat; stir in 1 cup reserved enchilada sauce, the chicken, salt, and pepper. 3. Heat oven to 375°. Pour 1 cup enchilada sauce in the bottom of a 9" x 13" baking dish; set aside. Dip tortillas in remaining enchilada sauce; divide chicken evenly among tortillas and roll tortillas tightly around chicken. Arrange tortilla rolls seam side down in prepared dish. Pour remaining sauce over rolls, and cover evenly with Monterey Jack; bake until cheese is melted and sauce is bubbly, 18-20 minutes. Garnish with cilantro sprigs and remaining sour cream.

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

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.

CHICKEN ENCHILADAS SUIZAS

Steps:

• 1. 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. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish. 3. 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. 4. 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. 5. 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.

ENCHILADAS SUIZAS

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.