Best Swiss Enchiladas Recipes

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.

SWISS CHARD AND POTATO ENCHILADAS

Steps:

• To make the enchiladas filling: Strip the leaves from the stems of the Swiss chard, and chop the leaves and coarsely slice the stems; and set aside.
• In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 teaspoon of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate. Add the onions and garlic, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more. Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool. Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture, and set aside.
• To make the salsa: Put the tomatillos in a medium saucepan and cover with water by about an inch. Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.
• In a blender, combine the onions, garlic, jalapeno, 3/4 teaspoon salt, and puree until smooth. Using a slotted spoon transfer the tomatillos to the blender, along with about 1/4-cup of the cooking liquid, puree until smooth. Add the coriander and blend briefly.
• To assemble the enchiladas: Pour enough vegetables oil into a skillet so it is about a 1/4 deep, and heat over high heat. Fry the tortillas one at a time, until they are soften, about 5 seconds. Transfer to a paper towel-lined plate to drain.
• Preheat the oven to 350 degrees F. Pour about a cup of the tomatillo salsa into the bottom of 13 by 9 inch baking dish. Put 2 heaping tablespoon of the Swiss chard mixture in the center each tortilla and roll them up. Place the tortillas, seams side down, on the sauce laying the enchiladas snuggly next to one other. Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes. Serve with sour cream on top, if desired.

SWISS ENCHILADAS

Steps:

• Preheat oven to 350. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, cook 5 minutes or until tender, stirring often. Add cumin, if desired. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
• Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
• Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons of cheese down center of each tortilla; roll up. Arrange filled tortillas in bottom of 13x9 baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with 1 cup cheese. Bake at 350 for 25 minutes or until cheese is bubbly. Remove from oven.
• Preheat broiler. Broil casserole 3 minutes or until cheese begins to brown.

SWISS ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix together chicken, chilies, and salsa.
• In a wide, shallow dish stir together salt and whipping cream.
• Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.
• Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish. Pour remaining cream over tortillas, and sprinkle with cheese.
• Bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.

SWISS ENCHILADAS

Steps:

• Saute onion in 2 T oil until soft.
• Add garlic, tomato puree, chilis and chicken. Season with salt and simmer 10 minutes.
• Dissolve bouillon cubes in hot cream.
• Fry tortillas in about 1/2 inch hot oil. Do not let them crisp as they are about to be rolled.
• Dip each tortilla in the cream and place into a 9 X 13 baking pan.
• Spoon a generous amount of the chicken mixture onto the tortilla and roll up.
• Fry, dip and stuff the remaining tortillas and arrange them in the pan.
• Pour remaining cream mixture over the rolled-up tortillas.
• Sprinkle the cheese on top.
• Bake at 350 for 30 minutes.
• Garnish with avacado slices.

SWISS ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix together chicken, chilies, and salsa. In a wide, shallow dish stir together salt and whipping cream. Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt. Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish. Pour remaining cream over tortillas, and sprinkle with cheese. Bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.

SWISS ENCHILADAS

Steps:

• 1. Prepare the chicken and reserve. Then, prepare the poblano chiles and chop them coarsely. Put the chiles in a blender. Add the tomatillos, cilantro, onion, serrano chiles, oregano, chicken broth, sugar, and salt. Purée, in batches if necessary, until smooth. Transfer the green sauce to a large saucepan and cook over medium heat, partially covered, stirring often, for 12 to 15 minutes to blend flavors. Adjust seasoning, if needed. Set aside. 2. Preheat the oven to 350°. Heat the oil in a medium skillet over medium-high heat until it shimmers. With tongs, dip the tortillas, 1 at a time in the hot oil until limp, about 3 seconds. Drain on paper towels. Stack and cover to keep them soft and warm. Mix 1/2 cup of the cooked green sauce with the shredded chicken. 3. To assemble the enchiladas, put 1 tortilla on a plate and put about 2 tablespoons of chicken on the tortilla and roll into a cylinder. Place seam side down in a large 9- × 13-inch baking pan. Repeat until all tortillas are filled, rolled and placed side by side in the dish. 4. Pour the remaining green sauce over all. Scatter the cheese and onions on top. Bake, uncovered, about 20 minutes or until the sauce is bubbling and the cheese is melted. Drizzle crema over the top and sprinkle with chopped cilantro. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SANBORNS' SWISS CHICKEN ENCHILADAS

Steps:

• In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), cilantro, salt and water. Puree until completely smooth.
• Heat the oil in a medium saucepan set over medium heat until hot but not smoking. Add the pureed tomatillo mixture, being careful as it will sear and splutter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.
• Stir in the broth, cover partially, and simmer for 5 minutes more. Turn off the heat and stir in the cream. Set aside.
• Prepare the tortillas for enchiladas by either heating them on a comal or passing them through hot oil.
• Preheat the oven to 400 degrees Fahrenheit.
• Pour about 1 cup of the cooked salsa verde into a 9"x13" baking dish. One by one, place a tortilla on a plate or cutting board and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in the baking dish. Continue with the rest of the tortillas.
• Pour the remaining cooked salsa verde over the enchiladas and sprinkle the grated cheese on top. Place in the oven and bake for 10 to 15 minutes, or until the cheese has completely melted and begun to lightly brown.