EASY CHICKEN SUIZA ENCHILADAS RECIPES

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CHICKEN ENCHILADAS II RECIPE | ALLRECIPES



Chicken Enchiladas II Recipe | Allrecipes image

A great way to use leftover chicken. Even kids love these!

Provided by teppij

Categories     Mexican Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

1 tablespoon butter
½ cup chopped green onions
½ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
1 ½ cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  • Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  • In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 619 calories, CarbohydrateContent 66.8 g, CholesterolContent 60.4 mg, FatContent 27.1 g, FiberContent 4.1 g, ProteinContent 26.1 g, SaturatedFatContent 11.5 g, SodiumContent 1459 mg, SugarContent 4.4 g

ENCHILADAS SUIZAS -- CHICKEN ENCHILADAS WITH CREAMY GREEN ...



Enchiladas Suizas -- Chicken Enchiladas with Creamy Green ... image

Building a traditional green sauce and mixing it with a bit of cream will make your Enchiladas Suizas the real deal.

Provided by Mexican Please

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 2 (7-9 enchiladas)

Number Of Ingredients 13

5 tomatillos
1 jalapeno (or serrano)
½ white onion
2 garlic cloves
10-12 sprigs cilantro
1 poblano
1 cup chicken stock
¼ cup heavy cream
8 corn tortillas
1 large chicken breast
2 tablespoons white onion (finely diced)
1 cup shredded cheese (I used Jack)
freshly chopped cilantro (optional)

Steps:

  • Feel free to cook the chicken however you want. I go back and forth between poaching it and the brine-and-bake method.
  • To poach the chicken, cover the chicken breast with water in a saucepan and bring it to a boil. Add a half onion, cilantro sprigs and a pinch of salt for additional flavor.  Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through.  Once cooked, set aside to cool. 
  • To brine-and-bake the chicken, add 1/4 cup salt to a quart of water in a mixing bowl.  Dissolve the salt and add the chicken, letting it brine covered in the fridge for 30 minutes or so.  If the chicken isn't fully submerged then add a bit more water.  Once brined, pat dry the chicken and add it to a baking sheet. Bake in the oven at 400F for 20 minutes or until the chicken is cooked through and no longer pink inside (160F).
  • Meanwhile, de-husk and rinse the tomatillos. I usually de-stem them as well. Roast the tomatillos and poblano in the oven at 400F for around 25-30 minutes.
  • Cut off the stem and de-seed the roasted poblano. You can also remove any loose bits of skin. Add it to a blender along with the tomatillos, 1/2 onion, 2 garlic cloves, 10-12 sprigs of cilantro, and 1/2 of a jalapeno pepper. Pulse blend and taste for heat level, adding the other half of the jalapeno if you want more heat.
  • Heat a glug of oil in a saucepan over medium heat.  Add the green sauce from the blender and simmer for a few minutes.  Add 1 cup chicken stock and 1/4 cup heavy cream to the mixture.  Cook on medium-low until heated through.
  • Use two forks to shred the chicken and add it to a mixing bowl along with 2-3 tablespoons finely chopped onion, a handful of cheese, and dashes of salt. You can also add some green sauce if you want.
  • Heat the corn tortillas in the oven for a few minutes.  (Or nuke them in some damp paper towels for 60 seconds.)
  • Prepare the baking dish by adding a few spoonfuls of the green sauce to prevent sticking.  
  • On a plate, add a couple spoonfuls of the green sauce.  Dredge a tortilla in the sauce, flip, and fill with a small handful of the chicken mixture.  You can optionally add more cheese on top. Roll up and place seam side down on the baking dish. Keep going ‘til the chicken is gone.  Add the remaining sauce on top of the enchiladas along with a final layer of cheese.
  • Bake for 10-15 minutes or until the cheese is melted.
  • Serve immediately. You can optionally garnish with freshly chopped cilantro.

Nutrition Facts : Calories 732 kcal, CarbohydrateContent 66 g, ProteinContent 48 g, FatContent 32 g, SaturatedFatContent 16 g, TransFatContent 1 g, CholesterolContent 161 mg, SodiumContent 721 mg, FiberContent 10 g, SugarContent 10 g, ServingSize 1 serving

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