MAKING ENCHILADAS RECIPES

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ENCHILADAS SUIZAS RECIPE | MYRECIPES



Enchiladas Suizas Recipe | MyRecipes image

These decadent enchiladas are named "Swiss" because of all the cream and cheese they contain. The recipe is generally credited to a Mexico City coffee shop called Sanborns. This version is from Silvana Salcido Esparza, chef-owner of Barrio Café and Barrio Queen in Tucson.

Provided by MyRecipes

Total Time 1 hours 20 minutes

Yield Serves 4

Number Of Ingredients 23

TOMATILLO CREAM SAUCE
¾ pound tomatillos, husked and rinsed
1 tablespoon vegetable oil
1 tablespoon minced shallot
2 thyme sprigs
¾ teaspoon kosher salt
½ teaspoon pepper
¼ cup dry white wine
1 pt. heavy whipping cream
¼ teaspoon sugar
ENCHILADAS
Vegetable oil
8 white corn tortillas (7 in.)
2 cups thinly sliced cooked chicken breasts
8 ounces queso fresco*, crumbled
4 ounces Oaxaca cheese*, pulled into shreds
GARNISHES
½ cup crumbled queso fresco*
2 tablespoons chopped cilantro
¼ red onion, thinly sliced
¼ cup crema*, thinned with a little milk, if needed, so it's pourable
8 ounces chorizo or longaniza, removed from casings, crumbled, and cooked; optional
Pico de gallo

Steps:

  • Make sauce: Preheat broiler with rack on rung closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Purée in a blender. Measure 3/4 cup and set aside. Set oven to 350°.
  • Heat oil in a medium saucepan over medium heat, then add shallot and cook until translucent, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream, tomatillo purée, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3 to 5 more minutes. Set aside.
  • Make enchiladas: Heat 2 large frying pans over medium-high heat. In first pan, pour 1/4 in. oil and heat until shimmering. Working with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10 to 20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10 to 15 seconds. Arrange in a single layer on paper towels.
  • Lay tortillas flat on a work surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9- by 13-in. baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese.
  • Bake until cheese melts and sauce is bubbling, 20 minutes.
  • Garnish with queso fresco, cilantro, onion, and a drizzle of crema (from a squeeze bottle, if you have one). Add chorizo if you like and serve with salsa.
  • *Find at Latino markets.

Nutrition Facts : Calories 1022 calories, CarbohydrateContent 53 g, CholesterolContent 245 mg, FatContent 75 g, FiberContent 6.4 g, ProteinContent 40 g, SaturatedFatContent 37 g, SodiumContent 1041 mg

EASY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT



Easy Chicken Enchiladas Recipe: How to Make It image

This chicken enchiladas recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to suit your taste. —Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 1394mg sodium, CarbohydrateContent 51g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 34g protein.

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