ENCHILADAS SUIZAS RECIPE | MYRECIPES
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
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
CHICKEN-AND-CHEESE ENCHILADAS RECIPE | FOOD NETW…
For an impressive weeknight dinner ready in no time, put rotisserie chicken to work as a hearty enchilada filling. Essential to Mexican cooking, salsa verde imparts a citrusy heat that deepens the flavors of this classic dish.
Provided by Food Network Kitchen
Categories main-dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Nutrition Facts : Calories 626, FatContent 32 grams, SaturatedFatContent 13 grams, CholesterolContent 98 milligrams, SodiumContent 1056 milligrams, CarbohydrateContent 46 grams, FiberContent 6 grams, ProteinContent 47 grams
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