Best 2 Chicken Enchiladas Suiza Recipes

CHICKEN ENCHILADAS SUIZA

Steps:

• Preheat oven to 350 degrees. Prepare a 9 x 13 baking dish by spraying with non-stick coking spray.
• Chop the cooked chicken into small bite-size pieces.
• Combine chicken, cheese and sour cream until well blended.
• Scoop about 1/4 cup chicken mixture into the center of each tortilla. Roll the tortillas into a cigar-shape, enclosing the chicken filling. Lay close together in the baking dish, seam side down.
• Saute the minced onion and garlic in the oil over medium heat. When the garlic is fragrant and the onion has softened add 2 cups chicken broth and bring to a boil.
• Add the can of rotel, with all of the juice. While the mixture returns to the boil combine the cornstarch with the remaining chicken broth, mix well then stir into rotel mixture. Simmer for a couple of minutes to cook out the raw cornstarch and thicken the mixture.
• Spoon the hot sauce over the rolled tortillas making sure to cover all of the tortillas (don't leave any dry spots or they may burn).
• Place the pan in the oven and bake for 20-25 minutes or until the sauce is bubbly and the tortillas are hot throughout.
• Feel free to adjust the seasoning in the chicken mixture and/or the sauce to your taste. I like to use the rotel tomatoes with cilantro and lime. Sometimes I saute sliced, fresh jalapenos or serranos with the onion when making the sauce, etc. Depends on my mood when I make it. The cheese and sour cream usually make the filling salty enough for me, but I often add cayenne or chili powder and black pepper if I want a bit of bite. Sometimes I use pepper-jack cheese for all or part of the cheese in the filling.

CHICKEN ENCHILADAS SUIZA

Steps:

• In a cuisinart mix together the tomatillos, chili peppers, a pinch of salt a pinch of sugar, 2 garlic cloves, 1 small onion and the cilantro. Mix until thoroughly blended. Add about 3 TB of the Mexican Cream. Store in the fridge. In a saucepan add the chicken breasts, chicken stock, one small onion cut into quarters, 1 garlic clove the bay leafs tarragon and cumin plus salt and pepper. Cook the breasts in the liquid over a low heat (covered) for 1 hour until the chicken is completely cooked. Remove the breasts, let them cool then hand tear the chicken off the bone into a small bowl. You can do the first two things ahead of time. When you are ready to cook the enchiladas: take a small pan and add 1/4 cup canola oil and heat the oil. Take another medium pan and add the chicken and about 1/4 cup of the salsa together and warm it in the pan. Set a plate next to the stove with paper towels on it and set another plate with about 1/4 cup of the Mexican cream poured on it then have a baking dish next to that. In the oil cook one tortilla about 2 minutes (until the tortilla is soft) remove it from the pan and put it on the paper towels to remove the excess oil. Dip the tortilla into the Mexican cream covering both sides. put about 1/4 cup of the chicken mixture onto the tortilla and roll the tortilla around the mixture. Place the rolled tortilla into the baking dish seam side down. Continue with each tortilla until you fill the baking dish. Pour the remaining salsa and drizzle about 1/4 cup of Mexican Cream over the top of the Enchiladas and top everything with the Jack Cheese. Bake in a 350 oven for 30-40 minutes (check to make sure you don't burn the cheese.) Serve immediately.