**Indulge in the Culinary Delights of Chicken Enchiladas Suiza: A Symphony of Flavors**
Embark on a culinary journey to savor the delectable flavors of Chicken Enchiladas Suiza, a dish that tantalizes the taste buds with its harmonious blend of savory chicken, creamy sauce, and melted cheese. Originating from the vibrant region of Mexico, this classic dish features tender chicken enveloped in a rich and flavorful sauce, all snugly nestled within soft tortillas. This recipe collection presents a diverse range of Chicken Enchiladas Suiza variations, each offering a unique twist on this beloved dish. From the traditional green enchilada sauce to the creamy and decadent sour cream sauce, these recipes cater to every palate. Prepare to embark on a culinary adventure that will leave you craving for more.
CHICKEN ENCHILADAS SUIZA
A super easy chicken enchilada recipe that my whole family devours. I poach the chicken in chicken broth, then use the broth in the sauce.
Provided by Sheynath
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Tips:
- Shred the chicken ahead of time: This will save you time when you're assembling the enchiladas. You can shred the chicken in a food processor or with two forks.
- Use a variety of cheeses: This will give the enchiladas a more complex flavor. Try using a combination of cheddar, Monterey Jack, and queso fresco.
- Don't overfill the enchiladas: Otherwise, they'll be difficult to roll up and they'll burst open when you bake them.
- Bake the enchiladas until they're golden brown and bubbly: This will ensure that they're cooked through.
- Serve the enchiladas with your favorite toppings: Such as sour cream, guacamole, salsa, and cilantro.
Conclusion:
Chicken enchiladas suiza are a delicious and easy-to-make meal that is perfect for any occasion. They're also a great way to use up leftover chicken. With a few simple tips, you can make sure that your enchiladas turn out perfectly every time. So next time you're looking for a quick and easy meal, give chicken enchiladas suiza a try.
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