How To make Swiss Chicken Enchiladas

Thalía prepara enchiladas y arrasa en internet con su receta secreta: Cocina mejor que Anahí

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Old El Paso Enchilada Kit Recipe - Nida's Cuisine - Chicken Enchiladas Recipe

■Full written recipe:- ????


Enchiladas :-
▪︎Enchiladas kit packet ..........1
▪︎Oil........1 tsp
(Tail)
▪︎Mushrooms............. 2 (sliced)
▪︎Sweet corns .......... 1/4 cup
(Makai ke dane)
▪︎Mozzarella & cheddar cheese mix...... 1/2 cup

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ENCHILADAS SUIZAS! EASY AND DELICIOUS! ❤

ARROZ BLANCO MEXICANO!
Mexican White Rice! ❤



POLLO A LA COCA COLA!
COCA COLA CHICKEN! ❤



EASY BEEF FAJITA PANCHOS! ❤



GORDITAS DE AZUCAR! ❤




CREAMY GREEN SPAGHETTI in a POBLSNO SAUCE!! (easy and delicious) ❤

DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

Recipe Swiss Enchiladas

Recipe - Swiss Enchiladas
INGREDIENTS:
-2 cups chopped, cooked chicken
●1/2 (4 ounce) can chopped green chilies
●1 (7 ounce) can prepared green chile salsa
●1/2 teaspoon salt
●2 cups whipping cream
●oil for frying
●12 corn tortillas
●1 1/2 cups shredded Monterey Jack cheese

How to Make Chicken Enchiladas with Green Sauce | Enchiladas Suizas | The Frugal Chef

How to make chicken enchiladas with green sauce - how to make enchiladas suizas.

These are some of the best chicken enchiladas that you will ever eat! We are going to make a vibrant green chili sauce (salsa verde) with tomatillos, poblano, jalapeño, cilantro, onion and garlic. We are then going to add a cup of Mexican crema or sour cream or just cream to turn it into a creamy green sauce. The dairy that you add to these is what makes them suizas (Swiss).

Feel free to make these with shredded rotisserie chicken. I am going to go ahead and cook some chicken thighs in a nice broth for extra flavor.

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How to make chicken enchiladas with sour cream -

1 - 13x9 casserole dish

FOR THE CHICKEN:
4 large chicken thighs — skin on and bone in1/4 onion — peeled and halved2 garlic cloves — peeled and smashed2 bay leaves6 to 7 sprigs of fresh thyme — optional6 cups waterSalt
Place all the ingredients in a small pot and bring to a boil. Simmer for about 30 to 45 minutes — until the chicken is completely cooked through. Skim off all the foam that starts forming when the water starts to boil.

Remove the cooked chicken from the pot. Let it cool, skin and debone it and shred it. Do not shred it too thin.

Let the chicken stock cool down completely and skim off the fat. Strain it and keep it in a closed container for making things like rice or any other recipe that asks for chicken stock. Freeze it if you are not going to use it within 4 days.


FOR THE SAUCE:
8 tomatillos - husked, washed and halved2 poblano chillies — seeded and halved
2 jalapeños — seeded and halved1/4 of a medium white onion — chopped2 garlic cloves — peeled1/2 bunch cilantro — leaves and stems
1/2 cup water1/2 teaspoon cumin1 teaspoon oreganoSalt1 cup Mexican crema or sour cream or plain cream or 1/2 sour with 1/2 plain cream

Place the tomatillos, poblano chillies, jalapeños, onion, garlic, and cilantro in a blender. Add a maximum of 1/2 a cup of water. Blend well and transfer to a dry, heated skillet.

Add cumin, oregano and salt to the salsa. Mix well and allow to simmer for about 15 to 20 minutes, until it changes from bright green to a darker, brownish one.

Taste for salt and adjust accordingly. Set aside.

TO ASSEMBLE:

Heat your oven to 350F (175C).

1 cup shredded Mozzarella cheese1 cup shredded pepper Jack cheese
8 - 6 inch corn tortillas
OilChopped cilantro, lime wedges and sliced radishes for garnish
Mix about 1 cup of the sauce with the shredded chicken. Mix the cheeses.

Spread about half of the sauce on the bottom of your casserole dish. Sprinkle some on the cheese.

Heat some oil in a deep skillet. Once it is hot, place the tortillas in it, one at a time, for about 10 seconds per side. Do not leave the tortillas in the hot oil for too long because they will start to fry and turn crisp. We simply want to soften the tortilla.

Dab the excess oil off the tortilla and fill with 1/8th of the chicken. Roll and place into the casserole dish over the sauce. Repeat with all the tortillas. Pour the rest of the sauce over the enchiladas. Cover with the rest of the cheese.

Place the casserole dish in the oven for 25 to 30 minutes, until sauce is bubbly and cheese is melted.

Remove from oven and allow to rest for about 5 minutes. Serve with chopped cilantro, radish slices and lime wedges.

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Introduction made with this footage -

ENCHILADAS SUIZAS | How To Make Enchiladas Suizas

Today I am making delicious enchiladas suizas for dinner. These are chicken enchiladas smothered in a tomatillo salsa cream sauce with melted cheese. The recipe is simple, easy and delicious!

????PRINTABLE RECIPE AVAILABLE



Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.

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