Extra Cheesy Green Chili Shrimp Enchiladas • Easy Recipe
3 or 4 c Mozzarella cheese
12 ounce jar of tomatillo sauce
4 c Diced green chilies
8 ounce cream cheese.
1 can2 oz Half and half(media crema )
One 16 oz bag n 1/2 shrimp
1 1/2 c onion
1 1/2 C Sour cream
1/2 c Roasted jalapeños
Bake at 400° for 30 minutes
ENCHILADAS SUIZAS
Hello my beautiful fam welcome back to my kitchen, today I’m so excited to share with you how to make easy and delicious enchiladas suizas, basically chicken enchiladas drowned in a tomatillo-cream sauce. I hope you enjoy it as much as me and my family do ☺️ Like every recipe and every household there are tons of variations that make this delicious recipe, this is the way I was taught. I really hope you enjoy this recipe as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
Ingredients: about 20-25 enchiladas
Corn tortillas
1 1/2 Oaxaca cheese
15 tomatillos
5 chile serrano
1 white onion
4 garlic cloves
1 handful of cilantro
15 oz crema mexicana
3 chicken breast
Canola oil
Salt and Pepper
1 serving of love ????
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Beth's Enchiladas Suizas Recipe
Learn how to make my Enchiladas Suizas, a terrific Sunday Night Dinner Idea! This dish really sings with a homemade roasted tomatillo sauce, it's easy to do and can be made ahead of time. Tomatillos are also in season right now so August is the perfect time to enjoy this dish! Enjoy! xx
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WATCH MORE SUNDAY NIGHT DINNERS!
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BETH’S ENCHILADAS SUIZAS
SERVES 6-8
INGREDIENTS:
3 Bone-In, Skin on Chicken Breasts (2.75 lbs)
juice of 1 lime
salt and pepper to taste
1 ½ pounds (675g) of Tomatillos (about 10 tomatillos)
2 Poblano peppers
2 Serrano peppers
2 garlic cloves, minced
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) salt
½ cup (120ml) chicken broth
½ cup (75 g) white onion, diced
1-2 tbsp of sour cream (or heavy cream)
8 oz (230 g) Monterey Jack Cheese, Shredded
2 tbsp (30 ml) of Queso Fresco, crumbled
cilantro, for garnish
butter for greasing pan
16-18 corn tortillas (Taco size)
METHOD:
Preheat oven to 400F (200C).
Place chicken on a roast rack fitted on a sheet pan and roast for 30-35 mins or until chicken is cooked through. Remove from the oven and allow to cool.
To prepare the sauce, remove tomatillos from their husk, wash, and quarter. Place them in a single layer on a large sheet pan. Remove the seeds from Poblano and Serrano Peppers, slice in quarters and place on the pan, skin side up.
Place tray on highest rack of your oven and broil 1-3 minutes or until the skins on the peppers begin to blister and char. Then turn down oven to 450F and place tray on middle rack and roast for 8-10 minutes until soft and tender. Remove from oven and allow to cool.
To prep the chicken, remove the skin and shred the meat with two forks into bit sized pieces. Place in a large bowl, season with salt and pepper, and the juice of 1 lime. The lime juice really brightens up the chicken and creates a great flavor combination with the sauce once baked.
In a blender, add the roasted tomatillos and peppers, garlic, cumin, salt, chicken broth (if you like a runnier sauce go the full 1 cup, otherwise for a thicker sauce leave at ½ cup) and onion.
Blend on high until a smooth green sauce develops.
At this point you can add 1-2 tbsp of sour cream or heavy cream, this is the “Suizas” part, or “Swiss part, due to the addition of dairy. But truthfully, I prefer it without the cream, opting for just the kick of the green sauce, but if it’s too spicy for you, by all means add the cream.
To assemble, grease a 12 x 13 (or 13 x 9 works too!) heat safe casserole. Preheat oven to 375F (190C)
Warm tortillas in the microwave (wrapped to paper towel to avoid trying out) about 15-20 seconds until soft and pliable.
Fill each tortilla with chicken 2-3 tbsp of chicken and 1-2 tbsps of Monterey jack cheese. Roll tightly, and place, seam side down in the casserole dish. Repeat the process until 16-18 rolled tortillas fill the pan.
Then pour sauce over the tortillas until completely covered. Top with 1 cup of Monterey jack cheese. Bake for 20-25 minutes until warmed through and cheese on top is melted. Place for 1-2 minutes under the broiler until cheese is golden brown and bubbling.
Garnish with crumbled queso fresco cheese and sprigs of cilantro. Serve with brown rice.
NOTE: This makes great leftovers! To moisten the enchiladas if reheating the day after, pour some chicken broth (1/4 cup or so) over the enchiladas.. It will moisten the chicken, and loosen the sauce and keep them from drying out.. Enjoy!
ABOUT THIS CHANNEL
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SEAFOOD ENCHILADAS with Roasted Tomatillo Salsa Verde
#seafoodenchiladaswithsalsaverde #seafoodenchiladas
SEAFOOD ENCHILADAS WITH ROASTED TOMATILLO SALSA VERDE: In this video: I'll show you how to make Seafood Enchiladas with Pico de Gallo and Roasted Tomatillo Salsa Verde, step by step.
INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
{serves: 6}
{for the salsa verde}
8 tomatillos - stemmed, husked
4 Cubanelle peppers
2 poblano chiles
1 Serrano chile
1/2 cup canola oil - divided
kosher salt / fresh finely ground black pepper
1/2 pound lump crab meat
1 pound large shrimp (in their shells)
8 garlic cloves - minced, divided
1 small onion - diced
1/4 cup all-purpose flour
3 cups homemade chicken stock + extra as needed
2 teaspoons ground cumin
2 teaspoons coriander
{for the pico de gallo}
2 - 3 large ripe tomatoes - diced (2 cups)
1 1/2 limes - 1/2 freshly squeezed (1 tablespoon), remaining cut into wedges
1/2 cup chopped cilantro + extra to garnish
12 (5 1/2-inch) corn tortillas
2 cups freshly shredded Monterey jack cheese
{for the garnish}
1 small red onion - thinly sliced
1 Serrano or fresco chile - thinly sliced
1/2 cup crumbled cotija or queso fresco (Mexican cheese)
FULL Recipe:
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About Shereen Pavlides:
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Seafood Enchilada's ...How to make Seafood Enchilada's
I have been craving some seafood , So I decided to make a recipe for Seafood Enchilada's. It's a simple recipe to make and it enough for 8 people .Please for give my dog's in this video they where playing making some nose during the making of this video. I hope you enjoy the video .
The Recipe :
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How to make THE BEST Baked Green Chili Chicken and Cheese Enchiladas Recipe
Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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-Please make this starter recipe comfortable for your home. Lots of love, Stephanie
Ingredients for green chile enchiladas
Chicken (I used 2 Chicken Breast)
Corn Tortillas
6-8 Poblano Chiles
7-9 Tomatillos
1 Bunch Cilantro (Optional- blend it with the chile and tomatillos )
2 1/2 Cups of Cheese ( I used Oaxaca)
*Mozzarella, Munster, or queso fresco
2 cups Chicken broth ( keep extra if the sauce is too thick)
2 Tablespoons Knorr Chicken Bouillon
1 Cup Heavy Cream (you can use: Milk or Half and Half)
1 Teaspoon butter
1/2 a medium onion (Optional for the filling)
Nutmeg (Optional)
Salt to taste
Garlic (Optional- blend it with the chile and tomatillos)
#greenchilienchildas #viewsontheroad #viewskitchen #enchiladas
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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