Authentic Enchiladas Suizas Recipe
Discover the enchanting world of Mexican cuisine with our Authentic Enchiladas Suizas Recipe! Join us on a flavorful journey as we dive into the heart of this beloved dish, crafted with love and tradition. Watch as we layer tender, succulent chicken and creamy cheese in soft corn tortillas, all bathed in a velvety green sauce that's as vibrant as it is delicious.
Get ready to infuse your kitchen with the irresistible aromas of spices and herbs, as we guide you through creating this culinary masterpiece. Whether you're a seasoned chef or an aspiring home cook, our step-by-step instructions will ensure your Enchiladas Suizas turn out perfectly every time.
Serve up these delectable enchiladas with a side of rice and beans, and let the symphony of tastes transport you to the heart of Mexico. It's a dish that's not just about flavors; it's about creating memories and sharing the love that goes into every bite.
So, hit that play button and join us as we savor the rich, comforting embrace of Authentic Enchiladas Suizas. Get ready to experience the magic of a dish that's as vibrant as the culture it comes from.
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Enchiladas Suizas (green salsa)
2 cups of mozzarella cheese
2 cups of shredded roasted chicken
2 cups of salsa Verde
tortillas Mission (walmart)
Mexican cream El Cacique (Walmart)
slices of onion
cilantro
slides of avocado
Mexican rice
oil to barely fry the tortillas
Low Carb ENCHILADAS SUIZAS - The BEST Keto Enchilada Recipe - Enchiladas Suisse
Join us for a low carb recipe remake! Today, we tackle a favorite recipe for Enchiladas Suizas, also called Enchiladas Suisse. This delicious, creamy, casserole-style dish easily lends itself to a low carb version with a few alterations from the original recipe.
The original recipe comes from the popular cookbook Some Like It South! by the Junior League of Pensacola. You can find out more about the Junior League and the cookbook at
For this low carb version, we needed to replace the tortillas with a low carb alternatives. You can use a commercial low carb tortilla if that fits in your diet plan and goals. Otherwise, we recommend using the popular Low Carb Tortilla recipe from Keto Connect. It can be found at
Enjoy!
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LOW CARB ENCHILADAS SUIZAS / SUISSE
1/3 cup chopped onion
1 clove minced garlic
1 T. bacon fat or oil
8-ounce can tomato sauce + 1 can water
4-ounce can chopped green chiles (do not drain)
3 cups chopped, cooked chicken
2 cups heavy whipping cream
1/2 cup water
4 chicken bouillon cubes (or equivalent)
1/2 pound grated Swiss cheese
Salt & pepper to taste
10 low carb tortillas from Keto Connect
Recipe can be found at: ketoconnect.net/low-carb-tortillas/
1. Over medium heat, saute the onion in the oil util soft and translucent.
2. Add garlic, tomato puree, chilis and chicken.
3. Simmer for 10 minutes. Season to taste with salt and pepper
4. Gently heat the 2 cups of heavy cream and 1/2 cup of water over low heat and dissolve bouillon in cream.
5. Fill each with 1/4c. chicken mixture. Roll up tortillas and place seam-side down in a 9x13 casserole dish.
6. Pour the cream mixture over tortillas and sprinkle with the grated cheese.
7. Bake at 350 degrees for 30 minutes.
Makes 10 Enchiladas
Calories: 375
Fat: 28g
Protein: 20.7g
Total Carbs: 8.5g
Fiber: 1.8g
NET CARBS: 6.7g
*per enchilada (with sauce)
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Vegetarian Enchiladas Suizas | Easy and Delicious Mexican Cuisine | Everyday Food with Sarah Carey
A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the Swiss parts which top layers of poblano peppers, red onion, and zucchini with soft corn tortillas dipped in green salsa and all baked to perfection.
INGREDIENTS:
-2 tablespoons vegetable oil
-1 large poblano, ribs and seeds removed, thinly sliced (1 ½ cups)
-1 small red onion, halved and thinly sliced (1 ¼ cups)
-Kosher salt and freshly ground pepper
-1 medium zucchini, cut into a ½-inch dice (1 ½ cups)
-1 ½ cups green salsa (from a 16.7-ounce jar), such as La Costeña
-6 corn tortillas (each 6 inches)
-5 ounces low-moisture mozzarella, cut into a ½-inch dice
-1/3 cup Mexican crema or sour cream
-Shredded iceberg lettuce, sliced radishes, and halved cherry tomatoes, for serving
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Enchiladas #Mexican #AtHome
Discover the Deliciousness of Smoked Enchiladas Suizas!
We have done many episodes on enchiladas. This one came out as one of our best. Enchiladas Suizas, cooked in individual oven safe dishes is absolutely amazing and the answer to your problem of family members arriving for dinner at different times!
2 pounds tomatillos, husked and rinsed
Fresh chiles to taste (we used 1 poblano and 1 jalapeño. If you like it spicier, use 3 serranos or 2 jalapenos or some mixture of the 2), stemmed
1 medium (6-ounce) white onion, sliced ½-inch thick
2 T vegetable oil, plus a little extra for brushing or spraying the tortillas
2 cups chicken broth, plus a little extra if needed
1/2 cup Mexican crema, crème fraiche or heavy (whipping) cream
Salt
About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken (we used smoked chicken thighs that had been brined overnight in Sweetwater Spice Company’s Tres Chiles brine, seasoned with Cattleman’s Mexicano Rub)
12 corn tortillas
About 1 cup shredded Mexican melting cheese like Chihuahua or Monterey Jack, brick or mild cheddar
A few quarter of a white onion, diced, for garnish/texture
A few sprigs of cilantro for garnish
1. Spread out the tomatillos, the chiles and the onion onto a rimmed baking sheet and roast under a preheated broiler until blackening and soft on one side (about 6 minutes), then flip everything over and roast on the other side.
2. Cool and place everything (including any juices) into a blender and process until nearly smooth (a little texture preserves the beautiful homemade quality of the sauce).
3. Heat the oil in a large (4-quart) saucepan over medium-high. When hot enough to make a drop of the puree sizzle sharply, add it all at once and cook, stirring nearly constantly, until nearly as thick as tomato paste, 8 to 10 minutes.
4. Stir in the chicken broth and crema (or one of its stand-ins), then simmer for a few minutes to bring the flavors together. The sauce should be the consistency of a light cream soup: if thicker, add a little more broth; if thinner, simmer a little while longer.
5. Taste and season with salt, usually about 1 ½ teaspoons, cover and keep warm over low heat.
6. Heat the oven to 400 degrees. Stir about ½ cup of the sauce into the chicken to moisten it, then warm it in a small saucepan or in the microwave oven at 100% power for about 1 minute.
7. Brush or spray both sides of each tortilla with a light coating of oil, slide them into a plastic bag, fold the bag over (but don’t seal) and microwave at 100% power for 1 minute. Let stand one minute.
8. Smear a couple tablespoons of sauce over the bottom of each of four to six 9-inch ovenproof baking/serving dishes or smear a scant cup over the bottom of a 13 x 9-inch baking dish.
9. Two or 3 at a time, lay hot tortillas on the countertop, top each with a portion of chicken, roll up and lay into the baking dish(es).
10. Douse evenly with the remaining sauce, then sprinkle with the cheese.
11. Bake until the cheese is beginning to brown (about 5 minutes) and serve right away, garnished with onion rings and cilantro. Enjoy!
Equipment used:
Yoder YS640 Smoker
Credits:
Shot with GoPro10, GoPro11 and iPhone 14 Pro Max
Edited with DaVinci Resolve Studio 18.1.4
Music courtesy YouTube Studio: Caballero - Ofshane
Opening title animation courtesy our OUTSTANDING editor: Mariah Holt
End Title and Subscribe graphics courtesy of our awesome friends from Rhubarb & Cod
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Enchiladas Suizas
Muchachitos el día de hoy vamos a preparar unas deliciosas enchiladas suizas.
Ingredientes:
1. 1 kilogramo de tomates.
2. 1/2 pechuga de pollo.
3. 1/2 cebolla.
4. 1/2 cebolla - picada finamente -.
5. 1 chile jalapeño - sin rabo -.
6. 1 taza de crema.
7. 1 manojito de cilantro.
8. 2 dientes de ajo.
9. 1 cucharada de consomé de pollo en polvo.
10. 300 gramos de queso Oaxaca - deshebrado -.
11. 9 tortillas de maíz.
12. Una cucharadita de pimienta molida.
13. Sal - al gusto -.
14. 700 mililitros de agua.
15. Aceite.
Procedimiento:
1. Colocamos una olla en el fuego.
2. Añadimos 500 mililitros de agua.
3. Añadimos la pechuga de pollo.
4. Añadimos un diente de ajo.
5. Añadimos 1/4 de cebolla - en trozo -.
6. Añadimos sal - al gusto -.
7. Añadimos el consomé de pollo en polvo.
8. Tapamos la olla.
9. Dejamos en el fuego por 45 minutos.
10. Retiramos la pechuga - y deshebramos -.
11. Tomamos una tortilla.
12. Rellenamos con pollo - y formamos un taco -.
13. Reservamos.
14. Colocamos una olla en el fuego.
15. Añadimos el resto del agua.
16. Añadimos los tomates.
17. Tapamos la olla.
18. Dejamos en el fuego por 15 minutos.
19. Colocamos la licuadora.
20. Añadimos los tomates.
21. Añadimos el cilantro.
22. Añadimos 1/4 de cebolla en trozo.
23. Añadimos el chile jalapeño.
24. Añadimos un diente de ajo.
25. Añadimos la crema.
26. Añadimos sal - al gusto -.
27. Añadimos pimienta - al gusto -.
28. Añadimos 150 mililitros de caldo de pollo - donde cocimos la pechuga -.
29. Colocamos una olla en el fuego.
30. Añadimos aceite - y dejamos calentar -.
31. Añadimos la mezcla licuada.
32. Tapamos la olla.
33. Dejamos en el fuego hasta que hierva.
34. Servimos tres tacos rellenos de pollo en un plato.
35. Bañamos con la salsa verde - al gusto -.
36. Añadimos queso Oaxaca - al gusto -.
37. Llevamos al microondas por 10 minutos.
38. Añadimos cebolla - al gusto -.
¡Listo! tenemos terminadas nuestras enchiladas suizas.
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