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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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
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
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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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.
Chef BlazeO Green Shrimp Enchiladas
We sauted the shrimp in butter, olive oil, garlic powder, salt, pepper, with onion, tomato, and jalapeños. For the sauce we boiled 2 garlic cloves, quarter of an onion, 1 Anaheim pepper, 1 poblano, and 3-4 serrano peppers, 3 jalapenos, 5 tomatillos, 1 green pepper and cilantro bunch. Blended up with consomme that chicken flavored stock seasoning with a little salt and cream of mushrooms sauce. Rolled it up with Asadero cheese, topped it off and baked for 10 mins at 420° and enjoy.
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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ENCHILADAS POBLANAS, The EASIEST and MOST DELICIOUS Baked Poblano Chicken Enchiladas
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the another amazing recipes on enchiladas poblanas! Basically green enchiladas with chicken and chile poblanos it’s seriously the best, the poblano sauce is so creamy and so flavorful, you have to try it out!
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I 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 button so you can be part of our family!!!!!! ????
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Pastel azteca
I M P O R T A N T ⚠️
Enjoy while hot
Tip: add less chile serranos if you dont want it o be spicy
Ingredients: makes 20-24 enchiladas
Oil for frying; vegetable, canola or corn
20-24 tortillas
Queso Oaxaca
3 poblano peppers; rajas(strips)
1/2 white onion sliced
Sweet corn kernels
Boil 2 1/2 lbs chicken with salt, onion and garlic
Poblano sauce:
4 poblano peppers
2-4 serrano peppers
1/4 onion
2 garlic cloves
Handful of cilantro
4 oz cream cheese
1 cup crema mexicana
1 1/2 - 2 cup broth
1 1/2 tbsp chicken bouillon
1 tsp black pepper
1 serving of love ????
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#enchiladaspoblanas #enchiladas #pastelazteca