Enchiladas Cremosas Recipes

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ENCHILADAS SUIZAS



Enchiladas Suizas image

This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef.

Provided by Lisa Civitillo Blok

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons butter
⅔ cup chopped Spanish onion
2 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup chopped green chile peppers
1 clove garlic, minced
¾ teaspoon salt
1 dash ground cumin
12 (8 inch) corn tortillas
canola oil for frying
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
2 cups shredded, cooked chicken breast meat
1 cup heavy cream
¼ cup chopped green onion
½ cup sliced green olives
1 pint cherry tomatoes

Steps:

  • Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
  • In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
  • After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
  • Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.

Nutrition Facts : Calories 737 calories, Carbohydrate 42.3 g, Cholesterol 136.1 mg, Fat 52.1 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 22.4 g, Sodium 977.4 mg, Sugar 2.5 g

ENCHILADAS SUIZAS



Enchiladas Suizas image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h5m

Yield 6 enchiladas

Number Of Ingredients 13

9 tomatillos, husked and rinsed
1/4 white onion
1 serrano chile
1 yellow chile (guerito pepper)
2 cloves garlic
1/4 bunch fresh cilantro
Salt and freshly ground black pepper
1/2 cup Mexican crema
1/2 cup heavy cream
Vegetable oil, for frying
6 corn tortillas
1 1/2 cups shredded chicken
1/2 cup shredded Oaxaca or mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
  • Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.
  • Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
  • Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
  • Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.

ENCHILADAS VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY



Enchiladas Verdes Con Pollo As Made By Cuco Recipe by Tasty image

Recording artist Cuco teams up with Tasty to make his favorite recipe: Enchiladas Verdes Con Pollo. If you like your enchiladas spicy, increase the number of serrano peppers.

Provided by Betsy Carter

Categories     Lunch

Time 55m

Yield 6 servings

Number Of Ingredients 14

1 lb medium tomatillo, husks removed
½ medium white onion, halved
1 serrano pepper, stemmed
3 cloves garlic
water, as needed
½ bunch fresh cilantro, leaves and soft stems roughly chopped, plus more leaves for garnish - about 1 cup (40 G)
1 tablespoon kosher salt
½ cup low sodium chicken stock
¼ cup vegetable oil, divided
12 thick slices corn tortilla
3 cups shredded rotisserie chicken
5 oz queso fresco, crumbled
¼ medium white onion, finely chopped, for garnish
2 tablespoons mexican crema, for garnish

Steps:

  • Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
  • Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
  • Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
  • Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
  • Set a rack in the center of the oven and turn on the broiler.
  • Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
  • Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
  • Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
  • Broil the enchiladas until the cheese is just melted, 2-4 minutes.
  • Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
  • Enjoy!

Nutrition Facts : Calories 412 calories, Carbohydrate 14 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 6 grams

ENCHILADAS CREMOSAS



Enchiladas cremosas image

Textura inigualable y un sabor delicioso, lo puedes conseguir preparando esta riquísima receta de enchiladas cremosas donde el queso da su mejor cara.

Provided by My Food and Family

Categories     Recetas para fiestas y vacaciones

Time 45m

Yield 8 porciones

Number Of Ingredients 6

3 latas (10 oz cada una) de salsa roja para enchiladas , entibiada
4-1/2 tazas de pollo cocido y deshebrado
1 lata (4 oz) de chiles verdes picados, sin escurrir
1 paquete (8 oz) de queso cheddar desmenuzado KRAFT Shredded Cheddar Cheese, cantidad dividida
1 taza crema agria BREAKSTONE'S Sour Cream o la de KNUDSEN, cantidad dividida
16 tortillas de maíz (6 pulgs.), calientes

Steps:

  • Calienta el horno a 375°F.
  • Esparce 1 taza de la salsa para enchiladas en un molde para hornear de 13x9 pulgs.
  • Mezcla el pollo, los chiles, 3/4 taza de la crema agria y 3/4 taza del queso. Pon la mezcla a lo largo del centro de las tortillas. Enróllalas.
  • Coloca las enchiladas con las junturas hacia abajo sobre la salsa en el molde. Vierte el resto de la salsa sobre las enchiladas; tápalas.
  • Hornéalas 20 min. o hasta que estén completamente calientes. Espolvoréalas con el queso restante. Hornéalas destapadas 5 min. o hasta que se derrita el queso. Sírvelas con la crema agria restante por encima.

Nutrition Facts : Calories 510, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

This easy chicken enchilada recipe is one cheesy, creamy, utterly satisfying family favorite in my house.

Provided by Holly Nilsson

Categories     Main Course

Time 1h30m

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion (finely diced)
1 poblano pepper (or ½ green pepper)
2 cloves garlic (minced)
4 ounces cream cheese (softened)
4 ounces mild green chiles (undrained)
½ teaspoon cumin
2 cups cooked chicken (shredded)
¾ cup sour cream (divided)
2 cups green enchilada sauce (divided)
1 ½ cup monterey jack cheese
¼ cup cilantro (finely chopped, optional)
10 corn tortillas (6" (or flour tortillas))

Steps:

  • Preheat oven to 350°F.
  • Cook onions, peppers, and garlic in olive oil until softened. Add cream cheese, green chiles, and cumin. Stir until melted. Stir in chicken and ¼ cup sour cream & ¼ cup enchilada sauce.
  • Combine remaining ½ cup sour cream with enchilada sauce. Spread ½ cup of sauce mixture in the bottom of a 9x13 pan.
  • Gently heat or fry tortillas (I heat mine over the gas stove to add a smoky flavor).
  • Add 2 tablespoons cheese to each tortilla. Top with 3 tablespoons chicken mixture and a small sprinkle of cilantro. Roll and place seam side down in the pan. Repeat with remaining tortillas.
  • Top with remaining enchilada sauce and cheese.
  • Bake 20-25 minutes uncovered. Rest 10 minutes before serving.

Nutrition Facts : Calories 583 kcal, Carbohydrate 38 g, Protein 33 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 121 mg, Sodium 1257 mg, Fiber 6 g, Sugar 11 g, ServingSize 2 enchiladas

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