Swiss Green Enchiladas Recipes

SWISS ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix together chicken, chilies, and salsa.
• In a wide, shallow dish stir together salt and whipping cream.
• Heat oil in a large, heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.
• Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish. Pour remaining cream over tortillas, and sprinkle with cheese.
• Bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.

SWISS GREEN ENCHILADAS

Steps:

• Place Salsa verde, Mexican Cream and cilantro in a blender, process until you have a smooth sauce. Set aside.
• Heat a skillet over medium heat; warm oil and dip the tortillas one at a time into the oil to soften, giving it just a few seconds per side. Besides softening them for easy rolling, another of the reasons that we do this is to avoid the tortillas from breaking. I prefer to brush the tortillas and then warm them in a skillet to use less oil. Transfer onto a plate covered with paper towels to drain any excess oil. Preheat oven to 350°F.
• Season the chicken with salt and pepper. You can also add garlic powder if you like.
• Fill the center of each tortilla with the chicken and roll it up.
• Spread 1/3 sauce in a 9″ baking dish.
• Divide shredded chicken evenly among tortillas, roll them up, and arrange the enchiladas in 1 layer, seam side down.
• Cover with the rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately

SWISS ENCHILADAS

Steps:

• Preheat oven to 350. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, cook 5 minutes or until tender, stirring often. Add cumin, if desired. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
• Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
• Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons of cheese down center of each tortilla; roll up. Arrange filled tortillas in bottom of 13x9 baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with 1 cup cheese. Bake at 350 for 25 minutes or until cheese is bubbly. Remove from oven.
• Preheat broiler. Broil casserole 3 minutes or until cheese begins to brown.

SWISS ENCHILADAS ( ENCHILADAS SUIZAS)

Steps:

• Preheat the oven to 350°F.
• Mix the chicken, chilies, and salsa in a small bowl.
• Mix the salt and cream in a large shallow dish.
• Heat the oil in a frying pan over med-high.
• Fry the tortillas one at a time for a few seconds until they start to blister and turn soft.
• Immediately dip each one in the cream mixture.
• Put a large dollop of the chicken mixture on each tortilla and roll it up.
• Place it in a ungreased baking pan, flap side down.
• When all of the tortillas are done, pour the remaining cream over them and sprinkle the cheese over the top.
• Bake uncovered for 20 minutes or so, until they are thoroughly heated.

EASY SWISS ENCHILADAS

Steps:

• To make the filling: Break up the cooked chicken into bite-size pieces and place in a mixing bowl. Add the green onions, cilantro and one cup of the grated cheese. Set aside.
• To make the sauce: Put the green enchilada sauce (about 3 1/2 cups) into a mixing bowl. Add the heavy cream and the chicken bouillon. Stir to dissolve the bouillon. Set aside.
• Heat the corn tortillas, a few at a time, in the microwave before you put the enchiladas together into a large baking dish (9" x 13").
• Fill each tortilla with some of the filling, roll over, and place seam side down in the baking dish.
• Cover with the enchilada sauce and sprinkle the remaining 2 cups of cheese on top.
• Bake at 350 degrees for about 40 minutes, until the insides of the enchiladas are hot and the cheese has melted.
• Note: Depending on the size of the chicken, you may be able to make 18 or more enchiladas.
• You may want to exchange the chicken for shrimp, crab, or a combination.