Chicken Suiza Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes (see Cook's Note). Remove from heat and set aside. In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
• In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
• Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Steps:

• Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
• Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
• Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
• Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Steps:

• Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic. Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth. Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm. Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas. Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish. Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired. Photograph by Con Poulos

Steps:

• Preheat the oven to 375 degrees F.
• Spray the tortillas and toast until golden and crisp. Remove and set aside. Increase the oven temperature to 500 degrees F.
• Char the peppers all over on gas stovetop burner or under the broiler. Place in a bowl, cover and cool to handle. Peel and seed the peppers.
• Dress the tomatillos, garlic and onions with the oil, and roast until charred and tender. Cool slightly and remove the skin from the garlic.
• Process the tomatillos, garlic, onions, poblanos, honey, cumin, cilantro, lime juice and some salt and pepper into fairly smooth sauce/salsa. Taste to adjust seasoning. Add to a pot and stir in the chicken stock, bring to a simmer, stir in the crema and then add the chicken.
• Fill a casserole dish with the crisp tortilla strips and top with half of the cheese. Spread around all of the chicken and creamy sauce, and top with the remaining cheese. Return to the oven and bake the casserole until bubbly brown. Remove and top with sliced red onion rings and more cilantro leaves.
• Place the cleaned chicken in a pot on a bed of bay leaves, carrots, garlic, lemon, onion, celery and parsley. Fill the pot to cover the chicken to the top with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from skin and bones. Strain and reserve all of the cooking liquids.

Steps:

• Place chicken in a medium saucepan and add enough water to cover by at least 2 inches. Bring to a simmer over medium heat and cook until just cooked through, about 8 minutes. Remove from water; transfer to a plate. When cool enough to handle, shred into bite size pieces. You should have about 3 cups.
• Meanwhile, preheat oven to broil with a rack in the position closest to the heating element. Arrange tomatillos, poblano, onion wedges, garlic, and jalapeno in a single layer on a rimmed baking sheet. Broil, flipping once halfway through, until blackened in places and beginning to soften, 8 to 10 minutes. Transfer to a blender; add cilantro, sour cream, 3/4 cup water, lime juice, and salt and puree until smooth.
• Turn oven to 350 degrees. Spread 1 cup enchilada sauce evenly over the bottom of an 8-by-12-inch baking dish. In a medium bowl, toss chicken with 1 cup enchilada sauce. Place about 1/3 cup of chicken in the center of each tortilla. Roll up tortillas to enclose filling. Arrange enchiladas in a single layer in prepared baking dish, seam-side down. Pour remaining enchilada sauce over the top, then sprinkle evenly with cheese.
• Bake until cheese is melted and sauce is bubbling, about 30 minutes. Let cool 10 minutes. Serve with cilantro leaves, chopped onion, and sliced jalapeno.

Steps:

• Preheat oven to 425 degrees.When you turn oven on - warm tortillas stacked together and wrapped in tin foil.
• Mix cilantro, sour cream and Salsa verde together in a bowl.
• Once chicken is cooked and diced, combine with one package of swiss cheese in separate bowl.
• Remove tortillas from oven and prepare a 9X13 baking dish to place them inches.
• Spoon 3/4 cup of the salsa mixture into bottom of baking dish.
• Spoon chicken and cheese mixture into each tortilla shell and roll up.
• Place rolled enchiladas seam-down into baking dish.
• Pour remaining salsa mixture over the top of the enchiladas.
• Cover and bake for 15-20 minutes, until cheese is melted and sauce is bubbling.
• Uncover and spread remaining swiss cheese package over the top of enchiladas.
• Bake for another 10 minutes, or until cheese is melted.
• Remove from oven.
• Garnish with sliced scallions, and tomatoes (optional).

Steps:

• Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken.
• In skillet, melt butter over medium heat.
• Cook onion and bell peppers until just soft, 5-8 minutes.
• Transfer to large bowl.
• Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
• Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.
• Preheat oven to 350 degrees.
• Grease 10x15x2-inch baking pan or 2 smaller pans.
• Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge.
• Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture.
• Sprinkle Monterey Jack over enchiladas.
• Combine cream and chicken broth and pour over enchiladas.
• Cover pan with foil and bake 30 minutes.
• Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

Steps:

• Cut the chicken in bite sized pieces.
• Saute the chicken in a skillet until lightly brown with the salt and the pepper.
• In a mixing bowl mix well the soup, sour cream, salsa verde, and chopped chilies.
• Layer the ingredients into a 9 x 13 greased baking pan in the following order: sauce, chicken, torn tortillas, cheese, sauce.
• Repeat the layering a second time.
• It is IMPORTANT to end with sauce so that the cheese doesn't form a crust while baking.
• Bake at 375°F for 30-45 minutes.
• Until golden brown on the top.
• Allow to stand for 5-10 minutes before serving.
• Serve as a casserole with crisp tortilla chips and red salsa as a side.
• My family also enjoys eating the casserole as a hot dip.

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.

Steps:

• Preheat oven to 350 degrees. Prepare a 9 x 13 baking dish by spraying with non-stick coking spray.
• Chop the cooked chicken into small bite-size pieces.
• Combine chicken, cheese and sour cream until well blended.
• Scoop about 1/4 cup chicken mixture into the center of each tortilla. Roll the tortillas into a cigar-shape, enclosing the chicken filling. Lay close together in the baking dish, seam side down.
• Saute the minced onion and garlic in the oil over medium heat. When the garlic is fragrant and the onion has softened add 2 cups chicken broth and bring to a boil.
• Add the can of rotel, with all of the juice. While the mixture returns to the boil combine the cornstarch with the remaining chicken broth, mix well then stir into rotel mixture. Simmer for a couple of minutes to cook out the raw cornstarch and thicken the mixture.
• Spoon the hot sauce over the rolled tortillas making sure to cover all of the tortillas (don't leave any dry spots or they may burn).
• Place the pan in the oven and bake for 20-25 minutes or until the sauce is bubbly and the tortillas are hot throughout.
• Feel free to adjust the seasoning in the chicken mixture and/or the sauce to your taste. I like to use the rotel tomatoes with cilantro and lime. Sometimes I saute sliced, fresh jalapenos or serranos with the onion when making the sauce, etc. Depends on my mood when I make it. The cheese and sour cream usually make the filling salty enough for me, but I often add cayenne or chili powder and black pepper if I want a bit of bite. Sometimes I use pepper-jack cheese for all or part of the cheese in the filling.

Steps:

• In a skillet cook the onion in hot butter over medium heat until onion is tender. Stir in 1/4 cup of the peppers; reserve the remaining peppers for sauce.
• In a medium bowl combine cream cheese, 2 tablespoons milk, and cumin; add onion mixture and chicken. Stir until well combined. Spoon about 3 tablespoons of chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 3 quart rectangular baking dish. Set Aside.
• SAUCE: Combine remaining chili, 2 cups milk, sour cream, soup in a large bowl. Pour evenly over tortillas in baking dish. Cover with foil. Bake in 350 degree oven for 35 minutes or until heated through. Remove foil. Sprinkle with shredded cheese. Return to oven; bake 5 to 10 more minutes or until cheese melts.
• NOTE: I USE A SPECIFIC TYPE OF CHILI AND I ROAST AND PEEL THEM MYSELF.