Swissenchiladas Recipes

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 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.

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:

• 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.

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.

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.

Steps:

• Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
• Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
• Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.