Swiss Enchiladas Recipes

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°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:

• Saute onion in 2 T oil until soft.
• Add garlic, tomato puree, chilis and chicken. Season with salt and simmer 10 minutes.
• Dissolve bouillon cubes in hot cream.
• Fry tortillas in about 1/2 inch hot oil. Do not let them crisp as they are about to be rolled.
• Dip each tortilla in the cream and place into a 9 X 13 baking pan.
• Spoon a generous amount of the chicken mixture onto the tortilla and roll up.
• Fry, dip and stuff the remaining tortillas and arrange them in the pan.
• Pour remaining cream mixture over the rolled-up tortillas.
• Sprinkle the cheese on top.
• Bake at 350 for 30 minutes.
• Garnish with avacado slices.

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:

• To make the enchiladas filling: Strip the leaves from the stems of the Swiss chard, and chop the leaves and coarsely slice the stems; and set aside.
• In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 teaspoon of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate. Add the onions and garlic, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more. Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool. Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture, and set aside.
• To make the salsa: Put the tomatillos in a medium saucepan and cover with water by about an inch. Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.
• In a blender, combine the onions, garlic, jalapeno, 3/4 teaspoon salt, and puree until smooth. Using a slotted spoon transfer the tomatillos to the blender, along with about 1/4-cup of the cooking liquid, puree until smooth. Add the coriander and blend briefly.
• To assemble the enchiladas: Pour enough vegetables oil into a skillet so it is about a 1/4 deep, and heat over high heat. Fry the tortillas one at a time, until they are soften, about 5 seconds. Transfer to a paper towel-lined plate to drain.
• Preheat the oven to 350 degrees F. Pour about a cup of the tomatillo salsa into the bottom of 13 by 9 inch baking dish. Put 2 heaping tablespoon of the Swiss chard mixture in the center each tortilla and roll them up. Place the tortillas, seams side down, on the sauce laying the enchiladas snuggly next to one other. Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes. Serve with sour cream on top, if desired.

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.