Enchiladas Suiza

Enchiladas Suiza

• 3 cups green tomatillos
• 1/4 cup onion, chopped
• 1/2 fresh jalapeno peppers
• 2 tablespoons fresh cilantro, chopped
• 3 cloves garlic
• 1/4 cup cream
• 1 pinch cumin
• 2 tablespoons vegetable oil
• 1/2 split chicken breast
• 1 cup chicken broth
• 1 teaspoon oregano
• 1 bay leaf
• 3 corn tortillas
• 1 cup shredded Swiss cheese
• Salt and pepper to taste
• 1/4 cup rice, cooked
• 1/4 cup beans, cooked
• 1/4 avocado, sliced
• Cilantro for garnish

Instructions :
First of all put the green tomatillos, onion, jalapeno and garlic into a pot of salted, boiling water for two minutes. (Tomatillos, also known as tomate verde, are a very distant cousin of the common tomato. About the size of golf balls, they grow encased in a papery husk, which must be removed before cooking. They are available in ethnic stores and in upscale supermarkets.)

And then remove all of the ingredients from the water and place them into a food processor. Blend with cilantro, fresh cream and pinch of cumin. In a separate pan, sauté the chopped onion with the vegetable oil, then slowly add the pureed mixture. Simmer until the tomatillo sauce comes to form a smooth consistency. Next is to add a pinch of sugar, if necessary, to balance the flavor.

Start the enchilada preparation by slow cooking the chicken breast in the broth with the oregano, bay leaf, salt and pepper. Remove the cooked chicken from the broth and shred it by hand, then divide it between the three tortillas.Use the tomatillo sauce to completely cover the chicken, then roll the tortillas up and place them on a plate.

Drape the tortillas with the remaining sauce and sprinkle them with the Swiss cheese. Finally, place them in the oven until the cheese has melted.
The cheese enchilada is ready to serve with rice and beans and garnish with avocado and cilantro......great taste...! Enjoy it !
cheese-enchilada-cassarole.

Chicken Cream Cheese Enchilada

Chicken Cream Cheese Enchilada


CHEESE ENCHILADA INGREDIENTS
* 8 flour tortilla
* 4 boneless skinless chicken breast
* 2 packs of softened cream cheese
* 1 cup sour cream
* 1/2 cup salted deshelled sunflower seeds
* 3/4 cup sliced black olives
* 20 oz can enchilada sauce
* 3 cups shredded cheddar cheese

CHEESE ENCHILADA INSTRUCTIONS

First of all boil chicken until cooked, then shred and set aside. And then combine cream cheese and sour cream, mixing until smooth. Next is to add sunflower seeds, olives and chicken. Be careful not to over mix or chicken will become too fine. Take flour tortillas and place a healthy scoop onto tortilla, fold right and left sides into center, then roll into enchilada. Place enchilada in glass casserole dish. Once you have completed rolling all of your enchiladas pour enchilada sauce evenly over top and then cover with cheese. Place in oven at 375 degrees and cook for approximately 25 minutes or until cheese is golden and sauce is bubbling...and the cheese enchilada recipe hs ready to serve ! Enjoy it !
beef-cheese-enchiladas recipe

Beef Cheese Enchiladas

Beef Cheese Enchiladas Recipes


Cheese Enchilada Ingredients

• 1 pound ground beef cooked
• 1 each onion minced
• 2 cans chili pepper diced
• 1 clove garlic minced
• 2 pints tomato sauce
• 1/2 teaspoon salt
• 1 each egg beaten
• 1/2 pound cheddar cheese grated
• 12 each flour tortillas soft
• 1 x olive oil
• 1 x red hot pepper sauce (eg. Tabasco)
• 2 teaspoons vegetable oil

CHEESE ENCHILADA INSTRUCTIONS
First of all Heat 1/2 inch of oil in skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil.
And then In separate skillet heat 2 tbl oil and sauté onion until tender.
Next is to Add chili peppers, garlic, tomato sauce, salt and pepper.
Add ground beef.
Simmer uncovered 10 minutes.
Dip tortillas in egg, fill with sauce mixture, roll and place in shallow greased baking dish.
Pour red sauce over tortillas, top with grated cheese and bake uncovered at 350 deg for 15 minutes. The cheese enchilada recipe of beef is ready...enjoy it !
baked-chicken-cheese-enchiladas recipe