Enchiladas Suiza Recipe

Name: Enchiladas Suiza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 skinless, boneless chicken breast halves; 1 tablespoon and 2 teaspoons butter; 1-2/3 cups chopped onion; 2 green bell pepper, chopped; 2 red bell pepper, chopped; 1-2 pints button mushrooms, chopped; 3-1/3 cups shredded Cheddar cheese; 2 (4 ounce) cans diced green chile peppers; 1-2/3 cups green salsa; 1-2/3 cups chopped fresh cilantro; 2 tablespoons and 3/4 teaspoon ground cumin; 4 chipotle peppers in adobo sauce, chopped; salt and ground black pepper to taste; 20 (7 inch) flour or corn* tortillas; 1 pound shredded Monterey Jack cheese; 1-2/3 cups whipping cream; 3/4 cup and 1 tablespoon and 1 teaspoon chicken broth; (If you use corn tortillas, you will need to soften them by dipping each one in hot oil and draining before adding filling and rolling up - we prefer corn, but either works.)

Servings: persons

10 skinless, boneless chicken breast halves
1 tablespoon and 2 teaspoons butter
1-2/3 cups chopped onion
2 green bell pepper, chopped
2 red bell pepper, chopped
1-2 pints button mushrooms, chopped
3-1/3 cups shredded Cheddar cheese
2 (4 ounce) cans diced green chile peppers
1-2/3 cups green salsa
1-2/3 cups chopped fresh cilantro
2 tablespoons and 3/4 teaspoon ground cumin
4 chipotle peppers in adobo sauce, chopped
salt and ground black pepper to taste
20 (7 inch) flour or corn* tortillas
1 pound shredded Monterey Jack cheese
1-2/3 cups whipping cream
3/4 cup and 1 tablespoon and 1 teaspoon chicken broth
(If you use corn tortillas, you will need to soften them by dipping each one in hot oil and draining before adding filling and rolling up - we prefer corn, but either works.)

1
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. (You can put a couple of carrots and a quartered onion in the water for flavoring.)
2
Preheat oven to 350 degrees F. Lightly grease 2 (10x15) baking dishes.
3
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, about 5 minutes; Add mushrooms and cook until softened and liquid evaporates -about 5-7 minutes. transfer to a large bowl.
4
Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
5
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 one of the prepared baking dish. Repeat until all the chicken mixture is used and the enchiladas are evenly divided between the 2 pans.
6
Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over both sets of the enchiladas. Cover the dishes with aluminum foil.
7
Bake in preheated oven 30 - 40 minutes. Remove foil and continue baking until cheese is completely melted, about 10-15 minutes.

3302

kcal

Calories

Fat

405

Carbs

194

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 10 skinless, boneless chicken breast halves, 1 tablespoon and 2 teaspoons butter, 1-2/3 cups chopped onion, 2 green bell pepper, chopped, and more.

Yes, Enchiladas Suiza falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchiladas Suiza

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