Enchiladas Suizas Rojas (Chicken Enchiladas)

 

Enchiladas Suizas Rojas- Chicken Enchiladas

Another Friday, another community lunch to prepare for. My absolute “go to” meal when I need a dish that will please a crowd are Enchiladas Suizas! The more traditional enchiladas suizas are prepared with a creamy salsa verde, but I switched it out and prepared a red creamy salsa. The story behind how these delicious enchiladas got their name, is that the Swiss immigrants to Mexico influenced this dish. In particular, the crema and melted cheese. One of the most beautiful aspects of Mexican cooking is how the most traditional and popular dishes have influences from other countries. A big, giant, delicioso melting pot of flavors! Sharing my dishes, is one of the little ways I pass on and share my Hispanic heritage with people. I am very proud of my culture, both Mexican and American. For today’s post I downsized the recipe a bit and instructed you to roll instead of stack the tortillas. But you could certainly stack them in layers, it just requires more ingredients. You will read the tips along the way if you’d like to prepare them that way. I would have liked to have shown you a beautifully plated dish with the crema and cilantro garnish, but when it’s community lunch day, it get’ a little crazy! Lol! In the meantime, I did get some pretty good shots of the melted cheese, ha, ha, ha! Enjoy! #mexicanfood #shareyourfood #payitforward #hispanicheritagemonth

Chicken Enchiladas

This is more of the style that the enchiladas would look like if rolled. This was before they were placed in the oven to melt the cheese with a little green onion added.

 

Enchiladas Suizas Rojas-Chicken Enchiladas

Tips~ If you cannot find the dried chiles where you live, you could just bump up the amount of chile ancho powder to double. It will yield a darker sauce.

 

Enchiladas Suizas Rojas

Yields 4-6 Servings

Ingredients

4 large tomatoes, sliced in half
3 chile guajillo peppers, stems and seeds removed
1/2 white onion
1-2 jalapenos, stems removed
2 cloves garlic
handful of cilantro, plus more for garnish
2-3 teaspoons knorr bouillon
2 1/2-3  cups of water
1 cup Mexican crema or creme friache, reserve 1/2 cup
2 teaspoons chile ancho powder
1 teaspoon cumin
salt and pepper to taste

Tips~ We use crema or creme fraiche because regular sour cream may curdle when heated.

 

You will also need
12 corn tortillas
Oil for frying
2 cups of shredded chicken, previously cooked
2 cups shredded cheese, Chihuahua, Oaxaca, Muenster or Manchego

Tips~If building the enchiladas stacked instead of rolled, you will more than likely need twice the amount of filling to cover evenly. Rolled ones require less filling.

 

 

Directions

 

In a sauce pan, combine the tomatoes, guajillos, onion, jalapeños and garlic. Cover with water, bring to a boil, reduce to a simmer and continue cooking for 10-12 minutes.

Using a slotted spoon, transfer the salsa ingredients to the blender. Add the cilantro, bouillon, water, crema, cumin, salt and pepper to taste. Blend on high until smooth. Taste for salt , strain through a wire strainer into a bowl.

Preheat 1 1/2 tablespoons of oil to medium heat in a skillet for 2 minutes. Add the strained sauce and cook at a steady simmer for 10 minutes. Taste for salt.

On a griddle or comal, “skinny fry” the corn tortillas that have been brushed with oil. Cook for35 to 45 seconds per side. Stack onto plate until ready to use. Or you can deep fry them traditionally. 

Preheat oven to 375 degrees F. To the bottom of a 9X13 baking dish, add 1 cup of enchilada sauce and spread it out evenly.  Fill and roll the tortillas with chicken and place into baking dish with sauce. Top with remaining enchilada sauce. Add the cheese down the center of enchiladas. Bake just until cheese melts, about 25 to 30 minutes.

Drizzle the remaining crema over the top of enchiladas while they are still warm. Garnish with fresh cilantro. Serve right away.

Enchiladas Suizas Rojas-Chicken Enchiladas

Take the time to strain your sauces when you can. The results are  delicious!

The Best Shredded Chicken! #pressurecooker

The best results for shredded chicken are when I cook it in the pressure cooker! Thirty five minutes under pressure and done! These were boneless chicken thighs cooked in the pressure cooker.

Skinny Fried Corn Tortillas! Enchiladas Suizas

No fuss frying for tortillas. Brush both sides with oil and cook on preheated comal or griddle for 35-45 seconds per side.

Enchiladas Suizas-Chicken or Veggie Enchiladas

I prepared two pans, one veggie and one chicken. These were for the community lunch, so I chose to stack them instead of roll them. If you stack them you will need 24 tortillas instead of 12. I like to add 8 tortillas per layer, making 3 layers.

Enchiladas Suizas-Chicken or Veggie Enchiladas

This happens, lol! Just add an extra tortilla!.

Enchiladas Suizas

My favorite melting cheese for enchiladas is queso Chihuahua or Muenster cheese.

Enchiladas Suizas-Chicken or Veggie Enchiladas

You could cover the whole surface with cheese, but I like the looks of the red sauce peaking out on the sides.

Enchiladas Suizas-Chicken or Veggie Enchiladas

 

Enchiladas Suizas-Chicken or Veggie Enchiladas

I let everyone garnish their own enchiladas as they served themselves. Not everyone loves crema and cilantro like I do.

Cilantro Lime Crema

Easy Cilantro Lime Crema. 2 cups crema, juice of 1 lime, 1/3 cup cilantro and salt to taste. Blend until smooth. For easier drizzling, add in a little cold water while blending.

Enchiladas Suizas-Chicken or Veggie Enchiladas

Enchiladas Suizas-Vegetable Filling

Saute all of the ingredients shown in a little olive oil. Season with salt, pepper, smoked paprika and cumin. Add a splash of water or broth as it cooks down. 4 cups kale, 1 cup onion, 1 full cup mushrooms, 1 cup zucchini, 1/2 cup roasted red peppers, 2 cloves garlic and 1-2 chipotles(minced)

Enchiladas Suizas-Vegetable Filling

Flor de Calabaza~ Cooking With Squash Blossoms

Flor de Calabaza-Cheese Stuffed Squash Blossoms

For a couple of years now, during the summer, I have been in search of fresh squash blossoms (flor de calabaza) at the farmers market. We finally made a trip to the regional market in Syracuse, New York a couple of weekends ago and the trip was well worth it. The market was overflowing with fresh produce everywhere! And all of my favorites, like tomatoes, poblanos, hot peppers, onions, corn, onions and tons of garlic! Thinking I had more than my fair share of produce, I was walking out of there pretty content. One quick glance more and what to I spy? Two lonely little baskets of fresh squash blossoms on an almost empty table. Yes! Finally! I think the lady thought I was crazy with my reaction when she confirmed that they were squash blossoms.  I knew immediately that I would prepare them stuffed with cheese and serve them over a caldillo de tomate(fresh tomato sauce). There was no time to waste. The blossoms were so delicate and wilting by the minute. To preserve them for a day or two longer, I cleaned them, stuffed a few with cheese and stored them in the freezer until I was ready to cook them. They were on small side and not those big blossoms I see all the time, but hey, it’s better than nothing. For the blossoms that were too damaged, I chopped up and prepared a meatless soup with some of the fresh produce I picked up. Lucky for me, I had a few jars of Lupita’s brand of squash blossoms in my pantry. I added some to the soup along with the fresh. Both very tasty! #flordecalabaza #squashblossoms

 

Flor de Calabaza-Cheese Stuffed Squash Blossoms

 

Flor de Calabaza Rellenas de Queso

Ingredients

8 large squash blossoms, cleaned
Chihuahua cheese, about 1 cup

For Beer Batter
1 cup all pupose flour
1/2 tsp. salt
1/2 tsp. pepper
1/3 tsp. chipotle powder
1/3 tsp. garlic powder
1/3 tsp. smoked paprika
1 cup of beer, more or less

You will also need
Oil for frying (I used grapeseed oil)

Flor de Calabaza-Cheese Stuffed Squash Blossoms

Directions

Clean the squash blossoms and stuff with shredded cheese. Close them as tightly as you can and place them in the freezer for 1 hour.

In a bowl mix the flour with the dried spices. Whisk in the beer until completely smooth. Cover and set aside.

While you are waiting, prepare the caldillo de tomate. See link below for full recipe.

When ready to cook blossoms, preheat 1 cup of oil in a saucepan to medium heat for 6-8 minutes or until temperature reaches 350 degrees F.

Remove stuffed blossoms from the freezer and dredge in a little flour. This will ensure that the batter sticks.

Dip each stuffed blossom in the beer batter to coat evenly. Gently shake off exces bater and transfer to hot oil. Fry for a few minutes, turning as needed, until golden brown. Place onto a plate lined with paper towels.

To plate, add some of the caldillo to a shallow bowl and place the squash blossoms on top. Tasty!!

 

Flor de Calabaza-Cheese Stuffed Squash Blossoms

Freezing the cheese stuffed blossoms for an hour before will make it easier to dredge, dip and fry them. To clean the blossoms, gently open and remove the stamens or anthers. Rinse and gently shake off or let air dry.

Flor de Calabaza-Cheese Stuffed Squash Blossoms

Perfectly melted Chihuahua cheese…

Caldillo de JitomateClick onto picture above to see full recipe on how to prepare caldillo de tomate on site.  

Sopa de Flor de Calabaza-Squash Blossom Soup

Sopa de Flor de Calabaza

Yields 4 Servings

Ingredients

Grapeseed oil
1/2 cup onion, diced
2 cloves garlic, minced
1 chile serrano, minced
1 small poblano, diced
salt and pepper, to taste
1 medium tomato, diced
1 zucchini, slices(1 1/2 cups)
1 cup fresh corn
10-15 fresh squash blossoms, chopped or 1 jar (8 oz) of squash blossoms, drained
4 cups chicken broth
1/2 teaspoon dried epazote
Handful of Cilantro, plus more for  for garnish
Lime wedges for garnish

 

Sopa de Flor de Calabaza

 

Sopa de Flor de Calabaza

 

Directions

Add 1 tablespoon of oil to a pot and heat to medium heat. Add the onion, garlic, chile serrano and poblano. Season lightly with salt and pepper and saute for 6-8 minutes.

Add the tomato, zucchini and corn and saute for another minute. Add all of the remaining ingredients. Stir well to combine. Bring to a boil, reduce to a simmer and continue cooking for 10-12 minutes. Add the hanful of fresh cilantro with stems to the soup during the last few minutes. Remove before serving. Garnish with fresh cilantro and lime wedges.

Sopa de Flor de Calabaza

 

Sopa de Flor de Calabaza

 

Sopa de Flor de Calabaza

 

Sopa de Flor de Calabaza

 

Sopa de Flor de Calabaza-Squash Blossom Soup

 

Chicken Enchilada Soup With Chayotes

Chicken Enchilada Soup with Chayotes
I took my favorite ingredients from chicken enchiladas and prepared a soup. Chicken enchilada soup with chayotes, my favorite squash to cook with. It holds up to long cooking times with becoming too soft. Today, the first day of fall 2016 and I am thinking it’s going to be in the 80’s, temperature wise, lol! But, it’s New York and byt he end of the weekend, we are looking at a high of 55 degrees. I have reserved smoked, shredded chicken in my freezer and this recipe in going on my menu for sure! I know many of my friends will avoid preparing dishes that call for dried peppers. One of the reasons is that after they use what theu need, typically the packages are big and they have all these leftover peppers. There are countless recipes you can incorpate the dried pepper into. Or simply just toast them and grind them up for chile powder. I know there will be beef chili in our near future and homemade chili powder will just make it even better! This is one of my original recipes from Hispanic Kitchen and one of my favorites! Enjoy! #foodieforlife  #souprecipes
Chicken Enchilada Soup w/ Chayote
Yields 6-8 Servings

Ingredients

2 boneless chicken breast or thighs, cooked and shredded (4 cups)
1 medium white onion, diced
4 cloves garlic, minced
2 chayotes, diced
8-10 guajillo peppers, stems and seeds removed
2 chile de arbol peppers, optional
2 bay leaves
1 tsp. cumin seeds, crushed
1 tsp. coriander seeds, crushed
1 tsp. oregano, crushed
Salt and fresh cracked pepper to taste
1 tablespoon Knorr chicken bouillon powder
1/2 cup finely crushed tortilla chips
Olive oil
6 cups chicken broth, low sodium

For Garnish
3 cups shredded lettuce
1 1/2  cups diced tomatoes
1/2 cup diced white onion
2 jalapenos, minced
Chopped cilantro
Lime wedges
1/2 cup crumbled queso fresco

Chicken Enchilada Soup With Chayotes
Directions

1. Remove the seeds and stems form the guajillo peppers. Transfer to a glass bowl with just enough water to cover. Cook in the microwave for 7 to 8 minutes, turning halfway through the cooking time. Remove from microwave, cover and set aside.


2. In a large soup pot, heat 2 tablespoons of oil to medium heat, add the onions and cook for 5 minutes. Add the chayote,garlic,chile de arbol,bay leaves,1/2 tsp. of salt and a pinch of pepper. Cook for a two more minutes.

3. Drain the guajillo peppers and transfer them to the blender, add the Knorr chicken bouillon and 1 cup of water. Blend on high until smooth, set aside. Combine the coriander seeds,oregano, and cumin seeds and crush them using a mortar and pestle, set aside.

4. Add the chicken broth,cumin, coriander,oregano,chile guajillo sauce,crushed tortilla chips and the shredded chicken to soup pot, stir well to combine. Bring to a boil, taste for salt and pepper. Reduce the heat and cook for 35 to 40 minutes to slightly thicken the broth. Keep warm or serve right away with your favorite toppings and warm corn tortillas.
Chicken Enchilada Soup With Chayotes

 

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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