Swiss Enchiladas
- Enchiladas suizas (Swiss-style) are topped with a white, milk or cream-based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who.
- 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.
- Steps: 6
'http:// h='ID=SERP,5146.1'>Swiss Enchiladas Recipe - Health
Add a dash of cumin or paprika to the onions, if you'd like. You can also use purchased rotisserie chicken to cut down on the prep time. This dish is.
- Steps: 3
- Total Time: 35 mins
'http:// h='ID=SERP,5204.1'>Turkey Enchiladas Recipe - Allrecipes.com
"These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired."
- Steps: 5
- Total Time: 45 mins
'http:// h='ID=SERP,5221.1'>Enchiladas Suizas Recipe MyRecipes
These decadent enchiladas are named "Swiss" because of all the cream and cheese they contain. The recipe is generally credited to a Mexico City coffee shop called.
These Green Chile Chicken Enchiladas use shredded chicken, white beans, corn and plenty of Pepper Jack cheese then are smothered in a green salsa verde. The secret to this creamy, slow-cooked casserole is simple canned soup, extra cheese, and smooth enchilada sauce.
- Total Time: 5 hrs
- Calories: 500 per serving
'http:// h='ID=SERP,5453.1'>Sargento Home of Real Cheese People®
Recipes, snack ideas and product information for Real Cheese People®. Add a dash of cumin or paprika to the onions, if you'd like. You can also use purchased rotisserie chicken to cut down on the prep time.
Enchilada - Wikipedia. An enchilada (, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations. Etymology[edit]The Real Academia Española defines the word enchilada, as used in Mexico, as a rolled maizetortilla stuffed with meat and covered with a tomato and chilisauce.[1][2]Enchilada is the past participle of Spanish enchilar, "to add chili pepper to", literally to "season (or decorate) with chili".[3]The idiomatic English phrase "the whole enchilada" means "the whole thing".[4]History[edit]Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.[5] The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. How Much Is A Clove Of Garlic.
Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish give it the name tortilla.)[6][7][8][9] The Nahuatl word for enchilada is chīllapītzalli[t͡ʃiːlːapiːˈt͡salːi] which is formed of the Nahuatl word for "chili", chīlli[ˈt͡ʃiːlːi] and the Nahuatl word for "flute", tlapītzalli[t͡ɬapiːˈt͡salːi].[1. In the 1. 9th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1. Mariano Galvan Rivera's Diccionario de Cocina, published in 1.
Mexican cooking authority Diana Kennedy cites an early reference from an American traveler from 1. Enchiladas, a greasy tortilla sandwich containing chiles and a number of other uninviting looking compounds and other nasty messes, are sold everywhere, filling the air with a pungent, nauseous smell." Kennedy goes on to heartily disagree with that characterization, likely brought on by culture shock.[1. Another early mention, in English, is a 1. California Mexican- Spanish Cookbook, by Bertha Haffner Ginger.[1.
Varieties[edit]In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings.[1. There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Various adjectives may be used to describe the recipe content or origin, e. Jalisco.[1. 6]Varieties include: Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base.[1. Enchiladas con mole, instead of chili sauce, are served with mole,[1.
Enchiladas placera are Michoacán plaza- style, made with vegetables and poultry.[2. Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.[2. Enchiladas potosinas originate from San Luis Potosi, Mexico and are made with cheese- filled, chili- spiced masa.[2.
Enchiladas San Miguel are San Miguel de Allende- style enchiladas flavored with guajillo chilies by searing the flavor into the tortillas in a frying pan.[5]. Enchiladas with red and green sauces. Enchiladas suizas (Swiss- style) are topped with a white, milk or cream- based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.[2. Enfrijoladas are topped with refried beans rather than chili sauce; their name comes from frijol, meaning "bean".[2. Entomatadas are made with tomato sauce instead of chile sauce.[1.
Enchiladas montadas, stacked enchiladas, are a New Mexico variation in which corn tortillas are fried flat until softened but not tough, then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling, but meat is not traditional. The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.[2. Enchiladas Verdes are sauced with salsa verde and typically made with white corn tortillas, filled with poached chicken breasts and topped with queso fresco.[2.
Fillings, toppings and garnishes[edit]Fillings include meat (e. Enchiladas are commonly topped or garnished with cheese, sour cream, lettuce, olives, chopped onions, chili peppers, salsa, or fresh cilantro. Photographs[edit]Homestyle Honduran enchiladas.
Enchiladas suizas. Pan of eight enchiladas suizas straight out of the oven.
Enchiladas in salsa verde. See also[edit]^"enchilada". Diccionario de la Lengua Española, Vigésima segunda edición (in Spanish). Real Academia Española. ISBN 8. 4- 6. 70- 0. Retrieved 2. 5 July 2.
Styles Carvajal, Carol; Horwood, Jane & Rollin, Nicholas (2. Concise Oxford Spanish Dictionary: Spanish- English/English- Spanish. Oxford University Press. ISBN 9. 78. 01. 98. Diccionario de la Lengua Española, Vigésima segunda edición (in Spanish). Real Academia Española.
ISBN 8. 4- 6. 70- 0. Retrieved 9 September 2. Idioms by The Free Dictionary".
Retrieved 1. 7 April 2. Zeldes, Leah A. (1. November 2. 01. 0). Eat this! Enchiladas, Mexican comfort food". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 1. 8 May 2. Tacos, Enchilidas and Refried Beans: The Invention of Mexican- American Cookery".
Mexican References Food And Culture. Oregon State University. Archived from the original on 1. July 2. 00. 7. Retrieved 1. July 2. 00. 8. ^Parker, Margaret (1.
October 2. 00. 6). History of Mexican Cuisine". Inner City Conservative Journal.
Archived from the original on 2. Retrieved 9 July 2. Conrad, Jim. "A Thumbnail History of Mexican Food". Mercados: Traditional Mexican Markets (blog). Archived from the original on 2.
Retrieved 9 July 2. Stradley, Linda. "History of Tortillas & Tacos". What's Cooking America (blog). Retrieved 1. 4 July 2. Karttunen, F. (1. An analytical dictionary of Nahuatl.
University of Texas Press. ISBN 0- 8. 06. 1- 2. Pilcher, Jeffrey (Winter 2.
Was the Taco Invented in Southern California?". Gastronomica. Berkeley, California: University of California Press. Kennedy, Diana (2. The Essential Cuisines of Mexico. Clarkson Potter. p. 5. ISBN 0- 6. 09- 6.
Ginger, Bertha Haffner (1. California Mexican- Spanish Cookbook. Bedford, Massachusetts (USA): Applewood Books.
ISBN 9. 78- 1- 4. Retrieved 1. 0 June 2. Bowman, Barbara (2. Enchiladas as Mexican street food". Gourmet Sleuth (blog).
Retrieved 3. 1 July 2. Bayless, Rick (2.
Mexico one plate at a time: The Whole Enchilada". Archived from the original on 2. Retrieved 3. 1 July 2. Recipe for Enchiladas Tapatias". Mexican. Recipes.
Retrieved 7 April 2. Anderson, Don & Anderson, Janet (September 1. Chile colorado (recipe)". Anderson Kitchen (blog).
Retrieved 2. 8 July 2. Small, new, or offbeat places to try". Texas Monthly. November 1. Glosario Gastronómico". Cocina Mexicana (in Spanish). ^Potters, Cristina (July 2.
Enchiladas Placeras". Mexico Cooks (blog). Retrieved 7 April 2.
Lee, Jackie (September 1. Enchiladas Poblanas".
I am a feeder (blog). Retrieved 7 April 2.
Rosales, Adriana. Enchiladas Potosinas". Rollybrook. com (blog).
Retrieved 2 February 2. Higuera Mc. Mahan, Jacqueline (2. March 2. 00. 5). "Fond memories spur a Swiss enchilada quest".
The San Francisco Chronicle. Archived from the original on 2. March 2. 00. 5. Retrieved 1. September 2. 01. 3. ^Nimtz, Sharon (November 4, 2. Twice Bitten: The thin place". Rutland Herald. Retrieved 1. December 2. 00. 8. ^Kennedy, Diana (2.
The Art of Mexican Cooking. Clarkson Potter. ISBN 9. De. Witt, Dave. "How to order enchiladas in Santa Fe".
Fiery Foods (blog). Archived from the original on 2. Retrieved 6 August 2. Enchiladas Verdes (Green Enchiladas)".
Skinnytaste. 2. 01. Rosemary Pork Chops. Retrieved 2. 01. 7- 0. References[edit]Galvan Rivera, Mariano (1.