Chicken Enchilades Suisas |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Normally when I order Enchiladas Suisas at a nice restaurant I end up disappointed due to lack of flavor. I found this wonderful recipe that is sure to impress and is brimming with rich flavor. Ingredients:
2 cups shredded and cooked chicken breast meat |
12 8 corn tortillas |
2/3 cup chopped spanish onion |
1 1/2 cups chicken broth |
2 tablespoons all-purpose flour |
1 cup chopped green chile peppers |
1 minced clove garlic |
1 cup shredded cheddar cheese |
3/4 teaspoon salt |
1 dash ground cumin |
1/4 cup chopped green onion |
2 tablespoons butter |
1 cup heavy cream (can use lower fat if you want) |
canola oil for frying |
1 cup shredded monterey jack |
1/2 cup sliced green olives |
1 pint cherry tomatoes |
Directions:
1. First lets do the salsa verde. Melt the butter in sauce-pan over medium-low heat. Saute the onion until it gets soft. Stir in flour. Add the broth, then add garlic, chiles, salt, and the cumin. Let it simmer for about 15 mins to blend all the flavors. Once finished, set it aside. Preheat your oven to 350F (175C.)
2. In a skillet (preferably a heavy one..they cook the best), lightly fry your tortillas in just a little bit of oil. Be careful not to get them too crispy because they need to be rolled later. Combine all the cheeses (except for 1/2 cup set aside for topping at the end). Dip each tortilla in salsa verde (do both sides). Place 2 very large tablespoons of chicken and 2 tablespoons of cheese on the center of each. Then roll and place the seam-side down in a shallow dish.
3. Once all of your rolled tortillas are in the shallow dish, spoon some extra salsa verde (your discretion) over all and then cover with the heavy cream (sour cream works well too). Sprinkle the remaining 1/2 cup or so of cheese and green onions ontop.
4. Bake this dish (uncovered!) in pre-heated oven for approximately 20 minutes. Serve with olives, tomatoes, and salsa on the side.
|
|