Enchiladas Suisas are "Swiss" style enchiladas.
In this recipe you will prepare a salsa verde (green chile sauce), then dip tortillas in the sauce and fill them with a mixture of cooked chicken and cheese. The remaining sauce and more cheese are poured over the top, covered with cream, and then baked. My personal preference is to use flour tortillas although corn tortillas are traditional.
Quantities are approximate and may be adjusted for individual preferences. Serves 4.
2 T. butter
1 brown onion, diced
1 clove garlic, minced
2 T. flour
14 oz. can chicken broth
8.5 oz. can diced green chile peppers
½ t. ground cumin
2 T. vegetable oil (or spray)
8 flour (or corn) tortillas
2-3 C. cooked chicken, shredded or diced
1 C. grated Monterey Jack cheese
1 C. grated Cheddar cheese
1 C. heavy (or whipping) cream
4 green onions, sliced
4 oz. can sliced olives, drained
Preheat oven to 350°. Coat rectangular baking dish with a small quantity of vegetable oil or spray.
Prepare the salsa verde: Melt butter in sauce pan, add onion and garlic, saute until limp (about 5 minutes). Stir in flour, then gradually add chicken broth continuing to stir. Add the chiles and cumin, simmer about 15 minutes. Remove from heat, add salt to taste.
Stuff the tortillas: Dip tortillas in sauce to coat both sides. Put equal quantities of chicken and grated cheese on each tortilla and roll up, then set in baking dish with seam side down. Use your judgment for the quantities, continue until the ingredients are expended.
Pour the remaining sauce over the rolled-up tortillas. Pour the cream over the tortillas, then sprinkle green onions over the top. Bake 20 minutes. Garnish with olives and serve immediately.
Serving suggestion: Spanish rice and black or refried beans. Do have a Margarita!
Credit: My own original recipe.
Filed under Poultry Tagged Mexican, original, dinner