Enchiladas Suizas

Corn tortillas rolled up with shredded chicken and 2 kinds of cheese, and then served with a zesty salsa verde. This dish can also be made with cooked pork or beef.

• Preparation Time: 45 mins
• Cooking Time: 20 mins
• Total Time: 1 hr 5 mins
• Calories: 737 Calories

Ingredients

• ¾ teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 cup heavy cream
• 1 clove garlic, minced
• 1 cup shredded Monterey Jack cheese
• 1 ½ cups chicken broth
• ¼ cup chopped green onion
• 1 cup shredded mild Cheddar cheese
• ½ cup sliced green olives
• 1 pint cherry tomatoes
• 1 dash ground cumin
• canola oil for frying
• ⅔ cup chopped Spanish onion
• 1 cup chopped green chile peppers
• 12 (8 inch) corn tortillas
• 2 cups shredded, cooked chicken breast meat

Recipe Instructions

Step 1

Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)

Step 2

In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.

Step 3

After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.

Step 4

Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.