Name: Enchiladas Suizas
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Butter - 2 tablespoons; Chopped Spanish onion - ⅔ cup; All-purpose flour - 2 tablespoons; Chicken broth - 1 ½ cups; Chopped green chile peppers - 1 cup; Garlic, minced - 1 clove; Salt - ¾ teaspoon; Ground cumin - 1 pinch; Shredded Monterey Jack cheese - 1 cup; Shredded mild Cheddar cheese - 1 cup; Corn tortillas - 12 (8 inch); Canola oil for frying, or as needed - 3 tablespoons; Shredded, cooked chicken breast meat - 2 cups; Heavy cream - 1 cup; Chopped green onion - ¼ cup; Cherry tomatoes, quartered - 1 pint; Sliced green olives - ½ cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Enchiladas Suizas

1. Butter - 2 tablespoons

2. Chopped Spanish onion - ⅔ cup

3. All-purpose flour - 2 tablespoons

4. Chicken broth - 1 ½ cups

5. Chopped green chile peppers - 1 cup

6. Garlic, minced - 1 clove

7. Salt - ¾ teaspoon

8. Ground cumin - 1 pinch

9. Shredded Monterey Jack cheese - 1 cup

10. Shredded mild Cheddar cheese - 1 cup

11. Corn tortillas - 12 (8 inch)

12. Canola oil for frying, or as needed - 3 tablespoons

13. Shredded, cooked chicken breast meat - 2 cups

14. Heavy cream - 1 cup

15. Chopped green onion - ¼ cup

16. Cherry tomatoes, quartered - 1 pint

17. Sliced green olives - ½ cup

How to cook deliciously - Enchiladas Suizas

1. Stage

Make the salsa verde: Melt butter in a skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add flour and stir until fragrant, 1 to 2 minutes. Pour in broth, then add green chiles, garlic, salt, and cumin. Simmer until flavors have blended, about 15 minutes. Remove from the heat.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C.)

3. Stage

Make the enchiladas: Mix Monterey Jack and Cheddar together in a bowl.

4. Stage

Heat 1/4 inch oil in a heavy skillet over medium heat. Fry tortillas, one at a time, until blistering but still soft enough to roll, 10 to 20 seconds per side. Drain on paper towels.

5. Stage

Dip both sides of each tortilla in salsa verde, then place onto a work surface. Place 2 heaping tablespoons chicken and about 2 tablespoons cheese mixture down the center and roll tortilla around fillings. Place, seam-side down, into a shallow baking dish. Repeat to fill and roll remaining tortillas.

6. Stage

Spoon some salsa verde over enchiladas and pour in heavy cream. Sprinkle remaining cheese mixture over top and garnish with green onions.

7. Stage

Bake, uncovered, in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes. Remove from the oven and garnish with olives and cherry tomatoes. Serve immediately with remaining salsa verde on the side.