Enchiladas Suisas
45 minutes
Easy
Ingredients
- 2 tbsp butter
- 2/3 cup chopped Spanish onion
- 2 tbsp all-purpose flour
- 1 1/2 cup chicken broth
- 1 cup chopped green chile pepper
- 1 clove garlic, minced
- 3/4 tsp salt
- 1 dash ground cumin
- 12- 8 inch corn tortillas
- canola oil for frying
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mild cheddar cheese
- 2 cups shredded, cooked chicken breast meat
- 1 cup heavy cream
- 1/4 cup chopped green onion
- 1/2 cup sliced green olives
- 1 pint cherry tomatoes
Directions
- Prepare Salsa Verde
- melt butter in saucepan over medium heat.
- Saute onion until soft
- Stir in flour, add broth then chilies, garlic, salt and cumin
- Simmer about 15 minutes to blend flavor then set aside
- Preheat oven to 350 °
- In a heavy skillet, lightly fry the tortillas in shallow oil being careful not to make them too crispy so they will still roll
- Combine the cheeses and keep 1/2 aside for topping
- Dip each tortilla in salsa Verde, both sides
- Place two heaping tablespoons chicken and 2 tablespoons of cheese in the center of each tortilla, toll and place seam side down in a shallow dish
- After all the rolled tortillas are in the dish, spoon additional salsa verde over them and cover evenly with cream
- Sprinkle with remaining cheese and green onions
- Bake uncovered in preheated oven for 20 minutes.
- Serve immediately, garnished with olives, cherry tomatoes, and additional salsa on the side
