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

  1. 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 °
  1. In a heavy skillet, lightly fry the tortillas in shallow oil being careful not to make them too crispy so they will still roll
  2. Combine the cheeses and keep 1/2 aside for topping
  3. Dip each tortilla in salsa Verde, both sides
  4. 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
  5. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and cover evenly with cream
  6. Sprinkle with remaining cheese and green onions
  7. Bake uncovered in preheated oven for 20 minutes.
  8. Serve immediately, garnished with olives, cherry tomatoes, and additional salsa on the side
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