ENCHILADAS VERDES SUIZAS RECIPE - FOOD.COM
For authenticity, substitute crema for the whipping cream, leave out the sugar and garlic. Instead of jack or cheddar, use one of the Mexican hard cheeses. For the sauce, use a mild roasted tomatilla and chili sauce.
Total Time 1 hours 35 minutes
Prep Time 1 hours 20 minutes
Cook Time 15 minutes
Yield 12 enchiladas, 4 serving(s)
Number Of Ingredients 20
Steps:
- Remove papery husks from tomatillos.
- Wash tomatillos and chiles well.
- Cook, covered, in a little boiling water until tender, about 15 minutes.
- Remove stems and seeds from chiles.
- Place chiles and drained tomatillos in blender container.
- Add onion, garlic and cilantro and blend until pureed.
- Heat 2 tablespoons oil in a large skillet, add pureed mixture and fry, adding soda and sugar. Salt to taste.
- When mixture is cooked, add White Sauce, cream and 1/2 cup cheese.
- Season with salt & pepper to taste; keep hot.
- For each serving, soften 3 tortillas in hot oil, then dip in hot sauce. Place some shredded chicken on each tortilla and roll. Place, seam side down, in individual baking dishes.
- Cover with remaining sauce and sprinkle cheese over top.
- Place under broiler until cheese melts and is golden brown.
- WHITE SAUCE: Melt butter, add onion and garlic and cook until onion is browned.
- Stir in flour and cook and stir until flour is cooked.
- Add milk and cook until thickened.
- Strain sauce, then add Worcestershire and salt and pepper to taste. I have enjoyed this dish at Sanborns House of Tiles in Mexico.
Nutrition Facts : Calories 755.9, FatContent 51.2, SaturatedFatContent 29.9, CholesterolContent 152, SodiumContent 325.8, CarbohydrateContent 66.5, FiberContent 9.6, SugarContent 10.3, ProteinContent 13.6
ENCHILADAS SUIZAS RECIPE | ALLRECIPES
This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef.
Provided by Lisa Civitillo Blok
Categories World Cuisine Latin American Mexican
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- 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.)
- 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.
- 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.
- Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.
Nutrition Facts : Calories 737 calories, CarbohydrateContent 42.3 g, CholesterolContent 136.1 mg, FatContent 52.1 g, FiberContent 5.1 g, ProteinContent 28.5 g, SaturatedFatContent 22.4 g, SodiumContent 977.4 mg, SugarContent 2.5 g
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