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Swiss Enchiladas |
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Serves: 12 Print this Recipe(Enchiladas Suizas) Category: Enchiladas and Crepes Makes 12 enchiladas Chicken-filled Swiss enchiladas with a rich topping of green sauce, cheese, and sour cream are popular all over Mexico. The name refers to the richness of cream and cheese for which Switzerland is so well known. I first encountered them many years ago at Sanborn's House of Tiles in Mexico City. I was lucky enough to get the recipe, and it's still my favorite. 3 cups Shredded Chicken (1 1/2 recipe) 4 poblano chiles, roasted, peeled, and seeded 2 pounds tomatillos, husked, rinsed and quartered 1/2 cup fresh cilantro sprigs, packed plus 2 tablespoons chopped 2 tablespoons chopped white onions 2 serrano chiles, chopped with seeds 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 cup chicken broth (from cooking the chicken) 1/2 teaspoon sugar 1 teaspoon salt, or to taste 1/3 cup vegetable oil 12 (6- to 7-inch) corn tortillas 2 cups shredded Monterey Jack cheese 4 green onions, finely chopped, including 2 inches of green 1/2 cup Mexican crema or sour cream thinned with milk 1. Prepare the chicken and reserve. Then, prepare the poblano chiles and chop them coarsely. Put the chiles in a blender. Add the tomatillos, cilantro, onion, serrano chiles, oregano, chicken broth, sugar, and salt. Purée, in batches if necessary, until smooth. Transfer the green sauce to a large saucepan and cook over medium heat, partially covered, stirring often, for 12 to 15 minutes to blend flavors. Adjust seasoning, if needed. Set aside. 2. Preheat the oven to 350°. Heat the oil in a medium skillet over medium-high heat until it shimmers. With tongs, dip the tortillas, 1 at a time in the hot oil until limp, about 3 seconds. Drain on paper towels. Stack and cover to keep them soft and warm. Mix 1/2 cup of the cooked green sauce with the shredded chicken. 3. To assemble the enchiladas, put 1 tortilla on a plate and put about 2 tablespoons of chicken on the tortilla and roll into a cylinder. Place seam side down in a large 9- × 13-inch baking pan. Repeat until all tortillas are filled, rolled and placed side by side in the dish. 4. Pour the remaining green sauce over all. Scatter the cheese and onions on top. Bake, uncovered, about 20 minutes or until the sauce is bubbling and the cheese is melted. Drizzle crema over the top and sprinkle with chopped cilantro. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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