Enchiladas Suizas

Name: Enchiladas Suizas
Total time: 45 min
Yield: 6 Servings
Ingredients: 2 tablespoons butter; 🧅 ⅔ cup chopped Spanish onion; 2 tablespoons all-purpose flour; 1 ½ cups chicken broth; 1 cup chopped green chile peppers; 🧄 1 clove garlic, minced; 🧂 ¾ teaspoon salt; 1 pinch ground cumin; 1 cup shredded Monterey Jack cheese; 1 cup shredded mild Cheddar cheese; 🌽 12 (8 inch) corn tortillas; 3 tablespoons canola oil; 🍗 2 cups shredded cooked chicken breast meat; 1 cup heavy cream; ¼ cup chopped green onion; 🍅 1 pint cherry tomatoes, quartered; ½ cup sliced green olives

Cost $15, save $20

Source: Recommended by CookPal

45 Min
6 Servings
$15

Enchiladas Suizas

Cost $15, save $20

Source: Recommended by CookPal

45 Min
6 Servings
$15

INGREDIENTS

Sauce
- 2 tablespoons butter
- 🧅 ⅔ cup chopped Spanish onion
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup chopped green chile peppers
- 🧄 1 clove garlic, minced
- 🧂 ¾ teaspoon salt
- 1 pinch ground cumin
Filling and Assembly
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mild Cheddar cheese
- 🌽 12 (8 inch) corn tortillas
- 3 tablespoons canola oil
- 🍗 2 cups shredded cooked chicken breast meat
- 1 cup heavy cream
- ¼ cup chopped green onion
- 🍅 1 pint cherry tomatoes, quartered
- ½ cup sliced green olives

STEPS

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 chicken broth, green chiles, garlic, salt, and cumin. Simmer until flavors blend, about 15 minutes. Remove from heat.

Preheat oven to 350°F (175°C).

Mix Monterey Jack and Cheddar cheese together in a bowl.

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

Dip both sides of each tortilla in salsa verde, then place onto a work surface. Fill with chicken and cheese mixture, and roll tightly. Place seam-side down into a baking dish. Repeat with remaining tortillas.

Spoon salsa verde over the enchiladas, pour heavy cream on top, and sprinkle remaining cheese over enchiladas. Garnish with green onions.

Bake uncovered in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.

Garnish with cherry tomatoes and green olives. Serve immediately with remaining salsa verde.

NUTRIENTS

Per 1 serving

🔥

737

Calories

29
Protein
42
Carbs
52
Fats

💡 Use freshly shredded cheese for better melting consistency.Prepare salsa verde in advance to save time on the cooking day.Serve with a side of refried beans or rice for a complete meal.