Enchiladas Suizas

 

Enchiladas Suizas

Here's where I got my inspiration start: http://www.ourbestbites.com/2010/03/green-enchilada-sauce/
"Green Enchilada Sauce (Kate’s Knockoff Cafe Rio Recipe)
 Recipe by Our Best Bites"
I have altered the recipe to my liking, but thank you Kate for starting me off in the right direction. 

Tomatillo Sauce Ingredients
2-3 Tbsp. butter
1 large onion, minced

4 cloves garlic, minced or pressed

2 green peppers, chopped
 (Serrano, Anaheim,)

1 1/2 lb. tomatillos, husked and quartered or halved
 (5-6 medium sized)
1/2 bunch cilantro, coarsely chopped

1 1/2 tsp. sea salt

1/4 tsp. black pepper

1/8 tsp. cumin

4 c. chicken broth
--homemade (check this out:http://lifeasweliveitblog.blogspot.com/2012/10/my-best-secret-yet-and-its-not-even.html)
2-3 Tbsp. brown sugar(I just did a small handful)

Enchilada Ingredients
White corn tortillas
3 cups cooked chicken (boiled and shredded, rotisserie, grilled, etc. Shredded.)
4 oz Cream Cheese
1 pkg Queso Fresco (or your favorite cheese)
1 stick butter
1 tsp salt (optional)
1/2 c Milk or Heavy Cream

Directions for Sauce:
In a large saucepan or stock pot, heat butter over medium heat. Saute onions and garlic until tender and fragrant. They should be translucent.

While onions are sauteeing, combine tomatillos, green peppers and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster.

Directions for assembling Enchiladas:
Combine shredded chicken, 2 oz cream cheese, 1/2 of the queso fresco, and milk/cream. (You can add the salt at this point too. Queso fresco is a little more salty than most cheeses, so you can choose to exclude it.) Combine thoroughly and add a scoop or two of the tomatillo sauce that should be simmering at this point. You an add more milk or cheese to your liking and preference.

Butter the bottom of a 13x9 glass baking pan. Pour a few scoops of tomatillo sauce onto the bottom to just cover it. In the microwave, heat up a stack of tortillas. This moistens them and prevents them from cracking and breaking. Scoop chicken mixture into the middle of the tortilla. Wrap and place fold-side down. bunch together in the pan. Cover with the tomatillo sauce (to your liking.) Mix the rest of the milk/cream cheese and queso fresco. Heat up in microwave if necessary. Plop (yes, plop.) the goopy mixture on top of each enchilada. Bake for 12-20 minutes. Do it how you like it. Mix it up. That's what I do! I used the left over 1/4 of onion and mixed it with some diced tomatoes and chopped cilantro for pico de gallo. Yum!


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