Tacos, Burritos, and Enchiladas: Enchiladas Suisas | Submitted By: LADYGWYN
2 tablespoons butter2/3 cup chopped Spanish onion2 tablespoons all-purpose flour1 1/2 cups chicken broth1 cup chopped green chile peppers1 clove garlic, minced3/4 teaspoon salt1 dash ground cumin12 (8 inch) corn tortillascanola oil for frying1 cup shredded Monterey Jack cheese1 cup shredded mild Cheddar cheese2 cups shredded, cooked chicken breast meat1 cup heavy cream1/4 cup chopped green onion1/2 cup sliced green olives1 pint cherry tomatoesPrepare 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. Amount Per Serving Calories: 741 | Total Fat: 52.2g | Cholesterol: 138mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 741
Total Fat: 52.2gCholesterol: 138mgSodium: 1262mgTotal Carbs: 42.6g Dietary Fiber: 5.1gProtein: 28.8g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
Reviewed on Jan. 22, 2006 by fmly1st 
My husband, who lived in Mexico for a couple of years and constantly craves good, authentic Mexican food, begs me to make this for him every week. Although the excellent rating speaks for itself, I just had to add our own additions to this fantastic recipe. First of all, we cook our meat in the slow cooker (usually chicken). Spray your crock pot with cooking spray, add your chicken breasts (can double and freeze left over meat), and then add your sauce on top. Now, my personal favorite added in the crock pot is a good BBQ sauce. Many popular Tex-Mex restaurants have their versions of “sweet-meat” enchiladas, but this tastes just as great in this recipe. My husband prefers just adding extra salsa verde from this recipe instead of the BBQ sauce. Cook your chicken for 3-4 hour on high or 6-8 hours on low. Remove chicken and shred with two forks. Return to crock pot and mix with juices. Use this meat with the recipe provided. We also doubled the sauce, reserving a portion for dipping in which I usually add more chilies for my husbands spicier taste. Also make sure to make your tortillas crispy enough because once you add all of the sauces, it can become mushy when cooking. We found that spooning the salsa into the tortillas is just as good as dipping and is so much easier and less messy. We also omitted the green onions and olives for personal preference. We just can't say how much we love this dish! Even my young kids ages 1, 4, and 7 love it! Thanks so much!!! Was this review helpful? [ YES ] 52 users found this review helpful My husband, who lived in Mexico for a couple of years and constantly craves good, authentic...
OH. MY. GOSH. If I could give this recipe 100 stars, I would. This is one of the most delicious things I have ever tasted! I live in California so have had my fair share of great, authentic Mexican cuisine but this by far surpasses any restaurant enchiladas I have ever had. The only things I did differently were out of necessity due to what I had on hand. I used a regular instead of Spanish onion, canned green chilies, and omitted the olives and tomatoes. Everything else I did to a T and I would recommend this to anyone. If you are going to make this, it is definitely worth the frying and dipping of the tortillas because I have found that is the key to outstanding enchiladas. Plus, make sure everything is hot before you start assembling so you don't have to bake very long, because the longer they spend in the oven the more mushy the tortillas will be. If you fry the tortillas, make sure all ingredients are hot, assemble quickly, and bake just until heated through, I guarantee your tortillas will not become mushy or soggy at all. Oh, and do not be afraid of pouring the heavy cream on top. I was scared but wanted to follow the recipe as closely as possible and I'm glad I did. It looked like a lot of cream but it baked into the dish so perfectly. I am going to be making this again and again and again. My boyfriend ate literally half the pan it was so good and asked if I could make this once a week! YUM YUM YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Was this review helpful? [ YES ] 30 users found this review helpful OH. MY. GOSH. If I could give this recipe 100 stars, I would. This is one of the most...
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