Wednesday, August 24, 2011

Chicken Enchiladas Suizas

These enchiladas are the BEST!  My sister made them for me and Paul the first time she came to visit us in Auburn and I absolutely fell in love.  Since then, it has become my go-to dish to make when we have company.  The recipe comes from a cookbook called Colorado Collage which is from the Junior League of Denver.

Chicken Enchiladas Suizas
(8 servings)


6       boneless, skinless chicken breast halves (about 1.5 lbs total)
1       tablespoon butter
1       cup chopped onion
1       green bell pepper, cored, seeded, and chopped
1       red bell pepper, cored, seeded, and chopped
8       ounces grated cheddar cheese
1       4-ounce can diced green chiles
1       cup purchased green chile salsa
1/2    cup chopped fresh cilantro
4       teaspoons cumin
2-3    canned chipotle chiles in adobo sauce ( I usually don't put these in because I don't like the flavor)
         salt and freshly ground black pepper
12-15   7-inch flour tortillas 
10     ounces Monterey Jack cheese, grated
1       cup whipping cream
1/2    cup chicken broth
         Garnish: 

         chopped avocado
         chopped tomato
         chopped fresh cilantro


Place chicken in pan of rapidly boiling water to cover, and simmer 15-20 minutes.  Remove from heat, drain, cool, and shred chicken.  Preheat oven to 350 degrees.  In a medium skillet, melt butter over medium heat.  Cook onion and bell peppers until just soft, 5-8 minutes.  Transfer to large bowl.  Add chicken, cheddar cheese, green chiles, salsa, cilantro, cumin, and chipotle chiles, if desired.  Season with salt and pepper to taste and mix well.


Grease 10x15x2-inch baking pan or 2 smaller pans.  Place one flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge.  Roll up from filling side, and place, seam side down, in prepared pan.  Repeat process with remaining chicken mixture.  Sprinkle Monterey Jack over enchiladas.  (May be prepared to this point up to 1 day in advance.  Cover and chill.)


Combine cream and chicken broth and pour over enchiladas.  Cover pan with foil and bake 30 minutes.  Remove foil and continue baking 10 minutes or until thoroughly heated.  Place 1 or 2 enchiladas on individual serving plates and garnish with avocado, tomato, and additional cilantro, if desired.


Enjoy!

No comments:

Post a Comment