Enchiladas Suizas

"An alternative enchiladas for variety and those who can't eat tomato-based sauces. This is very mild so if you want it spicier, try throwing in a jalapeño or two."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Oliver1010 photo by Oliver1010
photo by Oliver1010 photo by Oliver1010
photo by Oliver1010 photo by Oliver1010
photo by Oliver1010 photo by Oliver1010
Ready In:
40mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Melt the butter in a saucepan over medium heat.
  • Add the onion and saute until soft, about 2 minutes.
  • Stir in the flour and chicken broth.
  • Add the chiles, garlic, salt to taste and cumin and simmer about 15 minutes to blend the flavors of the sauce.
  • Heat the oven to 350°F.
  • Grease a rectangular baking dish.
  • Put about 1/4 inch oil in a large frying pan and set over medium heat.
  • When hot, fry the tortillas briefly.
  • (Do not let them get crisp!).
  • Drain on paper towels.
  • Dip in the sauce.
  • Put some of the chicken in a strip on each tortilla.
  • Top with 2 to 3 tablespoons cheese.
  • Roll up enchiladas and put in prepared baking dish seam down.
  • Pour remaining sauce over top, then the cream. (I know this seems like a lot of cream and it does look like it might turn out runny, but after cooking it settles in and you end up with terrific, moist enchiladas and not an excess of sauce).
  • Sprinkle with remaining cheese and scallions.
  • Bake about 20 minutes (30 minutes if you are starting with cold chicken).

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Reviews

  1. I wish I could give this more stars! This is so easy to make and tastes SO good! I used the canned chiles and I cannot believe the flavor this has. I cannot wait to make this again. I served it with Mexican rice and topped it with a dab of salsa and sour cream. This is a winning recipe ALL the way around!
     
  2. Great and they were enjoyed with some sour cream and chunky salsa on top and sprinkled with black olives before serving. I have no idea what 72 inches corn tortillas are supposed to be, so I used the regular corn tortillas. These would be good with flour tortillas too!
     
  3. This was great! Everyone absolutely loved it! I also made some beef enchiladas for the same dinner, and everyone kept coming back for more of these instead of the others. I used Mexican Queso Fresco instead of the Monterey Jack.
     
  4. So delicious! Very rich and creamy. I also used the canned chilies. The only problem I had with the recipe was with frying the tortillas. They kept falling apart. Maybe I wasn't doing it correctly or my tortillas were dried out. But I ended up just skipping the frying part and just dipping them in the sauce.
     
  5. Very good. One onion was plenty. Could probably even have gone with half of one.
     
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Tweaks

  1. This was great! Everyone absolutely loved it! I also made some beef enchiladas for the same dinner, and everyone kept coming back for more of these instead of the others. I used Mexican Queso Fresco instead of the Monterey Jack.
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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