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Enchiladas Suizas with Salsa Verde
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Kate Ransdell


  • 3 cups (700 ml) chicken broth
  • 1 lb (.5 kg). skinless, boneless chicken breasts
  • 3 tbsp (45 ml) canola or olive oil
  • 1/2 cup (125 ml) finely chopped white onion
  • 2 tsp (10 ml) minced garlic
  • 3 minced Serrano chilies (optional or to taste)
  • 1/4 cup (60 ml) coarsely chopped fresh cilantro
  • 1/2 cup (125 ml) creme fraiche
  • 18 corn tortillas
  • 1 cup (225 ml) crumbled queso anejo or lightly salted feta cheese
  • Salsa Verde:
  • 1-3/4 lbs (.8 kg). tomatillos, husked and rinsed
  • 1-1/2 cups (350 ml) chopped white onions
  • 4 large garlic cloves, peeled
  • 3 jalapeno chilies (optional or to taste)
  • 1 tbsp (15 ml). canola or olive oil
  • 1/3 cup (80 ml) coarsely chopped fresh cilantro
  • salt and pepper, to taste
  • pinch of sugar
  • Salsa Verde:
  • Preheat oven to 450 degrees (225 C.).
  • In a bowl toss tomatillos, onion, garlic, chiles, oil, salt and pepper to taste.
  • Transfer mixture to small baking pan and roast in the oven for 20 to 30 minutes, until lightly browned.
  • Remove from oven and cool in pan.
  • Add roasted tomatillo mixture to food processor and pulse to a coarse puree. Add cilantro and season to taste with salt and sugar. Cover and chill until ready to use.
  • This sauce will keep up to 3 days.
  • Enchiladas:
  • Heat chicken broth in small saucepan and add chicken.
  • Bring to boil, reduce heat and simmer uncovered for 10 minutes.
  • Remove pan from heat and let chicken cool in the broth.
  • Shred the chicken and reserve.
  • Heat 3 tbsp (45 ml) oil in skillet over medium-high heat and saute onion 3 minutes, until softened.
  • Add garlic and saute 2 minutes.
  • Add chiles, cilantro and chicken and stir to combine well. Remove from heat.
  • Heat the salsa verde in small saucepan over medium heat for 5 minutes.
  • Stir in the creme fraiche and salt to taste.
  • Reduce heat to low.
  • Preheat oven to 350 degrees (175 C.).
  • Heat small skillet over medium-high heat and spray with cooking spray.
  • Fry each tortilla until softened, but not crispy.
  • Transfer tortillas to paper towels to blot excess oil.
  • Dip one tortilla in sauce and transfer to plate.
  • Place about 2 tbsp (30 ml) of filling down center of tortilla; roll tightly.
  • Transfer the rolled enchilada, seam-side down, to a 9 x 13 inch baking dish spread with 1 cup (225 ml) salsa verde.
  • Repeat process with remaining tortillas and arrange enchiladas in one layer. (It will take more than 1 baking dish.)
  • Pour remaining sauce over enchiladas and cover with foil.
  • Bake 20 minutes or until heated through.
  • Remove dish from oven and remove foil.
  • Preheat broiler and sprinkle enchiladas with cheese.
  • Broil 4 inches from heat for 2 to 3 minutes, until lightly brown.
  • Serve immediately.
This is a more traditional Mexican variety rather than those you will find in the States, usually made with spinach and Swiss cheese and topped with sour cream. I prefer the more traditional style.

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