Chicken Enchiladas Suiza
This chicken enchiladas are stuffed with green chiles, chicken, spinach and cheese and topped with a creamy white suiza sauce.
- Serves: 4 persons
- 12corn tortillas
- 2cups shredded chicken
- 6oz. chopped, roasted and skinned green chiles (fresh is best, but you can use canned in a pinch)
- 3cups fresh spinach
- ½cup chopped onion
- 1cup crema or sour cream
- 4oz. cotija (crumbled) and an additional 2 oz reserved
- 5oz. evaporated milk
- 15oz green or red chile sauce
- Warm oil for dipping tortillas
Step 1Heat oven to 350 F.
Step 2Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute.
Step 3Add the spinach and cook it for about 5 minutes until leaves are wilted.
Step 4Fold in the chicken and green chiles. Set aside.
Step 5In a saucepan, heat crema, evaporated milk, 4 oz of cotija and half of the chile sauce over low heat until sauce is smooth.
Step 6Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of sauce.
Step 7Dip a tortilla into the warm oil to soften it and place it into the pan.
Step 8Place about 1/4 cup filling down the center of the tortilla and sprinkle with a tablespoon of Asadero or Queso Quesadilla cheese.
Step 9Roll the tortilla up and place seam side down in dish. Repeat until all tortillas are used.
Step 10Pour remaining cream sauce over the top, then top off by drizzling the remaining green chile sauce over the top and then sprinkle with the 2 oz of crumbled cotija.
Step 11Bake dish for 15 minutes to melt the cheese.