Saturday, March 31, 2012

Enchiladas Suizas

Enchiladas Suizas with rice and beans
Enchiladas Suizas hot out of the oven
This is a dish that my non-casserole-eating husband requests on occasion.  They are rich, mild, and so, so good.  The recipe comes from my favorite recipe webiste,  Love that site.  Anyway, I'm on my way to Zombie Burger and don't have much time to write my little paragraph here.  If I wasn't on my way to Zombie Burger, I would be eating these leftovers.  Maybe tomorrow for lunch.  
Try these.  You'll like them.
*Side note update on Zombie Burger.  Yesterday was my first visit to the hip, new Zombie Burger, and I have to say I was pleasantly surprised.  My kids were weird and didn't totally love it--maybe the zombie theme freaked them out and dampened their appetites.  At any rate, I ordered the Walking Ched: breaded & deep fried macaroni & cheese "bun," bacon, cheddar cheese, caramelized and raw onion, and mayo.  Oh my gosh, it was good!  Of course, I couldn't eat the whole thing, but I'm glad I ordered it, and that's saying a lot from this picky eater.  My Walking Ched even had admirers as the two guys at the table next to ours kept looking over at my plate and finally asked how it was.   Good times.  Good food.  I love them.

Enchiladas Suizas
    ---adapted from


  • 2 tablespoons butter
  • 2/3 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 2 cans (4 oz. each) diced green chiles (NOT jalepeno)
  • 1 clove garlic, minced
  • 3/4 teaspoon salt
  • 1 dash ground cumin 
  • 12 (8 inch) corn tortillas
  • canola oil for frying
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 1 cup shredded mild Cheddar cheese
  • 2 cups shredded, cooked chicken breast meat
  • 1 cup heavy cream
  • 1/4 cup chopped green onion


  1. Prepare 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.)
  2. 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 9 x 13 dish.
  3. 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.
  4. Bake uncovered in preheated oven for 20 minutes. Serve immediately.


  1. These are really delicious! Next time I plan to puree the salsa verde so the kids don't insist they don't like the little green chiles!

    1. Funny. :) I made these last night, too, and my son thought the green things were green beans and it freaked him out. Good call on the pureeing idea. I'll have to try that.


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