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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Enchiladas Suizas Verdes ("Swiss" Enchiladas in Green Sauce Recipe

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This recipe for Enchiladas Suizas Verdes ("Swiss" Enchiladas in Green Sauce is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
boiled "stringed" chicken breast
white cheese that melts well (try Monterrey or mozzarella -- Manchego's the best though.)
"Salsa verde" -- tomatillo sauce -- you can buy it at the store, or see recipe below*
Good fresh corn tortillas, about 4"-diam. (you can use flour tortillas if you must)
sour cream
Directions:
Directions:
Cook the chicken with stock for good flavor, let it cool a bit, and "string" it (pull apart in strings).
Roll the chicken (not too much) in a tortilla. Set the tortillas side-by-side in a baking dish (if you have a small round shallow baking dish, you can cook individual portions, which is the yummiest).
Smother in salsa verde and cheese, bake (at 300-350?) 'til the chicken is warm and the cheese is melted (perhaps 10-15 min. in individual dishes, maybe 30 min. in a casserole dish).
Top with sour cream about 3-5 minutes before removing from the oven.

For sauce:

1/2-lb + green tomatoes
4 green chiles (serrano or jalapeņo)
1 handful of cilantro
1 teaspoon of salt.

Blend all ingredients together in a blender. You can cook the salsa ahead of time if you want the enchiladas to be done sooner.
Personal Notes:
Personal Notes:
Enjoy! It's great with "agua de sandia" (watermelonade) or "agua de melon" (canteloupeade). (Just throw said fruit --no seeds--in a blender and add some water and maybe some sugar, depending.)

 

 

 

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