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

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This recipe for Enchiladas Suizas Verdes ("Swiss" Enchiladas in Green Sauce, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Merrill, sister of groom
Added: Monday, March 2, 2009


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

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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