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This recipe for ENCHILADAS SUISSE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Burgess
Added: Saturday, August 29, 2009


1 onion, chopped
2 tablespoons vegetable oil
1 clove garlic, crushed
2 cups tomato puree
1 4-oz. can chopped green chilies, drained
2 - 3 cups cooked chicken, shredded
salt to taste
3 cups whipping cream
6 cubes chicken bouillon
10 six-inch flour or corn tortillas
1 pound Swiss cheese, grated (or Monterrey Jack)

Saute onion in oil until soft. Add garlic, tomato puree, chilies. Season with salt and simmer 10 minutes.

Heat 3 cups cream and dissolve bouillon cubes in cream.

Fry tortillas in a small amount of oil until soft, not crisp.

Dip each tortilla in cream mixture; fill each with about 1/4 cup chicken mixture. Roll up tortillas and place seam-side down in a 13x9x2-inch pan.

Pour remaining cream mixture over tortillas and sprinkle with grated cheese. Bake at 350 for 30 minutes.

Personal Notes:
Personal Notes:
This meat dish is best served with chips and Fresh Salsa Recipe along with Mexican Rice Recipe...and Guacamole.




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