Enchilladas Suizas with Mexican Cole Slaw Recipe

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Ingredients

  • That eliminated having to poach or roast chicken breasts. Adding canned green chiles lets you decide if
  • you want more or less spice because you can choose mild or hot chiles. The cheese in the dish can be varied as
  • well. The original calls for Cheddar and
  • Monterey Jack. I used Cheddar and Pepper
  • Jack.
  • Finally, Enchiladas
  • Suizas is one of those dishes that is almost better if it rests overnight and
  • the cheese sauce is added just before it goes into the oven. That makes it a perfect Cinco de Mayo dinner
  • since you can make it ahead, and enjoy your Margaritas while it bakes away in the
  • oven. I served my Enchiladas with a
  • wonderful recipe for Mexican Cole Slaw that I highly recommend. It gives a new dimension to that dish. It’s not just wildly colorful—it’s
  • mayonnaise-free. Which may just make up
  • for the decadent cream sauce, the Suiza part of the enchilada. Here’s the recipe:
  • Recipe for Chicken Enchiladas Suizas:
  • Rotisserie chicken, meat shredded into a bowl
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 green bell pepper, seeded and chopped
  • 8 oz. grated cheddar cheese
  • 1 4-oz. can diced green chiles
  • 1 cup green chile salsa
  • ½ cup chopped fresh cilantro
  • 4 teaspoons ground cumin
  • Salt and Black pepper
  • 12
  • to 15 7-inch flour tortillas
  • 10
  • oz. Monterey or Pepper Jack cheese, grated
  • 1 cup whipping cream
  • 1/2 cup chicken broth
  • For the Garnish:
  • Chopped
  • avocado
  • Chopped tomato
  • Chopped fresh cilantro
  • In skillet, melt butter over medium heat. Cook onion and bell peppers until
  • just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese,
  • green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste
  • and mix well.
  • Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans.
  • Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture
  • along 1 edge. Roll up from filling side, and place, seam side down, in prepared
  • pan. Repeat process with remaining chicken mixture. Sprinkle Monterey or Pepper
  • Jack over enchiladas.
  • Combine cream and chicken broth and pour over enchiladas. Cover pan with
  • foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until
  • thoroughly heated. Garnish individual servings with avocado, tomato and
  • cilantro, if desired.
  • Recipe for Mexican Cole Slaw
  • This is truly a lazy cook's dream recipe. You can use bagged slaw and any garlic-y vinaigrette you have on hand.
  • 1 16 ounce bag of Slaw
  • 1 14 oz can of Sweet Corn Kernels
  • 1 14 oz can of Black Beans
  • 1 small red onion, sliced
  • 1 red bell pepper, diced
  • 1 large tomato, diced
  • 1 Jalapeno pepper, seeded, sliced fine
  • 1/2 cup cilantro leaves and stems
  • 1/2 to 3/4 cup Garlic Vinaigrette Salad Dressing

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