Enchiladas Suizas

The last time I made enchiladas it ended with torn tortillas, a moderate mild temper tantrum, and wine consumption. I thought I would never “enchilada” again.

Of course, in the latest edition of Rachael Ray’s magazine, she had a foolproof (or it looked to be) recipe for enchiladas suizas. When I proclaimed I was “back in the saddle of enchilada making!” my husband looked at me cautiously and said slowly “you need to remember that tortillas can tear easily, ok…?” But I was not to be deterred. I was back, baby!

Ends up this recipe was easy and delicious. And guess what? No torn enchiladas or tantrums!

Enchilada Suizas, c/o Rachael Ray

Ingredients

1/2 C vegetable oil

1 small white onion, chopped

1 clove of garlic, chopped

1 jalapeno chile, thinly sliced cross-wise (you can use whatever pepper you wish here)

1 tsp ground cumin

1/2 lb tomatillos

1/2 C water

3/4 C sour cream

1 C cilantro leaves

4 C shredded roast chicken

10 small corn tortillas

1 1/2 C (6 oz) shredded Monterey Jack cheese

Makings for a salad to accompany enchiladas

Preparation

Preheat oven to 375 and set oven ran a medium skillet, heat 1 tbsp oil. Add onion, garlic, and jalapeno and cook for about 5 minutes. Add cumin and cook for another minute. Add tomatillos, season with salt and pepper, cook for 2 minutes. Stir in 1/2 C water and simmer until tomatillos are tender, about 5 minutes.

Let the mixture cool then transfer to a blender or food processor to make this mix into a salsa. Mix until smooth. Add sour cream and blend until combined. Add cilantro and blend once more until smooth.

In a 9×13 dish, spread about 1/2 C of the salsa onto the bottom of the dish. Take another cup of the salsa and mix with the shredded chicken.

In a small skillet, take the remaining oil and heat over medium-high heat. Submerge one tortilla at a time for a few seconds, then transfer to a paper towel to drain. Layer paper towels between tortillas.

Divide chicken mix amongst tortillas, roll them up and lined them up in your prepared baking dish. Pour the remainder of the salsa over the enchiladas.

Cover dish with foil and bake for 20-25 minutes. Remove from oven, uncover and sprinkle the cheese along the top. Place back in the oven for 5-10 minutes, until cheese is bubbling and set. Serve with salad, sour cream, or any other sides you desire.