These Enchiladas Suizas or Swiss-style Enchiladas are rich, creamy and loaded with flavor. The roasted red pepper and cilantro jump out at you with every bite. The corn tortillas can be a bit tricky to roll, they tend to crack if they are not warmed to the right temperature. If you are unable to warm them beforehand, try using flour tortillas instead. Make them in your 10 inch oven with 8 coals in a circle around the bottom and 16-18 on top. The nutty, rich flavor of the cheese makes these enchiladas a sure winner. From The New Woman's Day Cookbook; Simple Recipes for Every Occasion.
Chicken Enchiladas Suizas
8 corn tortillas
1 1/4 cups red or green salsa
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 cups diced cooked chicken or turkey
2 cups shredded Swiss cheese
7 oz. jar roasted red peppers, drained and sliced
Garnish: diced tomato and sliced scallions
Lightly oil or spray 10 inch dutch oven.
Mix salsa, sour cream and cilantro in a medium bowl. Spread 1/2 cup over bottom of dutch oven.
In another bowl, mix chicken, 1 cup cheese and the roasted peppers.
Heat tortillas in microwave or oven before rolling.
Spoon scant 1/2 cup chicken mixture down center of each tortilla. Roll up; place seam side down in baking dish. Pour remaining salsa mixture over top.
Bake at 400 degrees for 15 minutes or until bubbly. Top with remaining cup of Swiss cheese and bake for 10 minutes more or until cheese has melted. Serves 4-5.
|Low-fat sour cream, cilantro and salsa top corn enchiladas|
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