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My review
Enchiladas Suizas
18
Lisa Civitillo Blok
"This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef."
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Ingredients
1 h 5 m servings 737Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
- In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
- After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
- Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.
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Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Cook's Note:
- Black olives can be used in place of the green olives, if desired.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 493658 Ratings
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Most helpful positive review
1/11/2003
Here's how I made this recipe not so time consuming and it still tasted wonderful. Instead of frying the corn tortillas, just put them in the microwave until they are warm and soft. They roll u...
Most helpful critical review
12/15/2009
This had a nice, subtle flavor. I used 1/2 c jalapenos and 1/2 c green bell just because that's what I had. The man wanted more spice to it, so next time I'll make it with the whole cup of chi...
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1/11/2003
Here's how I made this recipe not so time consuming and it still tasted wonderful. Instead of frying the corn tortillas, just put them in the microwave until they are warm and soft. They roll u...
1/22/2006
My husband, who lived in Mexico for a couple of years and constantly craves good, authentic Mexican food, begs me to make this for him every week. Although the excellent rating speaks for itself...
5/9/2003
Unfortunately for others-based off their complaints/recommendations - I made this better for us!! This turned out awesome!! First, I used a can of green chiles but also chopped up a green bell p...
4/6/2006
OH. MY. GOSH. If I could give this recipe 100 stars, I would. This is one of the most delicious things I have ever tasted! I live in California so have had my fair share of great, authentic...
4/20/2013
I can’t remember the last time I put so little effort into a dish and was so rewarded. This was just delicious. I did make a number of changes to simplify this but preparing the recipe as is o...
9/24/2003
AWESOME! These are some of the best enchiladas I've made so far. I took into consideration some of the reviewers comments about this being a "time consuming" dish. I bought a pre cooked rotis...
11/28/2002
The first time I made this I followed the recipe closely. I substituted flour tortillas for the corn, and I used non-stick spray to fry the tortillas, since they seemed to absorb the hot oil. I...
7/6/2006
My husband and I have used this recipe so many times and it has become a definate family favorite!! We substitute fat free sour cream to cut on calories and just mix it with a little with of wat...
3/17/2003
Wonderful! I made a few changes because I didn't have the right ingredients. I used flour tortillas, canned green chili peppers and a white onion. I slashed calories by microwaving the tortil...