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Enchiladas Suisas
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Brief Description
Mexican casserole - ole!
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Main Ingredient
Chicken, Tomatillos
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Category: Casseroles
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Cuisine: Mexican
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Aug 15, 2012
Number of Servings:
Ingredients:
- 3 pounds - Fresh tomatillos or 2 (28-oz) cans tomatillos, drained
- 2 whole - Garlic cloves
- - Salt, to taste
- - Pepper, to taste
- 3 tablespoons - Corn oil
- 1/2 cups - Chopped onion
- 3 cups - Shredded cooked chicken, either white or dark meat
- 1 packages - 8-oz. cream cheese
- 32 whole - 8-in corn tortillas
- 2 cups - Shredded Monterey Jack cheese
- 1/2 cups - Mexican-style sour cream or creme fraiche
Directions:
If using fresh tomatillos, clean and boil them about 20 min. or until they turn olive drab in color and then drain water. Using a food processor or blender, puree tomatillos and garlic. Add salt and pepper to taste.
Heat oil over medium heat in a 12-in skillet. Add onion and saute until transparent, about 5 min. Add chicken and stir to mix w/ onion. Add cream cheese & continue to cook until cheese is completely melted. Remove from heat. Correct seasoning.
Heat oven to 350. Wrap 8 of the tortillas in a damp kitchen towel and heat in microwave on high for 1-2 min, until tortillas are soft and pliable. Keep tortillas wrapped in hot towel. Remove one tortilla at a time and fill w/ 2 T of chicken mixture. Roll up the tortilla in to a cylinder and place in a large ovenproof casserole (you can also use 2 smaller dishes or 4 individual au gratin dishes). Continue filling other warmed tortillas in this fashion, then heat remaining tortillas in microwave and fill them. When all of the filled tortillas are in the baking dish, pour tomatillo sauce over top and sprinkle w/ the shredded cheese.
Bake until cheese is melted, about 20 min. Remove casserole fro oven and drizzle sour cream over the top.
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