Receta Enchilladas Suizas with Mexican Cole Slaw

de Monte Mathews

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Ingredientes

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