Enchiladas Suizas (1 enchalada)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 191.3
- Total Fat: 6.3 g
- Cholesterol: 28.2 mg
- Sodium: 331.9 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.0 g
- Protein: 10.8 g
View full nutritional breakdown of Enchiladas Suizas (1 enchalada) calories by ingredient
Introduction
from Rick Bayless from Rick BaylessNumber of Servings: 12
Ingredients
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2 28oz cans whole tamatoes, drained
2 jalapeno or 3 serrano peppers
1 1/2 T vegetable or canola oil
1 medium onion diced
2c chicken broth
2c shredded roast chicken
2/3c monterey jack cheese
12 corn tortillas (6")
Directions
1. In a small dry skillet roast the chilis over med heat turning frequently until they are soft and splotchy black, about 5min. Place chilis in food processor or blender with the drained tomatoes and blend to a smooth puree.
In a med dutch oven, heat oil over med heat. Add diced onion and cook until golden, about 7min. Raise heat to med-high and add tomato puree. Cook, stirring, until darker in color and the consistency of tomato paste, 10-15 min. Stir in the broth, cover and simmer 15min. Taste and season with salt (up to 1/2t) if necessary.
2. Add sour cream to the sauce. Put the chicken in a bowl and combine with 1/2c of the sauce.
3. Heat oven to 350F. Spread about 1c of the sauce into the bottom of a 9 x 13" baking pan. Lay the tortillas on a baking sheet and lightly brush or spray with a little oil. Bake about 3min to warm through and soften. Stack tortillas and cover with a towel to keep warm.
Working quickly, roll a portion of the filling up in each tortilla and place into the baking dish. Repeat with other tortillas. Pour remaining sauce over the enchiladas and sprinkle the cheese over the top. Bake 15min to heat through. Serve immediately.
makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user BUBBLEBOBBLE.
In a med dutch oven, heat oil over med heat. Add diced onion and cook until golden, about 7min. Raise heat to med-high and add tomato puree. Cook, stirring, until darker in color and the consistency of tomato paste, 10-15 min. Stir in the broth, cover and simmer 15min. Taste and season with salt (up to 1/2t) if necessary.
2. Add sour cream to the sauce. Put the chicken in a bowl and combine with 1/2c of the sauce.
3. Heat oven to 350F. Spread about 1c of the sauce into the bottom of a 9 x 13" baking pan. Lay the tortillas on a baking sheet and lightly brush or spray with a little oil. Bake about 3min to warm through and soften. Stack tortillas and cover with a towel to keep warm.
Working quickly, roll a portion of the filling up in each tortilla and place into the baking dish. Repeat with other tortillas. Pour remaining sauce over the enchiladas and sprinkle the cheese over the top. Bake 15min to heat through. Serve immediately.
makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user BUBBLEBOBBLE.
Member Ratings For This Recipe
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LAROJA
