Enchiladas Suizas

I love Mexican food.  I should say, that I love Mexican American style food.  I have never been to Mexico, so I don’t know if I love authentic Mexican food .

 

One of my favorite Mexican dishes is enchiladas.  I had mentioned this to my friend Barbara, and she gave me a recipe for Enchiladas Suizas.  Enchiladas suizas (Swiss-style) are topped with a white, milk or cream-based sauce, such as bechamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.

I had never had this type of enchilada before, but they sounded great.

I have seen this recipe made with sour cream, creme fraiche or heavy cream.  I imagine there would be a little tartness with the sour cream or creme fraiche.  The recipe I used called for milk or heavy cream.  I used the heavy cream .

Recipe – Serves 5 (two enchiladas per person)

Ingredients

1 medium onion, diced

2 tablespoons butter

2 tablespoons flour

1 1/2 cup unsalted chicken stock

1 small can diced green chilies

1 clove garlic, minced

dash of salt

1/4 teaspoon cumin

1/2 cup Monterey Jack cheese, shredded

1/2 cup cheddar cheese, shredded

1 1/2 cups cooked chicken, shredded or diced into small pieces

10 flour tortillas

1 cup heavy cream

2 scallions, sliced thin

Cilantro for garnish

Preparation

Preheat oven to 350 degrees F.  Melt butter in a sauce pan over medium low heat.  Add chopped onions and saute until tender.  Stir in flour and cook, stirring constantly for 2 minutes.  Slowly whisk in chicken stock until blended.  Add green chilies, minced garlic, salt and cumin.  Simmer 15 minutes.

Grease a rectangular baking dish.  Mix chopped chicken with 1/4 cup Monterey Jack and 1/4 cup cheddar cheeses.  Dip tortillas in sauce to soften.  Add equal amounts of chicken and cheese mixture to all tortillas.  Roll up tortillas and place seam side down in baking dish.  Pour remaining sauce on top of tortillas.  Pour heavy cream on top of the sauce.  Sprinkle remaining cheeses and scallions on top of dish.  Place in oven and bake 20-30 minutes or until cheese is golden and the tortillas are hot and bubbly.

Remove from oven, sprinkle cilantro on top and serve.

Linking to:

Stone Gable – On The Menu Monday