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Enchiladas Suizas (Myrecipes.com)
Nb persons: 4
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| These decadent enchiladas are named "Swiss" because of all the cream and cheese they contain. The recipe is generally credited to a Mexico City coffee shop called Sanborns. This version is from Silvana Salcido Esparza, chef-owner of Barrio Café and Barrio Queen in Tucson. Total: 1 Hour, 20 Minutes Ingredients TOMATILLO CREAM SAUCE | |
| 3/4 pound | tomatillos, husked and rinsed |
| 1 tablespoon | vegetable oil |
| 1 tablespoon | minced shallot |
| 2 | thyme sprigs |
| 3/4 teaspoon | kosher salt |
| 1/2 teaspoon | pepper |
| 1/4 cup | dry white wine |
| 1 pt. | heavy whipping cream |
| 1/4 teaspoon | sugar |
| ENCHILADAS | |
| Vegetable oil $ | |
| 8 | white corn tortillas,, (7 in.) $$ |
| 2 cups thinly sliced cooked chicken breasts $ | |
| 8 ounces | queso fresco*, crumbled |
| 4 ounces | Oaxaca cheese*, pulled into shreds |
| GARNISHES | |
| 1/2 cup | crumbled queso fresco* |
| 2 tablespoons chopped cilantro $ | |
| 1/4 | red onion, thinly sliced $ |
| 1/4 cup | crema*, thinned with a little milk, if needed, so it's pourable |
| 8 ounces | chorizo or longaniza, removed from casings, crumbled, and cooked; optional |
| Pico de gallo Preparation Total: 1 Hour, 20 Minutes 1. Make sauce: Preheat broiler with rack on rung closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Purée in a blender. Measure 3/4 cup and set aside. Set oven to 350°. 2. Heat oil in a medium saucepan over medium heat, then add shallot and cook until translucent, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream, tomatillo purée, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3 to 5 more minutes. Set aside. 3. Make enchiladas: Heat 2 large frying pans over medium-high heat. In first pan, pour 1/4 in. oil and heat until shimmering. Working with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10 to 20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10 to 15 seconds. Arrange in a single layer on paper towels. 4. Lay tortillas flat on a work surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9- by 13-in. baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese. 5. Bake until cheese melts and sauce is bubbling, 20 minutes. 6. Garnish with queso fresco, cilantro, onion, and a drizzle of crema (from a squeeze bottle, if you have one). Add chorizo if you like and serve with salsa. *Find at Latino markets. Sunset March 2013 Nutritional Information Calories: 1022 Calories from fat: 66% Protein: 40g | |
| Fat, 75g | |
Saturated fat: 37g
Carbohydrate: 53g
Fiber: 6.4g
Sodium: 1041mg
Cholesterol: 245mg
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