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Enchiladas Suizas




Source of Recipe


Viktoria @ Somersize Site


Recipe Introduction


Level 1 ~ Pro/Fat >> Although this is one of our favorite recipes, if you're craving Mexican food - I now make Linda's "Green 'Enchilada' Chicken Casserole" (in "Casseroles" ) - it's SO much easier and just as tasty. My notes are in (..) and at the end.



List of Ingredients




You can make these with ground beef or with chicken, but I'm posting it here because the recipe originated with my friend Ann, who makes it with chicken. You can roll the enchiladas or layer it like lasagna.

Grease a 9x13 pan, or a round casserole dish (if you're layering it like lasagna).
Preheat oven to 350.

Filling:

1/2 cup chopped onion
4 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons butter
1 & 1/2 lbs ground beef or 2 cups leftover cooked chicken, in pieces (I use 3 chicken breasts, flattened & cooked on the Foreman Grill with a little olive oil, salt & pepper
-but- what I really like to use is rotisserie chicken that I buy at Costco just for these types of recipes, so flavorul!)

Cook until the onion is tender and beef is cooked through (if using leftover chicken, just heat through at the end, after sauteing the onion).

Sauce:
1 cup sour cream
1 (4 ounce) can chopped green chilies, drained
1/2 cup cheddar or jack cheese, shredded
Cook gently, and stir until mixture is thickened.

Take 1/2 cup of the sauce mix and add it to the meat or chicken mixture.

You also need:
8 (for layers) to 12 (for individual enchiladas) egg crepes. (Deb's recipe for egg crepes is in "Breads")



Recipe



Pour about 1/2 cup of the sauce in the bottom of the pan to start – more if needed to cover the bottom.

To assemble:
Put about 1/4 cup meat/sauce mix into each crepe, roll and put in the pan, seam side down, or make alternate layers of crepes and filling. Pour remaining sauce on top. Bake, covered, in 350 degree oven for 35 minutes or until heated through. Sprinkle with another 1/2 cup of cheese. Bake, uncovered, for 5 minutes, or until top cheese is bubbly.

Let stand for 10 minutes. Serve. I like diced tomatoes and chopped green onions on top.

Viktoria @ SS site
_ _ _ _ _

* Deb’s notes: I make this using chicken. Next time I’m going to omit the “sauce” and just use Enchilada Sauce (recipe in "Sauces"). I made a batch and added at least 1/2 the sauce directly to the enchilada filling prior to rolling them (as we like things 'saucy'). Then I poured the remainder over the top once they were all rolled in the pan and baked as above. Serve with sour cream.