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Swiss Enchiladas

Source of Recipe


Better Homes and Gardens






List of Ingredients



• 3 large fresh Poblano or Anaheim peppers
  
• 5 to 6 tomatillos, husked and rinsed (or one 13-ounce can tomatillos, rinsed and drained)
  
• 1 small onion, cut up
  
• 1/4 cup snipped fresh cilantro
  
• 2 cloves garlic, minced
  
• 1/2 cup chicken broth
  
• 1 tsp sugar
  
• 1/4 tsp salt
  
• 1/8 tsp ground black pepper
  
• 1/2 cup dairy sour cream
  
• Eight 6-inch tortillas
  
• 1/4 cup chopped onion
  
• 1 Tbsp butter or margarine
  
• One 3-ounce pkg. cream cheese, softened
  
• 1 Tbsp milk
  
• 1/4 tsp ground cumin
  
• 2 cups chopped, cooked chicken or turkey
  
• 1/2 cup shredded Chihuahua or Monterey Jack cheese
  






Instructions



1. For sauce, to roast fresh Poblano or Anaheim peppers: Halve peppers lengthwise; remove stems, seeds and membranes. Place, cut side down, on a foil-lined baking sheet. Bake in a 425-degree (F) oven for 15 to 20 minutes or until skins are blistered and dark. Remove from baking sheet; immediately cover tightly with foil. Let stand 30 minutes to steam. With a knife, remove skin from peppers, pulling skin off in strips; discard skin. Coarsely chop roasted peppers; set aside.
   
   
2. Meanwhile, if using fresh tomatillos, place in a large saucepan; add enough water to cover. Bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until soft; drain.
   
   
3. In a blender container or food processor bowl, place roasted peppers, fresh or canned tomatillos, onion, cilantro and garlic. Cover and blend or process until almost smooth.
   
   
4. Transfer sauce to a small saucepan. Stir in chicken broth, sugar, salt and black pepper. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes; stir in sour cream. Set aside.
   
   
5. Wrap tortillas tightly in foil. Heat in a 350-degree (F) oven about 10 minutes, or until heated through.
   
   
6. Meanwhile, for filling: Cook onion in butter until tender. Stir in cream cheese, milk and cumin. Add chicken or turkey; stir until combined. Spoon about 1/4 cup of the filling on each tortilla near an end; roll up. Place filled tortillas, seam-side down, in a 2-quart rectangular baking dish. Top with sauce. Bake, covered, in a 350-degree oven for 20 to 25 minutes, or until heated through. Remove from oven and sprinkle with shredded cheese.
   
   Makes 4 servings.
   
   MAKE-AHEAD TIP: Prepare the sauce as directed through Step 3. Cover and chill for up to 2 days.