lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, January 9, 2017

Enchiladas Suizas

I was instantly intrigued by the Enchiladas Suizas recipe from Recipes for Laughter.  I have always seen crema Mexicana in the dairy section of my grocer and I have always wanted to try it.  I ended up heavily adapting the original recipe, but I made sure to use the crema Mexicana and it didn't disappoint at all.  These enchiladas are deliciously rich.  I have included two alternate ways to cook the chicken, either in the crockpot or in the Instant Pot.  Either method works perfectly well, whichever is most convenient for you is the best choice.  Just be sure to choose to use crema Mexicana.
Enchiladas Suizas

1 pound boneless skinless chicken breasts
1 cup salsa verde

12 white corn tortillas
2 cups shredded Monterrey Jack cheese
¾ cup crema Mexicana
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 can green enchilada sauce

Instant Pot instructions:
Add the chicken and salsa to the Instant Pot. Set to “Poultry” for 10 minutes if using fresh chicken or for 30 minutes if using frozen chicken breasts. When the pressure has released, shred the chicken with two forks and return it to the cooking liquid.

Crockpot instructions:
Add the chicken and salsa to the crockpot, cover and cook on low for 4 to 6 hours. Shred the chicken with two forks and return to the cooking liquid.

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan. Spread a tablespoon full of crema Mexicana on top of each rolled tortilla.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the enchilada sauce. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.
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1 comment:

alicetaylor said...

Thank you for such a sweet tutorial - all this time later, I've found it and love the end result. I appreciate the time you spent sharing your skills.

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