Ingredients Jump to Instructions ↓

  1. Chicken Enchiladas Suiza

  2. 12 corn tortillas

  3. 2 cups shredded chicken

  4. 6 oz chopped, roasted and skinned green chiles

  5. 3 cups fresh spinach

  6. 1/2 cup chopped onion

  7. 1 cup crema or sour cream

  8. 4 oz cotija, crumbled

  9. 5 oz evaporated milk

  10. 15 oz green chile sauce

  11. 350 F. Heat

  12. 1 tablespoon oil in a pan over medium heat

  13. and cook the onions for about 1 minute. Add the spinach and cook

  14. it for about 5 minutes until leaves are wilted. Fold in the chicken

  15. and green chiles. Set aside.

  16. In a saucepan, heat crema, evaporated milk, cotija and chile sauce

  17. over low heat until sauce is smooth.

  18. Prepare a 9x13 inch baking dish by coating the bottom with a thin

  19. layer of sauce. Dip a tortilla into hot oil to soften it and place

  20. it into the pan. Place about 1/4 cup filling down the center of the

  21. the tortilla and sprinkle with a tablespoon of Asadero or Queso

  22. Quesadilla cheese. Roll the tortilla up and place seam side down

  23. in dish. Repeat until all tortillas are used. Pour remaining sauce

  24. over the top, and sprinkle with the crumbled cotija. Bake dish for 15 minutes to melt the cheese.


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