Ingredients with Measurements:
- 12 corn tortillas
- 2 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
- Whisk
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
3. Add chicken, cumin, chili powder, salt, and pepper. Cook for 5 minutes or until chicken is heated through.
4. In a saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1 minute.
5. Slowly whisk in chicken broth, sour cream, and heavy cream. Cook until thickened, about 5 minutes.
6. Add 1 cup of the cheese to the sauce and stir until melted.
7. Dip each tortilla in the sauce to coat and fill with chicken mixture. Roll up and place seam side down in a greased 9x13 inch baking dish.
8. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese.
9. Bake for 20-25 minutes or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- You can use cooked and shredded beef or pork instead of chicken.
- You can use cheddar cheese instead of Monterey Jack cheese.
- You can use vegetable broth instead of chicken broth.
Variations:
- Add diced green chilies or jalapeños for a spicy kick.
- Top with sliced avocado or diced tomatoes for added freshness.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- Warm the tortillas in the microwave or on a skillet before rolling to prevent cracking.
- Use a toothpick to hold the enchiladas together while baking.
- Make the sauce ahead of time and store in the fridge for up to 3 days.
Storage instructions:
Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Garnish with chopped cilantro, sliced avocado, or diced tomatoes.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice and refried beans.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the tortillas crack while rolling, warm them up in the microwave or on a skillet before rolling.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
Enchiladas Suizas originated in Mexico and are named after the Swiss immigrants who settled in Mexico in the 19th century.
Flavor profiles:
Enchiladas Suizas are creamy, cheesy, and mildly spicy.
Serving suggestions:
Serve with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican