Subj: Chick. Enchiladas Suisas
Our favorite tex/mex recipe of all time.
Serves 5 or 6:
2 spanish/yellow onions
8 oz. canned green chiles (or 8 fresh)
1 clove garlic
2 tbs. butter
2 tbs. flour
1-1/2 cups chicken broth
1/4 tsp. ground cumin
1 cup grated monterey jack cheese
1 cup grated cheddar cheese
2 scallions/green onions
12 corn tortillas
1-1/2 cups shredded, cooked chicken
1 cup heavy cream or milk
Preheat oven to 350, grease rect. baking pan.
Chop onions & chiles (if fresh). Mince garlic. Melt butter in saucepan, medium heat.
Add onion and saute until soft (2 minutes). Stir in flour and chicken broth. Add chiles,
garlic, salt to taste and cumin; simmer about 15 minutes. Turn off heat, leave in pan.
Grate cheeses and slice scallions.
(This part optional) Fry tortillas in hot, hot oil for 15-20 each and drain oil. Do not let
them get crisp.
Dip tortillas in the pan (just to get them a little soggy). Roll chicken, cheeses in tortillas,
place in baking dish, seam side down. Pour remaining sauce over rolled-up tortillas.
Pour cream/milk over tortillas, and sprinkle chopped scallions over top. Bake about 20