Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Saturday, June 28, 2014

Chicken Enchiladas Suizas

The word enchilada comes the Spanish word enchilar meaning to "season with chilies." Usually enchiladas are covered in a red chile sauce. Enchiladas Suizas  however are a variation that resulted from the influence of Swiss immigrants to Mexico.  Enchiladas Suizas are covered in a white sauce like béchamel or sour cream.  They are delicious and something a little different.

Servings: 4-6
Time:  Prep: 15 minutes; Cooking:  40 minutes
Hardware:  A cutting board and knives, measuring cups & spoons, a skillet, tongs, sauce pot, whisk, a plate, paper towels, and a 8 x 11.5 glass baking dish

  • 1 large yellow onion (1 cup)
  • 1 ½ pounds chicken breast
  • 1 small, mild, green chile (I use a Poblano)
  • 1 tablespoon chopped cilantro
  • 2 teaspoons chipotle pepper sauce
  • ½ teaspoon cumin
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups low sodium chicken broth
  • 1 ¼ cups sour cream
  • 2 cups shredded Monterey Jack (or Pepper Jack) cheese
  • Cooking spray
  • 8-6 inch corn tortillas
  • Salt
  • Chopped tomatoes and green onions for garnish

  1. Slice the onion.  Dice the chicken and liberally salt it. Dice the chile, removing the seeds.  Chop the cilantro.  Set everything aside
  2. In the skillet, heat enough olive oil to cover the bottom of the pan on medium. Add the onion, chicken, chile, cilantro, pepper sauce, and cumin.  Cook until the chicken is no longer pink in the center, about 7-8 minutes.  Remove from the heat and allow to cool.
  3. While the chicken is cooling, heat the butter in the sauce pot over medium heat until it is completely melted.  Add the flour and whisk constantly until there are no lumps and the flour is a nice toasted golden color.  This should take about 1-2 minutes. (This is called a roux.) Slowly add the broth.  Whisk often, scrapping the sides and bottom of the pan.  When the sauce is completely mixed together, stir in the sour cream. Taste and adjust the amount of salt in the sauce. Remove the sauce pan from the heat.
  4. Pre-heat the oven to 350°.
  5. Spray the baking dish with cooking spray. Spread about 2 tablespoons of sauce in the bottom of the glass pan.
  6. Mix 1 cup of the cheese with the meat.
  7. Place the tortillas on the plate and cover with a damp paper towel.  Heat these in the microwave for 30 seconds.
  8. Put about 2 tablespoons of the meat mixture into each tortilla and roll up.  Place rolled tortillas, seam side down, in the glass pan. Pour the sauce over the enchiladas.  Bake for 25 minutes.
  9. Sprinkle the remaining cheese over the enchiladas and cook for another 5 minutes or until the cheese is melted. If you want you can turn on the broiler on for 1-2 minutes to brown the cheese.  Just make sure to watch the dish closely so nothing burns.
  10. Serve warm topped with chopped tomatoes and green onions or with warm tomatillo sauce. I served mine with a salad of sliced tomatoes and chopped avocado tossed in lime juice.

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