Cinco de Mayo - chicken enchiladas suiza

Written by Nancy Johnson | 17 August 2010

chicken enchiladas suiza
Serves 6
For some reason, you don’t often see this recipe on a Mexican restaurant’s menu. I don’t know why because it’s absolutely lovely — creamy, delicious and unforgettable. If you can’t find corn tortillas, substitute with flour tortillas. The flavour will change but they will be just as delicious.

4 chicken fillets, diced
2 cloves garlic, chopped
1 small onion, chopped
1 can green chillies, drained
1 tbsp chilli powder
1/2 tsp cumin
1/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
2 cups chicken broth
1 cup heavy cream
2 cups shredded Cheddar or Monterey Jack cheese, divided
3 scallions, sliced
12 corn tortillas
Sour cream

Preheat oven to 400˚F degrees.
In large skillet, sauté chicken, onion and garlic until chicken is cooked through and onion is softened. Add green chillies, chilli powder, cumin, oregano, salt, and pepper. Remove from skillet and set aside.
Stir flour into skillet. Cook for 30 seconds, stirring constantly.
Add chicken broth and heavy cream, scraping up browned bits. Cook until thick and bubbly, about 10 minutes. Remove from heat. Stir in 1 cup cheese until cheese melts.
In a bowl, combine chicken mixture with 1 cup of the cheese sauce.
Soften corn tortillas according to package directions. Place some of the chicken mixture on each tortilla. Sprinkle with scallions. Roll up and place in 9 x 13 inch pan. Pour remaining cheese sauce over enchiladas. Sprinkle with remaining cheese.
Bake for 20 minutes or until enchiladas are hot and bubbly. Serve with sour cream.
Margaritas made with good quality tequila will add a sweet/sour note to this creamy dish. Rim the glasses with chunky sea salt and garnish with lime slices.