• Shannon Bard

“Swiss” Style Enchiladas

Updated: Jan 23, 2019

Poached Chicken

4 Each Chicken Breasts, Boneless, Skinless, Rinsed

1/4 cup fresh cilantro Stems, Chopped

1 TBS Salt

½ tsp Black Peppercorn

1 Cloves Garlic

½ White Onion, Quartered

1 Bay Leaf

Suizes Sauce

10 Each / 1 pound / 453.6 g Tomatillos, Peeled and Dry Roasted

2 Each / 2 oz / 56 g Jalapeno Chiles, Dry Roasted and Stems Removed

2 Each / .2 oz/ 6 g Garlic Cloves, Dry Roasted

½ Each / 6 oz /340 g Medium White Onion, Quartered, Dry Roasted

1 Bunch / .5 oz / 14.17 g Cilantro Leaves, Stems Removed and Coarsely Chopped

2 tsp / .4 oz / 10.06 g salt

½ Cup Mexican Crème or Sour Cream

2 TBS Canola Oil

12 Corn Tortillas

1 Cup Shredded Chihuahua or Monterey Jack Cheese

¼ Fresh Cilantro Leaves, Chopped

Place the cilantro, salt, peppercorn, garlic cloves, onion and bay leaf in a heavy 6 qt stock pot and cover mixture completely with 6 - 8 cups of water and bring to a boil over medium-high heat. Place the chicken breast in the boiling water and immediately reduce the heat to medium-low. Simmer the chicken uncovered for 20 minutes until cooked through and tender. Remove the mixture from the heat and set aside to cool. Once Cool enough to touch remove the chicken from the liquid and gently pull into long strands. Set aside.

Combine the dry roasted tomatillos, jalapenos, garlic and onion in the bowl of a blender or food processor. Quickly pulse the ingredients 2-4 times until broken up and roughly chopped. Add the cilantro and salt to the chopped vegetable mixer and quickly pulse another 4-6 times until thoroughly blended and chopped. Pour the tomatilla salsa into medium size sauce pan and heat over medium-low heat for 3-4 minutes until reheated. Remove the mixture from heat and stir in the Mexican crème or sour cream.

Preheat oven to 350 degrees. Spread the tortillas, overlapping as little as possible, across a large sheet pan. Brush the tortillas lightly with canola oil and place in oven and heat for 1-2 minutes until just warm.

Spoon one cup of sauce evently into the bottom of a heavy baking dish. Roll a portion of the chicken into each tortilla and line in baking dish. Repeat with the remaining tortillas and chicken. Top the rolled enchiladas with the remaining sauce and sprinkle with cheese. Bake in preheated oven uncovered for 12 – 15 minutes until heated through and the cheese has melted. Remove from oven and serve topped with fresh chopped cilantro.

Note: Feel free to substitute boned roasted chicken if you are running short on time.

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