RECIPE: REC: Swiss Enchiladas

RECIPE:
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karennoca

Well-known member
I made this green salsa today with the intention of making the rest of the recipe on Monday. This step is lengthy and work intensive. I wanted to try it, so for lunch I crisped a corn tortilla, put a good cheddar on it and let it melt. Then put a strip of the salsa on, folded it up and ate it like a taco..

Heaven.

Providing the link in case you missed it when Traca posted it up above.

http://www.cookstr.com/recipes/swiss-enchiladas-2

 
We sure had the same thing on our minds yesterday. I made Rick Bayless's tomatillo sauce for

chicken enchiladas we had for dinner last night. I've made his roasted sauce before by roasting the tomatillos and Serrano but noted in this recipe he recommends cooking in water for chicken enchiladas. It was definitely labor intensive and at one point I thought it was going to be a major disaster but as it cooked down, it started tasting really good. Made wonderful enchiladas. I mixed a small amount with some leftover shredded roasted chicken breast, put into tortillas that had been brushed with oil and softened in a 350 degree oven for about 4-5 minutes. Topped with a little jack cheese before rolling them up and putting in a dish with a thin layer of sauce. More sauce on top with more jack cheese on that. Baked at 350 for 20 minutes. Really good enchiladas, served with Mexican red rice and guacamole. Enjoy your enchiladas!

The recipe is from my copy of Rick Bayless's Mexican Kitchen.

https://drive.google.com/file/d/0B0839tUtkcliNTk1MDA3M2EtMjZkMi00ZWJmLWExZGMtYWRkZmFiMWFjNmQz/view?hl=en&pli=1

 
One of my most favorite recipes! I use a shredded rotisserie chicken. The sauce comes together

quite easily.

 
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