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Enchiladas Suizas

Mexican.Chef's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, diced
  Garlic 1 Clove (5 gm), minced
  Sliced green olives 1⁄2 Cup (8 tbs)
  Canned green chilies 4 Ounce (1 Can)
  Chili powder 1 Tablespoon
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Cumin 1 Teaspoon
  Shredded cooked chicken 3 Cup (48 tbs)
  Tortillas 12
  Vegetable oil 1 Tablespoon
  Water 1 Cup (16 tbs)
  Taco sauce 1⁄4 Cup (4 tbs)
  Shredded jack cheese 3 Cup (48 tbs)
For sauce
  Butter 1⁄2 Cup (8 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Sour cream 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Heat oil in skillet and saute onion and garlic 5 minutes.
Stir in green olives, chilies, chili powder, cilantro and cumin.
Season with salt and pepper.
Add chicken and cook until heated through.
Fry the tortillas quickly in the oil.
Remove and drain on paper towels.
Combine the water and taco sauce in a bowl and dip each tortilla into the mixture.
Spread chicken mixture down the center of each tortilla.
Sprinkle 2 tablespoons of cheese over chicken and roll up.
Place in baking dish.
Sauce: Melt butter in saucepan.
Whisk in flour.
Blend in milk.
Heat to a boil and simmer until thickened.
Stir in sour cream.
Pour sauce over enchiladas and sprinkle with additional shredded cheese.
Bake in a 375° oven about 25 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes

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