Enchiladas Suiza
- 3 cups green tomatillos
- 1/4 cup onion, chopped
- 1/2 fresh jalapeno peppers
- 2 tablespoons fresh cilantro, chopped
- 3 cloves garlic
- 1/4 cup cream
- 1 pinch cumin
- 2 tablespoons vegetable oil
- 1/2 split chicken breast
- 1 cup chicken broth
- 1 teaspoon oregano
- 1 bay leaf
- 3 corn tortillas
- 1 cup shredded Swiss cheese
- Salt and pepper to taste
- 1/4 cup rice, cooked
- 1/4 cup beans, cooked
- 1/4 avocado, sliced
- Cilantro for garnish
First of all put the green tomatillos, onion, jalapeno and garlic into a pot of salted, boiling water for two minutes. (Tomatillos, also known as tomate verde, are a very distant cousin of the common tomato. About the size of golf balls, they grow encased in a papery husk, which must be removed before cooking. They are available in ethnic stores and in upscale supermarkets.)
And then remove all of the ingredients from the water and place them into a food processor. Blend with cilantro, fresh cream and pinch of cumin. In a separate pan, sauté the chopped onion with the vegetable oil, then slowly add the pureed mixture. Simmer until the tomatillo sauce comes to form a smooth consistency. Next is to add a pinch of sugar, if necessary, to balance the flavor.
Start the enchilada preparation by slow cooking the chicken breast in the broth with the oregano, bay leaf, salt and pepper. Remove the cooked chicken from the broth and shred it by hand, then divide it between the three tortillas.Use the tomatillo sauce to completely cover the chicken, then roll the tortillas up and place them on a plate.
Drape the tortillas with the remaining sauce and sprinkle them with the Swiss cheese. Finally, place them in the oven until the cheese has melted.
The cheese enchilada is ready to serve with rice and beans and garnish with avocado and cilantro......great taste...! Enjoy it !
cheese-enchilada-cassarole.
