Baked Chicken Cheese Enchiladas

Baked Chicken Cheese Enchiladas

INGREDIENTS

* 4 oz. cream cheese, softened
* 1/4 cup sour cream
* 2 cups prepared salsa
* 2 cups grated Cheddar or Monterey Jack cheese
* 2 cups shredded cooked chicken
* 1 cup frozen corn kernels, thawed
* 1/2 teaspoon cumin
* 1/4 teaspoon dried oregano
* 1/4 teaspoon cayenne
* Salt and pepper
* 4 scallions, thinly sliced
* 12 to 14 soft round 6 to 8-inch flour or corn tortillas

INSTRUCTIONS

Preheat oven to 325 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn,
cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom.
Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm. The cheese enchilada recipe is ready to serve...great taste ! Enjoy it !

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Enchiladas Suiza

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

Instructions :
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 !
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