Tuesday, May 6, 2014

Enchilada Suiza

My husband and I went on a little vacation to San Diego recently without the kids!!! It was amazing for so many different reasons - one of which was eating at La Fiesta in the Gaslamp Quarter. Every time we go to a mexican restaurant I order chicken chimichangas. This restaurant didn't offer chimichangas on the menu - so I was forced out of my comfort zone. What happens when I am forced out of my comfort zone? Usually something AMAZING!! In this case INCREDIBLE. Here is the description from the menu: 

Corn tortillas in green tomatillo sauce and stuffed with shredded chicken, topped with melted cheese and sour cream. Served with refried beans and rice. 

I asked for them to be prepared with flour tortillas instead of corn - which was pure genius.

I've been craving them ever since. I didn't have exactly what I needed to replicate their recipe - but I found an easy version that satisfied my craving AND fit the bill for Cinco de Mayo...

Enchilada Suiza
5 flour tortillas (or corn if you prefer)
1 c Herdes salsa verde
1 lb ground beef (or shredded chicken or shredded pork)
1 c Monterey Jack cheese, shredded
1 c Cheddar cheese, shredded
1 c heavy cream

Garnish with
Sour cream
Diced tomatoes
Diced green onion

Cook ground beef, chicken or pork your favorite way. I used ground beef and added taco seasoning to it for some kick. Rotisserie chicken would be fab in this.

In a 9x13 pan, use 1/4 cup Salsa Verde to coat the bottom of the pan. Take each tortilla, fill with about 2 T of cheese blend and meat.. Roll up and set in casserole seam side down. Cover evenly with heavy cream, excess cheese and more salsa verde. Since I was serving my kids - I just used a little Salsa verde on top - then served some on the side for me.

Bake at 350 for 20 minutes. Then - bc I love browned cheesy bits - I turned the broiler on and let it sit under it for a couple of minutes. Holy yum.

Just thinking about it makes me want to make them again tonight - but with chicken!!

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