This Saturday Jake and I were lucky enough to have one of his old friends over for dinner, and boy was it a good meal. Not to toot my own horn or anything but...TOOT TOOT, it was delicious. I made Enchiladas Suiza, a recipe thanks to All Recipes, so I guess I have to honk their horn as well.
Lets talk about Jakes friend Brandon, he is an awesome guy that Jake met back when he did a mock police academy in College. Now, you know when two old girlfriends get together the amount of talking that happens can be lethal. These boys had nothing on any of my girl friends!! At 3 in the morning I had long since gone to bed, and could still hear these two gabbin' about old times and knockin' back the beers. When I woke up at around 6 this morning, Jake was face-first into the couch snorin' away. I wasn't home for it, but I imagine he had a rough morning! ;) Regardless here is the recipe with my minor tweaks for an unbelievable dinner.
1 small onion
2 cloves garlic
2 cans hot chiles (mild if you don't like spicy!)
1 1/2 cup chicken broth
half stick butter
2 tbs flour
cayenne to taste (omit if you don't like spicy)
cumin to taste
salt to taste (don't over-salt! its the worst cooking mistake I make)
16 or so corn tortillas
3 chicken breasts
cheese! lots of mexi-blend cheese
First I get my chicken breasts going. Boil a large pot of water, toss in some salt, and boil your chicken breasts away (about 30 minutes), take out the chicken breasts and shred, then set aside.
Then I make the enchilada sauce which is completely fab. Mince the onion fairly fine, and saute in butter until just translucent. Then add your minced garlic, spices to taste, and let the flavors marry. Then toss in your flour, you may need to add a bit more butter at this point to keep everything very moist, I trust your judgement. Stir in the chicken broth, chiles, and let it simmer for a good 15-20 minutes until thick, rich, and soooo tasty. (don't forget to taste it friends, tasting as you go is another secret to delishhh meals!)
Next take half a bar (or so, i'm terrible with measurements in case you haven't noticed) of cream cheese, and slowly melt in the microwave until liquid. (about 30 seconds, then stir, 30 seconds, then stir, and so on)
Once these components are made, dip a tortilla in your green sauce, then fill with some shredded chicken, some cheese, and roll away! Place seam side down in a large baking dish. Cover the rolls in remaining green sauce, cheese, and then mix your cream cheese liquid with about a cup of heavy cream, and pour over your entire pan of enchiladas.
Bake at 350 for about 25 minutes and top with green onions! Devour immediately! Try to refrain from spilling all over your shirt, but finger-lickin is encouraged.
P.s, I had these as left-overs tonight and MM MM they are even better the 2nd time around!
I think the most important thing to remember is to use GOOD TORTILLAS! You spend all this time making a scrumptious filling, you don't want them to be in a so-so shell! I use raw tortillas I find at Sprouts, and then just lightly cook them on each side in a pan with no oil. I figure if you could eat a tortilla by itself for dinner, anything you add to it will be good. Right?
I forgot to take a picture of the "just out of the oven" enchiladas. They smelled too good! Hunger took over! Let me know if you make them, or if you've found a tweak to the recipe to make it even more wonderful! Enjoy!