Neo-Enchiladas Suizas Recipe
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Sort of a burrito, kind of an enchilada, and totally easy.
What to buy: Make sure you use a really good tomatillo salsa; we like Goldwater’s. Or you could make your own.
INGREDIENTS
- 2 1/2 cups shredded rotisserie chicken (a little more than half a chicken)
- Juice of 1 medium lime (about 3 tablespoons)
- 1 1/2 cups tomatillo salsa
- 1 medium jalapeño, minced (about 1 tablespoon)
- 3 tablespoons finely chopped fresh cilantro, plus extra for garnish
- 1/2 small red onion, minced
- Kosher salt
- Freshly ground black pepper
- 4 flour tortillas
- 4 slices asadero or provolone cheese (about 4 ounces)
INSTRUCTIONS
- Heat the oven to 450°F and arrange a rack in the middle. Put the chicken in a small bowl and toss with 2 tablespoons of the lime juice, 1/2 cup of the salsa, 1 teaspoon of the minced jalapeño, 1 tablespoon of the cilantro, the minced onion, and salt and pepper to taste.
- Place a quarter of the chicken mixture on the lower third of one of the tortillas and roll it into a cylinder from the bottom up, tucking in the sides as you go so that no chicken escapes from the ends. Place the filled tortilla in a square 8-by-8-inch baking dish with the seam facing down. Repeat with the remaining chicken mixture and tortillas.
- Combine the remaining 1 cup salsa with 1 tablespoon water and the remaining lime juice, jalapeño, and measured cilantro. Arrange the slices of cheese over the tortillas and pour the salsa mixture over top. Bake until the cheese is browned and melted, about 15 to 20 minutes. Sprinkle with extra cilantro and serve.
Beverage pairing: Oyster Bay Sauvignon Blanc, New Zealand. Classic New Zealand Sauvignon Blanc typically has notes of cilantro and jalapeño in it, which play right to the strong flavors in this dish. The only concern is high alcohol, which could clash with the peppers. The Oyster Bay Sauvignon Blanc has it all: moderate alcohol with a refreshing mélange of citrus, melon, and apple notes as well.
Naming issues aside, these are really delicious and very easy. I added extra lime juice and cilantro to the chicken mixture and enjoyed the added tanginess.
Why are they "Suizas" if the sauce isn't diluted with "crema" or sour cream ??
These are plain burritos with tomatillo salsa...
Fercryingoutloud! If you're a gourmet cook, use your own talents and stay away. All this negativity isn't necessary. If you like the recipe, use it. If not, go elsewhere.
quit being so snobby everyone.
I agree toodie jane, although this is in the quick catagory made for harried families with no time to cook, this recipe may taste good to someone but not me. I had to laugh at the recommended salsa @ 7 bucks a bottle. WTF kind of demographic ARE they catering to? Some of us on Chow aint quite got dat kinda cash.
It concerns me that things coming from 'chow' are often dumbed down or mis-lableled/misrepresented to appeal to a different demographic. It's as if the emphasis is on the hipness of the journalism, not the subject itself. Much like all the "clever" double entendre captions.
give me real chow.
one comment/question - why are the tortillas not first fried quickly in oil before they are filled and rolled - is this just an omitted step for time's sake? i think it adds greatly to the final flavor and textuer of texture of the enchiladas . . .
Followup - that Goldwater salsa may be gourmet and bottled, but at $7 per 12 oz? Yikes, make your own!
I agree with EN, change the name to protect the (innocent) original.
BTW I think a good jack cheese would be a good substitute for anything Cacique or other west coast Mex style cheeses.
OK...... so would you consider revising to include Swiss cheeses like Gruyere & Crema... while minimizing the Tomatillo Salsa & Cilantro etc., (otherwise its not an Enchilada Suiza at all but an Neo Enchilada Verde.... so you could just rename it).
No, Eat_Nopal, we have nothing to do with Sandra Lee.
This recipe is from our the second issue of our print magazine and was created to accompany an article that talked about how to "almost cook" and cut corners using storebought rotisserie chicken. It is by no means supposed to be an _authentic_ version of this dish, hence the name "Neo-Enchiladas Suizas."
In the spirit of CHOW, our recipe DB combines high-brow recipes with tongue-in-cheek ones such as this. But, no matter the style of recipe, the CHOW-originated recipes have been rigorously tested and result in good taste. Enjoy!
WTF.... has Chow been taken over by Sandra Lee???
No, you can't use a store bought tomatillo salsa, or flour tortillas. And yes KM is correct, you need the cream. And the cheeses are completely wrong. They are called Suizas for a reason... the sauce is really fondue.. and the cheeses should be Swiss varieties, and should have a cream component. The tomatillo salsa is only used to poach the chicken.
Perhaps it is an enchilada verde, but I always thought that to be suiza (swiss-style), it "had to have" sour cream by definition. Sort of like having eggs florentine without spinach isn't it?
While I will never say that canned tomatillo salsa is better than freshly made, I really like the Herdez brand of Salsa Verde (tomatillo) and would recommend it in a heartbeat if you can find it.
Another variation on the above recipe is roast and char the tomatillos in the oven instead of boil. That gives it a different flavor entirely.
Yuck! Please don't use pre-made tomatillo salsa; it's incredibly easy to make at home.
Buy a bunch of tomatillos, boil them in salted water until they're soft. Then, put them in a food processor along with fresh lime juice, cilantro, diced Jalapeño and salt. For a creamier sauce, avocado is a nice touch.
Blend everything together, adjust seasonings to taste and you're finished!
I have made this dish twice in the past few days. I am jealous that anybody can get three cups of chicken off a rotisserie chicken, and I had to make more sauce, but it is delicious.
We loved the filling just as it was, so I think next time I will just add some tomato and avacado to the filling and dispense with the cooking, for a chicken salad.
a round white Mexican cheese, often sold in regular grocery stores under the Calcique (sp) brand. My store didn't have the Asadero today, just the queso fresco. Provolone is a good substitute
Just curious, what is asadero cheese?
I just made this tonight for dinner an it was very good and very easy. I added a spoonful of sour cream to the chicken mixture and since I didn't have a jalapeno I used hot red pepper flakes. I used whole wheat tortillas, and assembled them ahead of time. Used grated Monterrey Jack cheese. Poured the salsa mixture over them right before baking. Served 1 per person with a mixed salad of sliced radicchio, grated carrot, avocado and a mango tequila dressing. Topped with more sour cream (the enchiladas). So easy...I didn't find it had too much lime. Yum!
This was so tasty and very easy to make. I used 3/4 lb. shrimp (cut in half) instead of chicken.
This recipe was so simple and very, very GOOD. Will definately make again. Good way to use the other 1/2 of the deli or beer can chicken. Thanks.
Tried this a few days ago. It was great except I felt there was just too much lime. Next time i plan adding about 1/3 of the lime juice. other then that it was quick, easy, and very good.