CHICKEN ENCHILADAS SUIZA
Steps:
- In a cuisinart mix together the tomatillos, chili peppers, a pinch of salt a pinch of sugar, 2 garlic cloves, 1 small onion and the cilantro. Mix until thoroughly blended. Add about 3 TB of the Mexican Cream. Store in the fridge. In a saucepan add the chicken breasts, chicken stock, one small onion cut into quarters, 1 garlic clove the bay leafs tarragon and cumin plus salt and pepper. Cook the breasts in the liquid over a low heat (covered) for 1 hour until the chicken is completely cooked. Remove the breasts, let them cool then hand tear the chicken off the bone into a small bowl. You can do the first two things ahead of time. When you are ready to cook the enchiladas: take a small pan and add 1/4 cup canola oil and heat the oil. Take another medium pan and add the chicken and about 1/4 cup of the salsa together and warm it in the pan. Set a plate next to the stove with paper towels on it and set another plate with about 1/4 cup of the Mexican cream poured on it then have a baking dish next to that. In the oil cook one tortilla about 2 minutes (until the tortilla is soft) remove it from the pan and put it on the paper towels to remove the excess oil. Dip the tortilla into the Mexican cream covering both sides. put about 1/4 cup of the chicken mixture onto the tortilla and roll the tortilla around the mixture. Place the rolled tortilla into the baking dish seam side down. Continue with each tortilla until you fill the baking dish. Pour the remaining salsa and drizzle about 1/4 cup of Mexican Cream over the top of the Enchiladas and top everything with the Jack Cheese. Bake in a 350 oven for 30-40 minutes (check to make sure you don't burn the cheese.) Serve immediately.
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