Thursday, August 2, 2012

Enchiladas Suizas


8 Anaheim Peppers
4 Tomatillos
1 lb Shredded cheese {mozzarella or Oaxaca work best}
2 cans of table cream {we like using Nestle brand}
1 small can of evaporated milk
2 cans chicken broth
1/4 onion chopped
1/2 tsp of minced garlic
1 cup of water
25 corn tortillas
Salt to taste
Cotija Cheese


1.- Using a skillet or griddle roast peppers and tomatillos, turning the over so they are evenly roasted. Place roasted peppers and tomatillos inside a plastic bag and close the bag so that the peppers and tomatillos skin is ready to be peeled off easily this takes about 10 minutes. Peel them and devein. Meantime preheat oven at 370 degrees.

2.- In a blender add peppers, tomatillos, onion, garlic, evaporated milk, chicken broth, salt and table cream leaving 4 Tbsp on the side and mix. Then place the mixture in a large stockpot and add water, cook for about 10 minutes mixing so all ingredients are well blended and allow to cool down a bit. Begin warming tortillas.

3.- Start assembling enchiladas by dipping each tortilla into the sauce then adding the amount of cheese you'd like to each tortilla and rolling into a taco. Place the rolled up enchilada onto an oven safe container sprayed with non-sticking cooking spray. After the oven safe container is filled with all the enchiladas {in a single layer} pour the salsa on top of the enchiladas drizzle the 4 Tbsp of table cream on top and bake for 30 minutes at 370 degrees. **

Enjoy topping them off with some cotija cheese!

**We cut down on fat by not frying the tortillas.

No comments:

Post a Comment