Wednesday, February 5, 2014

Colorado Collage: Chicken Enchiladas Suizas

Although you can Google almost any recipe these days, I love cookbooks and the Colorado Collage Cookbook, authored by the Junior League of Denver, is one of my favorites. I cooked my way through it in grad school (Julie & Julia style), and Chicken Enchiladas Suizas on page 276 is incredible. It makes a lot of food, so give it a try next time you have friends over for dinner.

What You'll Need:
6 boneless, skinless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
8 ounces cheddar cheese, grated
1 4-oz can diced green chiles
1 cup purchased green chile salsa
1/2 cup fresh cilantro
4 teaspoons ground cumin
2-3 canned chipotle chiles in adobo sauce, chopped
10 ounces Monterey Jack cheese, grated
1 cup whipping cream
1/2 cup chicken broth
12-15 7 inch flour tortillas (Note: You can substitute corn tortillas, but it's not quite the same. Look for GF flour tortillas in the frozen section of your supermarket.)

Directions:
  1. Place the chicken in a pan of rapidly boiling water and simmer for 15-20 minutes. Remove from heat, drain, and shred the chicken (let it cool slightly before handling it!).
  2. Preheat the oven to 350 degrees. 
  3. In a medium skillet, melt the butter and cook the onion and red/green bell peppers until soft. Transfer them to a large bowl.
  4. Add the chicken, cheddar cheese, green chiles, salsa, cilantro, cumin, and chipotle chiles to the bowl and mix well. 
  5. Grease a 10x15x2 baking pan. Place 1 flour tortilla on a flat surface. Put 1/3 cup of the chicken mixture along the edge and roll up from the filling side. Place it seam side down in the pan and repeat with the remaining chicken mixture.
  6. Sprinkle the Monterey Jack cheese over the enchiladas. 
  7. Combine cream and chicken broth and pour over the enchiladas. Cover the pan with foil and bake for 30 minutes.
  8. Remove the foil and continue baking for 10 minutes. When they're done, let them cool for just a couple minutes before serving them.
  9. Garnish with avocado and/or tomato if desired. I also like to serve mine with chips and salsa!
Tip: If you want to make this in advance, you can stop at step six. Cover the pan and refrigerate for up to 1 day. When you're ready to bake them, resume at step seven. 

3 comments:

  1. A friend of mine just asked me today if I have a good enchilada recipe! Unfortunately, she's already headed to the grocery store but I will mention this recipe for next time!

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  2. These are really awesome. You can also make the enchilada filling and fill puff pastry dough with it to make little empanadas!

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  3. I received this cookbook either as a birthday present from husband or as a wedding present... anyway it was brand new at the time. This enchilada recipe has stood the test of time and is still in regular rotation at our house. We've taken a pan of them to friends to celebrate births and new houses, and to provide comfort during a rough time, and they are always welcome. I have a batch of them in the freezer right now, waiting to rescue some blah Wednesday dinner in the middle of a crazy week.

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