Enchiladas Suizas
- 6 poblano chiles, canned
- 1 (10 ounce) can tomatillos
- 3 sprigs fresh cilantro
- salt and pepper
- 3 tablespoons lard or 3 tablespoons salad oil
- 24 (4 inch) corn tortillas
- 6 small cooked chicken breasts, shredded
- 1 (3 ounce) package cream cheese
- 1 onion, finely chopped
- 1 cup heavy cream or 1 cup Mexican crema
- 14 cup queso fresco or 14 cup parmesan cheese
- Combine the chilis, tomatillos, cilantro and enough liquid from the tomatillos in a blender and liquify.
- Season with salt and pepper.
- Heat the lard or oil in a skillet.
- Dip the tortillas one by one in the puree and fry in the lard/oil until limp.
- Combine the shredded chicken, room temperature cream cheese, and chopped onion.
- Fill with some of the chicken mixture, roll up and place in an oven proof dish.
- Warm the remainder of the sauce and pour over the enchiladas.
- Cover with the heavy cream or Crema Mexicana.
- Sprinkle with the cheese.
- Bake at 350 for 15 to 20 minutes or until hot through.
poblano chiles, cilantro, salt, lard, corn tortillas, chicken breasts, cream cheese, onion, heavy cream, queso fresco
Taken from www.food.com/recipe/enchiladas-suizas-240869 (may not work)