Chicken Suiza Enchiladas

Chicken Suiza Enchiladas, delicious… One of my favorite ways to eat an enchilada! I think I’ll warm one up for breakfast! Yep! Gonna do it!

This has been another great week for Denver! According to US News and World Report, Denver was ranked the number one city to live! We have always known it, now everyone will know it too! The jokes are already flying though. Us Denverites get so bent out of shape with all the added traffic and congestion around the city but all in all it’s good. Our unemployment rate is crazy low and for me being a Realtor by day, it’s great for business! I secretly love all the influx of people moving here for the healthy outdoorsy lifestyle that Denver offers. One of the biggest misnomers about Denver is that our winter’s suck and they are cold and snowy. Well, I’ll be the first one to tell you that I am seriously “tired” of sixty and seventy degree sunny days and running around in shorts and flip flops for the past month. NOT! Lol, I seriously took a two mile walk this morning with my dog, wearing shorts and I even broke a sweat! After I finish up with this post, I’m gonna head outside and play in my garden, give it some water and enjoy all the bulbs that are sprouting up! Typically though, March and April are our snowiest months, so we are not out of the woods just yet! We really need the moisture, so I’m looking forward to a big spring snowstorm! Hopefully, sooner than later!

So this past week, I got to ski with some friends from Cincinnati. High school buddies, partners in crime (lol)! They were out skiing Winter Park, for their annual “girl’s” trip. I had to join them as it’s pretty rare to find a group of ladies that enjoy skiing as much as me. It was the perfect day. Warm, sunny weather, beers and Bloody Mary’s at lunch, soft snow and fast skiing. Winter Park is a total “cruising” mountain, perfect for taking laps and some leg burn! After a great day, we hit up a local happy hour and went to our friends condo for dinner, lots of wine and poker. One of the gals whipped up these Chicken Suiza Enchiladas for dinner! Boy that was a treat! I had never heard of this delicious concoction before and I am now a convert from the typical red sauce enchiladas! These are so much better. A creamy white sauce absorbs all the flavors of the chilies. Dang, so good. I couldn’t get enough, so I came home and made up my own version. My Chicken Suiza Enchiladas are more “Mexican” than my friends version, as I used pablamo chilies instead of green peppers and Mexican Crema instead of heavy cream. I also included queso fresco, a tasty Mexican crumbly cheese that melts really nice! Seriously, give these a try, you may become a convert too!

Chicken Suiza Enchiladas

Recipe Type: Main Course

Cuisine: Mexican

Author: Heather Blake

A yummy variation of an enchilada!

Ingredients

2 tbs butter
2 tbs olive oil
1 rotisserie chicken, pulled apart and shredded
1 medium onion, diced
3 cloves of garlic, minced
2 pablamo chilies, diced
1-2 jalapeno peppers, diced small
1/2 cup green chili salsa (I used 505 brand)
1 tsp cumin
1 tsp ground coriander
1 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
1/2 cup Mexican crema
1/2 cup cheese (I used a mixture of Monterrey Jack and queso fresco)
1/2 cup chopped cilantro
12-15 7-inch flour tortillas
[br][b]For the sauce[/b][br]
1 cup Mexican Crema
1/2 cup chicken broth
1 cup cheese (I used a mixture of Monterrey Jack and queso fresco)

Instructions

In a large saute pan, melt butter and olive oil over medium heat. Add the onions, pablamo peppers, jalapenos and garlic. Cook for 5-8 minutes until the vegetables become soft.
Add the chicken, cumin, coriander, chili powder, salsa, salt, pepper, Mexican crema, cheese and cilantro. Combine well. Remove from heat and set aside.
Grease a 10x15x2 inch baking dish (or two smaller pans) and heat oven to 350 degrees.
When ready to assemble, place a tortilla on a flat surface and put about 1/3 cup of the chicken mixture on one edge of the tortilla and roll up from the filling side. Place in prepared baking dish and repeat the process. Top enchiladas with cheese.
Combine the remaining Mexican crema and chicken broth and pour over the enchiladas.
Bake for 30 minutes or until the cheese is melted.
Remove from oven and cover with tin foil and let sit for ten minutes before serving.