Enchilada Suizas — Lynn’s Recipes

Lynn demonstrates how to make Enchilada Suizas. This is a delicious chicken enchilada that uses the tomatillo salsa demonstrated in a previous upload. You can use rotisserie chicken to make this a fast dinner. From Everyday with Rachael Ray.

Tomatillo Salsa
4 cups of roasted chicken
7 Tablespoons Canola or vegetable oil
10 small (6″) corn tortillas
6 ounces (1-1/2 cups) shredded Monterey jack cheese
2 cups shredded romaine lettuce

Position rack in the upper third of the oven and preheat to 375°. Spray a 9×13″ baking dish with cooking spray.

Spread ½ cup of the salsa into a 9×13″ baking dish.

In a bowl, mix the chicken with 1 cup of the salsa.

In a small skillet, heat 7 Tablespoons of Canola or vegetable oil over medium-high heat. Working with 1 tortilla at a time, submerge in the oil for a few seconds, then transfer to paper towels to drain, keeping the tortillas in a single layer.

Divide the chicken mixture among the tortillas, spooning about 1/3 cup in a line down the center of each. Roll them up and line them in the prepared baking dish. Pour the remaining 1 cup of salsa over the enchiladas.

Cover the dish with foil and bake until hot and golden, 20-25 minutes. Uncover, sprinkle with the cheese and bake until the cheese is melted and the salsa is bubbling, about 5 minutes longer.

Serve with the lettuce and more sour cream.

Tomatillo Salsa Video – http://youtu.be/cNn0QXTfdIM

Print Version: http://tinyurl.com/c9g9as7

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