Enchiladas Suizes

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Rehtaeh al'Navi

4 chicken breasts
6 flour or corn tortillas
Salsa Verde (green sauce)
2 C Pepperjack cheese, grated
Dash Cumin
1/2 tsp Garlic salt
1 Tbsp dried Oregano
OPTIONAL: for extra spice, add diced green chillies

1. Cut chicken into cubes
2. Sauté chicken breasts in olive oil over medium-high heat, lightly browning
3. Sprinkle with a dash of Cumin, 1/2 tsp Garlic Salt and 1 Tbsp dried Oregano (I actually don't measure, so season to taste, just remember cumin is very strong and can overwhelm your dish)
4. Splash approximately 1/4 C Salsa Verde into pan. OPTIONAL: If you happen to be dipping into the white wine while cooking, you might also add a splash of white wine to the pan
5. Reduce heat and cover for 5-10 minutes until juices run clear, set chicken aside

While chicken is simmering:
6. Preheat oven to 400 degrees Fahrenheit (204.4 C)
7. In a baking dish, arrange 6 tortillas (flour or corn) side by side with their edges up.
OPTIONAL: Before placing the tortillas in the baking dish, lightly heat on comal (griddle) to warm and stiffen the tortilla.
8. Evenly divide half of the grated pepperjack cheese into the bottom of each tortilla
OPTIONAL: Evenly divide diced green chiles between tortillas
9. Splash approximately 1 tsp Salsa Verde into the bottom of each tortilla
10. Evenly divide chicken cubes between tortillas
11. Roll and seal tortillas (I usually put seam side down)
12. Sprinkle remaining pepperjack cheese over top of tortillas
13. Drizzle remaining salsa over top of tortillas
14. Place baking dish in oven and bake for 5-10 minutes until cheese bubbles.
15. Serve warm

Recipe feeds approximately 2-3 people