Neo-Enchiladas Suizas
Serves 2
Recipe By: Ron West
2 1/2 cup shredded rotisserie chicken (a little more than half a chicken)
Juice of 1 lime (about 3 tablespoons)
1 1/2 cup tomatillo salsa
1 jalapeño -- minced (about 1 tablespoon)
3 tablespoons chopped cilantro -- plus extra for garnish
1/2 small red onion -- minced
4 flour tortillas
4 slice asadero or provolone cheese (about 4 ounces)
Heat oven to 450 degree F. Put the chicken in a small bowl and toss with 2
tablespoons of the lime juice, 1/2 cup of the salsa, 1 teaspoon of the minced
jalapeño, 1 tablespoon of the cilantro, the minced onion, and salt and pepper
to taste. Place a quarter of the chicken mixture on the lower third of one of
the tortillas and roll it into a cylinder from the bottom up, tucking in the
sides as you go, so that no chicken escapes from the ends. Place the filled
tortilla in a square 8-by-8-inch baking dish with the seam facing down. Repeat
with the remaining chicken and tortillas. Combine the remaining 1 cup salsa
with 1 tablespoon water, the remaining lime juice, the cilantro, and the
jalapeño. Arrange the slices of cheese over the tortillas and pour the salsa
mixture over the top. Bake until the cheese is browned and melted, 15 to 20
minutes. Sprinkle with cilantro and serve.
Exported from A Cook's Books -- Recipe management for Macintosh
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