Is salsa verde the same as green chile enchilada sauce?

Salsa verde is a raw sauce and a green chile enchilada sauce is a thinner sauce that has been cooked. Many make a green sauce with tomatillos but I prefer to keep things pure-so to speak...and just use green chiles to make this great recipe.

What are enchiladas suiza with chicken?

A chicken enchilada suiza recipe is made with chicken and a green chile sauce into which sour cream or Mexican crema has been stirred in.

What does Suiza mean?

Suiza actually means Swiss. The Swiss are associated with dairy products and it may have been Swiss immmigrants that worked sour cream into traditional Mexican dishes. It came to be that Sanborn's Cafe in Mexico City in 1950 put an enchilada dish on the menu where the green sauce had sour cream in in.

Are green chiles spicy?

I use Hatch green chiles and have the option to buy them mild, medium or hot . Hatch green chiles are virtually the same as Anaheim chiles except, and I'll use a wine term here...the terroir. Hatch chiles are grown in Hatch, New Mexico and truly have a special flavor. The roasting of the chiles only add to the flavor and that's what give the chiles their unique smoky profile.

Best Green Chile Chicken Enchiladas

Description

I love greeen chile and I love enchiladas. There is nothing better than a green chile chicken enchilada. Treat yourself and buy some fresh roasted green chiles and make these creamy, cheesy chicken enchiladas.

Ingredients

Units Scale

3 c shredded rotisserie chicken

4 green chiles, roasted, seeded, cut into strips and chopped or 1 4 oz can

1/2 t ground cumin

1/2 c sour cream

3 c prepared green chile

1.5 c sour cream

10–12 corn tortillas

Canola oil for frying

1 white or yellow onion diced

2 1/2 c shredded/grated Monterey Jack cheese with or without jalapenos

1/2 c chopped cilantro

1/2 c chopped tomatoes

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Instructions

Prepare green chile. Use 2 c of the chile sauce and stir in 1 1/2 c of sour cream if you are making these Suiza style. Set aside. You may have some leftover.

Shred chicken and mix with the 4 chopped green chiles, sour cream and cumin.

Preheat oven to 350.

In a greased 9 x 13 baking dish, spread one cup of sauce.

Heat 1 T oil in skillet over medium heat and cook each tortilla on each side for several minutes until soft and pliable.

As you remove each tortilla, place 1/4 c of the chicken chile mixture, about 1 t of chopped onions and 1 large tablespoon of cheese. Roll and place seam side down in the baking dish. Repeat until tortillas are filled.

Top with remaining green chile sour cream sauce and sprinkle with remaining cheese. Be sure to cover the enchiladas carefully with sauce or you may end up with some crispy edges. However some like crispy edges! We usually serve the extra green chile without the sour cream at the table and dollop it on.

Bake at 350 for 15 minutes covered with aluminum foil and then remove foil and continue baking for 15 minutes or until cheese is melted and sauce is bubbling.

Notes

Many don’t fry the tortillas in oil. I think this keeps the enchiladas from getting too soggy as it creates a barrier between the sauce and the tortilla.

Yes, flour tortillas can be used but corn adds flavor and is more traditional.