Enchilada Suisa's:

This recipe is courtesy of Mary Ellen's Cooking Creation's, probably the best Chicken Enchilada's that I have ever had!

Also, they should probably be made a day ahead of time, to let the flavor mix well.

Tomatillo Sauce:


10 small/medium tomatillos; remove husks and wash; cut into halves or quarters
2 jalapenos, roughly chopped
1 onion, roughly chopped
3 cloves garlic, roughly chopped
EVOO
Salt to taste
1 cup cilantro, thoroughly washed
1 tbsp butter
1 tbsp flour
1/2 cup light cream
3 oz Monterrey Jack cheese



Combine the first 5 ingredients in a baking dish. Roast on 450 degrees for about 20 minutes, or until tomatillos are tender.


In a pot, melt butter and add flour to make a roux.
Add roasted veggies, cilantro, and the salt. Mix everything together and then puree.
Slowly add the cream.
Add the cheese and stir until melted.



Let lightly simmer until you are ready to assemble your enchiladas, stirring occasionally.

ChickenMarinanade( Should marianade for @ 4 hrs):


1/2 c EVOO
2 cloves garlic, chopped
1 jalapeno, chopped
1/3 bunch of cilantro,
1 tbsp chili powder
1/2 tbsp cumin
1 tsp Mexican oregano
1/4 tsp cayenne pepper
2 tbsp lime juice - added about an hour before cooking.After removing the chicken from the marinade, I sauteed it until golden brown on all sides, then let it cool, shred.





After shredding the cooled chicken, add these to the mix:

1/2 red pepper, diced
1 green pepper, diced
3 tbsp cream cheese
1/4 c shredded Mexi Cheese
Dash each of chili powder and cumin


Saute peppers and for a few minutes.
Add cream cheese and shredded cheese, stir until creamy.
Season with spices.


Coat the bottom of a baking dish with some of the tomatillo sauce.
Take a tortilla shell and add the pepper/cheese mixture, then some chicken, and top with a sprinkle of shredded cheese. Roll it and put into the baking dish, seam side down. Continue, until all of the ingridients are gone, it will be a tightly squeezed in cassarole.


Spoon the sauce over the enchiladas, and finish with a sprinkling of shredded cheese.
Cover and bake on 375 for about 25 minutes.