Enchiladas Suizas

1. 1

   Preheat the oven to 375u00b0F. To make the sauce, pour half the salsa into a blender jar, add the poblanos and blend at low speed until smooth. Pour into a medium saucepan; add the remaining salsa and the cream, and bring to a simmer over low heat. Remove from the heat. (If prepared in advance, reheat, adding water 1 tablespoon at a time if necessary to return the sauce to the right consistency, before ladling over the enchiladas.)

2. 2

   Heat the oil in a skillet large enough to fit one tortilla. Dip the tortillas into the hot oil to warm; drain well on paper towels. Fill and roll the tortillas, using 1/3 cup of the chicken for each one. Place the enchiladas, seam side down, in a 9 by 13-inch baking dish. (The enchiladas can be prepared to this point up to 4 hours in advance. Cover them with a damp kitchen town or paper towels, cover the dish with plastic wrap, and refrigerate. Remove from the refrigerator 30 minutes before baking.)

3. 3

   Pour the hot sauce over the enchiladas. Jiggle the dish so the sauce settles in-between the enchiladas. Sprinkle with cheese evenly over the top. Bake until the sauce around the edges is bubbling and the cheese is golden brown, about 20 minutes. Let stand for 5 minutes before serving.

4. 4

   Scatter the onion and cilantro over the enchiladas. Scoop 2 enchiladas and plenty of sauce onto each serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.