San Miguel De Allende Swiss Enchiladas

Recipe Ingredients

		Tortilla Crepes
1/2 cup	31g / 1.1oz	Instant masa flour - plus
2 tablespoons	30ml	Instant masa flour
		= (such as Masa Harina brand)
1/4 cup	15g / 0.5oz	All-purpose unbleached flour
1/2 teaspoon	2.5ml	Salt
3		Eggs
1 cup	237ml	Milk - plus
1 tablespoon	15ml	Milk
3 tablespoons	45ml	Melted butter
1 tablespoon	15ml	Melted butter - (to 2) - for pan
		Chicken Filling
2		Bone-in chicken breasts - (1 1/4 lbs)
4 cups	948ml	Chicken broth
1/2 cup	118ml	White wine
1 1/2 cups	93g / 3.3oz	Tomato salsa
3		Garlic cloves - smashed
1 teaspoon	5ml	Salt
		Tomatillo Sauce
12		Tomatillos
2		Serrano chiles - (to 3)
1 cup	62g / 2.2oz	Chicken-salsa poaching liquid - saved from above
1 teaspoon	5ml	Salt
1/4 cup	4g / 0.1oz	Chopped cilantro
1 cup	237ml	Mexican crema*
2 teaspoons	10ml	Pureed chipotle chiles in adobo sauce
		Assembly
		Chicken Filling
		Tomatillo Sauce
		Tortilla Crepes
3 cups	438g / 15oz	Grated Jack or Fontina cheese
		Cilantro sprigs - for garnish
1/4 cup	59ml	Mexican crema - for drizzling

Recipe Instructions

For the Tortilla Crepes: Combine the instant masa flour, all-purpose flour, salt, eggs, milk and 3 tablespoons of melted butter in the exact order given. Blend well with a whisk (the batter will be lumpy), and let the batter sit for at least 15 minutes. The masa flour needs that amount of time to rehydrate.

Pour the batter through a strainer placed over a bowl. Use a spatula to push it through and to scrape off the bottom of the strainer. You will need to stir the batter from time to time since the masa flour tends to sink to the bottom.

Lightly brush a nonstick 7 1/2-inch crepe pan with butter. Heat the pan over medium-low heat. Tilt the hot pan and pour a scant 1/4 cup batter from the top, quickly rotating the pan to spread the batter. When the bottom of the tortilla crepe is flecked with gold and the edges are dry, about 1 minute, run a round-tipped kitchen knife around the edges to release the crepe and use your fingers to flip. Cook for 20 seconds more.

Turn the pan upside down and drop the crepe onto a piece of wax paper. (It helps to have 8-inch squares of wax paper waiting.) Continue cooking the tortilla crepes, keeping them separate with the paper. You can do this job the day before you make the enchiladas. Store the cooled tortilla crepes in a resealable plastic bag. (Makes 10 to 12 tortillas)

For the Chicken Filling: Remove the skin from the chicken breasts. Place the chicken in a pot with the broth, wine, salsa, garlic and salt. Bring to a simmer and cook on gentle heat for 30 minutes. Allow the chicken to cool in the broth to absorb flavors. When cool enough to handle, pull the meat from the bones and dice the chicken; reserve. Strain the broth and reserve, discarding the solids. The broth makes great soup but you'll need 1 cup for the sauce. (Makes about 5 1/2 cups)

For the Tomatillo Sauce: Heat the broiler. Remove the dry husks from the tomatillos and rinse in warm water. Place the tomatillos on a baking sheet and broil until slightly charred, about 8 minutes. Place the tomatillos in the bowl of a food processor along with the serrano chiles, reserved poaching broth, salt and cilantro. Puree into a salsa. Next add the crema and chipotles. Quickly pulse the processor to just mix together. (Makes about 3 cups sauce)

For Assembly: Heat the oven to 350 degrees. Oil 2 oval or 13- by 9-inch baking dishes. Combine the diced chicken with about 1/4 cup of the Tomatillo Sauce just to moisten. Dip 1 tortilla crepe into the sauce, place 3 tablespoons of chicken down the middle and fold over the sides. Place the enchilada in the baking dish, folded-side down. Continue with dipping and filling.

Drizzle 1 cup of sauce over each pan of enchiladas, attempting to barely cover all surfaces. Sprinkle the grated cheese over the top. Bake just long enough to melt the cheese, 12 to 15 minutes. Remove the enchiladas from the oven and just before serving, add sprigs of cilantro and a fine drizzle of crema over the tops of the enchiladas.

This recipe yields 10 to 12 enchiladas.

Each of 12 enchiladas: 323 calories; 1,028 mg sodium; 132 mg cholesterol; 18 grams fat; 10 grams saturated fat; 12 grams carbohydrates; 24 grams protein; 1.11 grams fiber.

Source:
The Los Angeles Times, 10-24-2001

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.