Tuesday, August 26, 2014

Chicken Enchilada Suiza

I made Chicken Enchiladas the other night, It's one of my repertoire recipes that I make to impress guests. But I just had a hankering so I made them to impress the husband. He's not impressed by much. He's like Elvis; cool as a cucumber. But this recipe makes even him swoon!

I served these beauties with blistered Poblano Peppers (we grew them ourselves) and a hardy stout that our friend Brad made called, Mr. Hanky's Russian Imperial."

The Enchiladas are creamy, savory treats that are especially satisfying on a cold winter's night. Paired with this chocolaty, boozy stout (boozy is good by the way - otherwise you'd drink a Bud - I want my stout to be an artisan type of hooch - that means it must include a real spirit vibe!) and the peppers, you are eating like royalty. Hungry?

Chicken Enchiladas Suiza

  • 1 package chicken breasts
  • 1 package soft taco size flour tortillas
  • 1 cup sour cream
  • 3 Tbs. Flour
  • 4 Tbs. Butter
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 can corn
  • 1 can mild diced green chiles
  • 1 bunch cilantro
  • 1 package Uncle Ben's Mexican Rice
  • 1 tbs Chili Powder
  • 1 tbs. Cumin
  • 1 tsp garlic powder
  • 1 large package shredded cheese (I use Mexican Style)
  • 1 small can green salsa
  1. In a large sauce pan cook the chicken in the chili powder, cumin and salt and pepper and 1 tbs butter until cooked through. Let the chicken cool and shred.
  2. Fill 87-8 tortillas with chicken, corn, rice, salsa and a little cheese.
  3. Roll up tortillas and place seam side down in a 9x13 baking dish.
  4. In a large sauce pan, create a roux with 3 tbs. butter and 3 tbs. flour. Whisk until lightly  browned.
  5. Add sour cream, chicken broth and cream of chicken soup to the roux and whisk until mixed and thickened.
  6. Remove sauce from heat and pour over enchiladas.
  7. Cover enchiladas with the remainder of the cheese.
  8. Bake at 350 for about 30 minutes.
  9. Serve with blistered Poblano Peppers and Mr. Hanky's Russian Imperial Stout.

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