This enchilada recipe comes from a little cafe outside of Santa Fe called Harry’s Roadhouse. You can make this with chicken, or go vegetarian and use cannelini beans instead.
Prepare the Chicken (if you’re not going vegetarian): Poach a 3 1/2 pound chicken in a pot salted water. Take the chicken out of the pot and let it cool. Then remove the skin and separate the meat from the bones. Shred the chicken by hand.
Prepare the filling: Saute 2 cups sliced mushrooms over medium heat in 2 T butter, until soft. About halfway until they’re completely soft, add 2 T minced garlic. Stem and chop up 1/4 bunch cilantro. Remove the mushrooms from the heat toss with the cilantro, 4 chopped scallions, either the shredded chicken or 2 cans of cannelini beans, and 1/2 cup Suiza sauce. Season with salt and pepper.
Make the Suiza sauce: Peel 4 cups tomatillos and blanch in a pot of boiling water until they are translucent. Let them cool. Cut stems off 2 dried chipotles. In a blender, process the tomatillos, chipotles, 1 T minced garlic, 1/2 bunch cilantro, 1/2 cup cream, 1 tsp salt and 1 tsp pepper, along with 1/3 cup chicken or vegetable stock. Blend until smooth.
Assemble the enchiladas: Put a cup of Suiza sauce into a shallow bowl. Mix in a little water. In a small sauté pan, heat canola oil and briefly fry a corn tortilla for about 10 seconds per side. Shake off any extra oil, dip each side into Suiza sauce and set aside on a sheet pan. Repeat for a total of 8 corn tortillas. The tortillas will be nice and soft.
Put 1/2 cup of the chicken or bean mixture in each tortilla and roll them up. Lay each tortilla in a casserole dish and top with the last 2 cups of Suiza sauce.
- 1 3 1/2 pound chicken or 2 cans of cannelini beans
- 2 cups sliced mushrooms
- 2 T butter
- 2 T minced garlic
- 1/4 bunch cilantro
- 4 scallions
- 1/2 cup Suiza sauce
- Suiza Sauce
- 4 cups tomatillos
- 2 dried chipotles
- 1 T minced garlic
- 1/2 bunch cilantro
- 1/2 cup cream
- 1 tsp salt
- 1 tsp pepper
- 1/3 cup chicken or vegetable stock
Bake at 350 for about 20 minutes, until the enchiladas are hot. Top with queso fresco.