These come from a YouTube chef called La Jauja
Enchiladas Suizas
makes 10-12 enchiladas
Chicken
About 1lb bone-in chicken
breast
1/3 onion
1 clove garlic
2 bay leaves
2 sprigs of thyme
½ Tblsp salt
Green
Salsa
1lb green
tomatos (4 big?)
1 red tomato
2-4 serrano chiles as desired
1 jalapeno
1 poblano
1 bunch of cilantro
¼ cebolla
2
big and 1 small garlic clove
1 Tblsp
salt
1
cup cream
2 cup shredded Manchego cheese (reserve half for topping)
1 Tblsp
sesame seeds
2
Tbsp oil
4th
clove of garlic
12 Tortillas and oil to fry
Cook the chicken:
1. Boil water, add chicken & salt.
2. Boil a few mins then clean off gunk.
3. Add the onion, garlic, bay, and thyme
4. Simmer 20 mins, let cool. Shred & salt.
Salsa:
1.
On comal/fire, blister poblano chile, then
close in a plastic bag. Once cool, peel & deseed
2.
Toast the sesame on the comal, then grind in
a molcajete. Remove and set aside.
3.
Boil serrano and jalapeno chiles, after a
couple mins add tomatoes, onion, and 2 big garlic cloves.
4.
Tomato color lightens; remove quickly to avoid
bitter salsa. Move 1/3 cup of the water to your blender.
5.
Grind in molcajete all 3 garlic cloves & 1
Tbsp salt
6.
Blend all the chiles, cilantro, tomates, garlic
salt paste, and 1/3 cup of tomato water.
7.
Heat 2 Tbsp oil and 1 clove garlic on the stove.
Once garlic has browned, remove from oil to trash
8.
Fry green salsa on Med/Low heat 15 mins. Let cool.
Prepare the enchiladas
1.
Blend cream, 1c. cheese, sesame, & about
a cup of cool green salsa. Once blended, return to salsa pot.
2.
Warm on med/low heat for 10 mins to melt
cheese.
3.
Fry each tortilla quickly in hot oil.
4.
Fill with chicken and a little salsa, lay in
a 9x13, top with salsa and cheese (reserve some salsa to serve)
5.
Bake at 350*F for 15 minutes to melt cheese
To serve: Reheat remaining salsa, lay some on each
plate as a bed under the enchiladas