Armando's Enchiladas Suizas (la Jauja)

 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
4^th 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