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Dave Bowers' Enchiladas Suizas
These "Swiss Enchiladas" are creamy and delicately flavored, and are a classic example of the fact that all Mexican dishes are not necessarily spicy. The key to the flavor is in the tomatillos - don't substitute tomatoes, or you'll never have a clue as to how good these things are! Dave isn't one to get too carried away with precise recipes - they can stifle one's creativity. Here's what he has to say:
- Tomatillos, fresh or canned
- Sour Cream
- Shredded Mexican Cheese
- Onion
- Garlic
- Corn Tortillas
- Shredded Chicken Meat
- Salt
- Minced Green Chili
- Adobo (optional)
- Mexican herbs/spices (optional)
Get a mess of tomatillos. Dip these only for a minute or two in boiling water, just long enough to loosen the husks. Peel off the husks, puncture the skin, and squeeze out the pulp into a bowl. (Practice suggests Dave might be a little conservative on the boil time here - you might have to parboil them a bit longer - Ed.) Discard skin. If you can't find fresh tomatillos, try a supermarket with a good ethnic foods section: several brands, such as La Preferida, pack tomatillo pulp in jars or cans.
Mix pulp with raw, minced onion, garlic, some chiles, perhaps cilantro or adobo, but don't get carried away with spice and herbs. Cook only a few minutes. Chill.
Mix 2 parts tomatillo mixture with 1 part sour cream. Shred some cooked chicken meat (leftovers from last night's roast?)
Spoon some of the tomatillo/sour cream salsa into the bottom of a rectangular baking dish. Spoon a little salsa along the centerline of a corn tortilla. Add some chicken and some shredded Mexican cheese. Fold or roll the tortilla and lay it in the baking dish. Continue, filling the dish with enchiladas. Layer the dish if necessary, separating each layer of enchiladas with some of the sour cream/tomatillo mixture and cheese.
Spoon any remaining tomatillo/sour cream salsa and chicken atop the enchiladas, then cover with a layer of shredded cheese.
Bake uncovered in a 350 to 375 degree F. oven until edges bubble and top begins to brown - about 45 minutes. Dish out and serve with refried beans.
(These are obscenely good, so try to make sure you have enough people to clean out the entire supply of enchiladas in one sitting. If you don't finish the whole dish, you won't be able to resist eating the leftovers every night until they're gone. - Ed.)
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