Enchiladas Suizas

• 2 cups or so shredded chicken


• Green salsa, like Herdez or Goya (salsa verde) to taste


• corn tortillas, about 8-10


• 2 cups white sauce


• cheese, either Monterrey Jack or a combination of Monterrey Jack and manchego


• Canola oil

1. Heat canola oil in frying pan.


2. When hot, dip tortillas in one by one, until limp and almost puffy


3. Drain.


4. Make white sauce.


5. Add salsa verde to taste, about 1/2 to 3/4 cup.


6. Spray 9 x 13 pan with Pam.


7. Lay one tortilla in the pan, fill with shredded chicken, a little cheese, roll as for enchiladas.


8. Continue until the pan is full.


9. Cover with the mixture of white sauce and salsa verde.


10. Cover top with cheese.


11. Bake at 350 for 30 to 45 minutes until bubbly.


12. Hint: Here in Texas our HEB grocery store stocks shredded chicken, and it works quite well and saves a lot of time. Otherwise, just shred a whole rotisserie chicken from your store.

Enchiladas Suizas @ Group Recipes