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Pastimes : Drea's Bakers Dozen
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To: lindelgs who wrote (119)10/25/2000 10:31:39 PM
From: lindelgs  Read Replies (1) of 552
 
Chicken Enchiladas Suizas

Mexican food with manners. These will melt in your mouth without melting your mouth. We recommend that you not assemble the enchiladas until you are ready to cook them. Unsauced, the tortillas dry out, and sauced and sitting, they get soggy.

Suiza Sauce:
5 tomatoes, charred on a grill or under a broiler
1/2 lg onion, chopped
1 clove garlic, minced
1 tsp vegetable oil
1 cup tomato juice
2 cans evaporated skim milk
1 tblsp cornstarch, mixed with a little of the skim milk

Combine all the vegetables in a food processor or blender and process until smooth. Saute this mixture in vegetable oil for 10 minutes, stirring occasionally.

Add the tomato juice and simmer for 10 minutes. Add one and one half cans of milk. Combine the remaining milk and cornstarch. Add, but do not allow the sauce to boil. Cook until slightly thickened.

Per enchilada:

1 1/2 oz poached chicken breast
1/4 oz low fat cheddar
1/4 oz tsp canned green chiles
1 corn tortilla

Preheat oven to 400 degrees.

Dip the tortillas in the warm suiza sauce. Fill with remaining ingredients and roll up.

Place the enchiladas in a baking dish and top with sauce. Add additional cheddar if desired.

Bake for 10 minutes at 400 degrees. Garnish with mock sour cream if desired.

Yield: 6 servings (2 enchiladas per person)

275 calories/ 4 grams of fat per serving
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