Enchiladas Suizas Recipe
Mary's free-range chicken enchiladas, jack cheese, crema, tomatillo salsa, with arroz rojo and refried beans topped with queso fresco
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Ingredients
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Enchiladas
Arroz Rojo
Refried Beans
Method
Enchiladas
- 1
Prepare the Enchiladas
Preheat the oven to 375°F (190°C). In a large skillet, warm the tomatillo salsa over medium heat.
- 2
Fill the Tortillas
Soften the corn tortillas in the warmed salsa for about 10 seconds on each side. Remove from the skillet and fill each tortilla with shredded chicken and a sprinkle of jack cheese.
- 3
Roll and Arrange
Roll each tortilla tightly and place seam-side down in a baking dish. Repeat until all tortillas are filled.
- 4
Top and Bake
Pour any remaining tomatillo salsa over the rolled enchiladas. Drizzle with crema and sprinkle the remaining jack cheese on top. Bake in the preheated oven for 20-25 minutes until heated through and cheese is bubbly.
- 5
Garnish
Once out of the oven, sprinkle the enchiladas with crumbled queso fresco before serving.
Arroz Rojo
- 6
- 7
Toast the Rice
Add the long-grain rice to the pot and toast for about 2 minutes, stirring frequently.
- 8
Add Liquids
Stir in the tomato sauce and chicken broth. Add salt and bring to a boil.
- 9
Simmer the Rice
Reduce heat to low, cover the pot, and let simmer for about 20 minutes until the rice is cooked and liquid is absorbed.
Refried Beans
- 10
- 11
Add Beans
Stir in the drained and rinsed pinto beans. Cook for about 5-7 minutes, mashing the beans with a fork or potato masher.
- 12
Season and Serve
Add salt to taste and continue cooking until heated through. Serve warm.
