Elle's Enchiladas de Suisas

 This is a recipe I have been making for almost 40 years - as it is fabulous! So many amazing flavors

Ingredients

tortillastortillas
1 c Monterey cheese1 c Monterey cheese
1 C mild cheese1 C mild cheese
2 C chicken - cut up and cooked2 C chicken - cut up and cooked
1 C heavy cream1 C heavy cream
green onionsgreen onions
olivesolives
 
SALSA VERDESALSA VERDE
2 Tbsp butter2 Tbsp butter
2/3 C onion chopped⅔ C onion chopped
2 Tbsp flour2 Tbsp flour
1 1/2 C chicken stock1 ½ C chicken stock
1 C chopped chiles, try medium instead of mild1 C chopped chiles, try medium instead of mild
1 large garlic clove1 large garlic clove
3/4 tsp salt¾ tsp salt
dash cumindash cumin

Steps

SALSA VERDESALSA VERDE
In frypan, melt butter & saute onion.In frypan, melt butter & saute onion.
Stir in flourStir in flour
Add broth, chiles, garlic, salt & cuminAdd broth, chiles, garlic, salt & cumin
Simmer 15 minutes to blend flavorsSimmer 15 minutes to blend flavors
Dip each side of torilla in Salsa VerdeDip each side of torilla in Salsa Verde
Put 2 heaping Tbsp chicken, 2 Tbsp cheese, green onions, olives, down the center and roll upPut 2 heaping Tbsp chicken, 2 Tbsp cheese, green onions, olives, down the center and roll up
Place seam side down in a 9 x 12 panPlace seam side down in a 9 x 12 pan
Put rest of salsa verde over top and cover with heavy creamPut rest of salsa verde over top and cover with heavy cream
Sprinkle with cheese & scallionsSprinkle with cheese & scallions
Bake at 350F for 20 minutes in the oven for a soft enchilada. If you want a crisp texture (like a chimichanga), finish in air fryer for 5 to 10 minutesBake at 350F for 20 minutes in the oven for a soft enchilada. If you want a crisp texture (like a chimichanga), finish in air fryer for 5 to 10 minutes
Garnish with olives, scallions and salsa