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Category: Main courses

San Miguel de Allende Swiss enchiladas

My family was convinced that we made the best enchiladas around. You might consider this attitude to be insufferable until you tasted them. My mother and grandmother, great cooks only a little prone to exaggeration, swore that the enchilada recipe ... Read more

Total time: 1 1/2 hours | Makes 10 to 12 enchiladas

Tortilla crepes

  • 1/2 cup plus 2 tablespoons instant masa flour, such as Masa Harina brand
  • 1/4 cup unbleached flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup plus 1 tablespoon milk
  • 3 tablespoons melted butter, plus 1 to 2 tablespoons melted butter for crepe pan

Step 1Combine the instant masa flour,flour, salt, eggs, milk and 3 tablespoons of melted butter in the exact order given. Blend well with a whisk (the batter will be lumpy), and let the batter sit for at least 15 minutes. The masa flour needs that amount of time to rehydrate. Pour the batter through a strainer placed over a bowl. Use a spatula to push it through and to scrape off the bottom of the strainer. You will need to stir the batter from time to time since the masa flour tends to sink to the bottom.

Step 2Lightly brush a nonstick 7 1/2-inch crepe pan with butter. Heat the pan over medium-low heat. Tilt the hot pan and pour a scant 1/4 cup batter from the top, quickly rotating the pan to spread the batter. When the bottom of the tortilla crepe is flecked with gold and the edges are dry, about 1 minute, run a round-tipped kitchen knife around the edges to release the crepe and use your fingers to flip. Cook for 20 seconds more. Turn the pan upside down and drop the crepe onto a piece of wax paper. (It helps to have 8-inch squares of wax paper waiting.) Continue cooking the tortilla crepes, keeping them separate with the paper. You can do this job the day before you make the enchiladas. Store the cooled tortilla crepes in a resealable plastic bag.

Step 3Makes 10 to 12 tortillas.

Chicken filling

  • 2 bone-in chicken breasts, about
  • 1 1/4 pounds
  • 4 cups chicken broth
  • 1/2 cup white wine
  • 1 1/2 cups tomato salsa
  • 3 cloves garlic, smashed
  • 1 teaspoon salt

Step 1Remove the skin from the chicken breasts. Place the chicken in a pot with the broth, wine, salsa, garlic and salt. Bring to a simmer and cook on gentle heat for 30 minutes. Allow the chicken to cool in the broth to absorb flavors. When cool enough to handle, pull the meat from the bones and dice the chicken; reserve. Strain the broth and reserve, discarding the solids. The broth makes great soup but you'll need 1 cup for the sauce.

Step 2Makes about 5 1/2 cups.

Tomatillo sauce

  • 12 tomatillos
  • 2 to 3 serrano chiles
  • 1 cup chicken poaching liquid saved from above
  • 1 teaspoon salt
  • 1/4 cup chopped cilantro
  • 1 cup Mexican crema
  • 2 teaspoons pureed chipotle chiles packed in adobo sauce

Step 1Heat the broiler.

Step 2Remove the dry husks from the tomatillos and rinse in warm water. Place the tomatillos on a baking sheet and broil until slightly charred, about 8 minutes. Place the tomatillos in the bowl of a food processor along with the serrano chiles, reserved poaching broth, salt and cilantro. Puree into a salsa. Next add the crema and chipotles. Quickly pulse the processor to just mix together.

Step 3Makes about 3 cups sauce.

Assembly

  • Chicken Filling
  • Tomatillo Sauce
  • Tortilla Crepes
  • 3 cups grated Jack or Fontina cheese
  • Cilantro sprigs, for garnish
  • 1/4 cup Mexican crema, for drizzling

Step 1Heat the oven to 350 degrees. Oil 2 oval or 13x9-inch baking dishes.

Step 2Combine the diced chicken with about 1/4 cup of the Tomatillo Sauce just to moisten. Dip 1 tortilla crepe into the sauce, place 3 tablespoons of chicken down the middle and fold over the sides. Place the enchilada in the baking dish, folded side down. Continue with dipping and filling. Drizzle 1 cup of sauce over each pan of enchiladas, attempting to barely cover all surfaces. Sprinkle the grated cheese over the top.

Step 3Bake just long enough to melt the cheese, 12 to 15 minutes. Remove the enchiladas from the oven and just before serving, add sprigs of cilantro and a fine drizzle of crema over the tops of the enchiladas.

Each of 12 enchiladas:
323 calories; 1,028 mg sodium; 132 mg cholesterol; 18 grams fat; 10 grams saturated fat; 12 grams carbohydrates; 24 grams protein; 1.11 grams fiber.
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