Enchiladas With Green Sauce/Suizas

I don't recall where I found this...but it's good. ;) You can make them just with green sauce, or the Swiss way with white cream over the top. The green sauce is a bit spicy, so if you want less spice, use less green chiles. My kids loved these! You could let the green sauce cool and blend it. Also, you could use shredded chicken, pork, or beef. Your choice! Makes 12 enchiladas (I got full off of 2). ;) Enjoy!

Enchiladas With Green Sauce/Suizas

Green Sauce
2 Tbsp butter
2/3 c onion, diced
2 Tbsp flour
1 1/2 c chicken broth
3 green chile peppers, diced (1 c)
2 cloves garlic, minced
3/4 tsp salt
3/4 tsp ground cumin

Enchiladas
12 (8") corn tortillas
canola or vegetable oil for frying
1 c shredded Monterey Jack cheese
1 c shredded cheddar cheese
2 c chicken breasts, pork, or beef, cooked and shredded
1/4 c green onion, diced

For Chicken Suizas
1 pint heavy cream

Toppings
4 plum tomatoes, diced
salsa
fresh spinach leaves, shredded

1. Green Sauce: Melt butter in medium sauce pan over medium heat. Saute onions until soft, 3 to 4 minutes. Stir in the flour, then the broth. Add the chiles, garlic, salt, and cumin. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside.
2. Preheat oven to 350 degrees. Lightly grease 9x13 baking dish. Mix cheeses together; set aside.
3. In heavy skillet or frying pan, pour canola or vegetable until coats bottom of pan, about 1/4" to 1/2" deep and heat over medium to medium-high heat. Use tongues to fry tortillas 10-20 on each side, making sure the tortilla is still pliable. Let oil drip off; if desired, pat each one on a paper towel to help remove oil. Dip each tortilla in the green sauce (this softens the tortilla a bit). Place in pan and put about 2 Tbsp cooked meat and 2 Tbsp cheese inside each tortilla. Roll each tortilla and place seam side down in baking dish.
4. When all tortillas are filled, pour remaining green sauce over enchiladas. If making enchiladas suizas, pour heavy cream evenly over enchiladas. Top with green onions.
5. Bake uncovered 20 minutes. Serve immediately with diced tomatoes, salsa, and/or shredded spinach.