Lynn demonstrates how to make Enchilada Suizas. This is a delicious chicken enchilada that uses the tomatillo salsa demonstrated in a previous upload. You can use rotisserie chicken to make this a fast dinner. From Everyday with Rachael Ray.
Position rack in the upper third of the oven and preheat to 375°. Spray a 9x13" baking dish with cooking spray.
Spread ½ cup of the salsa into a 9x13" baking dish.
In a bowl, mix the chicken with 1 cup of the salsa.
In a small skillet, heat 7 Tablespoons of Canola or vegetable oil over medium-high heat. Working with 1 tortilla at a time, submerge in the oil for a few seconds, then transfer to paper towels to drain, keeping the tortillas in a single layer.
Divide the chicken mixture among the tortillas, spooning about 1/3 cup in a line down the center of each. Roll them up and line them in the prepared baking dish. Pour the remaining 1 cup of salsa over the enchiladas.
Cover the dish with foil and bake until hot and golden, 20-25 minutes. Uncover, sprinkle with the cheese and bake until the cheese is melted and the salsa is bubbling, about 5 minutes longer.
Serve with the lettuce and more sour cream.
To see the recipe for the Tomatillo Salsa click here.
Lynn's Recipes: February 2013