“Suisas” means “Swiss”, which reminds us of Swiss immigrants who combined creamy sauce with mexican enchilada. Rachel uses sour cream to make the sauce, and, instead of turning into a roll – stacks the enchiladas in layers для более легкой подачи. 
Time: 1 hour.50 minutes Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 medium pepper pods blanched
- 2 tbsp. l olive oil
- 1 jalapeno pepper pod (chopped)
- 2 medium onions (chopped)
- 4 cloves of garlic (finely chopped)
- 12 medium fruits of vegetable physalis (peeled, washed, and cut into quarters)
- 2 handfuls of small leaves of green cilantro
- 1 tsp ground cumin
- 2 tsp honey
- 1/4 cubed chicken stock
- Salt, freshly ground black pepper
- 1 lime (juice)
- 900 g cooked chicken (separate meat from bones and cut)
- 12 wheat cakes (15 cm diameter) or 16 tortillas cakes from cornmeal (12 cm in diameter), heated over a fire or on dry pan
- 1 tbsp. sour cream
- 1.5 tbsp. (230 gr.) Grated Swiss cheese
- 1.5 tbsp. (230 gr.) Grated cheese Monterey Jack
- Fresh red onion rings (for garnish)
Recipes with similar ingredients: jalapenos, onions, garlic, physalis vegetable, cilantro, cumin, honey, lime juice, chicken, tortilla, sour cream, Swiss cheese, Monterey jack cheese, ancho pepper
Recipe preparation:
- Arrange pepper blanched on a baking sheet and send in preheated oven. Soak for 10-12 minutes until pepper appears uniform tan marks. The oven door needs to be opened to give way out a couple. Then put the peppers in a bowl and cover with food film. Allow the peppers to cool so that they can be taken in arms. Peppers to clear from seeds and peels.
- Heat olive oil in a pan, put pepper jalapenos, onions and garlic. Cook over medium heat until onion will become soft (about 5 minutes). In parallel with this put in food processor physalis and one handful of cilantro leaves. Pepper blanched coarsely chop and send to physalis. Grind for about a minute, in this time the vegetables should be chopped to a sauce. Overfill the resulting sauce in a pan and mix well. Add cumin, honey and chicken stock, season with salt and pepper to taste. Turn down fire and simmer for about 20 minutes, then add lime juice on and off the fire.
- Next, pour a thin layer of sauce into the baking dish medium size, lay out a layer of 3 flour or 4 corn tortillas, then lay out a layer of chicken, pour small the amount of sauce. Put 1/3 sour cream, and sprinkle a little grated cheeses. Repeat the process twice.
- Preheat oven to 190 degrees, place the pan on a baking sheet and send to bake until the enchiladas warm up and appear bubbles on the surface (40-50 minutes). If the cheese or sauce starts to flow over the edge of the mold, it will fall onto the baking sheet. Ready Serve enchiladas, garnished with onion rings.
