Queso Jalapeño Deep-Dish Enchilada Suiza
Tomatillo sauce:
- 12 fresh tomatillos
- 2 to 3 garlic cloves
- 3/4 cup vegetable oil
- 12 corn tortillas
- 2 (6-ounce) boneless, skinless chicken breasts, poached and shredded
- ½ cup chopped onion
- ½ cup chopped zucchini
- ½ cup chopped bell pepper
- 1 large, diced tomato, divided
- 4 cups (16 ounces) shredded hot pepper cheese, or jalapeño Jack cheese, divided
Instructions:
With this Queso Jalapeño Deep-Dish Enchilada Suiza you will surely impress your guests.
- For the tomatillo sauce, husk and rinse the tomatillos. Cover with water and boil until tender, reserving the water. Place the tomatillos in a food processor and purée, adding a little water as needed. Add the garlic and purée until the sauce reaches a gravylike consistency.
- For the enchilada suiza, in a large skillet, heat the oil over medium heat, but do not allow it to smoke. Using kitchen tongs, carefully place the tortillas, one at a time, in the skillet for 5 to 7 seconds until soft and pliable. Gently shake off any excess oil and stack the tortillas on paper towels.
- Preheat the oven to 400°F.
- In a mixing bowl, combine the chicken, onion, zucchini, bell pepper, half of the tomato, and half of the cheese. In a baking pan, place four tortillas end to end, overlapping the edges. Spread half of the chicken mixture evenly over the tortillas; cover with four more tortillas. Repeat the layering process with the remaining chicken mixture and tortillas. Sprinkle the tortillas with half of the remaining cheese; arrange the tomatoes on top. Cover with the remaining cheese. Bake for 5 minutes, or until the cheese is golden brown. Serve with the tomatillo sauce.