enchiladas suizas

2 chicken breasts poached cooled shredded
1 4 oz. can chopped green chilles
12 oz fresh tomatillos husks removed about 4 large
1/2 of a medium onion cut in wedges
1 red bell pepper
3 jalapeno peppers
2 cloves garlic
1 14.5 oz fire roasted tomatoes undrained
3/4 cup loosed packed cilantro sprigs
8 oz sour cream
1 tablespoon flour
salt to taste 1/2 teaspoon or less
2 tablespoons vegetable oil
12 6 inch corn tortillas

3 oz shredded Monterrey jack cheese im using pepper jack because i like spicy
queso blanco for garnish crumbled
cilantro for garnish


1 preheat broiler   poach chicken   when chicken is done about 20 minutes  using two forks shred the meat. to equal 21/2 cups if i have leftovers i made a little chicken salad but use however u like

2 on a large baking sheet combine tomatillos onion wedges jalapeno  peppers and garlic   broil 3 inches from heat about 14 minutes or until tender with black spots and the pepper skin blisters turning once  during broiling... cool slightly with gloved hands use a small knife to peel as much skin from the peppers as possible  have and seed the peppers core the tomatillos  reduce oven to 350 degrees adjust rack to center of oven

3in a blender  combine broiled veg  tables tomatoes undrained  chilies  and cilantro blend till smooth add sour cream flour and salt cover and blend briefly till smooth


4in a medium bowl  combine shredded chicken  and 1/2 cup of the tomitillo mixture  spread about 1/2 cup of the remaining mixture in the bottom of a 9x13 baking dish set aside

5    on a   baking sheet brush   both side of tortillas  with a small amount of oil or spray with cooking spray bake for 2 to 3 minutes remove from oven stack up tortillas and wrap in foil


6 removing one tortilla at a time divide the chicken mixture  among tortillas spreading  evenly on all tortillas roll up tortillas and set seam side down in baking dish pour the remaining mixture over the tortillas top with shredded Monterrey jack  cheese  bake uncovered about 25 minutes or until heated through  and cheese starts to brown let stand for ten minutes before serving  top with queso blanco and chopped cilantro and serve with sliced tomato and avocado    serves 4 to six