Tacos, Burritos, and Enchiladas: Enchiladas Suizas

Jan 22, 2006 My husband, who lived in Mexico for a couple of years and constantly craves good, authentic Mexican food, begs me to make this for him every week. Although the excellent rating speaks for itself, I just had to add our own additions to this fantastic recipe. First of all, we cook our meat in the slow cooker (usually chicken). Spray your crock pot with cooking spray, add your chicken breasts (can double and freeze left over meat), and then add your sauce on top. Now, my personal favorite added in the crock pot is a good BBQ sauce. Many popular Tex-Mex restaurants have their versions of “sweet-meat” enchiladas, but this tastes just as great in this recipe. My husband prefers just adding extra salsa verde from this recipe instead of the BBQ sauce. Cook your chicken for 3-4 hour on high or 6-8 hours on low. Remove chicken and shred with two forks. Return to crock pot and mix with juices. Use this meat with the recipe provided. We also doubled the sauce, reserving a portion for dipping in which I usually add more chilies for my husbands spicier taste. Also make sure to make your tortillas crispy enough because once you add all of the sauces, it can become mushy when cooking. We found that spooning the salsa into the tortillas is just as good as dipping and is so much easier and less messy. We also omitted the green onions and olives for personal preference. We just can't say how much we love this dish! Even my young kids ages 1, 4, and 7 love it! Thanks so much!!!

—fmly1st 

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