Photo credit to Once Upon a Chef
Recipe thanks to James Beard!
(called Swiss because of the cream!)
1 onion chopped
1 garlic clove crushed
2 cups tomato puree
2 cups cooked, chopped chicken ( or turkey!)
2 green chilies chopped ( I use a small can of diced Ortega chilies)
1 dozen corn tortillas
2 cups heavy cream
1 cup concentrated chicken broth ( I use better than Boullion)
1/2 # grated or sliced Monterey Jack cheese
sliced avocado optional garnish
1. Pre-heat oven to 350F
2. Prepare the stuffing: saute the onion in 2T oil for 2 minutes. Add garlic, tomatoes, chicken and chilies and salt to tasteand simmer for about 10 minutes. Briefly heat the tortillas, one at a time in about 1 inch of oil- do not let them crisp as you will be rolling them up. Drain on paper towels
3. Heat the cream and add the chicken stock. Dip each tortilla into the cream mixture, place a generous portion of the filling on it ( basically 1/12th of filling ) and roll it up. Arrange the rolls in a baking pan seam side down ( 9"x13" ) and pour the remaining cream mixture over them. Top with cheese and bake for about 30 minutes.
4. Garnish with avocado or do what I do and serve this dish with a side salad that has avocado, orange slices and a bit of red onion in it. Serves 4-6
Photo credit to http://www.dogsfirst.ie/raw-faq/what-do-cats-eat/
Many thanks to Sandee for Awww Mondays !!!!