San Miguel is one of my favorite cities in Mexico, and this “white enchilada” is also a Mexican favorite. Filled with chicken and sauced with a creamy tomatillo sauce, this style of enchilada is popular all over Mexico. Located in the eastern part of the country in the state of Guanajuato, San Miguel de Allende is famed for its Spanish colonial architecture and its artist community. Hence I named this beautiful enchilada after a beautiful city.
Makes 12 enchiladas
2 cups Stewed Chicken Breast, warm
12 spiced and softened corn tortillas (here)
3 cups Salsa Suiza, warm
3 cups shredded Monterey Jack cheese
1 cup finely shredded iceberg lettuce
1 cup shredded queso fresco
1 red onion, thinly sliced into rounds
Preheat the oven to 425°F. Spray a 9 × 11-inch baking dish with cooking spray.
Place 2 tablespoons of the chicken in the center of a tortilla. Roll and place seam side down in the baking dish. Repeat until all the tortillas are filled, arranging them in the baking dish with ⅛ inch in between.
Pour ¼ cup sauce over each enchilada and sprinkle evenly with the Monterey Jack.
Bake for 7 to 10 minutes, until the cheese is melted and the sauce is bubbly.
Garnish the enchiladas with the lettuce, queso fresco, and onions. Serve immediately.