The Whole Enchilada

My favorite dish at our local Mexican restaurant is Enchiladas Suizas, which I believe is usually made with tomatillos, resulting in a green sauce. I didn’t have any of those tonight, but I did have chipotle peppers in adobo sauce and big tomatoes to use. The result is a new recipe for Chipotle Enchiladas Suizas sauce. (I think that “suizas” refers to a sauce with dairy in it.) It’s loaded with vegetables and protein. We loved it!

2 large tomatoes, 1 zucchini, 2 cloves garlic, 2 chipotle peppers in adobo sauce, 2 tsp. adobo sauce, 2 small avocados, 1.5 cups chicken broth, 1 tsp. chicken bouillon, .5 cup chopped spinach, 1/3 cup chopped cilantro, .5 cup half’n’half or cream.

Boil tomatoes and zucchini whole 10 minutesish or until easily punctured with butter knife. Put in blender with everything else except cream. Blend. Pour a layer in bottom of casserole dish. Construct enchiladas with whatever you want (we used chicken, jack cheese, spinach), plus a few spoonfuls of the sauce inside, and line ’em up. Stir cream into leftover sauce and pour over enchiladas before baking. The recipe makes enough for 2 large dishes of enchiladas. I froze half of my sauce (pre-cream) in a jar.

If you try it, let me know how it goes. 🙂

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