Enchiladas Suizas and Spicy Cilantro Queso

These enchiladas were pretty time consuming to make, but worth the effort I say!  When I'm not in a hurry, taking my time on a recipe like this, chopping, dicing, peeling, slicing, stirring, tasting is just what the doctor ordered.

Difficulty: medium
Will I do it again? yes

Enchiladas Suizas

Ingredients 1/2 cup vegetable oil 1 small white onion, finely chopped 1 clove garlic, chopped 1 jalapeno chile, thinly sliced crosswise 1 teaspoon ground cumin 1/2 pound tomatillos - husks removed; fruit rinsed and chopped Salt and pepper 3/4 cup sour cream, plus more for serving 1 cup (packed) cilantro leaves 4 cups shredded roast chicken 10 small 6-inch corn tortillas 6 ounces (1 1/2 cups) shredded monterey jack 2 cups shredded romaine lettuce

Directions Position a rack in the upper third of the oven and preheat to 375 degrees . In a medium skillet, heat 1 tbsp. oil over medium heat. Add the onion, garlic and jalapeno; cook until the vegetables are soft, about 5 minutes. Add the cumin and cook for 1 minute. Add the tomatillos; season with salt and pepper. Cook for 2 minutes, then stir in 1/2 cup water and simmer until the tomatillos are soft, about 5 minutes. Let the mixture cool, then transfer to a blender and mix until smooth, about 1 minute. Add 3/4 cup sour cream; blend until combined. Add the cilantro and blend until smooth; season. Spread 1/2 cup of the salsa into a 9-by-13-inch baking dish. In a bowl, mix the chicken with 1 cup of the salsa. In a small skillet, heat the remaining 7 tbsp. oil over medium-high heat. Working with 1 tortilla at a time, submerge in the oil for a few seconds, then transfer to paper towels to drain, keeping the tortillas in a single layer. Divide the chicken mixture among the tortillas, spooning about 1/3 cup in a line down the center of each. Roll them up and line them in the prepared baking dish. Pour the remaining 1 cup of salsa over the enchiladas. Cover the dish with foil and bake until hot and golden, 20 to 25 minutes. Uncover, sprinkle with the cheese and bake until the cheese is melted and the salsa is bubbling, about 5 minutes longer. Serve with the lettuce and more sour cream. From EveryDay with Rachael Ray magazine http://www.rachaelraymag.com/recipe/enchiladas-suizas/

The queso dip recipe didn't work as dip.  A few seconds out of the oven it got too hard to scoop with chips.  So hubby was inspired, and he came up with the idea of following the recipe up to the point of putting it in the oven, but instead of that, pour it all over tortilla chips to make nachos.  Yes please!  And I'll take a lime in that Corona.  

Difficulty:easy

Will I do it again? a version, yes

Spicy Cilantro Queso

Ingredients 1/2 pound cheddar and monterey jack, shredded 4 teaspoons flour 2 teaspoons vegetable oil 1 onion, finely chopped 1/4 cup chopped peppadew or red bell pepper 1 jalapeno, finely chopped 1/2 cup chopped cilantro Tortilla chips Lime wedges

Directions Preheat broiler. In bowl, toss cheeses and flour. In ovenproof skillet, heat oil over medium-high. Add onion, peppadew and jalapeno; cook until soft, 5 minutes. Stir in cheese mixture and chopped cilantro. Lower heat to low; cook, stirring, until cheese melts, 5 minutes. Broil until browned, 3 minutes. Sprinkle with cilantro. Serve with chips and squeeze of lime. From EveryDay with Rachael Ray magazine http://www.rachaelraymag.com/recipe/spicy-cilantro-queso/