Enchiladas Suizas Sauce
1 15 oz can enchilada sauce, Salsa Verde sauce, or house green salsa
1/4 cup crema, sour cream, or plain yogurt
1 clove garlic
1/2 cup chopped cilantro (yes you can use some stems in here)
* option vegan bouillon to add flavor and salt
place all into a blender or food processor and blend till smooth.
FILLING
10 smaller flour or corn tortillas - I used the "soft" 6" flour tortillas
1 15 oz can refried beans
vegan chorizo - around 1 heaping TB per enchilada and see recipe
12 oz mozzarella shredded - or how much your heart wants and whatever cheese you want
ASSEMBLE
Heat a skillet/cast iron/ griddle to warm the tortillas before rolling them - this helps to make them bend and not break.
Take the heated tortilla out of the pan, you can stack a few on top of one another or you can have a cloth/ tea towel to hold the tortillas.
Have the cheese, beans, and chorizo out and start adding the filling.
I smeared the beans, used 1 TB heaping, and a light sprinkle then rolled like a crepe.
Best to fill 3/4 of the tortilla, do this by rolling it towards the empty 1/4 side, and letting the filling push out to help seal the enchilada.
Caution that I should not be too much filling coming out, if this is happening use less filling.
Pour sauce into the bottom of your baking dish of choice.
I used a 9x12 metal lined with parchment paper and fit 9 rolls in the pan.
Line the bottom of the pan with the sauce and start placing the rolls seam down,
keep placing them into the pan until full with the enchilada rolls.
When the pan is full, sprinkle with most of the remaining cheese.
Then pour more sauce over the top, I used 3/4 of the prepped sauce.
Add the reaming cheese on top of the sauce.
Bake 350F for 30 minutes.
Let the enchiladas cool for a few minutes before serving to help them keep their shape.
voilà, enjoy
WE SERVED WITH
salad- romaine, spinach, pecans, tomatoes, onions, shredded pecorino, and a honey dijon dressing.
elotes- didn't do the elotes and only buttered and salted
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