Cooking Lesson #602: Enchiladas Suizas

…from the Perspectives’ Kitchen

How you doin’? I first discovered Casita del Campo when I was working at ABC Television—the older studio at Prospect and Talmage in LA. It was a place the production team and I went to enjoy a south-of-the-border, deliciously authentic Mexican meal—between dress rehearsals and show tapings for General Hospital. It was a place to go lift our spirits and delight our senses for a very reasonable price.
 
Casita del Campo opened in 1962. This was a real West Side Story. The founder, Rudy del Campo had a successful dance career on Broadway and in Las Vegas. He was one of the Sharks in the film version of West Side Story. After the movie, he decided to open the restaurant. It was very modest at first, but over the years has grown to be a delightful Southern California oasis in what has become the uber-hot Silverlake area. 
 
At Casita del Campo you can find all your Mexican favorites—mine happens to be Enchiladas Suizas—two chicken enchiladas topped with green tomatillo sauce and melted Jack cheese topped with sour cream and guacamole. One great thing about Casita del Campo is the recipes never change—they taste today the same way they did when I first visited the restaurant years ago.
 
Now you can make a similar dish at home. Serve 2 enchiladas on a plate and surround them with shredded lettuce and chopped tomatoes. Top with guacamole and sour cream.
 
Prep time:  20 minutes
Cook time:  15 minutes
Yield:  6 servings / 9 x 13-inch baking dish
 
Ingredients 
2 cups cooked shredded chicken (you can use leftovers or store-bought)
1 cup sour cream
1 (10-ounce) can green chile enchilada sauce, divided (I prefer Las Palmas brand)
1/2 cup shredded pepper-jack cheese
1/8 teaspoon kosher salt
1 pinch ground black pepper
1/2 cup vegetable oil for frying tortilla
12 (5 inch) corn tortillas
1 (4-ounce) can chopped green chilies, drained
2 cups shredded Monterey Jack cheese
 
Directions

1. Preheat an oven to 400⁰ F.
2. Spray a 9 X 13-inch baking dish with food release (I prefer Pam) .
3. Combine the chicken, sour cream, 5-ounces of green enchilada sauce, pepper-jack cheese, salt, and black pepper in a bowl; set aside.
4. Working 1 tortilla at a time, heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Shake off excess oil.
5. Place the tortilla on a large plate. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder.
6. Place the rolled tortilla seam side down into the prepared baking dish.
7. When all tortillas are filled and rolled, drizzle the remaining enchilada sauce and sprinkle the green chiles over all the rolled enchiladas.
8. Top the enchiladas with the shredded Monterey Jack cheese.
9. Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes. Serve with Mexican rice and beans, if desired.

ChefSecret:  It’s a bit more work and a little messy but for more flavorful enchiladas, I dip the fried tortillas into a shallow dish of green sauce before filling.

Quip of the Day: “Here’s a thought for you… Save business cards of people you don’t like. If you ever hit a parked car, just write, “Sorry” on the back and leave it on the windshield." 😂
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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