TAQUERIA DEL SOL’S CHICKEN ENCHILADAS SUIZAS

12 ounces cream cheese

12 ounces sour cream

1 poblano pepper, stemmed, halved, seeds and ribs removed

1 whole jalapeno, stemmed

1/2 cup chopped fresh cilantro

1/2 teaspoon salt, plus additional as desired

Vegetable oil for brushing

12 (5 1/2-inch) corn tortillas

Chicken Filling (see recipe)

4 to 6 ounces queso quesadilla, sliced

1 to 2 teaspoons sweet paprika and 1/4 cup pickled jalapeno slices, for garnish

Make cream cheese sauce: In the bowl of a food processor, combine cream cheese, sour cream, poblano, jalapeno, cilantro and salt into the bowl of a food processor and puree. Taste for seasoning. Set aside.

To assemble the enchiladas: Heat the oven to 375 degrees. Line a baking sheet with paper towels. Lightly grease a 9-by-13-inch baking dish.

In a small skillet over mediumhigh heat, add enough vegetable oil to cover the bottom. Place 1 tortilla in the oil. Cook until the tortilla begins to bubble, about 30 seconds. Use tongs to gently turn the tortilla. Heat another 30 seconds then remove to the papertowel lined baking sheet to drain. Repeat with the remaining tortillas, adding vegetable oil as necessary to the skillet and layering the tortillas on paper towels to drain.

Place about ½ cup chicken filling in the center of each tortilla. Roll tightly and place it, seamside down, in prepared baking dish. Repeat with the remaining tortillas and filling, arranging tightly in the dish so they all fit.

Cover with the cream cheese sauce and arrange queso quesadilla on top. Bake until bubbly and beginning to brown, about 30 minutes. Garnish with paprika and pickled jalapenos. Serve hot.

Serves: 6.

Per serving: 737 calories (percent of calories from fat, 58), 45 grams protein, 33 grams carbohydrates, 5 grams fiber, 48 grams total fat (24 grams saturated), 203 milligrams cholesterol, 1,936 milligrams sodium.