Occasionally, (or quite often) when it comes to cooking I want something homemade, delicious and quick. I recognize, that sometimes, a meal that takes some time and effort to put together is worth the effort and so often phenomenal in a way quick and easy can't be. Nonetheless, I'm a sucker for easy. And what is easier than taking what appears to be a delicious recipe and tweaking it so that it's a soup. Nothing! Nothing is easier than soup! So, I found a bomb-A recipe for Enchiladas Suizas, decided I was lacking energy and motivation to do the whole saucing, filling, rolling, baking work of enchiladas and opted instead to soupify (in a non-liquefying way) this recipe for enchiladas suizas.
Ingredients/Directions:
Roast some chilies to ensure a bowl full of spicy flavor-ful-ness. Melt a bit of butter and saute a diced onion in a sauce pan. Season buttery onions with minced garlic, cumin and salt, add a bit of flour to thicken and create a roux-like concept. Add 2-3 cups Chicken Broth and simmer for a bit. Add unto the mixture, 2 cups of cooked/shredded chicken and chopped, roasted green chilies. Simmer a bit longer until things smell phenomenal. You are encouraged to add any additional soup ingredients you desire such as: potatoes, tomatoes, etc. Just before serving, add about one cup of heavy cream, some shredded cheese and stir until incorporated. Ladle into a bowl, top with crushed tortilla chips, cheese and sour cream if you are so luck to have it readily available and enjoy my friends, enjoy! (Please note, these are potentially the least accurate measurments and directions I've ever posted, so take caution and don't fear changing things up a bit).
Reheat left over soup liquid on the stove - just strain it off a bit. Dip tortillas in a thickened liquid (thickend with flour, heating, etc.) Brown up some potatoes, shredd some cheese, use the none liquid part of the soup and begin filling enchiladas or creating an enchilada casserole by layering. Simple. Easy. Delicious!
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