Too complicated to explain, really, but we were wrangling over on the General Topics board about food names, and someone said that "suiza" was how Mexicans labeled dishes with cheese, and I said that I hadn't seen any enchiladas suizas recipes with cheese, and then "susancinsf" said she was jonesin' for some of those and could I post my recipe over here. I went and dug it up, and guess what? It's got cheese! How mortifying...but I recall these as being really good. Since they're kinda mooshy and melted together, kinda like a lumpy lasagna, they are not for the purist, but I won't complain if you don't.
THE Chicken Enchiladas (Enchiladas Suizas)
3 cups shredded cooked chicken
12 oz. chicken broth
4 oz. can green chiles, chopped (observe: NOT 1 can chopped green chiles!)
4-6 scallions, chopped fine (incl. green)
1 Tbs butter
1 Tbs flour
8 oz. sour cream
chopped fresh cilantro to taste
1 1/2 cup grated sharp cheddar
12 corn tortillas
enchilada sauce (yours or someone else's), salt, pepper
Melt butter in saucepan, stir in flour. Whisk in broth, continue stirring over med. heat until smooth and fairly thick. Still stirring, add chiles, chicken, scallions, cilantro and sour cream. When all ingredients are heated through, stir in 1/2 cup of the grated cheese until it's melted and blended in. Salt and pepper to taste; set aside on warming tray.
Heat tortillas one by one on a dry griddle over high flame, about ten seconds per side. Stack between sheets of waxed paper; keep warm.
Preheat oven to 350º, and heat enchilada sauce to just short of boiling. Brush a tortilla on both sides with sauce, then scoop up about 3 Tbs of the filling mixture with a slotted spoon and place in center of tortilla. Roll up and put into 9x12" baking pan. Repeat with the other tortillas. When they're all assembled, pour over remaining cream sauce etc. and top with the rest of the cheese. Bake for 30 minutes. Let sit for ten minutes before serving.