Beard on Birds
Published by Running Press
This Mexican dish is mild in seasoning, delicious, and agreeable to almost everyone. It is called “Swiss” because of the cream, which is true of all such dishes in Mexico.
Cooking Methodbaking, sauteeing
Total Timeunder 1 hour
OccasionBuffet, Casual Dinner Party, Family Get-together, game day
Recipe Coursemain course
Dietary Considerationegg-free, tree nut free
Moodblue, festive, stressed
Taste and Texturebubbly, cheesy, creamy, hot & spicy, juicy, meaty, rich, savory
Type of Dishcasserole
- 1 onion, chopped
- Cooking oil
- 1 clove garlic, crushed
- 2 cups tomato purée
- 2 green chilies, chopped
- 2 cups chopped, cooked chicken
- 1 dozen tortillas
- 2 cups heavy cream
- 1 cup concentrated chicken stock
- ½ pound jack cheese, sliced or grated
- Sliced avocado, sliced hard-boiled eggs, or green or ripe olives
Preheat the oven to 350°F.
Prepare the stuffing. Sauté the onion in 2 tablespoons oil until soft. Then add the garlic, tomato purée, chilies, and chicken. Add salt to taste and simmer for about 10 minutes. Briefly heat the tortillas, one at a time, in about 1 inch hot oil. Do not let them get crisp, as they are to be rolled.
Heat the cream, and add the chicken stock. Dip each tortilla into the cream mixture, place a generous portion of chicken filling on it, and roll it up. Arrange the rolls in a baking pan, seam side down, and pour the remaining cream mixture over them. Top with the jack cheese and bake in the preheated oven for about 30 minutes.
Garnish with avocado, hard-boiled eggs, or olives.
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1989, 2001 James Beard