Enchiladas Suizas
Let enchiladas suizas become your new favorite way to eat enchiladas! Chicken enchiladas are smothered with creamy tomatillo salsa and deliciously bubbly cheese!
Ingredients
- 5 medium-large tomatillos (about 1 pound or 450g)
- 1/2 medium white onion, quartered
- 1-2 serrano peppers (or more if desired)
- 1 clove garlic
- 5-7 large epazote leaves
- 1/2 cup chicken broth
- 2 tsp salt
- 1/4 cup Mexican cream (substitute sour cream, if Mexican is unavailable)
- 8 white corn tortillas (about 6 inches in diameter)
- 2 cups shredded chicken
- 1/2 cup vegetable oil (I use safflower)
- 1 cup shredded manchego or gouda cheese (or 3 large slices)
Instructions
- In a large stock pot over medium-high heat, place tomatillos, onion, garlic, pepper and epazote. Cover with water. Simmer covered until tomatillos and peppers soften and change to a dull green color, about 15-20 minutes
- Remove ingredients from pot, place in a blender, add chicken broth, salt to taste and allow to cool slightly. Add sour cream and blend until smooth.
- In a large non-stick skillet, heat vegetable oil over medium-high heat, 2-3 minutes, until shimmering.
- Gently fry each tortilla for about 5-7 seconds per side, or until soft and pliable. Remove to a paper towel lined plate and repeat the process for the remaining tortillas.
- Evenly divide chicken between tortillas and gently roll into logs or fold over into tacos. Place the tortillas in a 9 x 13 inch glass baking dish.
- Using the remaining oil in the skillet, heat to medium and gently fry the tomatillo sauce, about 5 minutes
- Preheat oven to a high broil
- Cover tortillas with sauce and sprinkle shredded cheese over top
- Once oven is pre-heated, broil enchiladas for 5-7 minutes or until cheese is bubbly and starting to turn golden
- Divide enchiladas evenly between serving dishes, top with additional toppings and serve immediately
Notes
Additional toppings could include Mexican or sour cream, diced onions, shredded cheese, and/or sliced avocados.