Enchiladas Suizas

Total Time:
50 min
Prep:
5 min
Cook:
45 min

Yield:
6 enchiladas
Level:
Easy

Ingredients
  • 9 tomatillos, husked and rinsed
  • 1/4 white onion
  • 1 serrano chile
  • 1 yellow chile (guerito pepper)
  • 2 cloves garlic
  • 1/4 bunch fresh cilantro
  • Salt and freshly ground black pepper
  • 1/2 cup Mexican crema
  • 1/2 cup heavy cream
  • Vegetable oil, for frying
  • 6 corn tortillas
  • 1 1/2 cups shredded chicken
  • 1/2 cup shredded Oaxaca or mozzarella cheese
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.

  • Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.

  • Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.

  • Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.

  • Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.


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