Enchiladas Suizas
Enchiladas Suizas are corn tortillas filled with tender shredded chicken, rolled up and smothered in a creamy green tomatillo sauce, then topped with melted cheese. This delicious Mexican classic combines tangy flavors with rich creaminess for a comforting meal that's perfect for any occasion.
Servings: 6 people
Cost: $12
Equipment
- Oven
- Blender or food processor
- Skillet
- 9x13-inch baking dish
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Filling:
- 2 cups shredded cooked chicken
- Salt and pepper to taste
For the Creamy Tomatillo Sauce:
- 1 pound tomatillos husked and rinsed
- 2 jalapeño peppers stemmed and seeded
- 1 small onion quartered
- 2 cloves garlic
- ½ cup fresh cilantro leaves
- ½ cup sour cream
- ½ cup heavy cream
- Salt and pepper to taste
For Assembly:
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- Vegetable oil for frying
Optional Garnishes:
- Fresh cilantro leaves
- Crumbled queso fresco
- Sliced avocado
- Additional sour cream
Instructions
Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- Place 1 pound tomatillos, 2 jalapeño peppers, 1 small onion (quartered), and 2 cloves garlic on a baking sheet.
- Drizzle with a small amount of vegetable oil.
- Roast for 15-20 minutes until the vegetables are softened and slightly charred.
Prepare the Creamy Tomatillo Sauce:
- Transfer the roasted vegetables to a blender or food processor.
- Add ½ cup fresh cilantro leaves, ½ cup sour cream, and ½ cup heavy cream.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Set aside.
Prepare the Filling:
- In a bowl, season 2 cups shredded cooked chicken with salt and pepper to taste.
- Optionally, stir in a few tablespoons of the prepared sauce to keep the chicken moist.
Soften the Tortillas:
- Heat a small amount of vegetable oil in a skillet over medium heat.
- Lightly fry each of the 12 corn tortillas for about 5-10 seconds on each side until they are pliable.
- Transfer to a plate lined with paper towels to drain excess oil.
Assemble the Enchiladas:
- Reduce oven temperature to 375°F (190°C).
- Spread about ½ cup of the creamy tomatillo sauce on the bottom of a 9x13-inch baking dish.
- Place a portion of the shredded chicken in the center of a tortilla.
- Roll up the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas and chicken.
Add Sauce and Cheese:
- Pour the remaining creamy tomatillo sauce evenly over the assembled enchiladas, ensuring they are fully covered.
- Sprinkle 1 cup shredded Monterey Jack cheese over the top.
Bake:
- Bake in the preheated oven for 20 minutes or until the cheese is melted, bubbly, and starting to turn golden brown.
Garnish and Serve:
- Remove from the oven and let the enchiladas cool for a few minutes.
- Garnish with fresh cilantro leaves, crumbled queso fresco, sliced avocado, or a dollop of sour cream, if desired.
- Serve hot and enjoy!
Notes
Make Ahead: You can assemble the enchiladas up to the baking step and refrigerate them for up to 24 hours. Bake when ready to serve.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through.
Freezing: Assemble the enchiladas without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Variations:
Vegetarian Option: Substitute the chicken with sautéed vegetables like spinach, mushrooms, or zucchini.
Spicier Version: Add extra jalapeños or include serrano peppers in the sauce.
Cheese Substitutes: Use mozzarella or cheddar if Monterey Jack is unavailable. Optional Notes: Prevent Soggy Enchiladas: Lightly frying the tortillas helps prevent them from becoming soggy by creating a barrier that keeps the sauce from soaking in too much.
Handling Jalapeños: Wear gloves when handling jalapeños to avoid skin irritation, and be sure to wash your hands thoroughly afterward.
Creamy Sauce Consistency: If the sauce is too thick, you can thin it with a little chicken broth or water to reach your desired consistency.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through.
Freezing: Assemble the enchiladas without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Variations:
Vegetarian Option: Substitute the chicken with sautéed vegetables like spinach, mushrooms, or zucchini.
Spicier Version: Add extra jalapeños or include serrano peppers in the sauce.
Cheese Substitutes: Use mozzarella or cheddar if Monterey Jack is unavailable. Optional Notes: Prevent Soggy Enchiladas: Lightly frying the tortillas helps prevent them from becoming soggy by creating a barrier that keeps the sauce from soaking in too much.
Handling Jalapeños: Wear gloves when handling jalapeños to avoid skin irritation, and be sure to wash your hands thoroughly afterward.
Creamy Sauce Consistency: If the sauce is too thick, you can thin it with a little chicken broth or water to reach your desired consistency.
