Enchiladas Suizas
Experience pure comfort with these Enchiladas Suizas: tender seasoned chicken wrapped in corn tortillas, smothered in a creamy roasted tomatillo sauce and melted Oaxaca cheese.
Ingredients
Creamy Green Sauce
- 3 Jalapenos Fresh, stems removed
- 3 Serrano peppers Use fewer for less heat
- 3 cloves Garlic Peeled
- 5 Tomatillos Husks removed, washed well
- 1/4 White onion Roughly chopped
- 1/2 cup Water For simmering
- 1/4 cup Fresh cilantro Packed, stems included
- 2 tsp Knorr chicken bouillon Or substitute with salt
- 2 oz Cream cheese Softened at room temperature
- 1/3 cup Crema Mexicana Sour cream works perfectly too
Chicken & Assembly
- 1 lb Chicken breast Boneless and skinless
- 1 tsp Lawry's seasoning salt
- 1/4 tsp Garlic powder
- 1/4 tsp Black pepper Freshly ground
- 1 tbsp Crema Mexicana For chicken marinade
- 1 tbsp Neutral oil Avocado or canola
- 1 tbsp Butter Unsalted
- 8-10 Corn tortillas Sturdy, good quality
- 8-10 oz Oaxaca cheese Shredded nicely
Instructions
- In a medium pan over medium heat with a splash of oil, roast jalapenos, serranos, tomatillos, onion, and garlic until blistered and charred.
- Add water, cover, and simmer on medium-low for 5 minutes. Let cool slightly, then blend with cilantro, cream cheese, crema, and bouillon until smooth.
- Season chicken with seasoning salt, garlic powder, and pepper, then rub with 1 tbsp crema. Sear in a skillet with oil until golden, then flip, add butter, and baste.
- Cover and cook on low until 165°F. Shred the chicken and toss with pan juices and 1/3 cup of the green sauce.
- Flash-fry corn tortillas in oil for 10 seconds per side. Fill with chicken and cheese, roll tightly, and place seam-side down in a dish.
- Pour remaining sauce over tortillas and top with remaining cheese. Bake at 400°F for 10-15 minutes (or cook covered on stovetop) until bubbling.
Notes
Always use corn tortillas as flour tortillas will become soggy. If Oaxaca cheese is unavailable, any mild white melting cheese will work.