Mexican Enchiladas Suizas recipe

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Ingredients

1 pound fresh tomatillos, husks removed
1 large slice of onion
4 green serrano chiles, or to taste
1 clove garlic
½ cup water
1 cup heavy cream
½ cup shredded Chihuahua cheese
1 teaspoon chicken bouillon granules, or to taste
1 tablespoon vegetable oil, or as needed
12 corn tortillas
1 cooked chicken breast, shredded
1 cup shredded Chihuahua cheese

Nutrition Info

655.1 calories
carbohydrate: 49.7 g
cholesterol: 144.3 mg
fat: 42.3 g
fiber: 7.9 g
protein: 23.2 g
saturatedFat: 23 g
servingSize: -
sodium: 432.3 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.

  2. Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese, blend until smooth. Season with chicken bouillon granules, add additional water to thin sauce, if necessary,

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.

  5. Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.

  6. Bake in the preheated oven until melted, about 25 minutes.

Recipe Yield

4 servings

Recipe Note

Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The 'suizas' sauce is Spanish for 'Swiss,' a nod to its creaminess.

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