Enchiladas Suizas

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These Enchiladas Suizas are filled with shredded chicken, covered in a creamy tomatillo sauce, and topped with plenty of cheese. They're saucy, easy to make, and so good!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Mexican

Servings: enchiladas

Calories: 303kcal

Author: Catherine Arena

Ingredients

Salsa Verde/Tomatillo Sauce

15 tomatillos husks removed
3 jalapenos rinsed, stems and seeds removed
3-6 cloves garlic peeled
1 small onion peeled
½ bunch cilantro rinsed
1 lime juiced
1 teaspoon salt
4 tablespoons olive oil
1 cup Mexican cream (crema) or substitute with sour cream

For the Enchiladas

2 cups cooked chicken shredded
12 corn tortillas
vegetable or corn oil
4 cups oaxaca, manchego, Monterey jack or mozzarella cheese shredded

Garnishes

red or white onions sliced
avocados slices
extra chopped cilantro

Instructions

Add 2 tablespoons of olive oil to a large skillet and heat over medium heat. Add the tomatillos, onion, jalapeños, and garlic. Roast until nicely charred on all sides turning them as needed.
Remove the roasted vegetables from the skillet and add them to a blender along with the cilantro, salt, and lime juice. Blend until smooth.
(Note: Make sure to remove the stems from the jalapeños before roasting them or if you forget like I did, remove them before adding them to the blender. You can also remove the seeds for a less spicy sauce.)
In a large deep skillet or pot, heat 1 tablespoon of the olive oil over medium heat. Add the blended green sauce and cook for about 3 minutes or so. Stir in the Mexican crema and cook for another 3 minutes. Set the sauce aside.
Add about 2 tablespoons of the corn oil to a skillet and heat over medium high heat. Once the oil is hot, add one or two tortillas at a time and cook for a few seconds on each side, just until lightly fried but still soft and pliable.
*Don’t fry the tortillas too long. You want them soft enough to fold and roll without breaking.
Place the tortillas on a plate lined with paper towels. Repeat with the remaining tortillas, adding a little more oil to the skillet if needed.
Preheat the oven to 350°F.
Spread about ½ cup of the enchilada sauce evenly over the bottom of a baking dish.
Place some of the shredded cheese and the shredded chicken down the center of each tortilla. Roll the tortilla snugly around the filling and place it seam side down in the baking dish.
Continue filling and rolling the remaining tortillas, placing them in the baking dish as you go. Gently push the enchiladas together as needed so they fit snugly in a single layer.
Pour the remaining enchilada sauce generously over the top, making sure the enchiladas are well covered. Sprinkle cheese all over the top.
Bake for 20-30 minutes, or until the cheese is melted and starting to brown.
Serve warm and garnish with sliced red or white onions, fresh cilantro and avocado if desired. Serve with lime wedges on the side for squeezing over enchiladas.

Notes

Recipe Notes:

To make the sauce: Instead of roasting, you can boil the vegetables. Add the tomatillos, jalapenos, onion and garlic to a large pot with enough water to cover over medium heat. Bring to a boil and cook for 7 minutes. Drain the water and add everything to a blender, with the lime juice, salt and the cilantro. Blend until smooth and proceed with the recipe steps.

For the corn tortillas: Instead of frying them, you can heat them in the microwave to make them soft and pliable.

Storing: Store them in an airtight container and refrigerate for up to 3 days. Also, if you know you'll have leftovers, you can keep the enchiladas and sauce separate and add the sauce when reheating.

Reheating: Reheat them in a covered baking dish in a 350°F oven until heated through. For individual portions, the microwave works great. If they look a little dry, add a spoonful of salsa verde or a little crema before reheating.

Want spicier enchiladas? Add more jalapenos or serrano peppers to the sauce. You can also keep the seeds for extra heat.

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