Enchiladas Suizas
 
Prep time
Cook time
Total time
 
Simple chicken enchiladas with a tasty roasted salsa verde, a little cream and lots of cheese on top.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 3-4 servings
Ingredients
  • 2 bone-in chicken breasts
  • 9 tomatillos, husked
  • ¼ white onion, cut into a two wedges
  • 2 serrano chilis
  • 2 cloves garlic, peeled
  • ¼ bunch fresh cilantro
  • Salt & freshly ground pepper
  • ½ c Mexican crema
  • ½ c heavy cream
  • Vegetable oil
  • 8 corn tortillas
  • ½ c shredded Oaxaca or Monterey jack cheese
Instructions
  1. Preheat oven to 425 degrees. Line two baking sheets with foil.
  2. Season chicken with salt and pepper and bake for 20 minutes or until cooked. Once cool enough to handle, shred and set aside.
  3. Meanwhile, on the other baking sheet place the tomatillos, onion, and serrano chilies. Bake for 10 minutes or until the tomatillos are beginning to brown and turn an olive green color.
  4. Add the tomatillos, onion, serrano chili (start with a half chili, seeded if you don’t like much heat and a whole chili if you can handle more heat), garlic, cilantro, salt and pepper to a blender. Blend until smooth. Taste and add more chilies as desired or more salt and pepper.
  5. Mix Mexican crema and heavy cream. Set aside.
  6. Heat a tablespoon of oil in a small plan. Cook corn tortillas one at a time until golden but still pliable, about 10 seconds per side. Remove to a paper towel lined plate.
  7. Reduce oven temperature to 350 degrees.
  8. Spread a thin layer of the tomatillo salsa in the bottom of a 9x13 baking dish.
  9. Divide the chicken evenly among the tortillas. Roll up and place in the baking dish seam side down in a single layer.
  10. Pour the remaining salsa on top. Drizzle with cream mixture. Sprinkle with shredded cheese.
  11. Bake about 30 minutes until the cheese is melted, a bubbly and a little golden.
Recipe by Gravel & Dine at https://gravelanddine.com/enchiladas-suizas/