Description
Creamy, cheesy, and full of bold Mexican flavors, Enchiladas Suizas feature tender chicken rolled in corn tortillas, smothered in a tangy tomatillo-cream sauce, and baked until bubbling. A comforting classic that’s sure to impress.
Ingredients
- Corn Tortillas: 10
- Shredded Chicken: 2 cups, cooked and seasoned
- Tomatillos: 1 pound, husked and rinsed
- Garlic: 2 cloves
- White Onion: 1/2 medium
- Serrano or Jalapeño Pepper: 1
- Fresh Cilantro: 1/4 cup
- Mexican Crema or Sour Cream: 1/2 cup
- Chicken Broth: 1/2 cup
- Salt: 1 teaspoon
- Monterey Jack or Oaxaca Cheese: 1 1/2 cups, shredded
- Olive Oil: 2 tablespoons
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Combine Ingredients: Sauté tomatillos, garlic, onion, and pepper in oil until soft.
- Prepare Your Cooking Vessel: Blend sautéed mixture with cilantro, broth, crema, and salt.
- Assemble the Dish: Lightly fry tortillas. Fill each with chicken, roll, and place in dish seam-side down.
- Cook to Perfection: Pour sauce over enchiladas, top with cheese, cover with foil, and bake for 20 minutes.
- Finishing Touches: Broil for 3–5 minutes until cheese is golden and bubbly.
- Serve and Enjoy: Garnish with crema, cilantro, and avocado if desired. Serve hot.
Notes
- Lightly fry tortillas to prevent cracking and sogginess.
- Use rotisserie chicken to save time.
- Broil at the end for a beautifully golden cheese top.
- Make sauce ahead and refrigerate for up to 3 days.