Enchiladas Suiza Recipe

Sear and simmer

Heat 1 tbsp vegetable oil in a medium skillet or Dutch oven over medium-high heat. Season the chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/4 tsp oregano. Sear chicken 2–3 minutes per side until lightly browned.

Slow cook

Add 1/2 cup chopped white onion, 3 minced garlic cloves and 2 cups chicken broth to the pot. Bring to a simmer, reduce heat to low, cover and simmer gently for 35–40 minutes until chicken is tender and easily shreds. Alternatively, transfer to a slow cooker and cook on low for 3–4 hours.

Shred

Remove chicken to a cutting board, shred with two forks, then return shredded chicken to the pot and stir into the cooking liquid to keep moist. Taste and adjust seasoning if needed.

Cook tomatillos and jalapeño

Place the husked tomatillos and jalapeño on a rimmed baking sheet or in a skillet. Broil or roast under high broiler for 6–8 minutes, turning once, until tomatillos are softened and lightly charred. Alternatively, simmer tomatillos, jalapeño, quartered onion and garlic in 2 tbsp water for 6–8 minutes until softened.

Blend

Transfer roasted tomatillos, jalapeño (remove seeds for less heat if desired), 1/4 cup quartered white onion, 2 garlic cloves, 1 tbsp lime juice, 1/4 cup chopped cilantro, 2 tbsp water and 3/4 tsp salt to a blender or food processor. Blend until smooth, adjusting water to reach a pourable but slightly thick salsa consistency. Taste and adjust salt and lime as needed.

Warm for assembly (optional)

If desired, warm the salsa in a small saucepan over low heat for 3–4 minutes before assembling enchiladas so it’s hot when poured over tortillas.

Whisk together 1/2 cup sour cream, 1 tbsp lime juice, 1/2 tsp lime zest and 1/4 tsp salt. Add up to 1 tbsp milk or water to thin to a pourable drizzling consistency. Taste and adjust lime or salt. Chill until ready to use.

Preheat and soften tortillas

Preheat oven to 375°F (190°C). Pour 2 tbsp vegetable oil into a wide skillet and heat over medium. Quickly fry each corn tortilla ~10–15 seconds per side just to soften (do not crisp). Transfer to a plate lined with paper towels and sprinkle a light pinch of the remaining 1/4 tsp salt across the stack.

Fill tortillas

Spread about 2–3 tbsp warmed tomatillo salsa into the bottom of a 9x9-inch (or similar) baking dish to prevent sticking. Place about 2–3 tbsp shredded chicken and 2–3 tbsp shredded cheese in the center of each softened tortilla, roll tightly and place seam-side down in the prepared dish. Repeat for all tortillas.

Top and bake

Pour remaining tomatillo salsa evenly over the rolled enchiladas. Sprinkle the remaining cheese (reserve a small amount for garnish) over the top. Bake uncovered for 12–15 minutes until cheese is melted and sauce is bubbling.

Finish with crema and garnish

Remove enchiladas from oven and let rest 3 minutes. Drizzle lime crema over the enchiladas in thin lines or dollops. Sprinkle chopped cilantro and the reserved cheese. Serve with lime wedges.