Enchilada Suizas Recipe

Prepare shredded chicken

If you don't have cooked chicken, poach 1.25 lb (about 600 g) boneless chicken in lightly salted simmering water for 15-18 minutes until just cooked through; cool slightly and shred. Place 3 cups shredded chicken in a bowl.

Season the shredded chicken with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, 1/2 tsp garlic powder and 1 tbsp lime juice. Toss to combine and set aside while you prepare the sauces so flavors meld.

Preheat a dry skillet or comal over medium-high heat. Place husked tomatillos and the jalapeño directly on the hot surface. Roast, turning occasionally, until charred and softened, about 6-8 minutes. Alternatively, broil on high for 6-8 minutes.

In a blender, combine the roasted tomatillos, charred jalapeño (seeds removed for less heat if desired), 1/4 cup quartered white onion, 2 garlic cloves, 1/2 cup cilantro, 1/4 cup chicken broth (or water), 3/4 tsp salt and 1/2 tbsp lime juice. Blend until smooth. Taste and adjust salt or heat. Pour salsa into a saucepan and simmer 4-5 minutes to cook the garlic and concentrate flavors. Remove from heat and keep warm.

In a small saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute to form a roux; do not let it brown.

Slowly whisk in 1 cup milk until smooth. Continue to cook, whisking, until the mixture thickens and coats the back of a spoon, about 4-6 minutes.

Lower heat to low and whisk in 1/2 cup Mexican crema (or sour cream) until smooth. Stir in 1 cup crumbled queso blanco and cook gently until cheese melts into a creamy sauce, 2-3 minutes. Season with 1/2 tsp salt and 1/4 tsp white pepper. If sauce becomes too thick, thin with 1-2 tbsp milk.

Stir about 1/2 cup of the warm salsa verde into the crema-cheese sauce to incorporate bright tomatillo flavor; reserve the remaining salsa verde for topping.

Preheat oven to 375°F (190°C). Lightly oil a skillet and warm each corn tortilla for 10-20 seconds per side just to make pliable, or char lightly on a hot griddle. Keep tortillas covered with a damp towel so they stay soft.

Heat a tablespoon of the reserved salsa verde in a small skillet. Dip each warmed tortilla briefly (1-2 seconds per side) in the warm salsa verde to coat; this helps prevent soggy tortillas and adds flavor.

Place about 1/4 cup seasoned shredded chicken down the center of each tortilla, roll tightly, and place seam-side down in a 9x13-inch baking dish (you'll have 12 enchiladas; fit in two layers if necessary).

Pour the crema-cheese-salsa verde sauce evenly over the assembled enchiladas, using a spatula to nudge sauce between them. Sprinkle the top with the remaining 1/2 cup crumbled queso blanco (or shredded cheese).

Bake uncovered at 375°F (190°C) until sauce is bubbly and cheese is lightly golden, 15-20 minutes. For a lightly browned top, finish with 1-2 minutes under broiler—watch closely to avoid burning.

Remove enchiladas from oven and let rest 5 minutes. Season with 1/4 tsp salt if needed.

Top with pickled red onion (about 1/2 cup), scatter 1/4 cup fresh cilantro leaves, and additional crumbled queso blanco if desired. Serve immediately with lime wedges on the side.

Note: Quick pickled red onion can be made by thinly slicing 1 small red onion and marinating in 1/2 cup apple cider vinegar, 1 tbsp sugar and 1 tsp salt for at least 15 minutes. Refrigerate any leftovers.