Lunch Enchiladas Suizas Recipe

Prepare filling

In a bowl combine the cooked shredded chicken, 1/4 cup finely diced white onion, 1/4 cup chopped cilantro, 1/2 cup sour cream (or crema), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until well combined and set aside.

Soften tortillas

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Quickly warm each corn tortilla 10–15 seconds per side until pliable (or wrap in a damp towel and microwave 30 seconds). Keep warm wrapped in a clean towel so they stay soft.

Assemble enchiladas

Preheat the oven to 350°F (175°C). Spoon about 1/2 cup of the chicken filling down the center of each warmed tortilla, roll tightly and place seam-side down in a shallow baking dish so two enchiladas fit comfortably (use two tortillas per portion if serving two).

Top and bake

Ladle about 1/3 cup warm cheese sauce over each rolled enchilada (reserve some sauce for serving). Spoon 2–3 tablespoons green salsa over each as well (you can be more or less depending on desired spice). Sprinkle a little extra shredded cheese if desired. Bake in the preheated oven 12–15 minutes until heated through and cheese is melted.

Place the rinsed tomatillos and the serrano or jalapeño pepper on a sheet pan and broil 6–8 inches from the heat for 4–6 minutes, turning once, until charred and softened. Alternatively, boil them in water 6–8 minutes until softened, then drain.

In a blender add the charred tomatillos, roasted pepper (stem removed), 1 garlic clove, 1/4 cup rough chopped white onion, 1/4 cup cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt and 2 tablespoons water. Blend until smooth. Taste and adjust salt or lime as needed. Transfer to a bowl and refrigerate until ready to use.

In a small saucepan melt 2 tablespoons unsalted butter over medium heat. Add 2 tablespoons all-purpose flour and whisk continuously 1–2 minutes to make a roux but do not brown.

Slowly whisk in 1 cup milk, bringing the mixture to a gentle simmer while whisking to avoid lumps. Cook 2–3 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low and stir in 1 cup shredded monterey jack cheese a handful at a time, stirring until melted and smooth. Season with 1/8 teaspoon ground white pepper and 1/4 teaspoon salt. If sauce is too thick, thin with 1–2 tablespoons milk. Keep warm until assembling enchiladas.

If using, sprinkle 2 tablespoons crumbled queso fresco or cotija over finished enchiladas after baking.

Rinse 1/2 cup long-grain white rice under cold water until water runs clear. In a small saucepan heat 1 teaspoon oil over medium heat, add the rinsed rice and toast 1 minute, stirring.

Add 1 cup chicken or vegetable broth and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork and stir in 1 tablespoon chopped cilantro.

For the beans: in a small saucepan combine 1/2 cup drained canned pinto or black beans and 1/8 teaspoon cumin. Heat gently 3–4 minutes until warmed through. Mash slightly with the back of a spoon for a creamier texture if desired. Keep warm until serving.

Remove baked enchiladas from the oven. Spoon additional warm cheese sauce and green salsa over the top if desired. Sprinkle with additional chopped cilantro and optional crumbled queso fresco. Serve immediately with a scoop of cilantro rice, warmed beans, and lime wedges on the side.