Enchiladas Suizas Recipe

Enchiladas

1. 1

   Prepare filling

   If using chicken or beef, shred cooked meat finely. In a small skillet, heat 1 tbs vegetable oil over medium heat. Add the finely chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add shredded chicken (or beef) to the skillet, season with 1/2 tsp salt and 1/8 tsp black pepper, and toss for 1–2 minutes just to combine and warm. Remove from heat and set aside.

2. 2

   Make tomatillo green sauce (salsa verde / green crema)

   Preheat broiler (or use a skillet). Place husked tomatillos and jalapeño on a baking sheet and broil 6–8 minutes, turning once, until softened and lightly charred. Alternatively, simmer tomatillos and jalapeño in a small pot of water for 8 minutes then drain. Transfer roasted or cooked tomatillos and jalapeño to a blender along with 1/2 cup cilantro, 1 tbs lime juice, 1/4 tsp salt, and 1/4 cup onion (reserve the sautéed onion separately if you prefer). Add 1/4 cup of the shredded monterey jack (optional) or 1/8 cup stock to help blend. Puree until smooth. Taste and adjust salt. If the mixture is too thick for topping, stir in up to 1/4 cup stock (or water) to reach about 1 to 1¼ cups of sauce total.

3. 3

   Make green sour cream

   In a bowl, combine 1/2 cup Mexican crema (or sour cream) with 1/2 cup of the blended tomatillo sauce. Add 1 tablespoon sour cream or milk if needed to reach a pourable consistency. Stir until uniform and taste for seasoning; add a squeeze of lime or a pinch of salt if necessary.

4. 4

   Warm tortillas

   To prevent cracking, warm each corn tortilla briefly: heat a nonstick skillet over medium heat with 1 tbs butter or 1 tbs vegetable oil. Fry each tortilla about 10–15 seconds per side until pliable but not browned. Keep warmed tortillas covered under a clean kitchen towel to stay soft while filling.

5. 5

   Assemble enchiladas

   Preheat oven to 375°F (190°C). Spread about 1/4 cup of the green tomatillo sauce evenly on the bottom of a 9x13-inch baking dish (or an 8x8 for smaller batch). Place 2–3 tablespoons of the prepared filling (chicken, beef, or cheese) in the center of each warmed tortilla. Sprinkle a small pinch of shredded monterey jack (about 1 tbs) over the filling. Roll each tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

6. 6

   Top and bake

   Once all enchiladas are in the dish, pour the remaining tomatillo sauce over them, spreading to coat evenly (use about 3/4 to 1 cup sauce). Spoon the green sour cream over the top in an even layer (or drizzle artistically). Scatter remaining shredded monterey jack cheese (about 1 to 1 1/2 cups) and the chopped roasted green chile or poblano over the enchiladas. Crumble cotija or queso fresco on top if desired. Bake in the preheated oven for 12–15 minutes, until cheese is melted and edges are bubbling.

7. 7

   Garnish and serve

   Remove from oven and let rest 3 minutes. Top with sliced avocado, extra cilantro leaves, and an additional spoonful of crema or crumbled queso if desired. Serve hot, 2 enchiladas per plate (the recipe makes enough for 3 servings of two enchiladas each).