Name: La Mezcalita (Mexican Restaurant)s Suizas Enchiladas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups shredded cooked chicken; 0.5 cups white onion, finely chopped; 2 cloves garlic, minced; 1 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 tbs fresh cilantro, chopped (optional); 1 lb tomatillos, husked and rinsed; 1 piece jalapeño or serrano pepper; 0.5 cups white onion, roughly quartered; 2 cloves garlic cloves; 0.5 cups fresh cilantro; 1 cups chicken broth; 1 cups heavy cream or Mexican crema; 2 tbs butter; 1 tsp salt; 0.5 tsp black pepper; 12 pieces corn tortillas; 0.25 cups vegetable oil (for softening tortillas); 2 cups Monterey Jack or Oaxaca cheese, shredded; 0.5 cups crumbled queso fresco or cotija (optional); 0.5 cups sour cream or extra crema (for drizzle); 2 tbs fresh cilantro leaves (for garnish); 2 pieces lime wedges (for serving)

Method

Enchilada Filling

Prepare Filling

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until aromatic. Add the shredded cooked chicken, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and warm through for 2–3 minutes. Remove from heat and stir in chopped cilantro if using. Taste and adjust seasoning. Keep warm while you prepare the sauce and tortillas.

Green Suiza Sauce (Salsa Suiza)

Roast Tomatillos and Pepper

Preheat broiler or a cast-iron skillet over high heat. Place the husked, rinsed tomatillos and the jalapeño/serrano on a baking sheet and broil or char on the skillet until blackened in spots and softened, about 5–8 minutes, turning as needed. Meanwhile, halve or roughly quarter the onion and peel the garlic.

Blend Sauce

Transfer the roasted tomatillos and pepper to a blender. Add the roughly chopped onion, garlic cloves, 1/2 cup cilantro, and 1 cup chicken broth. Blend until smooth. Taste and add up to 1 teaspoon salt and 1/2 teaspoon pepper as needed.

Finish Sauce with Cream

In a medium saucepan, melt 2 tablespoons butter over medium heat. Pour in the blended tomatillo mixture and bring to a gentle simmer. Reduce heat to low and simmer 4–6 minutes to meld flavors. Stir in 1 cup heavy cream (or Mexican crema) and warm through but do not boil. Adjust seasoning. If the sauce is too thin, simmer a few minutes to thicken; if too thick, add a splash of broth. Remove from heat and keep warm.

Assembly and Baking

Soften Tortillas

Preheat oven to 375°F (190°C). Pour 1/4 cup vegetable oil into a wide skillet and heat over medium-high until shimmering. One at a time, quickly warm each corn tortilla in the oil for 8–10 seconds per side until pliable but not crispy. Drain on paper towels or briefly wrap tortillas in a clean kitchen towel to keep soft.

Fill Tortillas

Working assembly-line style, dip each softened tortilla briefly into the warm Suiza sauce (just to coat and warm). Place about 1/4 cup of the shredded chicken filling down the center of each tortilla and roll snugly. Arrange rolled enchiladas seam-side down in a 9x13-inch baking dish. Repeat until all tortillas are filled and placed in the dish.

Top and Bake

Pour remaining Suiza sauce evenly over the arranged enchiladas, making sure most are covered. Sprinkle 2 cups shredded Monterey Jack or Oaxaca cheese evenly over the top. Place the baking dish in the preheated oven and bake until cheese is melted and sauce is bubbling, about 12–15 minutes. If you want the cheese browned, broil 1–2 minutes at the end—watch carefully to avoid burning.

Garnish and Serve

Remove enchiladas from oven and let rest 3–5 minutes. Drizzle with 1/2 cup sour cream or crema, sprinkle 1/2 cup crumbled queso fresco or cotija if using, and scatter fresh cilantro leaves on top. Serve with lime wedges on the side.