Suizas Enchiladas Recipe

Prepare protein

If using shrimp: pat shrimp dry and season with 1/2 tsp salt, 1/4 tsp pepper and 1 tbsp lime juice. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Cook shrimp 1.5–2 minutes per side until pink and opaque. Remove and roughly chop into bite-size pieces. If using pulled chicken: warm the cooked pulled chicken in a skillet with 1 tbsp vegetable oil, 1/2 tsp salt, 1/4 tsp pepper and 1 tbsp lime juice until heated through (2–3 minutes). Set aside.

Roast tomatillos and chiles

Preheat broiler or a cast-iron skillet to high. Arrange quartered tomatillos, jalapeño, 1/2 cup chopped white onion and 2 garlic cloves on a baking sheet or skillet. Roast or char until softened and slightly blistered, 6–8 minutes, turning once for even char. Remove and let cool slightly.

Blend sauce base

Place roasted tomatillos, jalapeño (remove seeds if you prefer milder), roasted onion and garlic, 1/4 cup cilantro, 1 cup chicken stock and 1/2 tsp salt and 1/4 tsp cumin in a blender. Purée until very smooth (about 30–60 seconds). Taste and adjust salt/heat.

Make cream sauce (roux method)

In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1–2 minutes until pale and nutty but not browned. Gradually whisk in the remaining 1 cup chicken stock and 1 cup heavy cream until smooth and slightly thickened. Bring to a gentle simmer, whisking so it doesn’t scorch, about 3–5 minutes.

Combine and finish

Stir the blended tomatillo purée into the cream sauce. Simmer on low for 3–5 minutes to meld flavors. Add remaining 1/2 tsp salt and 1/4 tsp cumin (adjust to taste). If sauce is too thick, thin with up to 2–3 tbsp more chicken stock. Keep warm.

Soften tortillas

Heat a large skillet over medium-high and add 2 tbsp vegetable oil. Quickly warm each corn tortilla 10–15 seconds per side until pliable (or wrap stack in damp paper towel and microwave 30 seconds). Drain excess oil on paper towels. Keep tortillas warm wrapped in a clean towel.

Fill and roll

Preheat oven to 375°F (190°C). Pour about 1/2 cup of the warm Suiza sauce into the bottom of a 9x13-inch baking dish and spread to coat. Place a tortilla on a work surface, spoon about 2–3 tbsp shredded cheese down the center, then 2–3 tbsp of the cooked shrimp (or pulled chicken). Roll snugly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas to make 8 enchiladas.

Top and bake

Pour the remaining Suiza sauce evenly over the rolled enchiladas, ensuring each is well coated. Sprinkle the remaining shredded cheese (reserve 1/4 cup for garnish) evenly over the top. Bake uncovered for 12–15 minutes until sauce is bubbly and cheese is melted and slightly golden. For a browned top, broil 1–2 minutes—watch carefully.

Finish and garnish

Remove enchiladas from oven and let rest 2 minutes. Drizzle Mexican crema or sour cream over the enchiladas (use a squeeze bottle or spoon) and sprinkle chopped cilantro and diced red onion on top. Add dollops or scoops of guacamole on the side or atop each enchilada. Serve with lime wedges for squeezing.