Name: Mezcalito Carys L- Enchiladas Suizas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 3 cups water or low-sodium chicken broth; 0.5 cup onion; 2 pcs garlic cloves; 1 pcs bay leaf; 1 tsp salt; 0.25 tsp black pepper; 12 oz tomatillos, husked and rinsed; 1 pcs jalapeño or serrano pepper; 0.5 cup medium onion (quartered); 2 pcs garlic cloves; 0.5 cup fresh cilantro leaves; 1 tbs vegetable oil or olive oil; 1 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 cups Mexican crema or sour cream; 0.25 cups chicken cooking liquid (reserved) or water; 8 pcs corn tortillas; 1.5 cups shredded Oaxaca, Monterey Jack, or mozzarella cheese; 2 tbs vegetable oil (for softening tortillas); 0.25 cups Mexican crema or additional crema mexicana; 0.25 cup fresh cilantro leaves (for garnish); 0.25 cups crumbled queso fresco (optional); 2 cups mixed salad greens; 0.5 cup tomato (diced); 2 tbs simple vinaigrette (olive oil, lime or vinegar, salt); 0.5 cup long-grain white rice (uncooked); 1 cups water (for rice); 0.25 tsp salt (for rice); 0.5 cup canned or cooked beets (sliced)

Method

Chicken filling

Place chicken breasts, 3 cups water or broth, 1/2 cup roughly chopped onion, 2 garlic cloves (smashed), 1 bay leaf, 1 tsp salt and 1/4 tsp pepper in a medium saucepan. Bring to a gentle simmer over medium heat.

Reduce heat to low, cover, and simmer 12–15 minutes until chicken reaches 165°F (75°C) and is cooked through. Turn off heat and let chicken rest in liquid 5 minutes.

Remove chicken to a cutting board. Reserve 1/4 cup of the cooking liquid for the sauce. Shred the chicken finely with two forks or your hands and set aside (about 2 cups shredded). Discard bay leaf and strain remaining broth for another use or freeze.

Creamy tomatillo sauce (Salsa verde crema)

Preheat a skillet or comal over medium-high heat. Add 1 tablespoon oil. Place husked tomatillos (about 12 oz), 1 jalapeño (stemmed), and 1/2 cup chopped onion on the hot surface. Cook, turning occasionally, until tomatillos blister, soften and begin to brown in spots, about 6–8 minutes. Add 2 garlic cloves during the last minute and cook until fragrant.

Transfer the charred tomatillos, pepper, onion and garlic to a blender. Add 1/2 cup cilantro, 1 tsp salt, 1/4 tsp pepper, 1/4 cup reserved chicken cooking liquid (or water) and blend until smooth. Taste and adjust salt or pepper.

Pour the blended salsa verde into a small saucepan and warm over low heat for 2–3 minutes. Stir in 1/2 cup Mexican crema (or sour cream) until the sauce becomes smooth and slightly creamy. Keep warm. If sauce is too thick, thin with up to 2 tablespoons additional reserved liquid or water.

Assembly & bake

Preheat oven to 375°F (190°C). Lightly oil a 9x9-inch baking dish (or similar).

Soften tortillas so they don’t crack when rolled: heat a skillet over medium heat, brush each tortilla lightly with oil (about 2 tablespoons total for 8 tortillas) and warm 20–30 seconds per side, or wrap tortillas in foil and warm in the oven for 8 minutes. Keep them covered to stay pliable.

Place about 2–3 tablespoons shredded chicken in the center of each tortilla, drizzle about 1 tablespoon of the creamy tomatillo sauce over the chicken, and sprinkle 2 tablespoons shredded cheese inside. Roll each tortilla tightly and lay seam-side down in the prepared baking dish (2 rows of 4).

Once all enchiladas are placed, pour the remaining creamy tomatillo sauce evenly over the enchiladas, covering them. Sprinkle the remaining cheese (about 1/2 cup) and crumble queso fresco on top if using.

Bake uncovered in the preheated oven 12–15 minutes until cheese is melted and sauce is bubbly. For lightly browned tops, place under the broiler 1–2 minutes watching carefully.

Remove from oven and let rest 3 minutes. Drizzle the additional 1/4 cup crema mexicana over the enchiladas, garnish with 1/4 cup chopped cilantro and serve.

Sides: rice, salad, beets

Rice: Rinse 1/2 cup rice until water runs clear. Combine rinsed rice, 1 cup water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Salad: Toss 2 cups mixed greens and 1/2 cup diced tomato with 2 tablespoons vinaigrette just before serving. Season to taste.

Beets: If using canned or pre-cooked beets, drain and slice 1/2 cup and serve chilled or warmed. If raw roasted beets are preferred, roast whole beets wrapped in foil at 400°F (200°C) 45–60 minutes until tender, peel and slice.

Serve two enchiladas per plate with a scoop of rice, a small salad, sliced beets, and lime wedges if desired.