Enchiladas Suizas Recipe
Make Enchiladas Suizas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salsa Verde (Tomatillo-Cream Sauce)
Filling
Assembly & Baking
Method
Salsa Verde (Tomatillo-Cream Sauce)
- 1
Roast tomatillos and aromatics
Preheat broiler or a heavy skillet. Toss tomatillos, jalapeño, and quartered onion with 1 tablespoon oil and place on a baking sheet under the broiler or in a hot skillet. Roast, turning occasionally, until tomatillos are blistered and softened and peppers and onion are charred in spots, about 8–12 minutes.
- 2
- 3
Cook and finish with cream
Pour blended sauce into a medium saucepan. Simmer over medium-low heat 6–8 minutes to thicken slightly and cook raw flavors. Remove from heat and stir in 180 ml heavy cream (or crema) until homogenous. Adjust salt to taste. Keep warm.
Filling
- 4
Sauté aromatics
In a skillet over medium heat, warm 1 tablespoon vegetable oil. Add 1/2 chopped onion and sauté until translucent, 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.
- 5
Combine with chicken
Add 500 g shredded chicken to the skillet. Stir to combine, then add 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and optional 1 tsp lime juice. Cook 3–4 minutes until heated through and well seasoned. Remove from heat and set aside.
Assembly & Baking
- 6
Prep oven and tortillas
Preheat oven to 190°C (375°F). Lightly warm a large skillet over medium heat. Briefly heat each corn tortilla (about 10–15 seconds per side) in the skillet brushed with a little butter or oil to make them pliable and prevent cracking. Keep tortillas covered with a clean towel so they stay soft.
- 7
Assemble enchiladas
Spread about 1/3 cup (80–90 ml) of the warm crema-tomatillo sauce in the bottom of a 23x33 cm (9x13 in) baking dish to prevent sticking. Working one at a time, place about 2–3 tablespoons of the chicken filling in the center of each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat until all tortillas are filled (should make about 10–12 enchiladas depending on filling).
- 8
Top with sauce and cheese
Pour remaining warm tomatillo-cream sauce evenly over the rolled enchiladas, using a spatula to coat thoroughly. Sprinkle 300 g grated cheese evenly over the top.
- 9
Bake
Bake in the preheated oven 15–20 minutes until the sauce is bubbling and the cheese is melted and lightly golden at the edges.
- 10
Garnish and serve
Remove from oven and let rest 5 minutes. Garnish with chopped cilantro and dollops or drizzle of sour cream/crema. Serve hot with extra lime wedges or pickled red onions if desired.