Name: Superior Grills Enchiladas Suizas Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 pieces corn tortillas; 3 cups cooked chicken, shredded (or pulled pork); 2 cups Monterey Jack cheese, shredded; 0.5 cups pepita or vegetable oil (for frying/softening tortillas); 1 tsp salt; 0.5 tsp black pepper; 1.25 lbs tomatillos, husked and rinsed; 2 pieces poblano peppers; 1 piece jalapeño (optional, for extra heat); 0.5 cup white onion, quartered; 3 cloves garlic cloves; 0.5 cup fresh cilantro leaves (packed); 1 cup chicken broth (or vegetable broth); 0.75 cups heavy cream or Mexican crema; 1 tbs olive oil; 0.5 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups crumbled queso fresco or feta; 0.25 cups sour cream or extra crema; 2 tbs fresh cilantro, chopped; 4 pieces lime wedges; 0.25 cups pickled red onion (optional); 3 cups Mexican rice (prepared); 4 cups tortilla soup (prepared); 4 cups black bean soup (prepared); 2 cups refried or stewed beans (prepared)

Half Avocado

Sliced Avocado

Creamy tomatillo and poblano pepper sauce with grilled chicken or pulled pork, served with rice and tortilla soup, black bean soup, or beans

Preheat broiler or gas burner. Place tomatillos (halved if large), poblano peppers, jalapeño (if using), quartered onion, and unpeeled garlic cloves on a baking sheet. Broil or char over direct flame, turning occasionally, until skins are blistered and blackened in spots and vegetables are softened, about 8–12 minutes for broiler or 6–10 minutes over a gas flame.

Transfer poblanos to a bowl and cover with plastic wrap or place in a sealed paper bag for 10 minutes to steam—this loosens the skins. Peel and remove stems and seeds from poblanos (leave some seeds for more heat if desired). Peel garlic.

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add charred tomatillos, peeled poblano flesh, peeled garlic, quartered onion, and jalapeño (stem and seeds removed if desired). Sauté for 2–3 minutes to marry flavors.

Add 1 cup chicken broth, cumin, salt and pepper. Bring to a simmer for 3–4 minutes to blend flavors and slightly reduce.

Carefully transfer mixture to a blender (or use an immersion blender) and blend until very smooth. With blender running, stream in the heavy cream or Mexican crema to create a silky, pale green sauce. Taste and adjust salt, pepper, or cream as needed. If sauce is too thick, thin with up to 0.25 cup additional broth.

Keep the sauce warm over very low heat, stirring occasionally. If you prefer a chunkier sauce, reserve 0.5 cup of the blended mixture and finely chop the charred vegetables to fold in.

Warm the shredded cooked chicken (or pulled pork) in a small saucepan with 0.25 cup of the prepared sauce and 0.25 tsp salt and 0.25 tsp black pepper. Heat just until warmed through, about 3–4 minutes. This seasons the meat and keeps it moist.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (or similar) baking dish.

Heat a skillet over medium-high heat and add 0.5 cup vegetable or neutral oil. Briefly fry each corn tortilla (about 10–15 seconds per side) to soften and make pliable—do not brown heavily. Drain on paper towels and stack, keeping covered to stay warm. Alternatively, warm tortillas on a griddle and lightly oil each side if you prefer less oil.

Working assembly-line style: dip or spoon about 2–3 tablespoons of the warm suizas sauce into each softened tortilla to coat the interior. Place about 1/4 cup shredded chicken (or pulled pork) and 1–2 tablespoons shredded Monterey Jack cheese in the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling. You should have 10–12 enchiladas.

Once all enchiladas are in the dish, pour the remaining sauce evenly over the top, making sure edges are covered so the tortillas don’t dry out. Sprinkle the remaining shredded Monterey Jack evenly over the sauced enchiladas.

Bake uncovered in the preheated oven for 15–18 minutes, until the cheese is melted, sauce is bubbling at the edges, and enchiladas are heated through. For a lightly golden top, switch to broil for 1–2 minutes—watch carefully to avoid burning.

Remove enchiladas from oven and let rest 3–5 minutes. Sprinkle crumbled queso fresco over the top, add dollops of sour cream or crema, and scatter chopped cilantro and pickled red onion if using. Serve with lime wedges.

Plate 3 enchiladas per person (serves 4). Serve with your choice of side: 3/4 cup Mexican rice per person (from prepared rice) or a bowl (about 1 cup) of tortilla soup or black bean soup, or about 1/2 cup prepared refried/stewed beans. Garnish sides as desired.

Store leftovers covered in refrigerator up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through, about 15–20 minutes, or microwave individual portions until hot.

corn tortillas

cooked chicken, shredded (or pulled pork)

Monterey Jack cheese, shredded

pepita or vegetable oil (for frying/softening tortillas)

salt

black pepper

tomatillos, husked and rinsed

poblano peppers

jalapeño (optional, for extra heat)

white onion, quartered

garlic cloves

fresh cilantro leaves (packed)

chicken broth (or vegetable broth)

heavy cream or Mexican crema

olive oil

ground cumin

crumbled queso fresco or feta

sour cream or extra crema

fresh cilantro, chopped

lime wedges

pickled red onion (optional)

Mexican rice (prepared)

tortilla soup (prepared)

black bean soup (prepared)

refried or stewed beans (prepared)

Enchiladas Suizas

Make Enchiladas Suizas Recipe in just 1h 15m. Creamy tomatillo and poblano pepper sauce with grilled chicken or pulled pork, served with rice and tortilla soup, black bean soup, or beans

Enchiladas Suizas Recipe

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