Enchiladas Suizas Recipe

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.