Consuelo Enchiladas Suizas Recipe
Two Shredded Chicken and Cheese Enchiladas, smothered in a Creamy Tomatillo Salsa with Cotija Cheese Crumbles on Top. Served with your Choice of Calabacitas OR Rice and Beans.
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Ingredients
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Enchiladas
Creamy Tomatillo Salsa
Toppings
Sides
Method
Enchiladas Preparation
- 1
Prepare the Filling
In a large bowl, combine the shredded cooked chicken and 1 cup of shredded cheese. Mix well until combined.
- 2
Assemble the Enchiladas
Soften the corn tortillas by briefly warming them in a skillet over medium heat. Take a tortilla, spoon about 1/4 cup of the chicken and cheese mixture into the center, roll it up tightly, and place seam side down in a greased baking dish. Repeat with all tortillas.
Creamy Tomatillo Salsa Preparation
- 3
Blend the Salsa
In a blender, combine the tomatillos, green onion, cilantro, sour cream, lime juice, and salt. Blend until smooth and creamy.
Final Assembly
- 4
Top and Bake
Preheat your oven to 375°F (190°C). Pour the creamy tomatillo salsa evenly over the assembled enchiladas. Sprinkle the remaining 1 cup of shredded cheese and cotija cheese crumbles on top. Bake in the preheated oven for 25-30 minutes or until bubbly and golden.
- 5
Garnish and Serve
Remove from the oven, let cool for a few minutes, then garnish with fresh cilantro. Serve with calabacitas, rice, or refried beans on the side.
