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Mexican Enchiladas Suizas
Mexican Enchiladas Suizas
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Creamy green tomatillo sauce fills corn tortillas with shredded chicken. 'Suizas' sauce, Spanish for 'Swiss,' adds creamy touch.
Ingredients:
  • 1 pound fresh tomatillos, husks removed
  • 1 large slice of onion
  • 4 green serrano chiles, or to taste
  • 1 clove garlic
  • 1 cup heavy cream
  • 0.5 cup shredded Chihuahua cheese
  • 1 teaspoon chicken bouillon granules, or to taste
  • 1 tablespoon vegetable oil, or as needed
  • 12 corn tortillas
  • 1 cooked chicken breast, shredded
  • 1 cup shredded Chihuahua cheese
Instructions:
  • Prepare a griddle or large frying pan with aluminum foil and heat it over medium-high heat. Grill tomatillos, onion, chiles, and garlic until charred, about 7 to 10 minutes, ensuring they cook evenly by turning them occasionally. Let the vegetables cool slightly before proceeding.
  • Blend the grilled vegetables with water, cream, and 1/2 cup of Chihuahua cheese until smooth. Season with chicken bouillon granules and adjust the sauce consistency by adding more water, if needed.
  • Preheat your oven to 350°F (175°C).
  • In a hot frying pan with a touch of oil, quickly fry tortillas one by one until soft but not crispy. Add more oil if necessary, then transfer the cooked tortillas to a baking sheet lined with paper towels to remove excess oil.
  • Spread 1/3 of the sauce in a 9x13-inch glass baking dish. Stuff tortillas with even amounts of shredded chicken, roll them up, then place in a single layer over the sauce. Top with the remaining sauce and sprinkle with the remaining 1 cup mild Cheddar cheese.
  • Bake in the preheated oven for 25 minutes until melted.

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