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Enchiladas Suizas
Authentic Enchiladas Suizas, a classic Mexican dish featuring tender chicken-filled corn tortillas bathed in a rich, creamy tomatillo sauce and topped with melted Monterey Jack cheese. This recipe is inspired by the original Sanborns recipe.
๐ง ์ฌ๋ฃ
- 12 Corn tortillas(About 6-inch diameter)
- 400 g Cooked shredded chicken(Rotisserie chicken or poached chicken breast works well)
- 500 g Tomatillos(Husks removed and rinsed)
- 2 Serrano chilies(Adjust to your spice preference. Remove seeds and membranes for less heat.)
- 240 ml Heavy cream(Also known as whipping cream)
- 200 g Monterey Jack cheese(Shredded)
- 1/2 Yellow onion(Medium size, roughly chopped)
- 2 cloves Garlic(Peeled)
- 2 tbsp Vegetable oil or lard(For lightly frying tortillas)
- to taste Salt
- for serving Mexican crema or sour cream(Optional, for drizzling)
- for garnish Fresh cilantro(Optional)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the tomatillo sauce: Place the husked and rinsed tomatillos and serrano chilies in a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer for about 10-15 minutes, or until the tomatillos have softened and changed color to a dull green. Drain the tomatillos and chilies, reserving about 1/2 cup of the cooking liquid. In a blender, combine the cooked tomatillos, chilies, chopped onion, peeled garlic cloves, and heavy cream. Blend until smooth. Season with salt to taste. If the sauce is too thick, add a little of the reserved cooking liquid until desired consistency is reached. For a smoother sauce, you can strain it through a fine-mesh sieve.
โฑ๏ธ 20 minutes - 2
Warm and soften tortillas: Heat the vegetable oil or lard in a skillet over medium-high heat. Working one at a time, quickly dip each corn tortilla into the hot oil for about 10-15 seconds per side, just until softened and pliable but not crisp. This prevents them from breaking when rolled. Drain on paper towels.
โฑ๏ธ 10 minutes - 3
Assemble the enchiladas: Preheat your oven to 180ยฐC (350ยฐF). Spread a thin layer of the tomatillo sauce on the bottom of a 9x13 inch baking dish. Take a softened tortilla, place about 2-3 tablespoons of shredded chicken in the center, and roll it up. Place the rolled enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and chicken, arranging them snugly in the dish.
โฑ๏ธ 10 minutes - 4
Sauce and bake: Pour the remaining tomatillo sauce evenly over the rolled enchiladas, ensuring they are well-covered. Sprinkle the shredded Monterey Jack cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
โฑ๏ธ 25 minutes - 5
Serve: Let the enchiladas rest for a few minutes after removing them from the oven. Drizzle with Mexican crema or sour cream, if desired, and garnish with fresh cilantro. Serve immediately.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a milder sauce, remove the seeds and membranes from the serrano chilies before boiling.
- โEnsure the tomatillos are ripe (firm with a bright green color) for the best flavor.
- โDon't over-fry the tortillas; they should be soft and pliable, not crispy.
- โThe name 'Suizas' (Swiss) is often attributed to the creamy sauce, reminiscent of dairy products from Switzerland, and the dish's popularity at Sanborns, a Mexico City department store with Swiss origins.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a spicier kick, use jalapeรฑo or poblano peppers instead of or in addition to serrano chilies.
- Make it vegetarian by substituting the chicken with a mixture of black beans, corn, and sautรฉed mushrooms.
- Add a pinch of cumin to the tomatillo sauce for an earthier flavor profile.