Enchiladas Suizas

🧂 Ingredients

• 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)

👨‍🍳 Instructions

1. 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.

   ⏱️ 20 minutes
2. 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.

   ⏱️ 10 minutes
3. 3

   Assemble the enchiladas: Preheat your oven to 180°C (350°F). 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.

   ⏱️ 10 minutes
4. 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.

   ⏱️ 25 minutes
5. 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.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a milder sauce, remove the seeds and membranes from the serrano chilies before boiling.
• ✓Ensure the tomatillos are ripe (firm with a bright green color) for the best flavor.
• ✓Don't over-fry the tortillas; they should be soft and pliable, not crispy.
• ✓The 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.

🔄 Variations

• For a spicier kick, use jalapeño 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 sautéed mushrooms.
• Add a pinch of cumin to the tomatillo sauce for an earthier flavor profile.

🥗 Nutrition

Per serving