Enchiladas Suiza
Delight your taste buds with Enchiladas Suiza, a comforting Mexican classic featuring tender shredded chicken wrapped in warm corn tortillas and smothered in a creamy, tangy tomatillo-jalapeño sauce. This dish combines the zesty flavors of fresh tomatillos, aromatic garlic, and cilantro with the richness of sour cream and melted Monterey Jack cheese, creating an irresistible balance of freshness and indulgence. Lightly fried tortillas provide the perfect base, while a quick bake in the oven ensures golden, bubbly goodness in every bite. Ready in under an hour, these enchiladas make an impressive yet approachable meal to serve your family or guests. Garnish with extra cilantro or a dollop of sour cream for a picture-perfect finish. Perfect for lovers of authentic Mexican cuisine, this recipe delivers a mouthwatering twist on traditional enchiladas.
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Cooked and shredded chicken breast
- 10 medium Tomatillos
- 1 medium Jalapeño pepper
- 0.5 medium White onion
- 0.5 cups Cilantro
- 2 cloves Garlic cloves
- 1 cup Sour cream
- 0.5 cups Chicken broth
- 2 cups Shredded Monterey Jack cheese
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons Pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel and rinse the tomatillos. Boil them with the jalapeño in a medium pot filled with water for 5-7 minutes, or until the tomatillos turn a dull green color.
Drain the tomatillos and jalapeño. Add them to a blender along with the half onion, cilantro, garlic, chicken broth, salt, and pepper. Blend until smooth to create the green sauce.
Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Pour in the blended green sauce and let it simmer for 5 minutes, stirring occasionally.
Reduce the heat to low and stir in the sour cream until the sauce becomes creamy. Remove from heat and set aside.
In a small skillet, heat the remaining vegetable oil over medium heat. Lightly fry each tortilla for about 10 seconds per side before placing them on paper towels to remove excess oil.
Fill each tortilla with about 1/4 cup of shredded chicken, roll it up tightly, and place it seam-side down in a greased 9x13 inch baking dish.
Pour the creamy green sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the shredded Monterey Jack cheese generously over the top.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve hot, optionally garnished with fresh cilantro or a dollop of sour cream.
Nutrition Facts
Calories |
4245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 4887 mg | 212% | |
| Total Carbohydrate | 317.5 g | 115% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 29.7 g | ||
| Protein | 321.5 g | 643% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2374 mg | 183% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4120 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
