Enchiladas Suizas
Dive into the irresistible flavors of Enchiladas Suizas, a classic Mexican dish elevated by a luscious tomatillo cream sauce and melty Monterey Jack cheese. This recipe features tender corn tortillas filled with seasoned, shredded chicken, rolled and smothered in a creamy, tangy poblano-tomatillo sauce infused with cilantro and garlic. Lightly frying the tortillas adds the perfect texture, while a golden, bubbly layer of cheese brings everything together. Ready in just an hour, these enchiladas are baked to perfection and make for an indulgent yet approachable weeknight dinner or a show-stopping dish at your next gathering. Serve them piping hot with a dollop of sour cream or a sprinkling of fresh cilantro for a vibrant touch. Whether you're new to Mexican cuisine or a seasoned fan, Enchiladas Suizas is a comforting, crowd-pleasing favorite you'd be proud to share.
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Cooked and shredded chicken
- 8 medium Tomatillos
- 1 large Poblano pepper
- 1 medium Jalapeño
- 2 large Garlic cloves
- 0.5 medium White onion
- 0.5 cups Cilantro
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, place the tomatillos, poblano pepper, jalapeño, and garlic cloves. Cover with water and bring to a boil. Simmer for 10 minutes or until the vegetables are softened.
Drain the boiled vegetables and transfer them to a blender. Add the white onion, cilantro, chicken broth, salt, and black pepper. Blend until smooth.
Pour the tomatillo sauce into a skillet and simmer over medium heat for 5 minutes, stirring occasionally. Stir in the heavy cream and cook for 2 more minutes. Remove from heat and set aside.
Heat the olive oil in a skillet over medium heat. Lightly fry the tortillas, one at a time, for about 10 seconds per side. Drain on paper towels.
Fill each tortilla with shredded chicken and roll tightly. Place the rolled tortillas seam-side down in a greased 9x13-inch baking dish.
Pour the tomatillo cream sauce over the enchiladas, ensuring they are fully covered.
Sprinkle the shredded Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes.
Serve warm and enjoy with additional cilantro or sour cream if desired.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 355 mg | 27% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 644 mg | 14% | |
*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.
