Enchiladas Suizas Con Pollo
Dive into the bold, comforting flavors of Enchiladas Suizas con Pollo, a Mexican-inspired dish that combines tender, shredded chicken with creamy tomatillo sauce for an irresistible feast. These enchiladas are made by rolling juicy, spiced chicken in soft corn tortillas, then smothering them in a velvety sauce of tangy tomatillos, fresh cilantro, serrano peppers, and sour cream. Topped with a generous layer of melted mozzarella or Monterey Jack cheese, they’re baked to perfection for a golden, bubbly finish. Perfect for weeknight dinners or special occasions, this recipe is a harmonious blend of earthy, creamy, and zesty flavors that will make your taste buds sing. Serve them with a side of rice or a fresh green salad for a meal your family will request again and again.
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Recipe Information
Ingredients
- 3 cups Cooked and shredded chicken
- 12 Corn tortillas
- 8 medium Tomatillos
- 2 Fresh garlic cloves
- 1 small White onion
- 1 cup Fresh cilantro
- 2 Serrano peppers
- 2 tablespoons Vegetable oil
- 1.5 cups Sour cream
- 0.5 cups Chicken broth
- 2 cups Shredded mozzarella or Monterey Jack cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the husks off the tomatillos and rinse them thoroughly. Cut the tomatillos in half.
In a medium saucepan, combine the halved tomatillos, serrano peppers, and enough water to cover them. Boil over medium-high heat for 7-8 minutes, or until the tomatillos turn soft and pale green. Drain and set aside.
In a blender, combine the boiled tomatillos, serrano peppers, garlic cloves, roughly chopped onion, cilantro, chicken broth, salt, and black pepper. Blend until smooth, creating a tomatillo sauce.
Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Pour the blended sauce into the skillet and simmer for 10 minutes, stirring occasionally until the sauce thickens. Remove from heat and stir in the sour cream. Set aside.
In a separate large skillet, heat the remaining tablespoon of vegetable oil over medium heat. Lightly fry each tortilla for about 5 seconds on each side, just until pliable. Drain on paper towels.
Spread 1/4 cup of the chicken mixture down the center of a tortilla. Roll it up tightly and place it seam-side-down in a greased 9x13-inch baking dish. Repeat with all tortillas.
Pour the creamy tomatillo sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the shredded cheese evenly over the sauce-covered tortillas.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
4250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 5002 mg | 217% | |
| Total Carbohydrate | 323.5 g | 118% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 45.4 g | ||
| Protein | 341.4 g | 683% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2558 mg | 197% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4145 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.
