Enchiladas Verdes Suizas
Indulge in the vibrant, creamy flavors of *Enchiladas Verdes Suizas*, a Mexican-inspired dish elevated with Swiss flair. These enchiladas feature tender shredded chicken wrapped in lightly fried corn tortillas, all smothered in a luscious homemade green sauce made from tomatillos, roasted poblano and serrano peppers, and a touch of sour cream for a velvety finish. Topped generously with melted Monterey Jack cheese, this baked delight combines zesty, smoky notes with rich, comforting textures. Perfect for a family dinner or festive gathering, this recipe is not only easy to prepare but also guarantees a restaurant-quality meal right at home. Serve it warm with rice, beans, or a crisp salad for the ultimate Tex-Mex experience! Keywords: enchiladas verdes suizas, green enchiladas, Mexican recipes, creamy tomatillo sauce, chicken enchiladas, dinner recipes.
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Recipe Information
Ingredients
- 1 lb Tomatillos
- 2 Poblano peppers
- 1 Serrano peppers
- 0.5 White onion
- 2 Garlic cloves
- 0.5 cup Cilantro
- 1 cup Sour cream
- 3 cups Shredded cooked chicken
- 12 Corn tortillas
- 2 tbsp Vegetable oil
- 2 cups Monterey Jack cheese, shredded
- 1 cup Chicken broth
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel and rinse the tomatillos. Place the tomatillos, poblano peppers, serrano pepper, onion, and garlic in a medium saucepan. Fill with enough water to cover the vegetables and bring to a boil over medium-high heat. Cook for 10 minutes or until the tomatillos are softened.
Drain the vegetables and transfer them to a blender. Add cilantro, sour cream, chicken broth, salt, and black pepper. Blend until smooth to create the green sauce.
Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla for 10-15 seconds per side to make them pliable. Place the fried tortillas on a plate lined with paper towels to absorb excess oil.
Fill each tortilla with shredded chicken and roll it tightly. Place the rolled tortillas seam-side down in a greased 9x13-inch baking dish.
Pour the green sauce evenly over the enchiladas, making sure they are well-covered. Sprinkle the shredded Monterey Jack cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with additional cilantro if desired.
Serve warm with a side of rice and beans or a simple salad.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.1 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 443 mg | 34% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 720 mg | 15% | |
*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.
