Neo Enchiladas Suizas
Transform your dinner table into a fiesta of flavors with these Neo Enchiladas Suizas—a modern twist on a Mexican classic! This crave-worthy recipe features tender corn tortillas stuffed with juicy, shredded chicken and smothered in a creamy roasted tomatillo and poblano sauce. With its bold blend of charred tomatillos, smoky peppers, fresh cilantro, and a touch of lime, the sauce is both vibrant and indulgent. Topped with a generous layer of melty Monterey Jack cheese and baked to perfection, these enchiladas are the ultimate comfort food. Ready in under an hour, they’re ideal for weeknight dinners or special occasions. Serve with rice, beans, or a crisp salad for a complete Mexican-inspired feast! Perfectly creamy, cheesy, and tangy, these enchiladas will have everyone asking for seconds.
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Recipe Information
Ingredients
- 10 medium Tomatillos
- 2 medium Poblano peppers
- 1 medium Jalapeño pepper
- 1 medium Onion
- 3 cloves Garlic cloves
- 0.5 cups Fresh cilantro
- 1.5 cups Chicken broth
- 0.5 cups Heavy cream
- 3 cups Cooked shredded chicken
- 12 pieces Corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons Vegetable oil
- 1 teaspoons (to taste) Salt
- 0.5 teaspoons (to taste) Black pepper
- 1 tablespoon Lime juice
Instructions
Preheat your oven to 375°F (190°C).
Remove the husks from the tomatillos and rinse them under warm water. Roast the tomatillos, poblano peppers, jalapeño, and onion (cut into quarters) on a baking sheet under the broiler for about 10 minutes, flipping halfway through, until they are blistered and slightly charred.
Once roasted, remove the poblano peppers and jalapeño, place them in a bowl, and cover with plastic wrap for 5 minutes to steam. Peel off their skins, remove the seeds, and set aside.
In a blender, combine the roasted tomatillos, onion, peeled peppers, garlic, cilantro, chicken broth, and lime juice. Blend until smooth. Season with salt and pepper to taste.
Heat the vegetable oil in a large skillet over medium heat. Pour in the blended sauce and cook for 5 minutes, stirring occasionally, until it slightly thickens. Lower the heat and stir in the heavy cream. Simmer for another 2 minutes, then remove from heat.
Warm the tortillas in a dry skillet or directly over the stove flame until pliable. Spoon a generous amount of shredded chicken into the center of each tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.
Pour the creamy tomatillo sauce evenly over the rolled tortillas, ensuring each is well-covered. Sprinkle the shredded Monterey Jack cheese generously on top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped cilantro or slices of fresh jalapeño for an extra kick, if desired.
Serve warm with a side of rice, beans, or a fresh salad. Enjoy your Neo Enchiladas Suizas!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 363 mg | 28% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 753 mg | 16% | |
*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.
