Chicken Enchiladas Suizas
Corn tortillas filled with shredded chicken and topped with a creamy tomatillo sauce.
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Ingredients
- 1 lb tomatillos, husked and rinsed
- 2 whole serrano peppers, stemmed
- 3 whole garlic cloves
- 1/2 cup fresh cilantro
- 1 cup Mexican crema or heavy cream
- 3 cups shredded cooked chicken breast
- 12 whole corn tortillas
- 2 cups shredded Chihuahua or Monterey Jack cheese
- 1/4 cup vegetable oil
- 1 tsp chicken bouillon powder
Instructions
- 1
Boil the tomatillos and serrano peppers in a pot of water for 10-12 minutes until soft but not bursting.
- 2
Drain the vegetables and blend them with garlic, cilantro, and chicken bouillon until smooth.
- 3
Pour the blended sauce into a saucepan, stir in the Mexican crema, and simmer over low heat for 5 minutes.
- 4
Heat the vegetable oil in a small skillet and lightly fry each tortilla for 5 seconds per side to soften; drain on paper towels.
- 5
Dip a softened tortilla into the warm green sauce, fill with shredded chicken, and roll tightly.
- 6
Place the rolled tortillas seam-side down in a lightly greased 9x13 inch baking dish.
- 7
Pour the remaining creamy sauce over the enchiladas and top evenly with the shredded cheese.
- 8
Bake at 375°F (190°C) for 15-20 minutes until the cheese is melted, bubbly, and slightly golden.
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