Enchiladas Suizas Recipe

Updated at: Tue, 06 Feb 2024 08:17:16 GMT

Step 1

Preheat oven to 400F (200C).

Step 2

Place chicken on a roast rack fitted on a sheet pan and roast for 30-35 mins or until chicken is cooked through. Remove from the oven and allow to cool.

Step 3

To prepare the sauce, remove tomatillos from their husk, wash, and quarter. Place them in a single layer on a large sheet pan. Remove the seeds from Poblano and Serrano Peppers, slice in quarters and place on the pan, skin side up.

Step 4

Place tray on highest rack of your oven and broil 1-3 minutes or until the skins on the peppers begin to blister and char. Then turn down oven to 450F and place tray on middle rack and roast for 8-10 minutes until soft and tender. Remove from oven and allow to cool.

Step 5

To prep the chicken, remove the skin and shred the meat with two forks into bit sized pieces. Place in a large bowl, season with salt and pepper, and the juice of 1 lime. The lime juice really brightens up the chicken and creates a great flavor combination with the sauce once baked.

Step 6

In a blender, add the roasted tomatillos and peppers, garlic, cumin, salt, chicken broth (if you like a runnier sauce go the full 1 cup, otherwise for a thicker sauce leave at ½ cup) and onion.

Step 7

Blend on high until a smooth green sauce develops.

Step 8

At this point you can add 1-2 tablespoon of sour cream or heavy cream, this is the “Suizas” part, or “Swiss part, due to the addition of dairy. But truthfully, I prefer it without the cream, opting for just the kick of the green sauce, but if it’s too spicy for you, by all means add the cream.

Step 9

To assemble, grease a 12" x 13" (or 13 x 9 works too!) heat safe casserole. Preheat oven to 375F (190C).

Step 10

Warm tortillas in the microwave (wrapped to paper towel to avoid trying out) about 15-20 seconds until soft and pliable.

Step 11

Fill each tortilla with chicken 2-3 tablespoon of chicken and 1-2 tbsps of Monterrey Jack cheese. Roll tightly, and place, seam side down in the casserole dish. Repeat the process until 16-18 rolled tortillas fill the pan.

Step 12

Then pour sauce over the tortillas until completely covered. Top with 1 cup of Monterrey jack cheese. Bake for 20-25 minutes until warmed through and cheese on top is melted. Place for 1-2 minutes under the broiler until cheese is golden brown and bubbling.

Step 13

Garnish with crumbled queso fresco cheese and sprigs of cilantro. Serve with brown rice.

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