Mexican Enchiladas Suizas
Press out excess air before sealing.
Recipe Summary Mexican Enchiladas Suizas
Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The 'suizas' sauce is Spanish for 'Swiss,' a nod to its creaminess.
Ingredients | Chicken Enchilada Recipes With Cream Of Chicken Soup1 pound fresh tomatillos, husks removed1 large slice of onion4 green serrano chiles, or to taste1 clove garlic½ cup water1 cup heavy cream½ cup shredded Chihuahua cheese1 teaspoon chicken bouillon granules, or to taste1 tablespoon vegetable oil, or as needed12 corn tortillas1 cooked chicken breast, shredded1 cup shredded Chihuahua cheeseDirectionsLine a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,Preheat the oven to 350 degrees F (175 degrees C).Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.Bake in the preheated oven until melted, about 25 minutes.Info | Chicken Enchilada Recipes With Cream Of Chicken Soupprep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Mexican Enchiladas SuizasWorld Cuisine Recipes, Latin American, Mexican,
