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Enchiladas Suizas Recipe

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4.1 from 9 reviews

Enchiladas Suizas are a delicious Mexican dish featuring corn tortillas filled with shredded chicken and cheese, drenched in a creamy tomatillo and chili sauce. This recipe blends roasted tomatillos, jalapeños, serrano peppers, and fresh cilantro to create a flavorful sauce, topped with melted cheese and garnished with fresh avocado, onion, and radishes. Perfect for a comforting meal that serves 12.

Ingredients

Sauce Ingredients

  • 29 oz can tomatillos
  • ½ medium onion (peeled and sliced in half)
  • 3 jalapeños (stem removed)
  • 4 serrano peppers (stem removed)
  • 3 large garlic cloves (peeled)
  • ¼ cup fresh cilantro
  • ½ cup chicken stock
  • 1 teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • ½ cup Mexican crema or Greek yogurt or heavy cream

Enchiladas Ingredients

  • Canola oil (enough to fry all tortillas)
  • 12 corn tortillas
  • 2 cups cooked shredded chicken
  • Cheese such as Oaxaca, Manchego, or mozzarella (or your favorite melting cheese)

Garnishes

  • Sliced onion
  • Avocado slices
  • Radishes
  • Fresh cilantro
  • Hot sauce
  • Lime wedges (for serving)

Instructions

  1. Roast the Vegetables: Line a skillet or comal with foil and heat over medium-high heat. Place the onion halves, jalapeños, serrano peppers, and garlic cloves on the skillet. Cook, turning occasionally, until all the vegetables are lightly roasted on all sides, about 10 minutes. Remove from heat and allow to cool for a few minutes.
  2. Prepare the Sauce: In a blender, combine the roasted onion, garlic, peppers, canned tomatillos, fresh cilantro, chicken stock, salt, and black pepper. Blend until smooth.
  3. Cook the Sauce: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Pour in the pureed sauce and cook for 2 minutes. Add the Mexican crema (or Greek yogurt/heavy cream) and stir well. Continue to cook for another 2 minutes, then remove from heat.
  4. Preheat the Oven: Position an oven rack in the top third of the oven and preheat to 350°F (175°C). Lightly coat a 9-by-13-inch baking dish with cooking spray.
  5. Fry the Tortillas: In a small or medium skillet, heat about ¼ cup of canola oil over medium-high heat until hot but not smoking. Fry each tortilla for 4 to 5 seconds on each side until lightly fried and pliable. Drain excess oil by tapping the tortilla edge on the pan, then place it on a paper towel-lined plate. Repeat with all tortillas, adding more oil as necessary.
  6. Assemble the Enchiladas: Spread ½ cup of the prepared enchilada sauce evenly on the bottom of the baking dish. Lay a fried tortilla flat, sprinkle ¼ cup shredded chicken and some shredded cheese down the center, then tightly roll the tortilla and place it seam-side down in the baking dish. Continue filling and rolling the remaining tortillas, arranging them snugly side-by-side in a single layer.
  7. Top and Bake: Pour the remaining creamy enchilada sauce evenly over the rolled tortillas. Layer slices of cheese on top. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and starting to brown.
  8. Serve: Remove enchiladas from the oven and serve warm. Garnish with sliced onion, avocado, radishes, cilantro, and hot sauce. Provide lime wedges on the side for squeezing over the enchiladas. Optionally, serve with rice and beans.

Notes

  • You can substitute Mexican crema with Greek yogurt or heavy cream based on availability and dietary preferences.
  • Adjust the number of jalapeños and serrano peppers to control the heat level.
  • Use a skillet or comal lined with foil for easy cleanup when roasting the vegetables.
  • Lightly frying tortillas helps to keep them pliable and adds flavor without making them greasy.
  • For a vegetarian version, substitute shredded chicken with sautéed vegetables or beans.
  • Leftover enchiladas can be refrigerated and reheated in the oven to maintain their texture.

Find it online: https://bitezly.com/enchiladas-suizas-recipe/