Mexican Enchiladas Suizas
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Mexican Enchiladas Suizas

1. Fresh tomatillos, husks removed - 1 pound
2. Slice of onion - 1 large
3. Green serrano chiles, or to taste - 4
4. Garlic - 1 clove
5. Water - ½ cup
6. Heavy cream - 1 cup
7. Shredded Chihuahua cheese - ½ cup
8. Chicken bouillon granules, or to taste - 1 teaspoon
9. Vegetable oil, or as needed - 1 tablespoon
10. Corn tortillas - 12
11. Cooked chicken breast, shredded - 1
12. Shredded Chihuahua cheese - 1 cup

How to cook deliciously - Mexican Enchiladas Suizas

1. Stage

Line 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.

2. Stage

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,

3. Stage

Preheat the oven to 350 degrees F (175 degrees C).

4. Stage

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.

5. Stage

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.

6. Stage

Bake in the preheated oven until melted, about 25 minutes.