Mexican Enchiladas Suizas
The wonderful rich flavor for this recipe is the result of sautéing the onions and garlic and adding green chiles, fresh.
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,
