Here’s a classic Enchiladas Suizas recipe—cheesy, creamy, and comforting 🌯🧀🇲🇽
Enchiladas Suizas (Swiss-style Enchiladas)
Ingredients (4 servings)
For the chicken filling:
- 2 cups cooked, shredded chicken (rotisserie works well)
- ½ cup onion, finely chopped
- 1 clove garlic, minced
- 1 tsp oil
- Salt and pepper to taste
For the green sauce:
- 10–12 tomatillos, husked and rinsed
- 1–2 jalapeños (depending on heat preference)
- ½ cup chopped onion
- 1 clove garlic
- ½ cup chicken broth
- Salt to taste
For assembly:
- 8–10 corn tortillas
- 1–1½ cups shredded cheese (Monterey Jack, Chihuahua, or mozzarella)
- ½ cup sour cream or Mexican crema (for topping)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Prepare the green sauce
- Boil tomatillos and jalapeños until soft (about 10 minutes).
- Blend with onion, garlic, chicken broth, and salt until smooth.
- Pour into a saucepan and simmer 5 minutes to thicken slightly.
- Cook the filling
- In a skillet, heat oil over medium heat.
- Sauté onion and garlic until soft.
- Add shredded chicken, season with salt and pepper, and mix well.
- Warm the tortillas
- Lightly heat tortillas in a skillet or microwave to make them pliable.
- Assemble enchiladas
- Spread a spoonful of chicken filling on each tortilla, roll it up, and place seam-side down in a baking dish.
- Pour green sauce evenly over the top.
- Sprinkle shredded cheese generously over the enchiladas.
- Bake
- Preheat oven to 375°F (190°C).
- Bake for 15–20 minutes, until cheese is melted and bubbly.
- Serve
- Dollop with sour cream or Mexican crema and garnish with fresh cilantro.
Tips & Variations
- Add sautéed mushrooms or corn to the filling for extra flavor.
- For extra creaminess, mix ¼ cup sour cream into the green sauce before pouring.
- Can be made ahead of time and baked just before serving.
If you want, I can give a shortcut version using canned green enchilada sauce that’s quicker but still tastes authentic. Do you want me to do that?
