How to Make Enchiladas Suizas


These chicken enchiladas are done in the southern Mexican style (though "suizas" is actually Spanish for "Swiss-style"!). The recipe is similar to enchiladas with salsa verde, but the sauce is enriched with cream, and cheese is added on top. This serves 4 to 6.

Things You'll Need

  • 1 garlic cloves , chopped
  • 1 medium onions , chopped
  • salt
  • 16 oz. can shredded or chunked chicken , drained
  • 1 tbsp. dried oregano , crumbled between fingers
  • 1/3 cup sour cream
  • peppers
  • 1 cup heavy creams
  • 1 green onions (white and green parts), minced
  • 1 seeded jalapeño peppers , roughly chopped
  • 5 tbsp. canola oil
  • 1/2 tsp. garlic salt
  • 5 sprigs cilantro
  • 1 cup canned, low-sodium chicken broths
  • 12 corn tortillas
  • 1 cup Monterey Jack cheese , shredded
  • 26 oz. tomatillos, canned
  • Peppers
  • Salt

Making the Sauce

  • Drain the tomatillos. Puree the tomatillos, jalapeño, garlic, onion and cilantro in a food processor.

  • Heat 1 tbsp. oil in a saucepan over medium-high heat. When the oil is hot, add a drop or two of the puree.

  • If the puree sizzles when it hits the oil, add the rest of the puree to the pan. Let the puree cook, stirring occasionally, for 3 or 4 minutes or until it gets slightly darker.

  • Add the broth and cream and simmer until it takes on the consistency of gravy (about 8 minutes). Taste for seasoning and add salt and pepper.

  • Keep sauce warm while assembling the enchiladas.

Assembling the Enchiladas

  • Preheat the oven to 400 degrees F.

  • In a bowl, combine the shredded chicken, sour cream, garlic salt, minced green onion and oregano.

  • Heat the remaining oil in a small sauté pan. Using tongs, dip a tortilla in the oil for a second or two, just long enough to soften it.

  • Take a large plate and put several tablespoons of the sauce on it. Put the tortilla on top of the sauce, then flip it over.

  • Place 2 or 3 tablespoons of the chicken mixture in a line across the middle of the tortilla. Using your fingers, bring the two edges opposite the chicken over each other to form a snug roll around the chicken.

  • Put the tortilla, flap down, in a glass baking dish. The dish should hold all rolls snugly in a single layer.

  • Repeat the process with the remaining tortillas and chicken. Pour any remaining sauce over the rolls. Sprinkle the cheese over the top.

  • Bake uncovered for 8 or 9 minutes, until the cheese is melted and starts to sizzle.

Tips & Warnings

  • Cooking with hot oil takes a little getting used to, so pay close attention.
  • It helps to work quickly when assembling the enchiladas to ensure the tortillas keep a nice consistency.
  • You can use leftover shredded chicken as well.
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