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Enchiladas Suizas Recipe

Enchiladas Suizas

Steven
Rolled corn tortillas stuffed with tender shredded chicken, blanketed in a rich, tangy tomatillo cream sauce, and finished with a thick blanket of melted cheese, enchiladas suizas are the kind of meal that makes people go quiet at the dinner table.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 480 kcal

Equipment

  • Medium saucepan
  • High-powered blender or food processor
  • Small skillet or sauté pan - for frying tortillas
  • 9x13-inch baking dish - ceramic or glass preferred
  • Tongs or a fork - for dipping tortillas
  • Paper towels - for draining fried tortillas
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Cheese grater or box grater
  • Aluminum foil

Ingredients
  

  • 1 lb tomatillos - 450g, husked and rinsed
  • 1-2 jalapeño peppers - stems removed
  • 3 cloves garlic - peeled
  • 1/2 medium white onion - divided (half for sauce, half for garnish)
  • 1/2 cup Mexican crema - 120ml (or sour cream as substitute)
  • 1/2 cup fresh cilantro leaves - 15g, loosely packed
  • 1 teaspoon salt - plus more to taste
  • 1/2 teaspoon ground cumin
  • 1/2 cup chicken broth - 120ml
  • 2 cups shredded cooked chicken - 280g (rotisserie chicken works perfectly)
  • 2 tablespoons vegetable oil - plus more for frying tortillas
  • 1/4 medium white onion - finely diced (for the filling)
  • 2 cloves garlic - minced (for the filling)
  • 12 corn tortillas - 6-inch / 15cm
  • 2 cups shredded Oaxaca cheese - 200g (or low-moisture whole milk mozzarella)
  • 1/4 cup crumbled queso fresco - 25g, for garnish
  • Fresh cilantro - for garnish
  • Sliced white onion - for garnish
  • Pickled jalapeños - for garnish

Instructions
 

  • Place husked tomatillos and jalapeños in a medium saucepan, cover with water, and boil for 10-12 minutes until tomatillos turn olive green and are soft. Drain and cool for 5 minutes.
  • Transfer cooled tomatillos, jalapeños, garlic, half the onion, crema, cilantro, salt, cumin, and broth to a blender. Blend on high for 45-60 seconds until smooth. Adjust seasoning to taste.
  • Heat oil in a sauté pan over medium heat. Cook finely diced onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir in shredded chicken, season with salt and cumin, and warm through for 1-2 minutes. Set aside.
  • Preheat oven to 375°F (190°C). Spread about one-third of the tomatillo sauce (3/4 to 1 cup) evenly over the bottom of a 9x13-inch baking dish.
  • Heat 1/2 inch of vegetable oil in a small skillet over medium-high heat. Fry each tortilla for 10-15 seconds per side until pliable and slightly golden. Drain on paper towels and keep warm under a clean kitchen towel.
  • Lay a fried tortilla flat, spoon 2-3 tablespoons of chicken filling down the center, add a pinch of Oaxaca cheese, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  • Pour remaining tomatillo sauce evenly over the rolled enchiladas, ensuring complete coverage. Sprinkle with remaining Oaxaca cheese. Bake uncovered for 18-22 minutes until cheese is melted, bubbly, and lightly golden.
  • Rest for 3-5 minutes before serving. Garnish with queso fresco, fresh cilantro, sliced white onion, and pickled jalapeños. Serve immediately while hot.

Notes

  • Do not skip frying the tortillas. The quick fry makes tortillas pliable and creates a moisture barrier preventing sogginess.
  • Use room temperature or warm shredded chicken for even heating in the oven.
  • Do not overfill tortillas. About 2-3 tablespoons of filling per tortilla is ideal to prevent bursting.
  • Cover every tortilla with sauce before baking to prevent drying out and toughening.
  • Use a high-powered blender for the smoothest sauce consistency, blending for at least 45 seconds.
  • Let enchiladas rest for 3-5 minutes before serving to allow sauce to thicken slightly.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 20-25 minutes.
  • Freeze fully assembled unbaked enchiladas for up to 3 months. Thaw overnight in refrigerator before baking, adding 5 minutes to baking time.
  • The sauce and chicken filling can be made up to 2 days ahead and refrigerated separately.
  • For a shortcut, blend 1.5 cups of high-quality jarred salsa verde with crema, garlic, cilantro, and cumin.
Keyword enchiladas suizas, Mexican enchiladas, tomatillo cream sauce