As part of a sponsored campaign with Latina Bloggers Connect and Real California Milk I made one of my favorite Mexican dishes: Enchiladas Suizas using Hispanic California dairy products to add an authentic touch. #VivaCADairy
I’ve always been a big fan of dairy and always though the more cream and cheese in a dish the better. When I was a kid my parents would tease me because I added sour cream (crema) to everything from my fresas con crema, to my frijolitos and my huevos rancheros. That is why being asked to share a dishes using California dairy was a great excuse to indulge in making one of my favorite’s the Enchiladas Suizas. It’s no wonder that Enchiladas Suizas is one of the creamiest and cheesiest of all Mexican dishes. Every time I dig into a dish of Enchiladas Suizas I feel like I am in heaven, creamy cheesy heaven.
For the Enchiladas Suizas recipe I used crema Mexicana, mozzarella cheese and queso fresco all of them made with California Diary. Did you know that California produces more milk, butter and ice cream than any other state and is the 2nd largest producer of cheese? California produces more than 25 varieties and styles of Hispanic-style cheeses and all of them have the Real California Cheese seal, this certifies that they are natural cheeses (who wants a processed cheese?! YUCK!) made in California exclusively from California milk. California really knows about dairy and 99% of the California dairies are family owned, love that!
But how do you know if a product is made with California dairy? It’s super easy: just look for the Real California Milk seal or the Real California Cheese Seal. So look for the seal to make sure you are getting a quality dairy product made with 100% California milk. You can also save by visiting their website and grabbing a discount coupon HERE.
So here is the recipe for Enchiladas Suizas we use in my family, hope you enjoy it!
Enchiladas Suizas
Ingredients
- 1 1/2 lb boneless chicken things skin removed (or you can use rotisserie chicken)
- 2 teaspoons salt
- 2 cloves garlic
- 1 cup chicken broth
- 2 lb tomatillos about 8, husked
- 1 ancho chiles seeds removed omit the chiles to make it kid friendly
- ½ cup loosely packed fresh cilantro
- 2 teaspoon vegetable oil
- 1/2 cup crema Mexican sour cream
- 8 corn tortillas 6" each
- 1 1/2 queso cup shredded Mozzarella
- Queso Fresco for garnish
Instructions
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Place chicken in a large saucepan. Add 6 cups water, 1 teaspoon salt and 1 garlic clove.
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Boil. Reduce heat to low; cover. Simmer 15 to 20 minutes.
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Remove chicken. Pull meat from bones; shred; set aside.
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Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat 8 minutes.
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Drain, reserving 1/2 cup liquid. Transfer to a blender; add remaining clove of garlic and cilantro; blend until smooth, adding liquid if necessary.
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Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium.
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Simmer, stirring constantly, 10 minutes or until sauce reduces to about 2 cups. Reduce heat, add remaining 1 teaspoon salt and sour cream. Stir about 1 minute. Set aside.
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Heat oven to 350°F.
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Place tortillas on the microwave for 20 seconds to warm and loosen them up.
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Divide shredded chicken evenly among tortillas and a spoonful of sauce and sprinkle a little mozzarella cheese.
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Roll up the tortillas.
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Spread 1/3 sauce in a 9" baking dish. Arrange enchiladas in 1 layer, seam side down. Cover with rest of sauce; sprinkle with cheese.
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Bake 30 minutes or until cheese starts to brown.
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Serve immediately.
Visit the Real California Milk website to learn more, like Real California Milk on Facebook and follow them on twitter @RealCalifMilk.
Buen provecho!
Disclosure: This post is part of a sponsored campaign with Latina Bloggers Connect and California Dairy. However all opinions are sincere and are my own.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
Fabulosa receta! No he probado estas enchiladas pero ya estoy apuntando los ingredientes para comprarlos este fin de semana.
Los productos hechos con leche de California, los mejores, son los que siempre están en mi casa.
They look delicious. I love Enchiladas. Thanks for the recipe
Wow! It looks really good! I love cheese too!!
se ven super ricas, las tengo que preparar pronto
me dio muchisimaaa hambre este post 😉 y eso que cene bien tarde hot hace 3 horas ahahaha.
se ven deliciosas las enchiladas!
Otra opción para preparar este platillo que realmente es de mis favoritos..
Ya me dio hambre! Se ven riquísimas!
Wow… nunca pense que habían enchiladas suizas pensé que era mexicanas jejee… Me encanta la receta y esta súper fácil! Yummy!
¡FELIZ DÍA!ॐ
http://mamaholistica.com
I make these,too!! 🙂
Wow, those turned out beautifully! I’m going to have to pin this one for later!
That sounds delicious! Where do ancho chilies fall on the heat scale? My boys are HEAT maniacs, but I don’t know if they’ve had hotter than jalapenos.
This recipe looks and sounds delicious. I am definitely going to have to make this for the family one night. Thanks so much for sharing.
Oh my! That looks like something from a restaurant! Love chicken enchilada’s!
Oh Wow.. This looks yummy… Thank you for sharing the recipe.
i am eating lunch with my guatemalan colleagues, farming.
your website is excellent.
question why the california dairy?
Jaime, This post was sponsored by California Dairy. I was asked to share a favorite recipe using their products, which are great quality products. 🙂
WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.