Go Back
Print

Enchiladas Suizas

Course Entree
Cuisine Mexican
Prep Time 1 hour
Total Time 1 hour
Servings 4
Author Paula Bendfeldt-Diaz

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

  1. Place chicken in a large saucepan. Add 6 cups water, 1 teaspoon salt and 1 garlic clove.
  2. Boil. Reduce heat to low; cover. Simmer 15 to 20 minutes.
  3. Remove chicken. Pull meat from bones; shred; set aside.
  4. Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat 8 minutes.
  5. Drain, reserving 1/2 cup liquid. Transfer to a blender; add remaining clove of garlic and cilantro; blend until smooth, adding liquid if necessary.
  6. Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium.
  7. 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.
  8. Heat oven to 350°F.
  9. Place tortillas on the microwave for 20 seconds to warm and loosen them up.
  10. Divide shredded chicken evenly among tortillas and a spoonful of sauce and sprinkle a little mozzarella cheese.
  11. Roll up the tortillas.
  12. 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.
  13. Bake 30 minutes or until cheese starts to brown.
  14. Serve immediately.