Enchiladas Suizas
Prep time
Cook time
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Shredded chicken is wrapped into a corn tortilla, topped with Mexican cheese and adorned with a delicate, splcy and creamy salsa verde
Serves: 4
For the enchilada sauce:
  • 2 Poblano peppers,
  • 2 Serrrano peppers, stemmed and seeded to taste
  • 1.5 pounds of tomatillos, husks removed and rinsed well
  • 1 cup of fresh cilantro, rough chopped
  • 5 cloves of garlic
  • 1 teaspoon cumin
  • 1.5 cups of sour cream
To assemble:
  • 8 corn tortillas
  • 3 cups of shredded chicken
  • 2 cups shredded Mexican cheese (queso Oaxaca or mozzarella)
For the enchilada sauce:
  1. Preheat broiler to high
  2. Line a baking sheet with aluminum foil and arrange the poblanos, serrano, and tomatillos on the baking sheet
  3. Place the sheet within 6 inches of the broiler and broil until browned, flipping halfway between (tomatillos will require less time, about 7 minutes and peppers about 15 minutes
  4. When everything is charred and blistered, transfer to a gallon-sized plastic bag, and seal until cooled allowing everything to steam (this makes it easier to skin the peppers)
  5. When cool enough to handle, peel skins from tomatillos and chilis and seed poblanos. Seed serranos to taste (they are very hot, so seed accordingly)
  6. Place roasted chilis, tomatillos, garlic, cumin, sour cream, and cilantro into blender and blend until smooth
To assemble and bake:
  1. Heat tortillas briefly in the microwave to soften (about 15 seconds).
  2. Mix ½ cup of enchilada sauce with the chicken and combine well.
  3. Spoon the chicken mixture over each tortilla and then roll each one up.
  4. Cover the bottom of a 9 x 13 baking dish with a thin layer of enchilada sauce and then top with shredded cheese.
  5. Reserve the remaining enchilada sauce for serving.
  6. Bake the enchiladas for 25 minutes, until cheese melts.
Recipe by Feeling Foodish at http://feelingfoodish.com/enchiladas-suizas/