Enchilada Suizas
Enchiladas Suizas is a ridiculously delicious Mexican dish that'll make your taste buds go wild! Picture this: juicy shredded chicken wrapped in soft corn tortillas, slathered in a zesty tomatillo sauce, and smothered with creamy sour cream and melty cheese.
Servings: 10 people
Ingredients
Enchilada Sauce
- 10 tomatillos husked and washed
- ½ white onion coarsely chopped
- 2 green chile peppers halved and de-seeded
- 3 cloves garlic whole
- ½ cup fresh cilantro
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
Enchiladas
- 10 corn tortillas
- 2 cups cooked shredded chicken
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 2 cups Monterey jack cheese, divided
For serving
- Mexican crema
- red onion, chopped
- cilantro, chopped
Instructions
Enchilada Sauce
- To a large pot add your tomatillos, onion, chile peppers, and garlic. Cover with water and bring to a boil. Boil everything for 10-12 minutes.
- Remove the tomatillos, onion, chile peppers, and garlic from the water and place them into a blender.
- Add the cilantro, salt, pepper, and cumin. Blend until everything is pureed and mixed well.
Enchiladas
- To soften the tortillas for rolling, wrap all your tortillas in a bundle with damp paper towels. Microwave the bundle for 20 seconds in the microwave.
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9x13 baking dish by spraying it with nonstick cooking spray.
- Once your tortillas are ready, pour ⅓ of your tomatillo sauce into the baking dish.
- In a small bowl, whisk together the sour cream and heavy whipping cream.
- Divide the shredded chicken evenly between the tortillas. Sprinkle 2 tablespoons of shredded cheese in each tortilla and roll them up. Place each one into the sauced baking dish, seam side down.
- Pour the rest of the enchilada sauce on top of the enchiladas. Pour the cream mixture on top of the enchilada sauce and sprinkle the remaining 1 cup shredded cheese on top.
- Bake for 20-25 minutes until the cheese melts and browns.
- Serve with Mexican crema, chopped red onions, chopped cilantro, and enjoy!
Nutrition
Serving: 1enchilada | Calories: 269kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 672mg | Potassium: 270mg | Fiber: 3g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 6mg | Calcium: 221mg | Iron: 1mg
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