Description
Creamy, cheesy, and packed with bold flavor, these Enchiladas Suizas feature shredded chicken rolled in corn tortillas, drenched in a silky tomatillo sauce, and baked to bubbling perfection.
Ingredients
Scale
- 1 pound tomatillos, husked and rinsed
- 1 jalapeño, seeded
- 3 garlic cloves
- 1 small white onion, quartered
- 1/2 cup fresh cilantro
- 1/2 cup Mexican crema
- 1/2 cup chicken broth
- 1 teaspoon salt
- 2 cups cooked shredded chicken
- 10 corn tortillas
- 2 cups shredded cheese (Monterey Jack or mozzarella)
- Vegetable oil (for frying)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.
- Boil tomatillos, jalapeño, garlic, and onion for 10 minutes. Blend with cilantro, crema, broth, and salt until smooth.
- Heat oil in a skillet and lightly fry tortillas for 10 seconds per side to soften.
- Fill each tortilla with shredded chicken and a bit of cheese. Roll and place seam-side down in the baking dish.
- Pour the tomatillo sauce over the enchiladas and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until golden and bubbly.
- Let rest for 5 minutes, then serve garnished with fresh cilantro or a drizzle of crema.
Notes
- Use rotisserie chicken for a quick filling.
- Char tomatillos before boiling for a smokier flavor.
- Add sliced avocado or pickled onions on top for extra flair.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg