Entree: Mexico – Mexico City – Enchiladas Suizas (Creamy tomatillo chicken enchiladas topped with melted cheese and crema)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 12 corn tortillas (about 6-inch), warmed or lightly fried, approx. 8 oz (225 g) total
- 3 cups shredded cooked chicken, approx. 1 lb (450 g)
- 1 lb (450 g) tomatillos, husked and rinsed (about 10–12 medium)
- 1 small white onion, quartered, about 4 oz (115 g)
- 2 cloves garlic
- 1–2 jalapeños or serranos, stemmed (seeded for milder), about 0.7–1.4 oz (20–40 g)
- 1/2 cup (120 ml) chicken stock
- 1 cup (240 ml) Mexican crema or sour cream
- 1/4 cup (60 ml) heavy cream (optional, for extra silkiness)
- 1 1/2 cups (170 g) shredded Oaxaca or Chihuahua cheese (or Swiss/Emmental), divided
- 2 tbsp (30 ml) vegetable oil for lightly frying tortillas
- 1 tbsp (15 g) butter (optional, for sauce richness)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro, for garnish
- 1/4 cup (60 g) thinly sliced onion or pickled onion, for garnish (optional)

Instructions

1. Prepare sauce: In a saucepan, combine tomatillos, quartered onion, garlic, and jalapeños with enough water to cover. Bring to a boil, then simmer until tomatillos soften, about 8–10 minutes. Drain and transfer to a blender.
2. Add 1/2 cup (120 ml) chicken stock to blender and puree until smooth. Pour puree through a fine sieve into a clean saucepan for a smoother sauce.
3. Stir in crema, heavy cream (if using), butter, salt, and pepper. Warm gently over medium-low heat, stirring, until sauce is smooth and slightly thickened, about 4–6 minutes. Stir in 1/2 cup (55 g) of the shredded cheese to melt into the sauce. Keep warm.
4. Lightly heat oil in a skillet over medium heat. Quickly fry each tortilla 10–15 seconds per side to make pliable (or warm on a comal), drain on paper towels.
5. Fill each tortilla with about 1/4 cup (60 g) shredded chicken (approx. 2 oz (55 g) chicken per tortilla), roll, and place seam-side down in a baking dish.
6. Pour warm tomatillo-cream sauce evenly over the rolled enchiladas. Sprinkle remaining 1 cup (115 g) shredded cheese over the top.
7. Bake in a preheated 375°F (190°C) oven until cheese is melted and sauce bubbling, about 10–12 minutes. Alternatively, cover and warm on the stovetop until cheese melts.
8. Garnish with chopped cilantro and sliced or pickled onion. Serve immediately with extra crema or lime wedges on the side.