Enchiladas Suizas with Creamy Green Sauce

Ingredients

• 8 corn tortillas 8 corn tortillas
• 2 cups (470ml) cooked and shredded chicken breast 2 cups (470ml) cooked and shredded chicken breast
• 1 pound (450g) tomatillos, husked and rinsed 1 pound (450g) tomatillos, husked and rinsed
• 1 small onion, chopped 1 small onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 jalapeño pepper, seeded and chopped 1 jalapeño pepper, seeded and chopped
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) shredded Monterey Jack cheese 1 cup (100g) shredded Monterey Jack cheese
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste
• Cooking oil for frying Cooking oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat some cooking oil over medium heat. Dip each tortilla in the oil for a few seconds to soften it, then transfer to a paper towel-lined plate.
3. 3.
   In a blender, combine the tomatillos, onion, garlic, jalapeño, chicken broth, and salt. Blend until smooth.
4. 4.
   In the same skillet, pour the tomatillo mixture and cook over medium heat for about 5 minutes, until it thickens slightly.
5. 5.
   Reduce the heat to low and stir in the heavy cream. Cook for an additional 2 minutes, then remove from heat.
6. 6.
   Take each tortilla and fill it with a portion of the shredded chicken. Roll it up and place it seam-side down in a baking dish.
7. 7.
   Pour the creamy green sauce over the enchiladas, making sure they are fully covered. Sprinkle the shredded Monterey Jack cheese on top.
8. 8.
   Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
9. 9.
   Remove from the oven and garnish with chopped cilantro.
10. 10.
    Serve the Enchiladas Suizas hot with Mexican rice and refried beans.

Treat your ingredients with care...

• Tomatillos — Choose firm and bright green tomatillos. Remove the husks and rinse them thoroughly before using.
• Monterey Jack cheese — For a more authentic flavor, use a good-quality Monterey Jack cheese that melts well.
• Corn tortillas — To make them pliable, briefly fry the tortillas in oil before filling and rolling.

Tips & Tricks

• If you prefer a spicier sauce, leave the seeds in the jalapeño pepper or add an extra one.
• For a healthier version, you can bake the tortillas instead of frying them.
• Customize the filling by adding sautéed onions and bell peppers to the shredded chicken.
• If you can't find tomatillos, you can substitute them with green tomatoes or green bell peppers for a slightly different flavor.
• To save time, you can use store-bought rotisserie chicken instead of cooking and shredding the chicken breast.

Serving advice

Serve the Enchiladas Suizas hot, straight from the oven. Garnish with fresh cilantro and accompany them with Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the Enchiladas Suizas on a platter, ensuring they are neatly rolled and covered with the creamy green sauce. Sprinkle the shredded cheese evenly on top and garnish with a few sprigs of fresh cilantro for an appealing presentation.