Enchiladas Suizas is a phrase used quite liberally these days to describe a wide range of enchilada dishes. Variations will get even wilder once you head north of the U.S./Mexico border.
Luckily it’s easy to return to the essence of the dish by building a traditional green sauce and mixing it with a bit of cream. This will give you an authentic, mouth-watering meal that comes with a hidden benefit; your tastebuds will now have a Suiza-meter for the rest of your life that will help you detect the real Suiza (or not).
Enchiladas Suizas Recipe — Chicken Enchiladas with Creamy Green Sauce
We’ll be using creme fraiche here, but you can always use Mexican Crema or heavy cream to get a similar result. Also note that you can substitute jalapenos for the serrano peppers if it’s hard to find serranos in your area.
Rotisserie chicken will work in a pinch but for this batch I poached a chicken breast with some onion, cilantro and a pinch of salt. Bring to a boil, reduce heat, and let simmer until cooked through, about 15-20 minutes.
You can pan roast the tomatillos and poblano but I usually just throw them in the oven at 400F.
The tomatillos will only need about 10-12 minutes in the oven. You can pull them out when they turn army green and then let the poblano roast a bit longer.
Add the roasted tomatillos to a blender along with ½ white onion, 2 cloves garlic, ½ serrano, and 10 cilantro sprigs.
Once the poblano starts to get charred it is mostly roasted.
Cut off the stem and de-seed the poblano. You can also scrape off the blackened bits of skin but don’t worry about getting every last bit.
Add the poblano to the other ingredients in the blender and pulse blend. Give a quick taste for heat level. If you want more heat you can add the other half of the serrano pepper. This mixture will get diluted a bit by the cream and stock so I tend to make this blender mixture a bit more spicy than usual.
Heat a dollop of oil in a saucepan on medium heat. Add green sauce from blender and cook for a few minutes.
Add 1 cup chicken stock and ¼ cup creme fraiche to the simmering green sauce. Cook on medium-low heat until heated throughout.
Use two forks to shred the chicken and mix with a few tablespoons of finely chopped onion, a handful of cheese, and dashes of salt.
This is the inner mixture of the enchiladas. You also have the option of adding a few tablespoons of the green sauce or even a bit of the creme fraiche to this mixture.
Okay, heat the tortillas in the oven for a few minutes. This will make them easier to roll up.
Prepare your baking dish for the enchiladas by adding a few spoonfuls of the green sauce and spreading around. This will prevent the enchiladas from sticking.
On a plate, add a couple spoonfuls of the green sauce. Dredge a tortilla in the sauce, flip, and fill with a small handful of the chicken mixture.
Roll up and place on the baking dish. Keep going ‘til the chicken is gone. This recipe will make 6-8 enchiladas depending on the size of your tortillas.
Add the remaining sauce on top of the enchiladas along with a layer of cheese.
Bake for 10-15 minutes or until all the cheese is melted.
Cilantro and a drizzle of crema are optional garnishes that will help finely tune your brand new Suiza-meter.
Sweet Suizas, no?
- 5 tomatillos
- 1 serrano
- ½ white onion
- 2 garlic cloves
- 10 sprigs cilantro
- 1 poblano
- 1 cup chicken stock
- ¼ cup creme fraiche (or Mexican Crema)
- 8 corn tortillas
- 1 large chicken breast
- 2 Tablespoon white onion finely diced
- 1 cup Monterey Jack cheese shredded
- 2 Tablespoon cilantro diced
To poach the chicken, cover chicken breast with water and bring to a boil. Add a half onion, cilantro sprigs and a pinch of salt for additional flavor.
Once boiling, reduce heat and let simmer for 15-20 minutes or until chicken is cooked through.
Meanwhile, roast the tomatillos and poblano in the oven at 400F
The tomatillos will be done roasting when they turn army green, about 10-12 minutes. The poblano will need a bit longer.
Add the tomatillos to a blender along with 1/2 onion, 2 garlic cloves, 10 sprigs of cilantro, and 1/2 of a serrano pepper.
Cut off the stem and de-seed the poblano. Add to the blender and pulse blend with the other ingredients.
Taste for heat level and add another half of the serrano if you want.
Heat a dollop of oil in a saucepan on medium heat
Add the green sauce from the blender and saute for a few minutes
Add 1 cup chicken stock and 1/4 cup creme fraiche to the mixture
Cook on medium-low until heated through
Use two forks to shred the chicken and add to a mixing bowl along with finely chopped onion, a handful of cheese, and dashes of salt. You can also add some green sauce or cream if you want.
Heat tortillas in the oven for a few minutes.
Prepare the baking dish by adding a few spoonfuls of the green sauce and spreading around
On a plate, add a couple spoonfuls of the green sauce
Dredge a tortilla in the sauce, flip, and fill with a small handful of the chicken mixture
Roll up and place on the baking dish. Keep going ‘til the chicken is gone
Add the remaining sauce on top of the enchiladas along with a layer of cheese
Bake for 10-15 minutes or until the cheese is melted
Optional garnishes include cilantro and a drizzle of crema