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. (Are poblano peppers hot?)
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.
Sweet Suizas, no?
- 5 tomatillos
- 1 serrano
- ½ white onion
- 2 garlic cloves
- 10-12 sprigs cilantro
- 1 poblano
- 1 cup chicken stock
- ¼ cup creme fraiche (or heavy cream)
- 8 corn tortillas
- 1 large chicken breast
- 2 tablespoons white onion finely diced
- 1 cup Monterey Jack cheese shredded
- cilantro for garnish (optional)
To poach the chicken, cover the 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 20 minutes or until the chicken is cooked through. Once cooked, set aside to cool.
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, 10-12 sprigs of cilantro, and 1/2 of a serrano pepper.
Cut off the stem and de-seed the roasted poblano. Add it to the blender and pulse blend with the other ingredients. Taste for heat level and add another half of the serrano if you want more heat.
Heat a dollop of oil in a saucepan on medium heat. Add the green sauce from the blender and simmer for a few minutes. Add 1 cup chicken stock and 1/4 cup creme fraiche to the mixture (or heavy cream). Cook on medium-low until heated through.
Use two forks to shred the chicken and add it to a mixing bowl along with 2-3 tablespoons 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. (Or nuke them in some damp paper towels for 60 seconds.)
Prepare the baking dish by adding a few spoonfuls of the green sauce to prevent 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 seam side down on the baking dish. Keep going ‘til the chicken is gone. Add the remaining sauce on top of the enchiladas along with a final layer of cheese.
Bake for 10-15 minutes or until the cheese is melted.
Optional garnishes include freshly chopped cilantro and a drizzle of Crema.