Enchiladas Suizas -- Chicken Enchiladas with Creamy Green Sauce
Building a traditional green sauce and mixing it with a bit of cream will make your Enchiladas Suizas the real deal.
Servings: 2 (7-9 enchiladas)
- 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.