Enchiladas Suizas (Swiss Enchiladas)
Enchiladas Suizas (Swiss Enchiladas)
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless
- 4 cups water, or as needed to cover chicken
- 1/4 piece yellow onion
- 2 garlic cloves, peeled
- 2 bay leaves
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
For the Green Sauce
- 4 green tomatillos, medium, husked and rinsed
- 2 poblano chiles, medium
- 1/4 piece yellow onion
- 1 garlic clove, peeled
- 1 cup Mexican crema, or heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon chicken bouillon powder
- 1 tablespoon vegetable oil
For Assembly
- 12 corn tortillas, standard size
- 1/2 cup vegetable oil, for frying tortillas, plus more as needed
- 1 1/2 cups Manchego cheese, shredded, or Monterey Jack
Instructions
- 1
Roast the tomatillos and poblano chiles: Place the husked and rinsed tomatillos and poblano chiles on a large skillet or comal over medium-high heat. Roast, turning occasionally, until they are well-charred and softened, about 10-15 minutes. Once cooled slightly, peel the skin from the poblano chiles, remove the stems and seeds. For the tomatillos, simply peel off any charred skin if desired.
⏱️ 15 min
- 2
Cook the chicken: In a medium pot, combine the chicken breast, 4 cups of water (or enough to cover the chicken), 1/4 piece of yellow onion, 2 peeled garlic cloves, 2 bay leaves, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the chicken is tender and cooked through.
⏱️ 40 min
- 3
Shred and season chicken: Remove the cooked chicken breast from the pot and let it cool slightly. Discard the cooking liquid and aromatics. Once cool enough to handle, shred the chicken using two forks or your hands. Season the shredded chicken generously with additional salt and 1/2 teaspoon of freshly ground black pepper, mixing well.
⏱️ 10 min
- 4
Prepare the green sauce: In a blender, combine the roasted tomatillos (peeled if desired), roasted and peeled poblano chiles, the remaining 1/4 piece of yellow onion, 1 peeled garlic clove, 1 cup of Mexican crema (or heavy cream), 4 ounces of softened cream cheese, and 1 teaspoon of chicken bouillon powder. Blend until you achieve a smooth, vibrant green sauce.
⏱️ 5 min
- 5
Cook the green sauce: Pour the blended green sauce into a medium saucepan with 1 tablespoon of vegetable oil. Cook over medium heat for about 5 minutes, stirring occasionally, until the sauce thickens slightly and develops a rich flavor.
⏱️ 5 min
- 6
Soften tortillas: Heat 1/2 cup of vegetable oil in a large skillet over medium heat. Briefly pass each corn tortilla through the hot oil for a few seconds per side, just until it becomes pliable and soft, not crispy. Place softened tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 5 min
- 7
Assemble the enchiladas: Take each softened tortilla, place a portion of the seasoned shredded chicken in the center, and roll it tightly into a taquito shape. Repeat with the remaining tortillas and chicken.
⏱️ 10 min
- 8
Gratinate the enchiladas: In a large oven-safe pan or baking dish, spread a thin layer of the prepared green sauce at the bottom. Arrange the rolled chicken enchiladas snugly on top of the sauce. Pour the remaining green sauce over the enchiladas, ensuring they are completely covered. Sprinkle a generous amount of 1 1/2 cups of shredded Manchego cheese (or Monterey Jack) over the top. Cover the pan with a lid or foil and cook over medium-low heat for 5-10 minutes, or until the cheese is thoroughly melted and bubbly.
⏱️ 10 min
- 9
Serve the enchiladas hot and enjoy this delightful and creamy Mexican dish!
Kitchen Tools
Nutrition Facts (per serving)
Enchiladas Suizas (Swiss Enchiladas)
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless
- 4 cups water, or as needed to cover chicken
- 1/4 piece yellow onion
- 2 garlic cloves, peeled
- 2 bay leaves
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
For the Green Sauce
- 4 green tomatillos, medium, husked and rinsed
- 2 poblano chiles, medium
- 1/4 piece yellow onion
- 1 garlic clove, peeled
- 1 cup Mexican crema, or heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon chicken bouillon powder
- 1 tablespoon vegetable oil
For Assembly
- 12 corn tortillas, standard size
- 1/2 cup vegetable oil, for frying tortillas, plus more as needed
- 1 1/2 cups Manchego cheese, shredded, or Monterey Jack
Instructions
- 1
Roast the tomatillos and poblano chiles: Place the husked and rinsed tomatillos and poblano chiles on a large skillet or comal over medium-high heat. Roast, turning occasionally, until they are well-charred and softened, about 10-15 minutes. Once cooled slightly, peel the skin from the poblano chiles, remove the stems and seeds. For the tomatillos, simply peel off any charred skin if desired.
⏱️ 15 min - 2
Cook the chicken: In a medium pot, combine the chicken breast, 4 cups of water (or enough to cover the chicken), 1/4 piece of yellow onion, 2 peeled garlic cloves, 2 bay leaves, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the chicken is tender and cooked through.
⏱️ 40 min - 3
Shred and season chicken: Remove the cooked chicken breast from the pot and let it cool slightly. Discard the cooking liquid and aromatics. Once cool enough to handle, shred the chicken using two forks or your hands. Season the shredded chicken generously with additional salt and 1/2 teaspoon of freshly ground black pepper, mixing well.
⏱️ 10 min - 4
Prepare the green sauce: In a blender, combine the roasted tomatillos (peeled if desired), roasted and peeled poblano chiles, the remaining 1/4 piece of yellow onion, 1 peeled garlic clove, 1 cup of Mexican crema (or heavy cream), 4 ounces of softened cream cheese, and 1 teaspoon of chicken bouillon powder. Blend until you achieve a smooth, vibrant green sauce.
⏱️ 5 min - 5
Cook the green sauce: Pour the blended green sauce into a medium saucepan with 1 tablespoon of vegetable oil. Cook over medium heat for about 5 minutes, stirring occasionally, until the sauce thickens slightly and develops a rich flavor.
⏱️ 5 min - 6
Soften tortillas: Heat 1/2 cup of vegetable oil in a large skillet over medium heat. Briefly pass each corn tortilla through the hot oil for a few seconds per side, just until it becomes pliable and soft, not crispy. Place softened tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 5 min - 7
Assemble the enchiladas: Take each softened tortilla, place a portion of the seasoned shredded chicken in the center, and roll it tightly into a taquito shape. Repeat with the remaining tortillas and chicken.
⏱️ 10 min - 8
Gratinate the enchiladas: In a large oven-safe pan or baking dish, spread a thin layer of the prepared green sauce at the bottom. Arrange the rolled chicken enchiladas snugly on top of the sauce. Pour the remaining green sauce over the enchiladas, ensuring they are completely covered. Sprinkle a generous amount of 1 1/2 cups of shredded Manchego cheese (or Monterey Jack) over the top. Cover the pan with a lid or foil and cook over medium-low heat for 5-10 minutes, or until the cheese is thoroughly melted and bubbly.
⏱️ 10 min - 9
Serve the enchiladas hot and enjoy this delightful and creamy Mexican dish!