Enchiladas Suizas (Chicken and Potato)
Enchiladas Suizas (Chicken and Potato)
Ingredients
For the White Cheese Sauce
- 1 garlic, head, peeled and smashed/minced
- 3 yellow bell pepper, chopped
- 2 habanero peppers, chopped
- 3/4 stick butter
- 1/2 onion, chopped
- 2 cups milk
- 2 cups heavy cream
- to taste salt
- 1/4 stick butter
- 1 tablespoon all-purpose flour
- 2 cups mozzarella cheese, shredded
For the Filling
- 2 cups cooked chicken, shredded
- 2 potatoes, cooked and diced
- 1/2 cup Cotija cheese, crumbled
For Assembly and Garnish
- 8 corn tortillas
- 1 cup lettuce, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup Cotija cheese, crumbled, for garnish
- as needed red salsa or hot sauce, for drizzling
Instructions
- 1
Prepare the vegetables for the sauce base: Peel and smash/mince the head of garlic. Chop the half onion, three yellow bell peppers, and two habanero peppers.
⏱️ 10 min
- 2
In a large pot, melt 3/4 stick of butter over medium heat. Add the chopped garlic, onion, yellow bell peppers, and habanero peppers. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
⏱️ 5 min
- 3
Pour in 2 cups of milk and 2 cups of heavy cream. Season with salt to taste. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the flavors to infuse into the dairy. Do not boil.
⏱️ 15 min
- 4
Carefully strain the simmering mixture through a fine-mesh sieve into a clean bowl, separating the infused liquid from the cooked vegetables. Press down on the solids to extract as much liquid as possible. Discard the solids.
⏱️ 5 min
- 5
In the same clean pot, melt the remaining 1/4 stick of butter over medium heat. Whisk in 1 tablespoon of all-purpose flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until lightly golden.
⏱️ 2 min
- 6
Gradually pour the strained infused cream mixture into the roux, whisking constantly to prevent lumps. Continue to whisk until the sauce is smooth. Add 2 cups of shredded mozzarella cheese and stir until the cheese is fully melted and the sauce is smooth and thickened. Keep warm over low heat.
⏱️ 8 min
- 7
Prepare the filling: In a mixing bowl, combine the shredded cooked chicken with the diced cooked potatoes. Add 1/2 cup of crumbled Cotija cheese and mix well.
⏱️ 5 min
- 8
Assemble the enchiladas: Take one corn tortilla and place a generous amount of the chicken and potato mixture down the center. Roll the tortilla up tightly.
⏱️ 5 min
- 9
Arrange the rolled enchiladas on a serving plate. Ladle a generous amount of the prepared white cheese sauce over the enchiladas, ensuring they are well-covered.
⏱️ 3 min
- 10
Garnish the enchiladas with shredded lettuce, thinly sliced red onion, a sprinkle of additional crumbled Cotija cheese, and a drizzle of red salsa or hot sauce, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Enchiladas Suizas (Chicken and Potato)
Ingredients
For the White Cheese Sauce
- 1 garlic, head, peeled and smashed/minced
- 3 yellow bell pepper, chopped
- 2 habanero peppers, chopped
- 3/4 stick butter
- 1/2 onion, chopped
- 2 cups milk
- 2 cups heavy cream
- to taste salt
- 1/4 stick butter
- 1 tablespoon all-purpose flour
- 2 cups mozzarella cheese, shredded
For the Filling
- 2 cups cooked chicken, shredded
- 2 potatoes, cooked and diced
- 1/2 cup Cotija cheese, crumbled
For Assembly and Garnish
- 8 corn tortillas
- 1 cup lettuce, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup Cotija cheese, crumbled, for garnish
- as needed red salsa or hot sauce, for drizzling
Instructions
- 1
Prepare the vegetables for the sauce base: Peel and smash/mince the head of garlic. Chop the half onion, three yellow bell peppers, and two habanero peppers.
⏱️ 10 min - 2
In a large pot, melt 3/4 stick of butter over medium heat. Add the chopped garlic, onion, yellow bell peppers, and habanero peppers. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
⏱️ 5 min - 3
Pour in 2 cups of milk and 2 cups of heavy cream. Season with salt to taste. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the flavors to infuse into the dairy. Do not boil.
⏱️ 15 min - 4
Carefully strain the simmering mixture through a fine-mesh sieve into a clean bowl, separating the infused liquid from the cooked vegetables. Press down on the solids to extract as much liquid as possible. Discard the solids.
⏱️ 5 min - 5
In the same clean pot, melt the remaining 1/4 stick of butter over medium heat. Whisk in 1 tablespoon of all-purpose flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until lightly golden.
⏱️ 2 min - 6
Gradually pour the strained infused cream mixture into the roux, whisking constantly to prevent lumps. Continue to whisk until the sauce is smooth. Add 2 cups of shredded mozzarella cheese and stir until the cheese is fully melted and the sauce is smooth and thickened. Keep warm over low heat.
⏱️ 8 min - 7
Prepare the filling: In a mixing bowl, combine the shredded cooked chicken with the diced cooked potatoes. Add 1/2 cup of crumbled Cotija cheese and mix well.
⏱️ 5 min - 8
Assemble the enchiladas: Take one corn tortilla and place a generous amount of the chicken and potato mixture down the center. Roll the tortilla up tightly.
⏱️ 5 min - 9
Arrange the rolled enchiladas on a serving plate. Ladle a generous amount of the prepared white cheese sauce over the enchiladas, ensuring they are well-covered.
⏱️ 3 min - 10
Garnish the enchiladas with shredded lettuce, thinly sliced red onion, a sprinkle of additional crumbled Cotija cheese, and a drizzle of red salsa or hot sauce, if desired. Serve immediately.
⏱️ 2 min