Cheesy Enchiladas Suizas
Cheesy Enchiladas Suizas
Ingredients
For the Chicken Filling
- 3 cups cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the Green Sauce (Salsa Verde)
- 1 pound tomatillos, husked and rinsed
- 1 serrano peppers, or jalapeños, stems removed
- 1/2 white onion, roughly chopped
- 2 garlic cloves, peeled
- 1/4 cup fresh cilantro leaves
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup heavy cream
For the Enchiladas
- 12 corn tortillas, 6-inch diameter
- 2 cups Monterey Jack cheese, shredded, or a Mexican blend
- 1 cup Oaxaca cheese, shredded, or mozzarella
- 2 tablespoons vegetable oil, for frying tortillas
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup white onion, diced
- as needed sour cream or Mexican crema, for serving
Instructions
- 1
In a medium bowl, combine the 3 cups of cooked shredded chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Mix well to ensure the chicken is evenly seasoned. Set aside.
⏱️ 5 min
- 2
Place the husked and rinsed tomatillos and serrano peppers in a saucepan. Cover them with water and bring to a boil over medium-high heat.
⏱️ 5 min
- 3
Reduce heat and simmer for 10-15 minutes, or until the tomatillos change to a dull green color and are tender. Drain the tomatillos and peppers, reserving about 1/4 cup of the cooking liquid.
⏱️ 15 min
- 4
Transfer the cooked tomatillos and peppers, roughly chopped 1/2 white onion, 2 peeled garlic cloves, and 1/4 cup fresh cilantro to a blender. Add 1/2 cup chicken broth and the reserved cooking liquid (if needed for consistency). Blend until completely smooth.
⏱️ 5 min
- 5
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Carefully pour the blended tomatillo mixture into the hot oil. Bring to a simmer, stirring occasionally.
⏱️ 5 min
- 6
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue to simmer for 10-15 minutes, allowing the sauce to thicken slightly and deepen in flavor. Stir occasionally to prevent sticking. Remove from heat and stir in 1 cup of heavy cream. Mix until fully incorporated. Set aside.
⏱️ 15 min
- 7
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 8
In a small skillet, heat 2 tablespoons of vegetable oil over medium heat. One by one, quickly dip each corn tortilla in the hot oil for about 10-15 seconds per side, just until it's pliable and slightly softened, but not crispy. This step helps prevent the tortillas from tearing and becoming soggy. Place the softened tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 9
Dip each softened tortilla into the prepared green sauce, ensuring both sides are coated. Place a portion of the seasoned shredded chicken down the center of each sauced tortilla. Sprinkle a small amount of Monterey Jack cheese and Oaxaca cheese over the chicken. Roll up each tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process until all 12 tortillas are filled and arranged in the baking dish.
⏱️ 10 min
- 10
Pour any remaining green sauce evenly over the rolled enchiladas. Generously sprinkle the remaining Monterey Jack cheese and Oaxaca cheese over the top of the enchiladas.
⏱️ 2 min
- 11
Cover the baking dish loosely with aluminum foil. Bake for 20 minutes, or until the enchiladas are heated through and the sauce is bubbling.
⏱️ 20 min•🌡️ 375
- 12
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 10 min•🌡️ 375
- 13
Let the enchiladas rest for a few minutes before serving. Garnish with chopped fresh cilantro and diced white onion, if desired. Serve hot with a dollop of sour cream or Mexican crema.
⏱️ 5 min
Kitchen Tools
Cheesy Enchiladas Suizas
For the Chicken Filling
- 3 cups cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the Green Sauce (Salsa Verde)
- 1 pound tomatillos, husked and rinsed
- 1 serrano peppers, or jalapeños, stems removed
- 1/2 white onion, roughly chopped
- 2 garlic cloves, peeled
- 1/4 cup fresh cilantro leaves
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup heavy cream
For the Enchiladas
- 12 corn tortillas, 6-inch diameter
- 2 cups Monterey Jack cheese, shredded, or a Mexican blend
- 1 cup Oaxaca cheese, shredded, or mozzarella
- 2 tablespoons vegetable oil, for frying tortillas
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup white onion, diced
- as needed sour cream or Mexican crema, for serving
Instructions
- 1
In a medium bowl, combine the 3 cups of cooked shredded chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Mix well to ensure the chicken is evenly seasoned. Set aside.
⏱️ 5 min - 2
Place the husked and rinsed tomatillos and serrano peppers in a saucepan. Cover them with water and bring to a boil over medium-high heat.
⏱️ 5 min - 3
Reduce heat and simmer for 10-15 minutes, or until the tomatillos change to a dull green color and are tender. Drain the tomatillos and peppers, reserving about 1/4 cup of the cooking liquid.
⏱️ 15 min - 4
Transfer the cooked tomatillos and peppers, roughly chopped 1/2 white onion, 2 peeled garlic cloves, and 1/4 cup fresh cilantro to a blender. Add 1/2 cup chicken broth and the reserved cooking liquid (if needed for consistency). Blend until completely smooth.
⏱️ 5 min - 5
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Carefully pour the blended tomatillo mixture into the hot oil. Bring to a simmer, stirring occasionally.
⏱️ 5 min - 6
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue to simmer for 10-15 minutes, allowing the sauce to thicken slightly and deepen in flavor. Stir occasionally to prevent sticking. Remove from heat and stir in 1 cup of heavy cream. Mix until fully incorporated. Set aside.
⏱️ 15 min - 7
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 8
In a small skillet, heat 2 tablespoons of vegetable oil over medium heat. One by one, quickly dip each corn tortilla in the hot oil for about 10-15 seconds per side, just until it's pliable and slightly softened, but not crispy. This step helps prevent the tortillas from tearing and becoming soggy. Place the softened tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 9
Dip each softened tortilla into the prepared green sauce, ensuring both sides are coated. Place a portion of the seasoned shredded chicken down the center of each sauced tortilla. Sprinkle a small amount of Monterey Jack cheese and Oaxaca cheese over the chicken. Roll up each tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process until all 12 tortillas are filled and arranged in the baking dish.
⏱️ 10 min - 10
Pour any remaining green sauce evenly over the rolled enchiladas. Generously sprinkle the remaining Monterey Jack cheese and Oaxaca cheese over the top of the enchiladas.
⏱️ 2 min - 11
Cover the baking dish loosely with aluminum foil. Bake for 20 minutes, or until the enchiladas are heated through and the sauce is bubbling.
⏱️ 20 min•🌡️ 375 - 12
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 10 min•🌡️ 375 - 13
Let the enchiladas rest for a few minutes before serving. Garnish with chopped fresh cilantro and diced white onion, if desired. Serve hot with a dollop of sour cream or Mexican crema.
⏱️ 5 min