Enchiladas Suizas
Enchiladas Suizas are the creamy version of enchiladas verdes! Made with corn tortillas, tender chicken, a creamy green salsa, and cheese!
- Prep time
- 12 min
- Cook time
- 28 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 jalapenos
- 3 serrano peppers ((use less if you don't like it spicy))
- 3 garlic cloves
- 5 tomatillos
- 1/4 onion
- 1/2 cup water
- 1/4 cup cilantro
- 2 tsp Knorr chicken bouillon (or salt)
- 2 oz cream cheese
- 1/3 cup crema Mexicana (or sour cream)
- 1 lb chicken breast
- 1 tsp Lawry's seasoning salt
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1 tbsp crema Mexicana (or sour cream)
- 1 tbsp neutral oil
- 1 tbsp butter
- 8-10 corn tortillas
- 8-10 oz Oaxaca cheese
Instructions
- 1
Over medium heat, add some oil to a pan and roast the jalapeños, serrano peppers, tomatillos, onion, & garlic until browned all over.
- 2
Add 1/2 cup water, reduce heat to medium low, then cover for about 5 minutes.
- 3
Let it cool a bit then transfer everything to a blender along with the cilantro, cream cheese, crema, and Knorr chicken bouillon.
- 4
Blend until smooth then taste for salt.
- 5
Season the chicken breast with Lawry's seasoning salt, garlic powder, and pepper. Cover with crema or sour cream.
- 6
Over medium-high heat, add some oil to a pan then add the seasoned chicken breast.
- 7
Once the bottom has a good sear, add butter to the pan and flip the chicken over. Baste the chicken a few times with the melted butter, then reduce the heat to low and cover for 10 minutes or until the internal temp reaches 165 degrees Fahrenheit.
- 8
Let the chicken cool before shredding, and add the pan juices to the bowl too. There is a ton of flavor in there!
- 9
Add 1/3 cup of the salsa verde and mix well.
- 10
Lightly fry corn tortillas in a little oil (about 10 seconds on each side) so that they hold up better when rolling the enchiladas
- 11
Add the chicken and some shredded Oaxaca cheese to the tortilla and roll. Thickness depends on your preference- I prefer larger enchiladas that are stuffed with plenty of fillings!
- 12
Cover the enchiladas in the salsa verde, then top with Oaxaca cheese all over. You can do this either in a casserole dish if baking, or in a saucepan if preparing over the stove.
- 13
If using the baking method:Bake uncovered at 400 degrees Fahrenheit for 10-15 minutes or until the cheese is melted and the sides are bubbling.Or, you can do this over the stove:Cover and cook over medium heat for 10 minutes or until the cheese has melted and the sauce is bubbling.