Enchiladas Suizas
Enchiladas Suizas are the creamy version of enchiladas verdes! Made with corn tortillas, tender chicken, a creamy green salsa, and cheese!
Servings: 8 enchiladas
Ingredients
Salsa verde
- 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
Chicken (or use shredded rotisserie chicken/leftover chicken)
- 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
Other ingredients
- 8-10 corn tortillas
- 8-10 oz Oaxaca cheese
Instructions
Salsa Verde
- Over medium heat, add some oil to a pan and roast the jalapeños, serrano peppers, tomatillos, onion, & garlic until browned all over.
- Add 1/2 cup water, reduce heat to medium low, then cover for about 5 minutes.
- Let it cool a bit then transfer everything to a blender along with the cilantro, cream cheese, crema, and Knorr chicken bouillon.
- Blend until smooth then taste for salt.
Chicken
- Season the chicken breast with Lawry's seasoning salt, garlic powder, and pepper. Cover with crema or sour cream.
- Over medium-high heat, add some oil to a pan then add the seasoned chicken breast.
- 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.
- Let the chicken cool before shredding, and add the pan juices to the bowl too. There is a ton of flavor in there!
- Add 1/3 cup of the salsa verde and mix well.
Enchiladas
- Lightly fry corn tortillas in a little oil (about 10 seconds on each side) so that they hold up better when rolling the enchiladas
- 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!
- 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.
- 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.
Notes
If you don't like casserole style enchiladas, you can also just microwave them or put them under the broiler.
