Chicken Enchiladas Suizas
User Reviews
5
Chicken Enchiladas Suizas
Description
Chicken Enchiladas Suizas start with roasting onions, poblano, and jalapeno peppers until softened and optionally more roasted for depth. These roasted vegetables are blended with cilantro, tomatillos, lime juice, honey, salt, pepper, and sour cream to create a smooth, creamy sauce with a balance of tanginess from tomatillos and mild heat from peppers.
Cooked shredded chicken is coated in this sauce, then wrapped in softened corn tortillas that have been briefly fried in oil to make them pliable. The enchiladas are arranged in a baking dish with remaining sauce and topped with Mexican cheese before baking at high then moderate heat until the cheese melts and the dish is heated through.
The finished enchiladas offer a tender filling with bright, creamy sauce and a melted cheesy topping. It's a dish combining mellow heat with fresh acidity and richness from sour cream and cheese, suitable for a satisfying main course.
Variation in sour cream quantity affects the sauce's strength and creaminess, allowing adjustment to heat and flavor according to personal preference.
Ingredients
- 5 cups chicken from rotisserie or poached, can add more, shredded
- 1 medium onion
- 2 poblano pepper
- 2 jalapeno pepper may add 1 more
- 1 1/2 cups cilantro
- (1) ounce can tomatillo drained, whole
- 1 lime (juiced)
- 2 teaspoons honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream full-fat
- 10 corn tortillas
- neutral cooking oil generic cooking oil
- 4 to 5 cups Mexican cheese
Instructions
- Heat oven to 420 degrees. Cut the onion, poblano peppers (remove inner ribbing), and jalapenos and place on baking sheet. Sprinkle with salt (and drizzle with oil, if preferred). Cook for 15-20 minutes, until softened. May cook for 25 minutes if you desire a more roasted flavor. Reduce heat to 350 degrees.
- Place peppers and onions in blender. Add cilantro, drained tomatillos, lime, honey, salt, and pepper. Puree until smooth. Add sour cream** and blend. Taste for seasonings and if you want it to be spicier. If you prefer more spice, add 1/2 to 1 whole jalapeno and blend again.
- Shred cooked chicken and set aside in a medium bowl. Pour about 1/2 to 3/4 cup of sauce all over the chicken to completely coat it.
- Add oil to a medium skillet and heat over medium heat until warmed. Add one corn tortilla at a time for about 10-15 seconds, or until softened. Remove from the oil and place on a paper-towel-lined plate.
- Pour a small amount of sauce into a 9 x 13 baking dish. Place shredded chicken into the center of each tortilla. Sprinkle with cheese. Roll up and place seam side down in baking dish. Repeat.
- Pour remaining sauce all over the enchiladas and generously sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and cook for 10 minutes longer, or until bubbly.
- Serve with cilantro and sliced avocados.
Notes
- Sometimes poblano peppers are labeled as pasilla peppers; availability may vary by store.
- The amount of sour cream can be adjusted; less for stronger tomatillo flavor, more for creaminess, depending on taste.
- This recipe typically yields a creamy sauce suited for mild-spiced palates but can be made spicier by adding extra jalapeno.
User Reviews
Overall Rating
5
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