Enchilada Suiza + Video
User Reviews
5
Enchilada Suiza + Video
Description
This Enchilada Suiza recipe begins with roasting tomatillos, poblanos, serranos, garlic, and onion under a broiler until charred, which imparts smoky depth. After peeling and cooling, the vegetables blend with cilantro, sour cream, cumin, chicken broth, salt, pepper, and optional additional garlic to form a smooth, creamy green sauce. Corn tortillas are briefly fried in canola oil to make them pliable before filling.
Shredded chicken is combined with some of the green sauce, then rolled inside the fried tortillas and arranged for baking. The assembly is baked at 375°F until heated through, allowing the flavors of the creamy, slightly spicy tomatillo sauce to meld with the chicken and tortillas. Oaxaca or mozzarella cheese can be added to increase richness.
These enchiladas serve as a comforting meal with layered textures from the tender chicken, soft tortillas, and velvety sauce. The smoky, tangy sauce balanced by creamy dairy makes the dish distinctive and flavorful without overwhelming heat. The recipe includes a video for visual guidance on preparation.
Ingredients
- 1 1/2 lbs tomatillos husks removed
- 2 poblano chile
- 2 serrano chile
- 4 cloves garlic
- 1 small white onion cut in half, skin removed
- 3/4 cup cilantro roughly chopped
- 1 cup sour cream
- 1 tsp cumin ground
- 1 cup chicken broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup canola oil
- 8 corn tortillas (6 inch size)
- 3 cups chicken shredded rotisserie
- 2 cups Oaxaca cheese or Mozzarella cheese, shredded
Instructions
Enchilada Suiza Sauce
- Arrange an oven rack 4 inches underneath oven broiler and preheat broiler.
- Place poblanos, tomatillos, serranos, garlic and onion on a baking sheet lined with foil or silicone baking mat; place pan under broiler. Use tongs to turn vegetables as needed until they are charred on all sides, about 10 minutes. Let cool for about 10 minutes, then peel and discard skins from poblanos.
- Transfer roasted tomatillos, chiles, garlic and onion to a blender with cilantro, sour cream, cumin, garlic, chicken broth, salt and pepper. Purée until smooth. Set aside.
Fry Tortillas
- Heat oil in skillet over medium high heat. Working in batches, fry tortillas in oil until pliable, about 1 minute, turning with tongs or fork. Transfer tortillas to plate and cover with towel.
Assemble
- Preheat oven to 375°F.
- Place shredded chicken in bowl with 1 cup of the enchilada sauce and stir to combine. Divide chicken evenly over each tortilla, and roll each tightly around chicken. Pour 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place rolled tortillas seam side down in dish, creating one row down the center of the dish. Pour remaining sauce over enchiladas, then cover with layer of shredded cheese.
Bake
- Place baking dish in preheated oven uncovered, and bake for 25 minutes. Remove from oven, and allow white chicken enchiladas to cool for 10 minutes. Serve with more sauce poured on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 732 kcal
% Daily Value*
| Calories | 732kcal | 37% |
| Carbohydrates | 45g | 15% |
| Protein | 33g | 66% |
| Fat | 49g | 75% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 72mg | 24% |
| Sodium | 1639mg | 68% |
| Potassium | 859mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 1038IU | 21% |
| Vitamin C | 77mg | 86% |
| Calcium | 208mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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