Traditional Enchiladas Suizas Verdes
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
12 enchiladas
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Calories
200 kcal
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Course
Main Course
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Cuisine
Mexican
Traditional Enchiladas Suizas Verdes
Description
This recipe features a homemade green suiza sauce prepared by roasting tomatillos, onions, garlic, and green chiles, then blending with cilantro, chicken stock, and seasoning. After sautéing the sauce with olive oil and folding in Mexican crema, it develops a rich, creamy texture balanced with bright and mild heat from the chiles. The tortillas are lightly fried to maintain pliability and help retain moisture while preventing sogginess after baking.
The enchiladas are assembled by filling the tortillas with cooked shredded chicken and generous amounts of melting cheese, then layering them in a baking dish topped with the green sauce. Baking gently melts the cheese and warms all components, uniting textures and flavors. The dish exemplifies a balance of creamy, tangy, and mildly spicy flavors with tender chicken and soft tortillas.
Serving suggestions include fresh sliced onion, avocado, radish, cilantro, and hot sauce to customize texture and flavor contrast. Leftovers can be stored in the refrigerator for up to four days and reheated in a moderate oven to preserve the creamy sauce and prevent drying. This entrée is ideal for a comforting meal with vibrant Mexican flavors and creamy sauce complexity.
Ingredients
For the green suiza sauce
- 29 oz tomatillos can
- ½ onion peeled and sliced in half, medium
- 3 jalapeños stem removed
- 4 Serrano peppers stem removed
- 3 garlic peeled, large cloves
- ¼ cup cilantro fresh
- ½ cup chicken stock
- 1 teaspoon kosher salt or sea salt
- ¼ teaspoon black pepper ground
- 1 Tablespoon olive oil
- ½ cup Mexican crema or Greek yogurt or heavy cream
The Enchiladas
- canola oil enough to fry all tortillas
- 12 corn tortillas
- 2 cups chicken cooked shredded
- Oaxaca cheese or manchego, or mozzarella cheese or your favorite melting cheese
Suggested Toppings
- onion sliced (onion
- avocado
- radish
- cilantro
- hot sauce
Instructions
Cook the salsa
- Line a skillet or comal with foil and heat over medium high heat. Place the onion, chiles and garlic. Cook until everything is lightly roasted on all sides. About 10 minutes. Cool off for a few minutes.
- In a blender, add the canned tomatillo, the roasted onion, garlic, peppers, cilantro, chicken broth salt and pepper. Puree until blended well.
- In a medium saucepan, add 1 tablespoon of oil and heat over medium heat. Add the pureed green sauce and cook for 2 minutes. Add the Mexican crema and mix. Cook for two more minutes and turn off heat.
Make the enchiladas
- Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
- Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried and still pliable.
- As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
- Spread ½ cup of the enchilada sauce evenly in baking dish. Sprinkle some shredded cheese and ¼ cup shredded chicken down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish.
- Continue filling and rolling the remaining tortillas placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
- Pour the rest of creamy enchilada salsa over the filled tortillas and layer the cheese slices on top of the enchiladas.
- Bake for 15 to 20 minutes or until the cheese melted and is starting to brown.
- Serve warm. Garnish enchiladas with avocado, onion slices, and cilantro and with lime wedges on the side for squeezing on top. Serve enchiladas with rice and beans, if desired.
Notes
- Store leftovers tightly covered in the refrigerator for up to 4 days.
- Reheat enchiladas in a 300°F oven to maintain sauce creaminess and preserve texture.
- Frying tortillas briefly before filling helps keep them pliable and reduces sogginess.
- Use Mexican crema for authentic flavor, substituting with Greek yogurt or heavy cream if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12enchiladas
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 200kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 126mg | 5% |
| Potassium | 313mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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