MEXICAN ENCHILADAS SUIZAS
Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The 'suizas' sauce is Spanish for 'Swiss,' a nod to its creaminess.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.
- Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.
- Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.
- Bake in the preheated oven until melted, about 25 minutes.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 49.7 g, Cholesterol 144.3 mg, Fat 42.3 g, Fiber 7.9 g, Protein 23.2 g, SaturatedFat 23 g, Sodium 432.3 mg, Sugar 7.1 g
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Sharon Richison
[email protected]These enchiladas are the perfect comfort food. They're cheesy, gooey, and delicious.
Briteny Joan
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make these enchiladas.
Briley Kay
[email protected]These enchiladas are my go-to recipe for a quick and easy weeknight meal. They're always a crowd-pleaser.
ellie
[email protected]I've made these enchiladas several times, and they're always a hit! They're easy to make and so delicious.
Folashade Mercyspeak
[email protected]I thought these enchiladas were just okay. They weren't bad, but they weren't amazing either.
Laxman Kapar
[email protected]I would not recommend this recipe. The enchiladas were bland and tasteless.
Tayseer Ahmed
[email protected]I'm not sure what I did wrong, but my enchiladas didn't turn out very well. The sauce was too thin, and the chicken was dry.
ZEBEDEE Kongoru
[email protected]I made these enchiladas for my vegetarian friend, and she loved them! She said they were the best enchiladas she's ever had.
Maximiliano Anrubio
[email protected]I'm not a big fan of cilantro, so I omitted it from the recipe. The enchiladas were still delicious.
Jennifer Kelley
[email protected]The only thing I would change about this recipe is to add more cheese. I love cheese!
Bhushan kazi
[email protected]These enchiladas were easy to make and so delicious! I will definitely be making them again.
moin haq badshah
[email protected]I followed the recipe exactly, and the enchiladas turned out perfectly. They were cheesy, gooey, and delicious.
Deidre Edison
[email protected]The sauce for these enchiladas was amazing! It was so creamy and flavorful.
Bandile Simelane
[email protected]I made these enchiladas for a party last weekend, and they were a huge success! Everyone loved them.
janet chase
[email protected]These enchiladas were a hit with my family! The creamy, cheesy sauce was perfect, and the chicken was tender and flavorful. I will definitely be making this recipe again.