Ingredients
Equipment
Method
- Start by preparing the sauce. Place the tomatillos, serrano chiles, onion, and garlic in a saucepan. Cover them with water and bring it to a boil. You'll want to keep an eye on them as they cook, reducing the heat to a simmer. The tomatillos should change color but not burst; this usually takes about 10 to 15 minutes.
- Once cooked, use a slotted spoon to carefully transfer the vegetables to a blender. Blend them until smooth, adding chicken broth as needed to reach a medium sauce consistency. The texture should be silky and creamy, perfect for smothering the enchiladas.
- Add cilantro to the blender and pulse it a few seconds more to incorporate. The vibrant green color and fresh aroma will make you eager to pour this sauce over the enchiladas.
- In a saucepan over medium heat, pour in vegetable oil. Once heated, add the blended sauce to the pan. Cook it for a few minutes until it’s warmed through and slightly thickened. Watch for the bubbling; you don’t want it to boil.
- Remove the sauce from heat and carefully stir in the crema Mexicana. This step is crucial for achieving the creamy richness that defines Enchiladas Suizas. Season with Kosher salt to taste, making sure all flavors are balanced perfectly.
- Next, prepare your tortillas. You can either light fry them in a bit of oil until soft or warm them in the microwave. This will make them more pliable and prevent them from tearing when you roll them.
- Now it's time to assemble your enchiladas. Take a warm tortilla and spoon some of the cooked chicken into the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and chicken, arranging them side by side.
- Once all the enchiladas are in the dish, pour the prepared sauce over the top. Make sure to cover each enchilada generously with the creamy sauce, which ensures they stay moist while baking.
- Preheat your oven to 375°F (190°C). Bake the enchiladas for about 20 to 25 minutes until heated through and slightly golden on top. The aroma will fill your kitchen, driving everyone wild with anticipation!
- After baking, remove them from the oven and let them cool for a few minutes before serving. This allows the flavors to meld and makes it easier to serve. Enjoy your creation while it's warm, topped with additional crema Mexicana, cheese, or fresh cilantro.
Notes
Leftover enchiladas can be stored in an airtight container in the fridge for up to three days. Just reheat in the oven for best results. If you want to make these enchiladas ahead of time, assemble them without the sauce and freeze. When ready to eat, thaw and bake with the sauce poured on top. These enchiladas pair wonderfully with a light salad or some Mexican rice to complete the meal. Substitute shredded vegetables like zucchini or mushrooms for the chicken to create a vegetarian version that’s just as flavorful. Don’t forget to garnish with fresh cilantro or avocado slices for that extra touch of freshness and flavor.