Enchiladas Suizas
Tender chicken-filled tortillas bathed in a creamy roasted tomatillo sauce and blanketed with melted cheese, a beloved Swiss-inspired Mexico City classic.
Contains common allergens
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Instructions
- 1
Place the tomatillos, serranos, and garlic on a baking sheet and broil 4 inches from the heat for 6 to 8 minutes, turning once, until blistered and softened.
- 2
Blend the roasted vegetables with the onion and 1/2 cup water until smooth, then simmer the sauce in a saucepan for 8 minutes to deepen the flavor and lose the raw edge.
- 3
Stir the crema into the warm sauce off the heat and season with salt; keeping the cream from boiling prevents it from curdling.
- 4
Heat the tortillas briefly in a dry skillet or in a splash of oil until pliable, then fill each with shredded chicken, roll snugly, and arrange seam-side down in a greased baking dish.
- 5
Pour the creamy tomatillo sauce evenly over the rolled enchiladas and scatter the Monterey Jack cheese across the top.
- 6
Bake at 375°F for 18 to 20 minutes until the sauce bubbles and the cheese is melted and lightly golden, then serve hot with a sprinkle of chopped onion.
Plan it in Listahan
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