Mexican

Enchiladas Suizas

Name: Enchiladas Suizas
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken; 1 1/2 lbs fresh tomatillos, husked and rinsed; 2 serrano chiles, stemmed; 1 cup Mexican crema (or heavy cream); 2 cups shredded Monterey Jack cheese; 12 corn tortillas; 1/4 cup chopped white onion and 2 garlic cloves

Tender chicken-filled tortillas bathed in a creamy roasted tomatillo sauce and blanketed with melted cheese, a beloved Swiss-inspired Mexico City classic.

50 minutes

Serves 4

Dinner

Contains common allergens

Dairy

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Instructions

6 steps

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.

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