Hands down, Enchiladas Suizas is one of my all time favorite recipes. Creamy, cheesy, and mouth-wateringly delicious, this recipe combines tender shredded chicken with mild cheeses and green chiles for an enchilada that will quickly become a family favorite.
In a pinch you can switch out the cooked chicken for a precooked rotisserie chicken, but be sure to use corn tortillas and not flour, and don't skip frying the tortillas!
This recipe is easy to make and when I make them, I make a lot, since they disappear quickly, so I use a large casserole dish.
Ingredients:
To cook the chicken you will need:
3 boneless, skinless chicken breasts
Salt and pepper
1 Tablespoons butter or olive oil
To make the salsa verde sauce you will need:
1 medium onion, chopped
2 Tablespoons butter
3 Tablespoons flour
4 cloves garlic, pressed/minced
32 ounce chicken stock, homemade or store bought
8 ounces canned green chiles
1 & 1/2 teaspoon ground cumin
1/2 teaspoon salt
1 dash cayenne pepper
To fry the tortillas you will need:
Canola oil
15 white corn tortillas (about 6" diameter)
To complete the recipe you will need:
1 & 1/2 cups Shredded Monterey Jack cheese
1 cup shredded Mild White Cheddar Cheese
1 cup heavy cream
4 green onions, chopped
Optional: 1 thinly sliced jalapeno pepper
Directions:
If using large, thick chicken breasts, cut them into smaller pieces before cooking to shorten cooking time and for ease of shredding later.
Cook the chicken breasts in 2 T of olive oil or butter in a large pan on medium heat for 6 to 8 minutes until they begin to turn white. Sprinkle the chicken with salt and pepper and then turn chicken over to cook other side. Cover and allow the chicken to cook on medium low heat for another 8 minutes until chicken is cooked through. Then turn the stove down to low heat, and allow chicken to cook in its juices with the lid on while you prepare the salsa verde sauce. This additional time cooking will allow your chicken to become nice and tender.
In a medium saucepan over medium heat melt the 2 Tablespoons of butter and then add the chopped onion, stirring to coat. Put the lid on the pan and turn to medium low, stirring occasionally, cooking until onion is soft.
Add the minced garlic and stir to combine, cooking for another two minutes to allow the garlic to slightly soften.
Add the 3 Tablespoons of flour and mix to combine.
Slowly add the chicken broth about one cup at a time, whisking to combine. Once all chicken broth has been incorporated, next add the (undrained) green chiles. Add the salt and cumin and allow to simmer and thicken for 10 to 15 minutes while you shred the chicken.
Use to forks to shred the chicken, or do as I do and place chicken pieces in upright mixer and very briefly mix for a few moments until shredded.
Shred the cheeses, toss together to combine, and set aside.
Preheat oven to 350° Fahrenheit
Spray a large casserole dish with cooking spray and put a ladle of sauce (about 1/2 cup) at the bottom of the casserole and spread it around. Set aside while you fry the tortillas.
Assemble a frying station for frying the tortillas:
Have a plate with many paper towels ready for when you take the tortillas out of the hot oil. You will place a paper towel in between each fried tortilla to help absorb excess oil.
Heat 2-3 Tablespoons canola oil in a heavy, medium-sized frypan. Once oil is shimmery and hot, add one tortilla at a time and fry for 10 to 20 seconds per side, until tortilla just begins to become slightly golden in spots. Then remove tortilla from pan and place on plate on paper towel. Repeat with each tortilla. Do not overcook the tortillas.
Assemble a station for filling and rolling the enchiladas: Put a ladle or two of sauce into a one-cup liquid measuring cup with a tablespoon and have the chicken, cheeses, tortillas, and a plate ready to work on.
Set one cup of the cheeses aside to use as a topping before baking.
Working one at a time, place a fried tortilla on the plate and add about 2 tablespoons of cheese, 2 heaping tablespoons of chicken, and one to two teaspoons of sauce in the center of the tortilla. Fold one side of the tortilla over the filling and then fold the other side over the filling and holding it closed, place the enchilada seam-side down in your casserole dish. Repeat with each tortilla until they are all filled. If you have any of the chicken left after filling all of the tortillas, just tuck it in around the enchiladas in the pan.
Pour the rest of the salsa verde sauce over the enchiladas.
Pour the heavy cream over the salsa verde.
Sprinkle remaining cheese over top of the enchiladas and then top with chopped green onions. Optional: For extra spice, add a thinly sliced jalapeno pepper on top of the green onions.
Bake uncovered in 350 oven for 35 minutes or until all of the cheese has melted and casserole begins bubble around edges. Remove from oven and serve with refried beans and fresh pico de gallo. Cover and refrigerate leftovers.
Cook the chicken while you prepare the salsa verde sauce
Shred the chicken in your mixer to save time and energy
Cook the onions in butter to start the sauce
Assemble your minced garlic, green chiles and flour
Simmer the sauce, stirring occasionally
Sauce will thicken a bit when cooking
Assemble your tortilla frying station
Fry each tortilla until slightly golden and then drain on paper towels
Create a workstation for filling the enchiladas
Fill the tortillas with chicken, cheese, and a little bit of sauce
Fold enchiladas
Place enchiladas in casserole dish
Top enchiladas with salsa verde sauce
Top with heavy cream
Top with shredded cheeses and chopped green onion
Optional: add a sliced jalapeno for extra spice
Yum!
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Laura
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Article copyright Laura Beth Love 2021 and may not be republished in print or other media without express written permission from the author. For any link updates or corrections leave correct info in comment area.
