Mexican Enchiladas Suizas recipe
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Ingredients
- 1 pound fresh tomatillos, husks removed 1 large slice of onion 4 green serrano chiles, or to taste 1 clove garlic ½ cup water 1 cup heavy cream ½ cup shredded Chihuahua cheese 1 teaspoon chicken bouillon granules, or to taste 1 tablespoon vegetable oil, or as needed 12 corn tortillas 1 cooked chicken breast, shredded 1 cup shredded Chihuahua cheese
Nutrition Info
- 655.1 caloriescarbohydrate: 49.7 gcholesterol: 144.3 mgfat: 42.3 gfiber: 7.9 gprotein: 23.2 gsaturatedFat: 23 gservingSize: -sodium: 432.3 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Mexican Enchiladas Suizas
Directions
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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.