Enchiladas Suizas is a great family friendly dinner recipe that always feeds a crowd. Makes for a great Sunday night dinner since there are always leftovers for the lunchbox the next day!
- 3 Bone-In, Skin on Chicken Breasts (2.75 lbs)
- juice of 1 lime
- salt and pepper to taste
- 1 ½ pounds (675g) of Tomatillos (about 10 tomatillos)
- 2 Poblano peppers
- 2 Serrano peppers
- 2 garlic cloves, minced
- ½ tsp (2.5 ml) ground cumin
- ½ tsp (2.5 ml) salt
- ½ cup (120ml) chicken broth
- ½ cup (75 g) white onion, diced
- 1–2 tbsp of sour cream (or heavy cream)
- 8 oz (230 g) Monterey Jack Cheese, Shredded
- 2 tbsp (30 ml) of Queso Fresco, crumbled
- cilantro, for garnish
- butter for greasing pan
- 16–18 corn tortillas (Taco size)
- Preheat oven to 400F (200C).
- Place chicken on a roast rack fitted on a sheet pan and roast for 30-35 mins or until chicken is cooked through. Remove from the oven and allow to cool.
- To prepare the sauce, remove tomatillos from their husk, wash, and quarter. Place them in a single layer on a large sheet pan. Remove the seeds from Poblano and Serrano Peppers, slice in quarters and place on the pan, skin side up.
- Place tray on highest rack of your oven and broil 1-3 minutes or until the skins on the peppers begin to blister and char. Then turn down oven to 450F and place tray on middle rack and roast for 8-10 minutes until soft and tender. Remove from oven and allow to cool.
- To prep the chicken, remove the skin and shred the meat with two forks into bit sized pieces. Place in a large bowl, season with salt and pepper, and the juice of 1 lime. The lime juice really brightens up the chicken and creates a great flavor combination with the sauce once baked.
- In a blender, add the roasted tomatillos and peppers, garlic, cumin, salt, chicken broth (if you like a runnier sauce go the full 1 cup, otherwise for a thicker sauce leave at ½ cup) and onion.
- Blend on high until a smooth green sauce develops.
- At this point you can add 1-2 tbsp of sour cream or heavy cream, this is the “Suizas” part, or “Swiss part, due to the addition of dairy. But truthfully, I prefer it without the cream, opting for just the kick of the green sauce, but if it’s too spicy for you, by all means add the cream.
- To assemble, grease a 12″ x 13″ (or 13 x 9 works too!) heat safe casserole. Preheat oven to 375F (190C)
- Warm tortillas in the microwave (wrapped to paper towel to avoid trying out) about 15-20 seconds until soft and pliable.
- Fill each tortilla with chicken 2-3 tbsp of chicken and 1-2 tbsps of Monterey jack cheese. Roll tightly, and place, seam side down in the casserole dish. Repeat the process until 16-18 rolled tortillas fill the pan.
- Then pour sauce over the tortillas until completely covered. Top with 1 cup of Monterey jack cheese. Bake for 20-25 minutes until warmed through and cheese on top is melted. Place for 1-2 minutes under the broiler until cheese is golden brown and bubbling.
- Garnish with crumbled queso fresco cheese and sprigs of cilantro. Serve with brown rice.
- NOTE: This makes great leftovers! To moisten the enchiladas if reheating the day after, pour some chicken broth (1/4 cup or so) over the enchiladas.. It will moisten the chicken, and loosen the sauce and keep them from drying out.. Enjoy!
- Category: Main
- Method: Bake
- Cuisine: Mexican
Keywords: Enchiladas Recipe, Enchiladas Suizas Recipe, Enchiladas with Tomatillo Sauce