Enchiladas Suizas
Tender chicken enchiladas bathed in a creamy green sauce and topped with melted cheese.
35 min2 servingsMediumMexican
1009kcal / serving
63.4 gprotein
58.8 gcarbs
57.7 gfat
Ingredients
- 2 pieces Cooked and shredded chicken breasts
- 8 pieces Corn tortillas
- 150 grams Oaxaca cheese (Quesillo) (Substitute: Fresh mozzarella or Monterey Jack)
- 200 grams Mexican crema (Substitute: Crème fraîche or thinned sour cream)
- 250 grams Tomatillos
- 2 pieces Serrano peppers
- ½ piece White onion
- 1 clove Garlic
- 1 sprig Epazote
- 1 tablespoons Neutral vegetable oil
- Salt, to taste
Directions
- Cook the tomatillos, serrano pepper, ¼ onion, and 1 garlic clove until the tomatillos are soft. Drain and blend with epazote and a little cooking water until a smooth sauce is achieved.
- Strain the sauce for a fine texture. Heat 1 tbsp of oil in a skillet, fry the sauce for 5 minutes, season with salt.
- Mix the Mexican crema with half of the green sauce to create a creamy sauce. Reserve the rest of the green sauce.
- Warm the tortillas on a lightly oiled comal so they are pliable.
- Fill the tortillas with shredded chicken and Oaxaca cheese. Fold them.
- Dip the enchiladas in the creamy sauce and arrange them in a baking dish. Bathe with the remaining green sauce and top with more Oaxaca cheese.
- Bake at 180°C (350°F) for 10-15 minutes until the cheese is melted and bubbly. Serve hot.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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