This unique twist on classic enchiladas, known as Enchiladas Suizas, combines a bright, tangy tomatillo and serrano chili sauce with a rich, creamy white sauce base. Shredded chicken is rolled into soft corn tortillas, smothered in the blended green sauce mixed with cream and cheese, then baked until bubbly and golden. The result is a dish that balances spicy, savory, and creamy flavors in every bite. It’s a comforting, hearty meal perfect for family dinners or entertaining. The combination of fresh herbs, garlic, and melted cheese creates an aromatic experience that is both satisfying and elegant. Ideal for those who enjoy Tex-Mex cuisine with a sophisticated, creamy finish.
Enchillada Suisa
Description
This unique twist on classic enchiladas, known as Enchiladas Suizas, combines a bright, tangy tomatillo and serrano chili sauce with a rich, creamy white sauce base. Shredded chicken is rolled into soft corn tortillas, smothered in the blended green sauce mixed with cream and cheese, then baked until bubbly and golden. The result is a dish that balances spicy, savory, and creamy flavors in every bite. It's a comforting, hearty meal perfect for family dinners or entertaining.Ingredients
Directions
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Remove husks from tomatillos and wash them thoroughly along with the serrano chiles.
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Boil tomatillos and chiles in a pot of water, covered, until tender, about 15 minutes.
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Drain the tomatillos and chiles, then remove stems and seeds from the chiles.
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Place the drained tomatillos, chiles, 1 tablespoon chopped onion, 1 clove garlic, and cilantro into a blender.
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Blend until smooth to create the green sauce.
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In a large skillet, heat 2 tablespoons of oil over medium heat.
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Add the blended green sauce mixture to the skillet, along with a dash of soda and sugar.
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Cook the sauce, stirring occasionally, until it thickens slightly and flavors meld, about 5 minutes.
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In a separate saucepan, melt butter over medium heat.
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Add flour and 2 tablespoons chopped onion to the melted butter, cooking for 2 minutes to form a roux.
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Gradually whisk in milk, ensuring no lumps form.
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Add 1 clove minced garlic, Worcestershire sauce, salt, and pepper to the milk mixture.
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Simmer the white sauce until thickened, stirring frequently.
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Combine the green tomatillo sauce and the white sauce in a large bowl.
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Stir in the whipping cream until well combined.
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Warm the corn tortillas briefly in hot oil or microwave to make them pliable.
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Place 2-3 tablespoons of shredded chicken onto each tortilla and roll them up tightly.
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Arrange the rolled enchiladas seam-side down in a greased baking dish.
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Pour the combined sauce mixture evenly over the enchiladas.
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Sprinkle grated Jack or Cheddar cheese over the top.
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Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
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Optionally, broil for 2-3 minutes to achieve a golden-brown top.
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Let cool for 5 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2181.5kcal
- % Daily Value *
- Total Fat 116.0g179%
- Saturated Fat 45.6g229%
- Cholesterol 255.9mg86%
- Sodium 1585.0mg67%
- Total Carbohydrate 206.0g69%
- Dietary Fiber 20.8g84%
- Sugars 36.3g
- Protein 74.5g149%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
