Enchiladas Suizas

Dive into the irresistible flavors of Enchiladas Suizas, a classic Mexican dish elevated by a luscious tomatillo cream sauce and melty Monterey Jack cheese. This recipe features tender corn tortillas filled with seasoned, shredded chicken, rolled and smothered in a creamy, tangy poblano-tomatillo sauce infused with cilantro and garlic. Lightly frying the tortillas adds the perfect texture, while a golden, bubbly layer of cheese brings everything together. Ready in just an hour, these enchiladas are baked to perfection and make for an indulgent yet approachable weeknight dinner or a show-stopping dish at your next gathering. Serve them piping hot with a dollop of sour cream or a sprinkling of fresh cilantro for a vibrant touch. Whether you're new to Mexican cuisine or a seasoned fan, Enchiladas Suizas is a comforting, crowd-pleasing favorite you'd be proud to share.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 pieces Corn tortillas
• 3 cups Cooked and shredded chicken
• 8 medium Tomatillos
• 1 large Poblano pepper
• 1 medium Jalapeño
• 2 large Garlic cloves
• 0.5 medium White onion
• 0.5 cups Cilantro
• 1 cup Heavy cream
• 0.5 cup Chicken broth
• 2 cups Monterey Jack cheese, shredded
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large pot, place the tomatillos, poblano pepper, jalapeño, and garlic cloves. Cover with water and bring to a boil. Simmer for 10 minutes or until the vegetables are softened.

Step 3

Drain the boiled vegetables and transfer them to a blender. Add the white onion, cilantro, chicken broth, salt, and black pepper. Blend until smooth.

Step 4

Pour the tomatillo sauce into a skillet and simmer over medium heat for 5 minutes, stirring occasionally. Stir in the heavy cream and cook for 2 more minutes. Remove from heat and set aside.

Step 5

Heat the olive oil in a skillet over medium heat. Lightly fry the tortillas, one at a time, for about 10 seconds per side. Drain on paper towels.

Step 6

Fill each tortilla with shredded chicken and roll tightly. Place the rolled tortillas seam-side down in a greased 9x13-inch baking dish.

Step 7

Pour the tomatillo cream sauce over the enchiladas, ensuring they are fully covered.

Step 8

Sprinkle the shredded Monterey Jack cheese evenly over the top.

Step 9

Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

Step 10

Remove the enchiladas from the oven and let them rest for 5 minutes.

Step 11

Serve warm and enjoy with additional cilantro or sour cream if desired.

Nutrition Facts

Serving size	2265.2 grams (2265.2g)

Amount per serving	% Daily Value*
Calories	3784

Total Fat 153.00g	196%
Saturated Fat 62.40g	312%
Polyunsaturated Fat 2.70g
Cholesterol 878mg	293%
Sodium 3419mg	149%
Total Carbohydrate 301.00g	109%
Dietary Fiber 49.10g	175%
Total Sugars 19.20g
Protein 275.30g	551%

Vitamin D 38IU	188%
Calcium 518mg	40%
Iron 20mg	111%
Potassium 4265mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 29.9%

Carbs: 32.7%