Enchiladas Suizas Con Pollo

Dive into the bold, comforting flavors of Enchiladas Suizas con Pollo, a Mexican-inspired dish that combines tender, shredded chicken with creamy tomatillo sauce for an irresistible feast. These enchiladas are made by rolling juicy, spiced chicken in soft corn tortillas, then smothering them in a velvety sauce of tangy tomatillos, fresh cilantro, serrano peppers, and sour cream. Topped with a generous layer of melted mozzarella or Monterey Jack cheese, they’re baked to perfection for a golden, bubbly finish. Perfect for weeknight dinners or special occasions, this recipe is a harmonious blend of earthy, creamy, and zesty flavors that will make your taste buds sing. Serve them with a side of rice or a fresh green salad for a meal your family will request again and again.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 cups Cooked and shredded chicken
• 12 Corn tortillas
• 8 medium Tomatillos
• 2 Fresh garlic cloves
• 1 small White onion
• 1 cup Fresh cilantro
• 2 Serrano peppers
• 2 tablespoons Vegetable oil
• 1.5 cups Sour cream
• 0.5 cups Chicken broth
• 2 cups Shredded mozzarella or Monterey Jack cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the husks off the tomatillos and rinse them thoroughly. Cut the tomatillos in half.

Step 3

In a medium saucepan, combine the halved tomatillos, serrano peppers, and enough water to cover them. Boil over medium-high heat for 7-8 minutes, or until the tomatillos turn soft and pale green. Drain and set aside.

Step 4

In a blender, combine the boiled tomatillos, serrano peppers, garlic cloves, roughly chopped onion, cilantro, chicken broth, salt, and black pepper. Blend until smooth, creating a tomatillo sauce.

Step 5

Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Pour the blended sauce into the skillet and simmer for 10 minutes, stirring occasionally until the sauce thickens. Remove from heat and stir in the sour cream. Set aside.

Step 6

In a separate large skillet, heat the remaining tablespoon of vegetable oil over medium heat. Lightly fry each tortilla for about 5 seconds on each side, just until pliable. Drain on paper towels.

Step 7

Spread 1/4 cup of the chicken mixture down the center of a tortilla. Roll it up tightly and place it seam-side-down in a greased 9x13-inch baking dish. Repeat with all tortillas.

Step 8

Pour the creamy tomatillo sauce evenly over the rolled tortillas, ensuring they are fully covered.

Step 9

Sprinkle the shredded cheese evenly over the sauce-covered tortillas.

Step 10

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

Step 11

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	2476.2 grams (2476.2g)

Amount per serving	% Daily Value*
Calories	4250

Total Fat 187.50g	240%
Saturated Fat 87.60g	438%
Polyunsaturated Fat 16.80g
Cholesterol 970mg	323%
Sodium 5002mg	217%
Total Carbohydrate 323.50g	118%
Dietary Fiber 46.90g	168%
Total Sugars 45.40g
Protein 341.40g	683%

Vitamin D 38IU	188%
Calcium 2558mg	197%
Iron 21mg	118%
Potassium 4145mg	88%

*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: 38.8%

Protein: 31.4%

Carbs: 29.8%