Stacked Enchiladas Suizas

70 mins
Serves 1
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Directions

  1. 1Husk and rinse the tomatillos.
  2. 2Preheat oven to 425°F.
  3. 3Spread tomatillos, sliced onion, peeled garlic cloves, and jalapeño on a baking sheet.
  4. 4Roast for 20-25 minutes until soft and lightly charred.
  5. 5Transfer roasted ingredients to a food processor.
  6. 6Add cumin, salt, sugar, fresh cilantro leaves, and lime juice.
  7. 7Blend until mostly smooth, but still a bit chunky.
  8. 8Taste and adjust seasoning if needed.
  9. 9Preheat oven to 375°F.
  10. 10Lightly grease a 9x13 baking dish.
  11. 11Spread 1-2 cups of salsa in the bottom of the dish.
  12. 12Arrange 6 lightly pan-fried corn tortillas over the salsa.
  13. 13Spoon a bit more salsa over the tortillas.
  14. 14Add half of the shredded chicken.
  15. 15Add ⅓ of the shredded Monterey Jack cheese.
  16. 16Add several dollops of sour cream (approximately ⅔ cup) and gently smear with the back of a spoon.
  17. 17Spoon a little more salsa over the top.
  18. 18Dip 6 more tortillas in salsa and layer them on top.
  19. 19Add the rest of the chicken and another ⅓ of the cheese.
  20. 20Add another ⅔ cup of sour cream in approximately 6 dollops, spread evenly.
  21. 21Spoon more salsa over everything.
  22. 22Dip the final 6 tortillas in salsa and layer them on top.
  23. 23Sprinkle with the final ⅓ of the cheese.
  24. 24Finish with a generous drizzle of salsa over the top.
  25. 25Bake covered with foil for 20 minutes.
  26. 26Remove foil and bake for another 15-20 minutes until bubbly and lightly browned.
  27. 27Let rest for 10-15 minutes before slicing and serving.
  28. 28Top with extra sour cream, sliced avocado, and pickled onions.

Ingredients

  • 3 lbs Tomatillos
  • 1 White or yellow onion
  • 4 Garlic cloves
  • 1 Jalapeño
  • 2 tsp Cumin
  • 3 tsp Kosher or sea salt
  • 1 tsp Sugar
  • 0.5 cup Fresh cilantro leaves
  • 1 Lime juice
  • 18 Corn tortillas
  • 4 cups Shredded cooked chicken
  • 2 cups Sour cream
  • 1 pound Monterey Jack cheese, shredded
  • 4 Avocado
  • Pickled onions
  • Avocado or olive oil

Equipment

ColanderBaking sheetFood processorSpoon9x13 baking dishFoil

Tips

  • Make the tomatillo salsa from scratch for the best flavor.
  • Lightly pan-fry corn tortillas before assembling.
  • For the salsa, remove seeds and membrane from jalapeño for less heat.
  • Use full-fat sour cream for this recipe.
  • Let the enchiladas rest for 10-15 minutes before slicing and serving.
Stacked Enchiladas Suizas | Clip Recipe