Chicken Enchiladas Suizas
Serves 1
Directions
- 1Marinate chicken by adding 1/4 cup of oil and all spices to coat it.
- 2Place all tomatoes, chile de arbol, and chile serrano into a small pot.
- 3Cover them with water and set on high heat to bring to a boil.
- 4Once boiling, turn off the heat and transfer them into a blender cup.
- 5To the blender cup, add two garlic cloves, oregano, cumin, salt, tomato bouillon, and four to five leaves of epazote.
- 6Add cream cheese, heavy cream, and half a cup of cheese to the blender.
- 7Blend until everything is well combined to make the enchilada sauce.
- 8Fry the sauce by melting 1 tablespoon of butter in a pan on medium heat.
- 9Add the sauce to the melted butter.
- 10Bring the sauce to a simmer.
- 11Once simmering, lower the heat to the lowest setting and let it simmer for about 5 minutes.
- 12After 5 minutes, taste the sauce for salt and set it aside.
- 13Heat a comal on medium-high heat.
- 14Place the chicken breast on the hot comal.
- 15Cook the chicken for about 5 to 8 minutes on each side.
- 16Once the chicken is fully cooked, allow it to rest for 5 minutes.
- 17After 5 minutes, shred the chicken and cover it.
- 18Heat a small frying pan on medium heat and add a little bit of oil.
- 19Once the oil is hot, lightly fry the tortillas until they blister.
- 20Remove the blistered tortillas from the oil and repeat the process for all tortillas.
- 21Dip a tortilla into the enchilada sauce.
- 22Add shredded chicken, some shredded cheese, and onion to the tortilla.
- 23Roll the tortilla and place it in a baking dish.
- 24Add more sauce on top of the enchiladas.
- 25Add more cheese on top of the enchiladas.
- 26Bake for 10 minutes or until the cheese is fully melted.
- 27Place the baked enchiladas on a plate.
- 28Garnish with crema Mexicana, queso fresco, pickled onion, avocado, and cilantro.
- 29Enjoy your delicious enchiladas suizas.
Ingredients
- 0.25 cup oil
- spices
- 7 medium size roma tomatoes
- 4 chile serranos
- 5 chile de arbol
- 2 garlic cloves
- 0.5 tsp oregano
- 0.5 tsp cumin
- 2.5 tsp salt
- 2 tsp tomato bouillon
- 5 epazote leaves
- 2 oz cream cheese
- 0.25 cup heavy cream
- 0.5 cup shredded queso oaxaca or montery jack
- 1 tablespoon butter
- 2 lbs chicken breast
- corn tortillas
- queso oaxaco or montery jack cheese
- 1.5 tsp smoked paprika
- 1.5 tsp new mexico chile
- 1.5 tsp chipotle pepper
- 1.5 tsp garlic salt
- 1.25 tsp salt
- 0.75 tsp onion powder
- 0.75 tsp coriander
- 0.75 tsp ground cumin
- 0.75 tsp black pepper
- 0.5 tsp oregano
- crema Mexicana
- queso fresco
- pickled onion
- avocado
- cilantro
Equipment
small potblender cupfrying panbaking dishcomal
Tips
- Bake at 400 instead of 350 for less wait time.
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