Chicken Enchiladas Suizas

Serves 1
facebook.com

Directions

  1. 1Marinate chicken by adding 1/4 cup of oil and all spices to coat it.
  2. 2Place all tomatoes, chile de arbol, and chile serrano into a small pot.
  3. 3Cover them with water and set on high heat to bring to a boil.
  4. 4Once boiling, turn off the heat and transfer them into a blender cup.
  5. 5To the blender cup, add two garlic cloves, oregano, cumin, salt, tomato bouillon, and four to five leaves of epazote.
  6. 6Add cream cheese, heavy cream, and half a cup of cheese to the blender.
  7. 7Blend until everything is well combined to make the enchilada sauce.
  8. 8Fry the sauce by melting 1 tablespoon of butter in a pan on medium heat.
  9. 9Add the sauce to the melted butter.
  10. 10Bring the sauce to a simmer.
  11. 11Once simmering, lower the heat to the lowest setting and let it simmer for about 5 minutes.
  12. 12After 5 minutes, taste the sauce for salt and set it aside.
  13. 13Heat a comal on medium-high heat.
  14. 14Place the chicken breast on the hot comal.
  15. 15Cook the chicken for about 5 to 8 minutes on each side.
  16. 16Once the chicken is fully cooked, allow it to rest for 5 minutes.
  17. 17After 5 minutes, shred the chicken and cover it.
  18. 18Heat a small frying pan on medium heat and add a little bit of oil.
  19. 19Once the oil is hot, lightly fry the tortillas until they blister.
  20. 20Remove the blistered tortillas from the oil and repeat the process for all tortillas.
  21. 21Dip a tortilla into the enchilada sauce.
  22. 22Add shredded chicken, some shredded cheese, and onion to the tortilla.
  23. 23Roll the tortilla and place it in a baking dish.
  24. 24Add more sauce on top of the enchiladas.
  25. 25Add more cheese on top of the enchiladas.
  26. 26Bake for 10 minutes or until the cheese is fully melted.
  27. 27Place the baked enchiladas on a plate.
  28. 28Garnish with crema Mexicana, queso fresco, pickled onion, avocado, and cilantro.
  29. 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.