Enchiladas Suizas
Serves 1
Directions
- 1Cook chicken breasts in water with half a white onion, 2 garlic cloves, 2 bay leaves, and chicken bouillon powder.
- 2Cover the pot, and once the water boils, turn down the heat to low and cook for about 30 minutes.
- 3Once the chicken is cooked, shred it.
- 4Season the shredded chicken with salt and black pepper.
- 5Add Monterey Jack cheese to the shredded chicken.
- 6For the salsa, roast 3 chiles poblanos (with seeds removed) in a pan.
- 7Add 7 tomatillos to the pan and cook for about 5 minutes max to avoid bitterness.
- 8Add 3 chiles serranos to the pan for a spicier salsa, or use jalapeños instead.
- 9Once the chiles poblanos are nicely toasted, add them to a bag to sweat, making them easier to peel.
- 10To the blender, add the peeled chiles poblanos, roasted tomatillos, and chiles serranos.
- 11Add a small piece of white onion and 2 garlic cloves to the blender.
- 12Add a whole can of media crema (table cream) to the blender.
- 13Pour half a cup of the water used to boil the chicken into the blender.
- 14Season the salsa mixture with a spoonful of chicken bouillon powder and black pepper.
- 15Blend the salsa until smooth.
- 16Fry corn tortillas in oil for about 10 seconds on each side to prevent them from breaking when rolling.
- 17To a pan, add a small layer of the prepared salsa.
- 18Dip each fried tortilla into the sauce, fill with chicken and cheese, and roll them.
- 19Place the rolled enchiladas into the pan on top of the salsa.
- 20Pour the remaining salsa over the enchiladas.
- 21Add Monterey Jack cheese on top of the enchiladas.
- 22Cover the pan and let it simmer on low heat until the cheese melts.
- 23Serve the enchiladas suizas with rice.
Ingredients
- 3 units Chicken breast
- 0.5 half White onion
- 2 cloves Garlic cloves
- 2 leaves Bay leaves
- Chicken bouillon powder
- Salt
- Black pepper
- handfuls Monterey Jack cheese
- 3 units Chiles poblanos
- 7 units Tomatillos
- 3 units Chiles serranos
- 1 can Table cream (Media Crema)
- 0.5 cup Water
- Corn tortillas
Equipment
PotPanBlenderTongs
Tips
- To peel the roasted chiles poblanos easily, place them in a bag to sweat after roasting.
- Be careful not to overcook the tomatillos as they could get bitter.
Related recipes
Zesty Lime Mexican Inspired Dense Bean Salad
Mexican · Dinner
Pescado crujiente con dip de alcaparras y limón
Mexican · Dinner
Rotisserie White Chicken Cheese Enchiladas
Mexican · Dinner
Suegra’s Refried Beans
Mexican · Dinner
Red Cheesy Enchiladas
Mexican · Dinner
High protein loaded nacho fries
Mexican · Dinner
Stovetop Carnitas
Mexican · Dinner
Birria Ramen
Mexican · Dinner
Loaded Potato Grilled Burrito
Mexican · Dinner
Labor Bowl Beef Mexican Street Corn Bowl
Mexican · Dinner
Steak & Beef Ranchero Spanish Rice
Mexican · Dinner
Crockpot Queso Chicken Tacos
Mexican · Dinner