Enchiladas Suizas
Serves 1
Directions
- 1Roast poblano and Anaheim peppers on a stovetop grill grate.
- 2Place roasted peppers in a bowl and cover with plastic wrap to sweat.
- 3Roast chile serranos and onion half on the stovetop grate.
- 4Boil tomatillos in a pot of water on high heat.
- 5Transfer boiled tomatillos to a blender.
- 6Peel and remove stems and seeds from roasted peppers, then add them to the blender.
- 7Add roasted serranos, onion, garlic cloves, cilantro, oregano, black pepper, chicken bouillon, cumin, and chicken broth to the blender, then blend until smooth.
- 8Remove half a cup of the sauce and reserve.
- 9Add media crema and cream cheese to the remaining sauce in the blender and continue to blend until smooth.
- 10Season shredded chicken with roasted garlic and herb seasoning, salt, and the reserved half cup of sauce, then mix.
- 11Lightly fry corn tortillas in oil on a comal or pan over medium heat, flipping them once they begin to blister.
- 12Grease a baking dish with oil and pour in half of the sauce.
- 13Fill tortillas with shredded chicken and shredded cheese, roll them up, and place them in the baking dish.
- 14Cover the rolled enchiladas with the remaining sauce and top with more shredded cheese.
- 15Bake at 400 degrees Fahrenheit until the cheese is melted.
Ingredients
- 2 whole poblano pepper
- 2 whole anaheim pepper
- 5 whole chile serrano
- 1/2 whole onion
- 2 lbs tomatillo
- 4 whole garlic clove
- 1 handful cilantro
- 1 tsp oregano
- 1 tsp black pepper
- 2 tsp chicken bouillon
- salt (optional)
- 1/2 tsp ground cumin
- 1 cup media crema
- 4 oz cream cheese
- 1 1/2 cup chicken broth
- 2 breast rotisserie chicken, shredded
- to taste roasted garlic and herb seasoning
- to taste oil
- to taste corn tortilla
- to taste shredded cheese
