Description
Chicken Enchiladas Suizas are a delicious Mexican dish featuring tender shredded chicken wrapped in warm corn tortillas, smothered in a creamy, tangy tomatillo and poblano pepper sauce, topped with melted Mexican cheese and baked to bubbly perfection. This recipe combines roasted peppers and onions with fresh herbs and a hint of spice for a rich and satisfying meal perfect for gatherings or family dinners.
Ingredients
Scale
Main Ingredients
- 5 cups Shredded Chicken (from rotisserie or poached, can add more)
- 1 medium Onion
- 2 Poblano Peppers (remove inner ribbing)
- 2 Jalapeno Peppers (may add 1 more for extra spice)
- 1 1/2 cups Cilantro
- 1 (28-ounce) can Whole Tomatillos (drained)
- 1 Lime (juiced)
- 2 teaspoons Honey
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Sour Cream (full-fat)
- 10 Corn Tortillas
- Oil (for softening tortillas and roasting vegetables)
- 4 to 5 cups Mexican Cheese (a blend of cheeses like Chihuahua, Oaxaca, or Monterey Jack)
Instructions
- Roast the Vegetables: Heat the oven to 420°F. Cut the onion, poblano peppers (after removing inner ribbing), and jalapenos into pieces and spread them on a baking sheet. Sprinkle with salt and drizzle with oil if desired. Roast for 15-20 minutes, until softened; extend to 25 minutes for a deeper roasted flavor. Then reduce oven temperature to 350°F.
- Prepare the Sauce: Transfer the roasted peppers and onions to a blender. Add the cilantro, drained tomatillos, lime juice, honey, salt, and pepper. Blend until smooth. Add the sour cream and blend again. Taste the sauce and add 1/2 to 1 additional whole jalapeno if you want more heat; blend once more.
- Coat the Chicken: Shred the cooked chicken finely and place it in a medium bowl. Pour about 1/2 to 3/4 cup of the prepared sauce over the chicken, stirring to coat it completely and infuse flavor.
- Soften the Tortillas: Heat oil in a medium skillet over medium heat. Fry each corn tortilla for 10-15 seconds until softened but not crispy. Remove and drain on paper towels to remove excess oil.
- Assemble the Enchiladas: Lightly coat the bottom of a 9 x 13-inch baking dish with a small amount of sauce. Place shredded chicken on each softened tortilla, sprinkle with cheese, then roll up the tortillas tightly and place seam side down in the baking dish. Repeat for all tortillas.
- Bake the Enchiladas: Pour the remaining sauce evenly over the rolled enchiladas and generously sprinkle the remaining cheese on top. Cover the dish with foil and bake at 350°F for 30 minutes. Then remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Serve: Garnish the enchiladas with fresh cilantro and sliced avocados before serving for added freshness and creaminess.
Notes
- Use full-fat sour cream for the creamiest sauce texture.
- Adjust jalapeno quantity based on your spice preference.
- Roasting the vegetables enhances their natural sweetness and depth of flavor.
- Shredded rotisserie chicken is a convenient shortcut for this recipe.
- Use cheese blends typical of Mexican cuisine for an authentic taste, such as Chihuahua, Oaxaca, or Monterey Jack cheeses.
- Softening tortillas in oil keeps them pliable and prevents cracking when rolled.
