Enchiladas Suizas
Enchiladas suizas are a rich and creamy Mexican dish made with tortillas filled with tender chicken and topped with a green sauce made with tomatillos and chilies. The sauce is then enriched with cream and Manchego cheese, and the enchiladas are baked until golden brown. The result is a comforting and flavorful dish, perfect for a casual lunch or dinner party. Follow this step-by-step recipe to make enchiladas suizas worthy of the finest Mexican restaurants.
- 1 chicken breast (with bone and skin)
- 1 piece of onion (onion)
- 1 clove of garlic
- 1 bay leaf
- thyme
- salt
- 4 green tomatoes (tomatillos)
- 4 serrano peppers
- 1 jalapeño pepper
- 1 poblano pepper
- 1 small bunch of coriander
- Grated Manchego cheese
- Sesame seeds
- Cream
- Oil
- Corn tortillas
- Start by cooking the chicken breast in boiling water with a piece of onion, a large clove of garlic, bay leaves, thyme, and salt. Let it simmer for 15-20 minutes, then let it cool in the broth.
For the sauce, cook the peppers (serranos, jalapeños, and poblanos) in boiling water. After 5 minutes, add the tomatillos, a piece of onion, and two large cloves of garlic. Cook until the tomatillos change color.
- Roast the poblano pepper on a griddle or directly over a flame until well charred. Place it in a plastic bag to steam, then peel and remove the seeds.
- Toast the sesame seeds in a dry pan until they release their aroma.
- Blend the chilies, tomatoes, onion, garlic, roasted poblano pepper, coriander, a small raw garlic clove, and salt in a blender. Add a little of the tomato cooking water to facilitate blending.
- In a pan, heat a little oil with a clove of garlic until golden, then remove the garlic. Pour the blended sauce into the oil and simmer for 15 minutes.
- Shred the cooked chicken and set aside.
- Add the cream, grated Manchego cheese, and toasted sesame seeds to the cooled sauce. Blend again until well combined.
- Heat the sauce over medium heat until the cheese is melted, but do not let it boil.
- Quickly fry the corn tortillas and drain them on absorbent paper.
- Fill each tortilla with shredded chicken and a little sauce, then roll up and place in an ovenproof dish.
- Coat the enchiladas with sauce, then sprinkle with grated Manchego cheese.
- Bake in a preheated oven at 180°C (350°F) for 15 minutes until the cheese is melted and golden.
- Serve hot with a generous layer of sauce.
Advice
- For a less spicy sauce, reduce the number of serrano peppers.
- Manchego cheese can be replaced with another hard cheese such as gouda or cheddar, but the taste will be slightly different.
FAQ
Q: Can I use pre-cooked chicken?
A: Yes, you can use roast or grilled chicken to save time.
Q: Can I prepare the enchiladas in advance?
A: Yes, you can prepare the enchiladas and sauce in advance, then assemble and cook them just before serving.
