Enchiladas Suizas | Recipe Cart
Experience the flavor of Enchiladas Suizas with a rich tomatillo cream sauce and tender chicken. Perfect for a special dinner or meal prep.
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Cooking tools:
- Foil-lined rimmed baking sheet
- Oven
- Blender
- Saucepan
- Skillet
- Paper towel
- By 13-in baking dish
- Squeeze bottle
- Metal spoon
- Tongs
- Spatula
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- TOMATILLO CREAM SAUCE
- ¾ pound tomatillos, husked and rinsed
- 1 tablespoon vegetable oil
- 1 tablespoon minced shallot
- 2 thyme sprigs
- ¾ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup dry white wine
- 1 pt. heavy whipping cream
- ¼ teaspoon sugar
- ENCHILADAS
- Vegetable oil
- 8 white corn tortillas (7 in.)
- 2 cups thinly sliced cooked chicken breasts
- 8 ounces queso fresco*, crumbled
- 4 ounces Oaxaca cheese*, pulled into shreds
- ½ cup crumbled queso fresco*
- 2 tablespoons chopped cilantro
- ¼ red onion, thinly sliced
- ¼ cup crema*, thinned with a little milk, if needed, so it's pourable
- 8 ounces chorizo or longaniza, removed from casings, crumbled, and cooked; optional
- Pico de gallo
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