Enchiladas Suizas Recipe – Sunset Magazine

Ingredients

• TOMATILLO CREAM SAUCE
• 3/4 pound tomatillos, husked and rinsed
• 1 tablespoon vegetable oil
• 1 tablespoon minced shallot
• 2 thyme sprigs
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 cup dry white wine
• 1 pt. heavy whipping cream
• 1/4 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
• GARNISHES
• 1/2 cup crumbled queso fresco*
• 2 tablespoons chopped cilantro
• 1/4 red onion, thinly sliced
• 1/4 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