Enchiladas Suizas

There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.

Today: A meal to make your weeknights a little bit more of a fiesta.

"We're having Enchiladas Suizas for dinner tonight,” is what zindc announces when this dish is on the menu, and it’s a tradition you’d do well to adopt. What’s weeknight chicken dinner without a little fanfare? 

Make a spicy, bright tomatillo salsa, and the rest is a matter of assembly: Dip each tortilla in the salsa, and roll it around a filling of cooked chicken. (Yes, weeknight warriors, you may use leftover chicken -- or even rotisserie chicken -- here.) Snuggle the filled tortillas into a baking dish, tuck them in with a bit more salsa and some cheese, and bake. Do it all while dancing around the kitchen. 

That’s it. Behold: Enchiladas Suizas. Create a little pomp without hours of cooking time; feed yourselves well while having a little fun. Make tonight a little bit of a fiesta. Olé.  

Enchiladas Suizas by zindc

Makes 8 enchiladas 

1 medium white or yellow onion
4 large or 6 small tomatillos
2 poblano chiles (or 1 can of whole green chiles)
3 to 4 cloves of garlic, unpeeled
1 1/2 cups chicken stock
1 handful cilantro leaves and stems, plus more leaves for garnish
1/2 teaspoon dried oregano, preferably Mexican
1 pinch ground allspice or clove
1 teaspoon cumin, ground
Zest and juice of one lime
1 teaspoon salt, plus more to taste
1 jalapeño chile, seeds removed (optional)
2 cups boneless cooked chicken, shredded, sliced or diced
8 corn tortillas
2 cups shredded jack or mild cheddar cheese
1/2 cup sour cream, crème fraîche, or Mexican crema

See the full recipe (and save and print it) here.

Photo by James Ransom

Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week's Winner Winner Chicken Dinner.