Enchiladas Suizas

By • February 6, 2014 52 Comments

302 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Chicken enchiladas with a smooth and savory green sauce have always been one of my go-to weeknight dinners. It's a great dish to make with leftover roasted, grilled or even rotisserie chicken. And faces always light up around here when I say: "We're having Enchiladas Suizas for dinner tonight."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
  1. Heat the broiler. Peel and quarter onion. Remove papery husks and wash tomatillos. Cut poblanos in half lengthwise and remove stems and seeds. On a foil-lined sheet pan, place onion, tomatillos, unpeeled garlic cloves and poblanos skin side up. Broil vegetables until mildly charred, turning the onion pieces and tomatillos over after a few minutes to expose other sides to the heat source. Take care that the garlic doesn't get too burnt.
  2. Scrape blackened skin from the poblanos, peel the garlic and put vegetables into a blender; include any juices from the baking sheet. (Drain and add canned green chiles, if using.) Add chicken stock, cilantro, spices, lime juice and zest, and salt and blend until completely puréed. Taste, and if you want it to be spicier, add the jalapeño and purée again until completely smooth.
  3. Pour contents of blender into a heavy-bottomed sauce pan and simmer for 20 to 30 minutes until slightly reduced. Taste and add more salt, if needed. If salsa is too thick, add a little bit of water to it. Lower oven temperature to 350° F.
  4. Make the enchiladas one at a time: Dip a tortilla in the salsa until just softened. Lay out on a plate, put some chicken across the middle of the tortilla and roll it up. Place in a baking dish or directly on an oven-safe dinner plate. When all of the tortillas have been made, ladle the salsa generously over them, sprinkle the cheese over the top, and place the baking dish or plates into the oven. Bake for 15 minutes, until chicken filling is heated through and cheese has melted. Serve with generous dollop of sour cream on top, and some chopped fresh cilantro.

More Great Recipes: Chicken|Entrees|Corn

💬 View Comments ()

Comments (52) Questions (0)

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
23b88974-7a89-4ef5-a567-d442bb75da04--avatar
29e52c29-cc81-45d0-be5c-b13ccb72cf99--fb_avatar

about 1 month ago Nacho Jones

I was picking up what you were laying down. Both times. No worries. Es bueno!

29e52c29-cc81-45d0-be5c-b13ccb72cf99--fb_avatar

about 1 month ago Nacho Jones

Love this recipe. Loved the sauce. Loved the whole thing. Thanks so much. I can't wait to use this Verde sauce on other Mex-Mex foods and as a chip dip. And thanks to everyone for the hints on re-hydrating the corn tortillas. Mine fell apart as well even when dipped in the sauce so I just did my best and it still tasted fantastic. So what if they aren't pretty. I can't wait to try making some home made tortillas and using some "real" Mexican cheese (hopefully I can find some Oaxaca or Chihuahua).
Haters are gonna hate. And why do people on the internet feel the need to be rude? Just keep publishing these great recipes Zindc. I can't wait to try some others. You have a new fan/follower and this recipe is going into my save file.

472541ea-fe64-4993-9e87-b4591136d220--zora_margolis

about 1 month ago zindc

Thanks, Nacho! Here's my method for making adobo (a salsa rojo). Dry toast, remove stems and seeds and soak 6 or 8 guajillo chiles (or 3 guajillos and three anchos) in hot water. Roast the same veg as for the salsa verde below, but add a large red or two small red tomatoes to the roasting pan. Remove the chiles from the soaking water, but save the water. Blend the softened red chiles and the roasted veg with all other ingredients below, adding 2 or 3 tablespoons of cider vinegar, a T of honey and some of the chile soaking water. Simmer for 20 to 30 minutes. Use this salsa for braised beef, lamb or goat, or pork tamales, or enchiladas rojas. It has great depth of flavor and will keep almost
forever in the refrigerator.

472541ea-fe64-4993-9e87-b4591136d220--zora_margolis

about 1 month ago zindc

Salsa roja. Sorry for the egergious Spanish grammar error. This program for replies doesn't let you go back and make corrections.

472541ea-fe64-4993-9e87-b4591136d220--zora_margolis

about 1 month ago zindc

Egregious.

19ce99e2-20e0-4760-b15b-3b002159e3f7--5280eb1d2dd27e4300000040-260x260

2 months ago Mark Hardin

Amazing! Love the response. I will try this Deb and Yazzie

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

2 months ago Debra

This is basically the tomatillo sauce that I make, except I do not char anything. The corn tortillas do not do well unless I heat them in a little oil for a little while in a skillet and then pat them with a paper towel to remove some of the grease. I add some finely chopped onion and some shredded cheese along with the chicken inside the enchiladas. Cilantro is key here, have made it without and no muy bueno. It is easy to get too much though so be careful.

19ce99e2-20e0-4760-b15b-3b002159e3f7--5280eb1d2dd27e4300000040-260x260

2 months ago Mark Hardin

What tortillas do you use?...mine ALWAYS fall apart, no matter how much I soak them. Thanks in advance

472541ea-fe64-4993-9e87-b4591136d220--zora_margolis

2 months ago zindc

I use corn tortillas and just dip them in the sauce for 5-10 seconds. An alternate method for softening tortillas is to brush them on both sides with wet fingers and then lay them on a hot skillet or directly onto a lit gas burner. Turn them a couple of times until they are flexible but not burned.

19ce99e2-20e0-4760-b15b-3b002159e3f7--5280eb1d2dd27e4300000040-260x260

2 months ago Mark Hardin

They still crack. Maybe I'm using bad tortillas

472541ea-fe64-4993-9e87-b4591136d220--zora_margolis

2 months ago zindc

You may be using old tortillas. Try wrapping a few of them in a wrung-out damp towel and microwaving them for a minute or two. That often will soften tortillas that are a bit dehydrated. The best thing is to use fresh tortillas.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

2 months ago YazzieMarshall

Hi Mark Hardin. The correct way to soften the tortillas, and I know because I am Mexican and cooked all things the Mexican way since I was 12 or 13 years old is: Heat vegetable oil in a small skillet/pan, enough oil to cover the tortilla. When oil is hot put the tortilla in the oil and leave it on that side 4 - 5 seconds, then turn it on the other side (with a fork) and leave it also 4 - 5 seconds. Take the tortilla out and get rid of the extra oil with paper towels. Assemble the enchiladas as soon as possible after softening the tortillas in oil and they should not crack. I suggest also you eat your enchiladas as soon as they are ready. Enchiladas are made right before eating them. Also, the extensive use of comino (cumin) in the USA is really an American thing; try them once before the coumin to eat authentic Mexican enchiladas. In Mexico we use cumin very, very sparingly, in albondigas (meatballs), chorizo, longaniza and very few other dishes. Personally I've come to dislike cumin very much because of its excessive use here in the USA. Hope your enchiladas turn out delicious.

64733792-22ad-4721-9854-5080a939f517--stringio

19 days ago Sherri Long

Debra and Mark - I have a good way to soften tortillas in order to work with them (I haven't tried zindc's way). I have been making chicken enchiladas for well over 20 years (and my recipe, I think, is far superior to anything in a restaurant). I am looking forward to trying this one. Years ago, it was always suggested to soften the tortillas by placing in warm oil, but I hated the extra oil. I figured out another way by the microwave. Roll out ample good quality paper towels (I use Bounty) and then I soak them with water and wring out. Starting at one end, place a tortilla, then cover it with another towel and placing another tortilla on top. I do 4 tortillas at a time, making sure all are covered. Heat in the microwave for 40 seconds (mine is a large watt one, so time could vary). I take out 1 tortilla at a time to work with. If the tortillas are too hot to touch, lesson the time on the next batch. When I try this recipe, I will probably do that way and then cover with the sauce via spoon. Thanks again for the recipe - I can't wait to try it since Mexican food is our favorite.

8c5aae3c-3412-4cbe-b5ca-00116b133fb8--pepper_dress

3 months ago aniabot

i made this today & it was fabulous! i didn't have any stock on hand, so i boiled some chicken with chopped onion, garlic, salt & bay leaves. tossed the bay leaves when it was done, then shredded the chicken along with the onion & garlic, and used the cooking liquid in the sauce. good stuff!

used flour tortillas (which were quite pliable & didn't need the dipping, sorrynotsorry) - there were 10 soft taco size-ish, so i added some leftover brown rice on the inside as well. since i was having such a broiler party already, i charred some corn on the cob to go on the side. nom.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

5 months ago Markhous

The photo makes these enchiladas look so appealing. Don't know why everyone is so hung up on "authentic". Everything starts somewhere. You think when You go to korea and order a cheeseburger it's not going to come with kimchee? In Japan squid is a common pizza topping. Not very authentic, but still good. A good cook knows how to make their ingredients work for them. These look wonderful.

C007a365-4e3b-477c-80c7-cabe7fb4d2f1--image

5 months ago BarnOwlBaker

Made this last night and loved the sauce. Doubled the recipe for the sauce as it is time consuming to make. Blistered the peppers and roasted the onions, tomatillos and garlic on the grill. My people like my usual enchiladas better as the filling is more complex/tasty. Will make again but will add more ingredients to the filling. Thanks for the sauce extraordinaire!

Be4bd327-35c8-49dd-81a8-135cce0b3f64--open-uri20140922-26335-5xq1bc

5 months ago Jocelyn Lawry Monacelli

Please provide Nutritional Content on ALL recipes please !!!!

472541ea-fe64-4993-9e87-b4591136d220--zora_margolis

5 months ago zindc

That is an issue that should be taken up with Merrill and Amanda. This is a forum for home cooks; it takes a professional nutritionist to calculate what you are looking for. Perhaps you should stick to recipe websites that provide the information you want.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

5 months ago Quinta531

Definitely corn tortillas but they should be lightly fried in a little oil in a pan before being filled and put in any sauce (otherwise they soak up the sauce making their texture less than ideal) plus tortillas in the US from the market are terrible, want excellent? make your own- also, I would not cook the sauce for so long as it will get thick and then lose flavor when it has to be made more liquid later; the ingredients for the sauce are all strong tasting so the addition of a pinch of clove is not needed. Why would you char the chiles, onions and garlic only to get rid of this later? Another level of flavor wasted. The sauce has superfluous ingredients too. Mexico does not have Cheddar nor Monterrey Jack Cheeses, you want to be genuine use Oaxaca, Chihuahua or Mexican String Cheese. Not the worst recipe. There are NO decent flour tortillas in the US for the most part (you have this thing against lard so they will never be good), flour tortillas are NOT used for enchiladas. If you are concerned about Atkins or carbs, tomatillos are not Atkins friendly and will take you out of ketosis by the way.... You should read up on fats too which everyone needs in their diet, low fat is not the way to go, but this is just me and I'm just a Chef so what do I know?

472541ea-fe64-4993-9e87-b4591136d220--zora_margolis

5 months ago zindc

"Not the worst recipe"--really? That's what's known as a left-handed compliment. I would like to respond to a couple of your criticisms: frying tortillas before filling and rolling them to make enchiladas is one of several ways to soften the tortillas. Sometimes I moisten them and lay them on a gas flame for a few seconds. Using an extra pan and frying each tortilla, which can make a mess on the stovetop, might not matter to a professional chef who has people cleaning up behind her, but I am a home cook and often look for simpler solutions. I like to let the sauce cook a little longer on low heat to blend the flavors and mellow the sharpness of the acidic ingredients. Don't want to cook it that long? It's your call. Many Mexican dishes, especially cooked salsas and braises use allspice--probably from the historical influence of Moorish Spain. You are perfectly welcome to leave it out. The burned poblano chile skin is discarded, and the papery peel of the garlic. Nothing else. Are you suggesting that these should not be peeled before using in a green sauce? That's a new one on me.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

4 months ago Crescendo of Peace

For+a+professional+chef,+you+clearly+don't+know+as+much+as+you+think+you+do+about+Mexican+food,+as+charring+the+chilis+and+garlic,+and+then+peeling+and+removing+the+skin,+is+traditional+in+many+areas+-+particularly+in+northern+New+Mexico,+which+is+considered+by+many+to+have+the+most+delicious+style+of++Mexican+cooking.

Overall,+your+comment+was+snarky+and+insulting,+and+you+held+your+own+personal+preferences+up+as+superior+-+when,+in+fact,+it+is+a+matter+of+individual+choice.++

Becoming+a+chef+clearly+did+nothing+for+your+politeness.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

6 months ago swartz01

Hi Olga! There are all kinds of special diet tortillas in regular grocery stores these days so if you look, you may just find carb-free ones.
I'll be trying these soon myself, but will probably use flour tortillas and Chihuahua cheese....not the healthiest options, but I want to try them the way I know I'll like them before I start making a bunch of changes. Good luck - hope you find what you need

472541ea-fe64-4993-9e87-b4591136d220--zora_margolis

6 months ago zindc

Please make these enchiladas with corn tortillas! The masa that is used to make corn tortillas is THE quintisential flavor of Mexican cuisine, and the true flavor of these enchiladas is dependent on corn tortillas. Flour tortillas bring nothing to the party, IMO. I use them for burritos because they come in a large size, and that's about it.

32a47ce9-ae02-4387-b33b-6056540f1a90--open-uri20150306-24620-pselv8

6 months ago Albeast Oneone

this lady knows what she's talking about! NO FLOUR TORTILLAS! Please listen to her!

32a47ce9-ae02-4387-b33b-6056540f1a90--open-uri20150306-24620-pselv8

6 months ago Albeast Oneone

Please, don't mutilate the soul of the recipe with mutant tortillas. Just make it carefully, cut down a fat as much as possible and then eat A SMALLER PORTION.

472541ea-fe64-4993-9e87-b4591136d220--zora_margolis

6 months ago zindc

If you look carefully at the recipe, you will notice that: 1) if made with corn tortillas, it is gluten free; 2) there is no added fat or oil in the salsa and the boneless chicken is essentially fat-free, as well. The cheese and the crema are the only sources of fat in the recipe, and the amount of those two elements can be minimized without ruining the dish. The salsa on its own can be used on fish or vegetables--it absolutely transformed the life of a friend on an extreme no-carb, no dairy, vegetarian weight-loss regimen, who was desperate because the diet book's recipes that she was following were so bland and boring.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

6 months ago Heidi Honeygan

Happy Valentines Day! Thank you for this awesome recipe, I just made it for my family as a Valentine's day dinner, and everyone loved it!!! I added finely chopped onions to my chicken filling, and it added a nice little something. Thanks again!!!!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

7 months ago antbitme

This was so fun to make, and the end result is delicious! There's just one problem: I don't think I can ever settle for canned enchilada sauce again!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

7 months ago Nola Unverferth

how about using a jar of salsa verde instead? I need as many shortcuts as possible.

472541ea-fe64-4993-9e87-b4591136d220--zora_margolis

7 months ago zindc

Well, it's a free country, as the saying goes. My experience with jarred salsas is that most of them are intended for use as a chip dip, and they are much more acidic than the sauce in my recipe. I believe that Rick Bayless has produced a line of jarred "cooking" salsas, and the green sauce in that line would probably be closest. But the point of my recipe is that the salsa is very quick and easy to make. Maybe not as fast as opening a jar, but perhaps you could make the salsa over the weekend and have it ready to use in the refrigerator. It will keep for a couple of weeks before going bad.

32a47ce9-ae02-4387-b33b-6056540f1a90--open-uri20150306-24620-pselv8

6 months ago Albeast Oneone

Look for a Mexican brand of salsa verde called Herdez, the are a Mexican classic and an easy substitute. However, Tomatillos are ubiquitous in your local produce section today. Please take the time to find them, it will be a revelation AND your intro to a new facet of Mexican cuisine.

E0e2de50-b5b1-49af-888b-3a36a91bbfe4--stringio

7 months ago Tom Cruz

You must add "frijoles refritos" fried beans.

32a47ce9-ae02-4387-b33b-6056540f1a90--open-uri20150306-24620-pselv8

6 months ago Albeast Oneone

Tom has a point, "Spanish rice" and refried beans are the classic sides for this dish. Don't be afraid of the term refried, you can make healthy PUREED beans at home without a hint of fat! Just boil a pound of pinto beans in beef, chicken or veggie or your fave stock with salt, pepper & a ton of garlic and onions. Then when they are done remove most of the liquid and take a stick blender or potato masher to them and reduce them over low heat. Voila!

472541ea-fe64-4993-9e87-b4591136d220--zora_margolis

6 months ago zindc

Señor Oneone: while I didn't address the issue of sides with the enchiladas, you seem to be a man who knows his Mex-Mex cuisine. My method for making frijoles is to start by sauteeing a chopped onion in a small amount of lard or bacon fat. It adds so much flavor to the final dish, and minimal extra calories. As we are all learning, pork fat is not necessarily the enemy of good health we were led to believe it was. I add a little bit of cumin, ancho chile powder, and Mexican oregano to bloom in the fat. After adding the dried beans (I rarely soak) and water, I throw in a carrot and a couple of bay leaves, and a tied up bouquet garnie of thyme, celery leaf, and parsley. I don't discard any of the flavorful broth. After removing the herbs and pureeing with a stick blender, I leave it cooking to reduce to the desired consistency. Muy delicioso!

2b3412e9-5998-47bd-905e-f5cd05b0fa6e--open-uri20150128-29918-1r6pyhd

7 months ago janey boyd

Add spinach to filling….Yum!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

7 months ago Maureen

Amber, right the first time...

61a46189-3c79-4871-8aea-b02896f89316--stringio

7 months ago Amber Gibson

Fry's the corn shells. Sorry

23b88974-7a89-4ef5-a567-d442bb75da04--avatar

26 days ago A.

You were right the first time. Sorry

61a46189-3c79-4871-8aea-b02896f89316--stringio

7 months ago Amber Gibson

My mother makes these with a slightly different recipe. She adds milk to the chili sauce and fries the corn shells. It's amazing.

32a47ce9-ae02-4387-b33b-6056540f1a90--open-uri20150306-24620-pselv8

6 months ago Albeast Oneone

Yes, the classic thing is to let the sauce cool a little, then add a little sour cream to it. YUM!

9de6522f-5ead-43b3-b264-a12b3d2f1083--majestic-as-fck

7 months ago Brandon Li

Yum..............you could put this Suizas sauce on a pair of jump boots and even they would taste good :)

32a47ce9-ae02-4387-b33b-6056540f1a90--open-uri20150306-24620-pselv8

6 months ago Albeast Oneone

I keep picking bits of the steel shank from between my teeth, but yeah, tasty!