Enchiladas Suizas

By • February 6, 2014 • 12 Comments

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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.
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Comments (12) Questions (0)

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about 19 hours ago Maureen

Amber, right the first time...

Stringio

about 20 hours ago Amber Gibson

Fry's the corn shells. Sorry

Stringio

about 20 hours 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.

Majestic-as-fck

3 days ago Brandon Li

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

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4 days ago Maureen

Zindc, I have made numerous types of enchi's and would love to try yours, and I wonder if anything else can be rolled into tortilla with the chicken. Seems like cooked chicken alone might dry out inside there.

Zora_margolis

3 days ago zindc

If the chicken seems dry, I sometimes mix it with some of the salsa verde before rolling the enchiladas. That way the sauce flavor is both inside and outside. They really aren't in the oven long enough for the chicken inside the enchiladas to dry out. Sometimes the sauce on the outside gets a bit thickened, and I add a bit more after they come out of the oven.

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5 days ago Olga

Zindc - thank you for the suggestions!

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5 days ago Olga

Sounds delish! Could you recommend a non-grain/carb alternative for the tortillas and would the prep be the same? Ex. Kale? Anything else?

Zora_margolis

5 days ago zindc

Maybe thin lengthwise slices of eggplant, roasted slightly to soften them could be manipulated to roll with a chicken filling. But they wouldn't be enchiladas, which are by definition tortillas rolled around a filling. You can use the sauce in many ways, as a topping for cooked vegetables or beans, or on grilled fish.

Stringio

18 days ago Kiara Sexton

Loved these!! Thanks

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3 months ago AnnieHynes

I think the corn tortillas needed to be heated before being rolled . Turned out mushy

Zora_margolis

3 months ago zindc

I prefer to soften the tortillas for rolling enchiladas by dipping them in the sauce, but you could certainly soften them over a gas flame after sprinkling with a little bit of water. Then, if your filling and sauce were heated, you could fill the enchiladas, cover them with sauce, sprinkle on the cheese and let the heat of the sauce melt the cheese. It's the baking time in the oven that makes the enchiladas soft--or to use your word, mushy. I like them that way.