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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.
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
Photo by James Ransom