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Let's Make Enchiladas Suizas
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These Enchiladas Suizas are creamy, flavorful, and have the perfect balance of comfort and healthier ingredients. Perfect for a weeknight dinner!
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Ingredients

  • 2 poblano peppers
  • 2 serrano peppers (adjust to taste, or jalapenos for less heat)
  • 1 lb tomatillos
  • 2 garlic cloves
  • 1/4 white onion
  • 1/2 cup cilantro
  • 1/2 cup chicken broth (or water with chicken boullion/salt)
  • Salt and pepper
  • 1/2 cup Mexican crema (or sour cream)
  • 2 cups shredded chicken breast
  • 8 corn tortillas (or flour)
  • 1 cup shredded part skim mozzarella cheese (mozzarella, manchego, oaxaca, etc)
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Let's Watch Enchiladas Suizas
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Step 1 Preheat the broiler. Cover a large baking sheet with foil. Place the poblano peppers, serrano peppers, tomatillos, whole garlic cloves, and onions on the baking sheet. Boil for 4-5 minutes until the skin begins to char. Flip and cook on the other side
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Step 2 Remove the peppers and tomatilos from the oven and close the foil so that they can slightly steam for 5 minutes. Scrape the skin off the poblano peppers. You can also remove any heavily charred skin from the tomatillos.
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Step 3 Add everything from the foil, including the juices, to a blender. If you are sensitive to spice, add one serrano pepper at a time to reach the right level of spiciness. Then, add the cilantro and chicken broth. Blend until very smooth. Taste and season with salt as needed.
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Step 4 Remove from the blender and stir in the Mexican crema. The sauce should be thin in texture, similar to traditional enchilada sauce. If it is too thick, add additional broth.
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Step 5 In a large bowl, combine the chicken and about 1/2 cup of the enchilada suiza sauce. Stir well to combine. Taste and adjust seasoning if needed.
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Step 6 Wrap the tortillas in a damp paper towel and heat them for 30-60 seconds. Make sure they are pliable, this will help to prevent breaking. You can also spray them with a touch of cooking spray when warm to further prevent breaking. For a more traditional option, lightly fry each tortilla for 5-7 seconds per side in vegetable oil.Gently fill each tortilla with the chicken mixture. Roll tightly and place seam side down in the baking dish. Optional: Before filling the tortillas, dip each one in warmed enchilada sauce. This step works better when the tortillas have been lightly fried.
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Step 7 Preheat the oven to 350 degrees. Lightly coat the bottom of a large baking dish with enchilada sauce. Once all the enchiladas are filled, pour the remaining sauce over top. Sprinkle with the shredded cheese.
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Step 8 Bake for 20 minutes or until the cheese is melted and the sauce is bubbling on the edges. Serve with all your favorite toppings.
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