Traditional Enchiladas Suizas Verdes

A white plate with two green enchiladas suizas with cheese and garnished with slices of purple onions.

Traditional Enchiladas Suizas Verdes

Enchiladas Suizas are corn tortillas filled with shredded chicken, bathed in a creamy green sauce and covered with cheese. A simple dish; however, there is something about Enchiladas Suizas that makes them irresistible! So much so that it is rare to find a Mexican restaurant that does not offer them on the menu.

Course Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 40

Total Time 55

Servings enchiladas

Calories 200kcal

Author Ana Frias

Equipment

Rectangular baking dish
Food processor or blender

Ingredients

For the green suiza sauce

29 oz can tomatillos
½ medium onion peeled and sliced in half
3 jalapeños stem removed
4 serrano peppers stem removed
3 large garlic cloves peeled
¼ cup fresh cilantro
½ cup chicken stock
1 teaspoon kosher or sea salt
¼ teaspoon ground black pepper
1 Tablespoon olive oil
½ cup Mexican crema or Greek yogurt/heavy cream

The Enchiladas

canola oil. Enough to fry all tortillas.
12 corn tortillas
2 cups cooked shredded chicken
cheese such oaxaca, manchego, or mozzarella cheese (or your favorite melting cheese)

Suggested Toppings

sliced onion, avocado, radishes, cilantro, hot sauce.

Instructions

Cook the salsa

Line a skillet or comal with foil and heat over medium high heat. Place the onion, chiles and garlic. Cook until everything is lightly roasted on all sides. About 10 minutes. Cool off for a few minutes.
In a blender, add the canned tomatillo, the roasted onion, garlic, peppers, cilantro, chicken broth salt and pepper. Puree until blended well.
In a medium saucepan, add 1 tablespoon of oil and heat over medium heat. Add the pureed green sauce and cook for 2 minutes. Add the Mexican crema and mix. Cook for two more minutes and turn off heat.

Make the enchiladas

Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried and still pliable.
As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
Spread ½ cup of the enchilada sauce evenly in baking dish. Sprinkle some shredded cheese and ¼ cup shredded chicken down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish.
Continue filling and rolling the remaining tortillas placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
Pour the rest of creamy enchilada salsa over the filled tortillas and layer the cheese slices on top of the enchiladas.
Bake for 15 to 20 minutes or until the cheese melted and is starting to brown.
Serve warm. Garnish enchiladas with avocado, onion slices, and cilantro and with lime wedges on the side for squeezing on top. Serve enchiladas with rice and beans, if desired.

Notes

Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.

Nutrition