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Chicken Enchiladas Suizas Verdes

Top view of two enchiladas suiza on a white plate garnished with cilantro.

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4.5 from 2 reviews

This classic Mexican recipe for Enchiladas Suizas is made with pulled chicken, rolled in corn tortillas, and smothered in a creamy tomatillo sauce. Adapted from Saveur

Ingredients

Units
  • 2 poblano chiles
  • 1 teaspoon vegetable oil, plus more for frying
  • 1 1/2 lbs tomatillos, husks removed
  • 2 serrano or jalapeno chiles, seeds removed for less heat (optional)
  • 1 small white onion, halved and peeled
  • 1 cup roughly chopped cilantro, plus more for garnish
  • 1 cup Mexican crema or sour cream
  • 2 cloves garlic, roughly chopped
  • pinch cumin
  • 1 tablespoon kosher salt, plus more to taste
  • 3 cups cooked chicken or turkey, shredded
  • 2 cups cups shredded queso Oaxaca or mozzarella
  • 8 6-inch corn tortillas

Instructions

  1. Roast the poblano chilis by rubbing them with oil, then broiling them on a sheet pan. Watch and turn until all sides are fully blackened and charred. Place the chiles in a bowl and cover for 15 minutes, then peel, seed, and chop.
  2. Rinse the tomatillos of their sticky outer coating, then place them in a medium saucepan with the serrano chiles, half of the onion and one cup of water. Cook until softened, then transfer to a blender along with the poblanos, cilantro, crema, garlic, cumin, and salt. Blend on high until the sauce is completely smooth.
  3. Heat vegetable oil in saute pan over medium heat, and fry the tortillas one at a time until pliable. Finely mince the other half of the onion and place it in a bowl along with the shredded chicken or turkey, and one cup of the sauce, stirring to combine. 
  4. Cover the bottom of the baking dish in the sauce. Divide the meat mixture among the tortillas, then roll each up like a cigar, placing them seam-side down in the pan. Pour the remaining sauce on top, then cover with cheese.
  5. Bake the enchiladas until the cheese has melted and the sauce is bubbling. Serve warm.

Notes

  • Keep a close eye on the poblano peppers when they’re broiling. You want them to be blackened and charred on all sides to add a nice smoky flavor to the sauce. 
  • If you have leftover cooked chicken or turkey, freeze it in an airtight freezer bag for up to 4 months to use in this recipe. It’s a great way to prevent food waste and save money! 
  • Adjust the spiciness to your preferences. Depending on the peppers you use, this recipe can be as spicy or mild as you’d like. 
  • Don’t step away from the tortillas! Only let them fry for a couple of minutes so that they’re pliable and not hard and crispy. 

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