Chicken Enchiladas Suizas Verdes
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.
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Servings: 4 servings
Calories: 1081kcal
Ingredients
- 2 poblano chiles
- 1 teaspoon vegetable oil plus more for frying
- 1 ½ 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 shredded queso Oaxaca or mozzarella
- 8 6- inch corn tortillas
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 4g | Calories: 1081kcal | Carbohydrates: 129g | Protein: 63g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 2306mg | Potassium: 1463mg | Fiber: 20g | Sugar: 14g | Vitamin A: 1254IU | Vitamin C: 79mg | Calcium: 584mg | Iron: 6mg