Chicken enchiladas suizas a creamier version of the very popular green chile enchilada, these enchiladas suizas verdes de pollo are filled with shredded chicken and bathed in a creamy green salsa topped with lots of cheese.
Jump to:
Why do I have to fry the tortilla?
Whey you fry the tortilla you create somewhat of a barrier between the tortilla and whatever sauce you might be using and thus you avoid a soggy, falling apart tortilla.
What does Enchilada Suiza mean?
Literally translated it means “Swiss Enchilada”.
Recipes that go great with these enchiladas:
Tips & Ideas
You don’t have to bake these, if you want all you have to do is roll them and sauce them. The main reason for the baking is to melt the cheese. If you’re short on time the fasted way would be to roll, sauce, sprinkle the cheese on top and stick them in the microwave for about 30 seconds or long enough to melt the cheese.
Step by step process
First start by making your creamy green salsa
Boil all of the jalapeños, Serranos, onion, garlic, and tomatillos in a pot about halfway with water.
Next roast the poblano pepper until charred and set aside to steam and cool.
Remove the poblano’s roasted skin, veins, and seeds.
Toast your sesame seeds if they didn’t come toasted.
Add all of your ingredients, except the chicken, tortillas, and oil, to a blender. Blend until you have a smooth puree.
Add your salsa to a medium pot and add 1 cup of sour cream. Simmer for about 10 minutes and set aside.
Heat some oil in a pan and warm up a tortilla on a griddel/comal.
Place the warm tortilla in the frying oil for 10 seconds, flip and fry the other side for 10 seconds, remove and set aside.
Continue with all 12 tortillas.
Assemble the tacos by placing a little bit of chicken and some cheese on one half of the tortilla and roll. Place your taco in a baking dish.
Repeat with the remaining tortillas, chicken, and cheese.
After you’ve finished rolling all of your tacos, pour the creamy green salsa over the rolled tacos that are in the baking dish. Add enough salsa to cover the tacos.
Sprinkle more cheese on top of all of that.
Place in the oven until the cheese is melted and bubbly.
Remove from the oven and drizzle additional salsa to make it more saucy at the bottom and top with optional fresh cilantro, some sour cream, or queso fresco.
These enchiladas suizas go great with some refried beans, rice and a side salad.
Enjoy!
Other recipes you might enjoy!
Print
Enchiladas Suizas Recipe
- Prep Time: 30 Minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Tacos and Burritos
- Method: Stovetop
- Cuisine: Mexican
Description
A creamy version of the very popular Green Enchiladas is the best way to describe these! These are filled with shredded chicken and bathed in a creamy green salsa topped with lots of cheese.
Ingredients
For the Sauce
- 2 jalapenos peppers
- 2 serranos peppers
- ¼ onion
- 3 garlic cloves
- 4 medium-sized tomatillos
- ½ cup of cooking water from the peppers
- 1 chile poblano roasted
- ⅓ cup Cilantro
- 1 cup sour cream
- 2 teaspoons salt or to taste
For the Enchiladas
- 3 cups cooked shredded chicken
- 12 corn tortillas
- 1 cup cooking oil for frying
- 3 cups grated melting cheese like mozzarella, chihuahua, or manchego
Instructions
- Start by making the green salsa.
- To a small pot fill about halfway with water and add the jalapenos and serranos. Boil for about 5 minutes.
- Add the tomatillos, onion, and 2 garlic cloves to the pot and boil until the tomatillos change color from green to a yellow-green. Do not let them burst or split because they can become bitter.
- Once they have changed color remove the tomatillos, jalapenos, serranos, onion, and garlic from the cooking process by setting them aside in a bowl.
- Next, you want to roast the poblano. There are several ways to roast peppers. The easiest way is to place it under the broiler for a few minutes until it starts to look charred then flip and do the same to the other side. Remove once it looks blackened. Place in a bowl and cover with plastic wrap or foil. You want it to steam so that the skin peels off easier.
- If the poblano has cooled enough for you to handle, remove the outer skin that was charred and split open to remove the seeds and veins.
- If your sesame seeds are not already toasted, you will want to toast them in a pan. Add the sesame seeds to a small pan over medium-low heat and continue to swish around until the seeds smell nutty and have turned a tan color. Be careful not to burn them. Remove from the heat and place them in a separate holding dish to stop the cooking process.
- To a blender add the tomatillos, jalapenos, serranos, onion, the 2 boiled garlic, ½ a clove fresh garlic, 1 tablespoon toasted sesame seeds, cilantro, 1 teaspoon salt, roasted poblano pepper, and ½ cup of the cooking water from the jalapenos and blend until you have a smooth puree.
- Add your salsa to a medium pot and add 1 cup of sour cream. Simmer for about 10 minutes and set aside.
- To a small frying pan, over medium heat, add about 2 cups of vegetable oil, and heat the oil until the reaches about 350 degrees or the handle of a wooden spoon starts to bubble when place in the oil.
- Warm your tortillas over a comal/griddle, or your preferred way of heating up tortillas. Take one of the warm tortillas and carefully slide it into the oil.
- Fry for about 10 seconds, flip and fry the second side for about 10 seconds.
- Remove on to a plate with a paper napkin to soak all of the excess oil.
- Repeat with all of the remaining tortillas.
- To assemble, place a little bit of chicken and some cheese on one half of a fried tortilla and roll it into a taco. Place that in a baking dish.
- Repeat with the remaining tortillas, chicken, and cheese.
- After you’ve finished rolling all of your tacos, pour the creamy green salsa over the rolled tacos that are in the baking dish. Add enough salsa to cover the tacos.
- Sprinkle more cheese on top of all of your tacos and salsa.
- Place in the oven at 350 for about 15 minutes, or until the cheese is melted and bubbly.
- Very carefully remove from the oven and with a spatula serve while they are hot. Drizzle additional salsa to make it more saucy at the bottom and top with optional fresh cilantro, drizzle of sour cream, or queso fresco.
- These enchiladas suizas go great with some refried beans, rice and a side salad.
- Enjoy!
Notes
You don’t have to bake these, if you want all you have to do is roll them and sauce them. The main reason for the baking is to melt the cheese. If you’re short on time the fasted way would be to roll, sauce, sprinkle the cheese on top and stick them in the microwave for about 30 seconds or long enough to melt the cheese.
Nutrition
- Serving Size: 1 enchilada
Keywords: enchiladas suizas, green enchiladas
Leave a comment