An “enchilada” is a rolled tortilla with filling inside covered with a spicy sauce. Enchiladas can be filled with a variety of ingredients, including beans, vegetables, cheese, meat, seafood or combinations.
The difference between Enchiladas Suizas and the rest of enchilada recipes is that these are topped with a cream sauce and Swiss cheese and then baked.
Enchiladas can be made ahead of time, covered tightly, and then stored in your refrigerator for a couple of days until you’re ready to bake them. The ones in the picture were prepared on Sunday and baked until Wednesday.
This recipe serves 4 people.
2 cups of “salsa verde” ( you can find the recipe here)
2 cups of (fully cooked) shredded chicken (leftover rotisserie chicken is also ok)
1/2 cup Mexican cream or sour cream
1 cup shredded Mexican Chihuahua cheese or your choice of Swiss Cheese or Monterrey Cheese
12 corn tortillas
1/2 medium onion thinly sliced
2 tablespoon vegetable oil for frying
Add the sour cream to the green tomatillo sauce and mix well. (You can do this step with a blender) Set aside.
Heat a skillet over medium heat; warm oil and dip the tortillas one at a time into the oil to soften, giving it just a few seconds per side. Besides softening them for easy rolling, another of the reasons that we do this is to avoid the tortillas from breaking. I prefer to brush the tortillas and then warm them in a skillet to use less oil.
Transfer onto a plate covered with paper towels to drain any excess oil. Preheat oven to 350°F.
Season the chicken with salt and pepper. You can also add garlic powder if you like.
Fill the center of each tortilla with the chicken and roll it up.
Spread 1/3 sauce in a 9" baking dish.
Divide shredded chicken evenly among tortillas, roll them up, and arrange the enchiladas in 1 layer, seam side down.
Cover with the rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately