The best thing about these enchiladas s how easy it is to adjust to your palate; green enchiladas can be filled with a variety of ingredients, including beans, vegetables, cheese, meat, seafood, or combinations. Try them today with this easy step-by-step recipe at home.
Course Antojitos
Cuisine Mexican
Keyword chicken enchilada recipes, enchiladas suizas recipe, Green chicken enchilada, How to Make Swiss Green Enchiladas
2cupsoffully cooked shredded chicken (leftover rotisserie chicken is also ok)
1cupshredded Swiss cheese or the one available in your areaMuenster or Monterey Cheese also work fine
12corn tortillas
½medium onion thinly sliced
2tablespoonvegetable oil for frying
CHECK THE VIDEO RECIPE
Instructions
Make your green enchilada sauce:
Before you start cooking the tomatillos, remove the papery husk all around them and wash them thoroughly. Also, take this time to wash the serrano peppers as well.
In a big enough saucepan, bring the water to a boil.
Add the serrano peppers and tomatillos to the boiling water for about 12 to 15 minutes.
After the tomatillos and peppers have finished boiling, drain and reserve ¼ cup of the water wher you cook them.
In a blender or food processor, add the peppers, tomatillos, garlic, reserved ¼ cup of water, chopped onion, Mexican Cream, and cilantro in a blender and process until you have a smooth sauce. Set aside in a bowl or deep dish.
Prep the tortillas:
Heat a large skillet over medium high 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 reason that we do this is to avoid the tortillas from breaking.
Transfer onto a plate covered with paper towels to drain any excess oil. Preheat oven to 350°F.
Season your chicken mixture:
Season the chicken with salt and pepper. You can also add garlic powder if you like.
Assemble the enchiladas:
Fill the center of each tortilla with the chicken and roll it up.
Divide shredded chicken evenly among tortillas, roll them up, and arrange the enchiladas in 1 layer, place seam side down.
Cover with the rest of the sauce; sprinkle with cheese. Bake for 30 minutes or until the cheese starts to brown. Serve immediately.
Enjoy!
Video
Notes
Note: I prefer to brush the tortillas with oil and then warm them in a skillet to use less oil. If you don’t want to use oil, you can use cooking spray, making sure they are covered completely.