Entree: Mexico – Central Highlands – Enchiladas Suizas (Corn tortillas filled with shredded chicken and bathed in a creamy tomatillo-chile and cream sauce with melted cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 12 corn tortillas (approx. 6-inch/15 cm each)
- 2 cups (approx. 10 oz / 285 g) shredded cooked chicken (preferably from roasted or poached breasts)
- 1 lb (450 g) tomatillos, husked, rinsed, and quartered
- 2 jalapeños, stemmed and coarsely chopped (seeded if less heat desired)
- 1/2 cup (75 g) white onion, roughly chopped
- 2 cloves garlic, peeled
- 1 cup (240 ml) Mexican crema or sour cream
- 1 cup (240 ml) low-sodium chicken broth
- 8 oz (225 g) queso Oaxaca or Chihuahua, shredded, plus 4 oz (115 g) more for topping
- 2 tbsp (30 ml) vegetable oil, plus extra for lightly frying tortillas
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- Fresh cilantro leaves and lime wedges for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Place tomatillos, jalapeños, onion, and garlic on a baking sheet and roast until softened and lightly charred, about 12–15 minutes. Alternatively, simmer the vegetables in a small pot of water for 8–10 minutes until soft, then drain.
2. Transfer the roasted (or boiled) tomatillos, jalapeños, onion, and garlic to a blender. Add the crema and chicken broth, and blend until smooth. Taste and season with 1 tsp salt and 1/2 tsp pepper; thin with a little extra broth or water if too thick.
3. Warm the 12 tortillas in a skillet briefly with a little oil to make them pliable: heat 1 tsp (5 ml) oil in a skillet over medium heat and warm each tortilla 10–15 seconds per side. Keep warm covered with a clean towel.
4. Lightly oil a 9x13-inch (23x33 cm) baking dish and spoon a thin layer (about 1/2 cup / 120 ml) of the tomatillo-crema sauce on the bottom.
5. Fill each tortilla with about 1/6 of the shredded chicken (approx. 2–3 tbsp / ~40–50 g), roll tightly, and place seam-side down in the prepared dish. Repeat with remaining tortillas.
6. Pour the remaining tomatillo-crema sauce evenly over the rolled enchiladas. Sprinkle with the shredded queso Oaxaca or Chihuahua and the extra 4 oz (115 g) cheese.
7. Bake uncovered until sauce is bubbly and cheese is melted and golden in spots, about 15–20 minutes. For a lightly browned top, place under the broiler 1–2 minutes, watching carefully.
8. Garnish with chopped cilantro and lime wedges. Serve hot.