Enchiladas Suizas (Creamy Enchiladas with Chicken, Tomatoes and Green Chile)


  • Salt
  • 2 cup(s) chicken broth
  • 0.6667 cup(s) shredded Mexican melting cheese
  • 12 corn tortillas
  • 1.5 tablespoon(s) vegetable oil or rich-tasting pork lard
  • Fresh cilantro sprigs for garnish
  • About 2 cups coarsely shredded cooked chicken
  • + 5 more ingredients
    • A few sliced rounds of white onion
    • 1 medium white onion
    • Fresh hot green chiles to taste
    • 3 pound(s) atoes OR 2 28-ounce cans good-quality whole tomatoes in juice
    • 0.5 cup(s) homemade crema

The sauce . For fresh tomatoes: Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they'll be blackened in spots), about 6 minutes. Flip them over and roast the other side—5 or 6 minutes more will give you splotchy-black and blistered ...

View full recipe at Food & Wine


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