Enchiladas Suizas Recipe | MyRecipes.com Mobile

Ingredients

  • ¾ pound tomatillos, husked and rinsed
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced shallot
  • 2 thyme sprigs
  • ¾ teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ cup dry white wine
  • + 12 more ingredients
    • 1 pt. heavy whipping cream
    • ¼ teaspoon sugar
    • Vegetable oil
    • 8 white corn tortillas (7 in.)
    • 2 cups thinly sliced cooked chicken breasts
    • 8 ounces queso fresco*, crumbled
    • 4 ounces Oaxaca cheese*, pulled into shreds
    • ½ cup crumbled queso fresco*
    • 2 tablespoons chopped cilantro
    • ¼ red onion, thinly sliced
    • ¼ cup crema*, thinned with a little milk, if needed, so it's pourable
    • 8 ounces chorizo or longaniza, removed from casings, crumbled, and cooked; optional

1. Make sauce: Preheat broiler with rack on rung closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Purée in a blender. Measure 3/4 cup and set aside. Set oven to 350°. 2. Heat oil in a medium saucepan over medium heat, then add ...

View full recipe at SpringPad

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