Enchiladas Suizas Recipe with Chicken


  • 1 tablespoon salt or to taste
  • 1 tablespoon vegetable oil
  • 1 bunch cilantro, thick bottom stems removed; the rest washed and shaken dry
  • 1 teaspoon ground cumin
  • 3 small garlic cloves
  • 2 jalapeños, stems removed
  • 2 pounds tomatillos, husked and washed
  • + 8 more ingredients
    • 1/3 cup chopped cilantro
    • 1 cup finely chopped white onion
    • 1 ½ cups (about 6 ounces) shredded Chiuhuahua or Emmental or Meunster cheese
    • 4 cups cooked shredded chicken, from store-bought rotisserie chicken
    • ¼ cup vegetable or light olive oil if using store-bought tortillas
    • 12 fresh corn tortillas or 6-inch store-bought corn tortillas
    • 1 cup Mexican Crema (subsitute for heavy cream or crème fraiche)
    • 4 cups salsa verde*

1. Put the tomatillos and jalapeños in a 3-quart saucepan. Pour in enough cold water to barely cover (about 3 1/2 cups). Bring to a boil and cook until the jalapeños are soft and the tomatillos are tender. Remove from the heat and let stand 15 minutes to finish cooking the inside of the tomatillo...

View full recipe at SpringPad


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