Creamy Tomatillo Chicken Enchiladas — Enchiladas Suizas de Pollo
Mexican baked enchiladas of corn tortillas filled with shredded chicken, smothered in tomatillo-cream sauce and topped with shredded queso Chihuahua and Oaxaca, baked until bubbling and golden.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 440g chicken thigh, 2 tsp salt, 2 bay leaves, 1/2 onion. Husk and rinse 10 tomatillos. Stem 2 serrano chiles. Chop 1/2 onion rough, peel 4 garlic cloves, chop 4 tbsp cilantro. Dice 60g onion fine for filling, slice 60g onion into rings for topping. Shred 120g queso Chihuahua and 60g queso Oaxaca. Preheat oven to 200C.
Simmer
Place chicken, salt, bay, and onion in a saucepan with water to cover 2cm. Simmer over medium-low 14 minutes until opaque. Drain and shred finely. While chicken cooks, char tomatillos and serrano in a dry skillet over medium-high 7 minutes until blackened and collapsed.
Build 1
Blend charred tomatillos, serrano, sauce onion, garlic, cilantro, cumin, and salt until smooth. Heat 2 tbsp oil in a heavy skillet over medium-high 1 minute. Pour sauce into oil and cook 3 minutes until olive green.
Reduce
Reduce heat to low and stir in 240g crema until smoothly combined. Simmer 1 minute and remove from heat. While sauce finishes, heat 2 tbsp oil in a separate skillet over medium 30 seconds.
Wrap
Pass each corn tortilla through warm oil 5 seconds per side until pliable but not crisp. Spoon thin sauce layer across baking dish bottom. Place one-third chicken and 1 tsp diced onion along each tortilla centre, roll loosely, arrange seam-side down.
Bake
Pour remaining sauce evenly over enchiladas, covering completely. Scatter cheeses across the top. Bake on middle rack 18 minutes until cheese melts, turns deep golden in patches, and sauce bubbles around edges.
Plate
Top with onion rings and cilantro before serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.