Enchiladas Suizas con Tomatillos Frescos
June 11, 2016
"I love Mexican/Tex Mex food and this tasty Enchilada Suizas are made with chicken (or even leftover turkey), fresh tomatillos and served with a side of home-made tomatillo relish. It is Yum! My family devoured these in no time. Source: Our Latin Table"
- FOR ENCHILADAS
- FOR TOMATILLO RELISH
- Serving Size: 1 (247.4 g)
- Calories 478
- Total Fat - 26.1 g
- Saturated Fat - 13.2 g
- Cholesterol - 90.6 mg
- Sodium - 370.6 mg
- Total Carbohydrate - 34.5 g
- Dietary Fiber - 5.7 g
- Sugars - 2.9 g
- Protein - 28.6 g
- Calcium - 328.8 mg
- Iron - 1.7 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.2 mg
Preheat oven to 350-degrees F.
To prepare the chicken breasts, place them in a large stockpot and cover with cold water by 1 inch and add chicken bouillon, if using. OR: eliminate this step and use rotisserie chicken or leftover turkey from your holiday table.
Bring the water to a boil, reduce the heat to medium-low, and allow the chicken to simmer until the meat is cooked through, about 20-30 minutes. Using tongs, remove the chicken from the pot and allow it to cool enough to handle. Reserve 2 cups of chicken water and set aside. If using the rotisserie chicken or leftover turkey, have 2 cups of chicken stock ready.
Using your fingers and a fork, pull the chicken or turkey meat from the bone, shred, and dice with a sharp knife; set aside.
To prepare the tomatillo salsa (you can skip this tomatillo salsa and buy a good quality store-bought tomatillo salsa so save time), heat a cast-iron skillet over high-heat until hot; add the tomatillos.
Cook until they are blistered on all sides. Remove from pan.
Add 2 tablespoons vegetable oil to the pan and add green chilies and sliced garlic. Saute for 1 minute.
In a food processor fitted with the metal blade or in a blender, mix the tomatillos with the garlic and green chilies, processing until smooth. Use a rubber spatula to scrape down the sides of the bowl.
To make the green sauce, melt the butter in a large skillet over medium heat. Whisk in the flour until smooth.
Add the reserved 2 cups chicken broth, stirring constantly until incorporated.
Add 1 cup sour cream and 8 tablespoons of the tomatillo salsa, whisking until combined thoroughly. Season with salt and pepper to taste; set aside. Make sure to taste, being careful with the addition of salt for the reason that if you used chicken bouillion it already contains salt.
To make the filling, combine the onion, 1 cup Monteray jack cheese, remaining 3/4 cup sour cream, shredded chicken or turkey, salt, and pepper in a large bowl and set aside.
In the cast iron skillet used for the tomatillos, heat and 1/8" of vegetable oil over medium-high heat until hot.
Using tongs, place each tortilla, one at a time, in the oil and allow it to fry until just softened, then turn over to second side, approximately 5 seconds a side.
Remove from pan and layer tortillas with paper towels. Allow them to cool enough to handle.
To assemble the enchiladas, spread half the green sauce over the bottom of a 10 x 15 x 3-inch casserole dish.
Spread each tortilla with 2 tablespoons of the filling across the center. Roll up the tortillas and place them seam side down in the casserole dish.
Cover the enchiladas with the remaining green sauce and sprinkle with remaining Monteray jack cheese.
Bake for 30 minutes or until bubbling hot. Serve with Tomatillo Relish.
In a non-reactive bowl, mix the tomatillo and jalapeno together.
Add the onion, avocado, remaining tomatillo salsa, lime juice, salt, and pepper and mix to combine.
Serve at room temperature. Relish can be made 1 day in advance. Makes about a 1/2 cup.
Tips & Variations
No special items needed.