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
Step by Step Method
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
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.
On a flat surface, 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. Continue doing this until all of your tortillas are filled. 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.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the chicken breasts, you can use either bone-in or boneless. Rotisserie chicken or leftover turkey can be used as a substitute.
- When making the tomatillo relish, make sure to use ripe avocados for the best flavor.
- Substitute the chicken breasts for tofu: This substitution is beneficial for those looking for a vegetarian dish, and the tofu will provide a similar texture and flavor as the chicken.
- Substitute the Monterey jack cheese for vegan cheese: This substitution is beneficial for those looking for a vegan dish, and the vegan cheese will provide a similar flavor and texture as the Monterey jack cheese.
Vegetarian Variation Substitute the chicken with a plant-based protein such as tofu, tempeh, or seitan. Omit the chicken bouillon and use vegetable broth instead. Use vegan cheese and sour cream.
Spicy Variation Increase the amount of jalapeno pepper in the tomatillo relish and add more diced jalapenos to the filling. Use a
Mexican Rice: Mexican Rice is a classic side dish that pairs perfectly with Enchilada Suizas. It is made with long-grain white rice, onions, garlic, jalapeno peppers, tomatoes, oregano, cumin, and chicken stock. It is a flavorful accompaniment to the enchiladas and will add a delicious Mexican flavor to your meal.
Q: What type of chicken should I use?
A: You can use either bone-in chicken breasts, rotisserie chicken, or leftover turkey.
Q: How do I make the tomatillo relish?
A: To make the tomatillo relish, mix together diced tomat
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Fun Fact 1:Enchiladas Suizas is a popular dish in Mexico, but the name actually comes from Switzerland. It was created by a Swiss chef in the early 1900s who was living in Mexico City.
Fun Fact 2:Celebrity chef Bobby Flay has a version of Enchiladas Suizas on his menu at his Mesa Grill restaurants. He adds a