Enchiladas Suizas, a Mexican culinary gem, offer a delightful blend of creamy, cheesy goodness and savory corn tortillas. This isn't your average enchilada; the rich, subtly spiced cream sauce elevates the dish to a level of comforting decadence that's hard to resist. Forget complicated recipes and lengthy prep times – this version captures the authentic flavor profile with surprising ease, perfect for a weeknight dinner or a special occasion. Imagine tender corn tortillas bathed in a luscious, creamy sauce, topped with melted cheese and a sprinkle of fresh cilantro.
The creamy, slightly tangy sauce is the star of the show, and achieving that perfect balance of flavors is surprisingly simple. This recipe walks you through each step, from preparing the flavorful sauce to assembling the enchiladas and achieving that perfect bubbly, golden-brown finish in the oven. Ready to transform your weeknight meal into a culinary adventure? Let's get started!
Tools Needed
- Blender
- Pot
- Stove
- Oven
Ingredients
- Chicken breasts: 2
- Onion
- Garlic
- Thyme
- Bay leaf
- Queso Manchego or Monterey Jack cheese
- Mozzarella cheese
- Monterey Jack cheese
- Crema Fresca Mexicana: 15-16 ounces
- Heavy whipping cream or half-and-half
- Jalapenos
- Tomatillos
- Cilantro: ½ bunch
- Chicken broth: 2 cups
- Roasted sesame seeds: 1 teaspoon
- Salt: 1 teaspoon (adjust to taste)
- Corn tortillas
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Chicken and Sauce
- Boil chicken breasts with onion, garlic, thyme, and bay leaf.
- Blend onion, garlic, cooked jalapenos, tomatillos, cilantro, Crema Fresca Mexicana (or substitute), chicken broth, sesame seeds, and salt until smooth.
- Cook the blended sauce on medium heat for 15-18 minutes, stirring periodically.
Step 2. Prepare the Tortillas
- Warm corn tortillas on both sides for 10-15 seconds to remove moisture. Lightly fry in oil for 5-10 seconds per side.
Step 3. Assemble and Fill the Enchiladas
- Dip each tortilla in the sauce, fill with shredded chicken, and roll up.
- Place rolled enchiladas in a baking dish, cover with remaining sauce, and top with cheese.
Step 4. Bake the Enchiladas
- Bake at 375°F (190°C) for 15 minutes, or until cheese is melted.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Use queso Manchego or Monterey Jack cheese for the best flavor. Mozzarella is a good substitute.
- Don't overcook the tomatillos; boil until soft but not bursting.
- Adjust salt to taste.
- The sauce is done when the foam disappears and it's creamy.
- Adjust the amount of chicken filling based on tortilla size.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 40-50g
- Protein: 30-40g
FAQs
1. Can I make this recipe ahead of time?
Yes! You can assemble the enchiladas a few hours in advance and bake them just before serving. Store the assembled enchiladas, covered, in the refrigerator.
2. What kind of cheese is best for Enchiladas Suizas?
Monterey Jack or a blend of Monterey Jack and cheddar work best. They melt beautifully and provide a great flavor.
3. Can I substitute the chicken?
Absolutely! Shredded beef, pork, or even vegetarian options like mushrooms or black beans would be delicious substitutes.
There you have it – creamy, cheesy, and undeniably delicious Enchiladas Suizas, ready to grace your table. This recipe delivers the rich flavors of a restaurant-quality meal with surprising simplicity. Enjoy the satisfying taste of this Mexican comfort food classic!