Thursday, November 21, 2019

Enchiladas suizas

Enchiladas suizas


9 tomatillos, husked and rinsed

one serrano chile

1 yellow chile (guerito pepper)

2 cloves garlic

1/4 bunch fresh cilantro

Salt and freshly ground black pepper

one/two cup Mexican crema

one/2 cup heavy cream

Vegetable oil, for frying

6 corn tortillas

1 1/two cups shredded chicken

one/2 cup shredded Oaxaca or mozzarella cheese


  1. Preheat the oven to 350 degrees F.

  2. Place the tomatillos, onion and each chiles in a medium heavy saucepan, cover with water and deliver to a boil in excess of medium-higher heat. Boil till the tomatillos flip an olive-green color, about ten minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Include the garlic and cilantro and mix right up until smooth. Season with salt and freshly ground black pepper.

  3. Mix the Mexican crema and hefty cream together in a tiny bowl and season with salt. Set aside.

  4. Heat 1 tablespoon oil in a modest skillet over medium-high heat. Fry the tortillas till golden but still pliable, about ten seconds per side, using far more oil if essential. Transfer to paper towels to drain.

  5. Place the tortillas on a operate surface. Divide the shredded chicken evenly between the tortillas and roll up every single like a cigar. Spread one/three cup of the sauce in a 13-by-9-by-two-inch glass baking dish. Arrange the enchiladas in one layer, seam-side down, snugly within the dish. Pour the rest of the sauce above the enchiladas. Drizzle the cream mixture on leading and sprinkle the cheese all above.

  6. Bake until finally the cheese is melted and starting to brown in spots, about thirty minutes. Serve right away.

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