Mexican Enchiladas Suizas Recipe

While Mexican  Shredded chicken is baked inside corn tortillas along with a creamy green tomatillo salsa. Spanish word "Switzerland" is "suizas," a reference to its creamy texture.  


Salsa Suiza: – 1 pound fresh tomatillos, husks removed – 1 large slice of onion – 4 green serrano chiles, or to taste – 1 clove garlic – ½ cup water – 1 cup heavy cream – ½ cup shredded Chihuahua cheese – 1 teaspoon chicken bouillon granules, or to taste Enchiladas: – 1 tablespoon vegetable oil, or as needed – 12 corn tortilla – 1 cooked chicken breast, shredded – 1 cup shredded Chihuahua cheese


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Use aluminum foil to line a griddle or large frying pan. Turn the heat up to medium-high. Add the garlic, chilies, onion, and tomatillos. For 7 to 10 minutes, or until blackened, grill, rotating regularly to ensure even cooking. Let the vegetables cool down a little.  

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After grilling, add the vegetables to a blender along with 1/2 cup Chihuahua cheese, cream, and water. Blend until smooth. Add chicken bouillon granules for seasoning; if needed, dilute sauce with more water.  

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Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius).  

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In a frying pan, warm up a tiny bit of oil over medium-high heat. Fried each tortilla for a few seconds in hot oil, until it's soft but not crispy. As needed, add extra oil. To absorb extra oil, place cooked tortillas on a baking sheet covered with paper towels.

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Fill a 9 by 13-inch glass baking dish with one-third of the sauce. Spoon equal portions of the shredded chicken onto each tortilla, roll them up, and place them in a single layer on top of the sauce. Cover with remaining 1 cup mild Cheddar cheese and pour remaining sauce over top.  

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Bake for about 25 minutes, or until melted, in a preheated oven.  


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