| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 6 enchiladas |
Ingredients
- 9 tomatillos, husked and rinsed
- 1/4 white onion
- 1 serrano chile
- 1 yellow chile (guerito pepper)
- 2 cloves garlic
- 1/4 bunch fresh cilantro
- Salt and freshly ground black pepper
- 1/2 cup Mexican crema
- 1/2 cup heavy cream
- Vegetable oil, for frying
- 6 corn tortillas
- 1 1/2 cups shredded chicken
- 1/2 cup shredded Oaxaca or mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
- Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.
- Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
- Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
- Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 577 |
| Total Fat | 51 g |
| Saturated Fat | 14 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 83 mg |
| Sodium | 502 mg |
Reviews
Excellent and easy recipe. Roasted the veggies as others suggested and it turned out great. Definitely making again. Thank you!
This was a really delicious Enchiladas Suizas recipe, and surprisingly quick to pull together if you have your shredded chicken ready to go. The enchiladas held up better after resting for 10-15 minutes before serving instead of serving immediately. I do plan to try adding 1/2 tsp of toasted and ground cumin seeds to the salsa verde the next time I make the recipe to add some deeper notes to the flavor. I used 1 & 1/2 serranos as recommended by a previous reviewer since I could not find the yellow chile, and the spice level was perfect for our taste. Thanks for a great recipe!
Made this for my adult kids and they said they’re the best enchiladas I’ve made so far!
This salsa verde is excellent. So simple, with so few ingredients. Marcella did not add a yellow pepper to this. I did add one cooked jalapeno to mine. So, so good!!!
This is a great recipe and as good or better than any restaurant. I couldn’t get New Mexican chiles so I used a half can of Hatch green chiles. It came out fantastic with just the right kick.
These enchiladas are delicious! The salsa verde was super easy to make with just enough kick. Will definitely make these again!
This is THE best chicken enchilada recipe I’ve ever tasted. It will be the only recipe I use from this day forward! The flavor profile rung all bells for me. I followed the recipe except for the heavy cream (made my own with milk and butter) and I roasted my own b/s chicken breast (seasoned w/salt blk pepper and garlic pwdr) in a Dutch oven to ensure they remained moist. Do yourself a favor and try this recipe.
This is a terrific recipe…so much better than using canned sauce. It’s fresh tasting and quite easy to make…really. I follow the recipe, except the yellow pepper which I can never find, and so I use 1 and half Serrano peppers. I get rave reviews every time I prepare this recipe and therefore I see no reason to change a thing. Thank you, Marcella!
The tomatillo salsa is wonderful and pairs so well with the shredded chicken. I made it for company and everyone raved about it.
Surprisingly light. The sauce was amazing!