Enchiladas Suizas
Serves 6-8
These rich and creamy enchiladas are everything you crave and more. They are also ridiculously easy to make and slay for a big fiesta or even for a mid-week dinner. If you’re a purist, this isn’t the most traditional recipe, as I cut out the frying and have a couple of my own takes on the old classic, but trust me, it works. For a super diet friendly version you could substitute the crema for greek yogurt or labne (thinned out with some olive oil), but I say enjoy just like this!
INGREDIENTS
1 Whole Rotisserie Chicken
5 Poblano Peppers
2 Serrano Peppers
1 Bunch of Cilantro
1 14 oz package of Crema Mexicana (or sour cream)
6 oz Queso Fresco (I love the Tropical brand that comes wrapped in banana leaf. If you can’t find queso fresco, use your favorite shredded white cheese.)
1 Package of White Corn Tortillas
Sliced Red Onion and Cilantro for garnish
DIRECTIONS
Preheat oven to 375° and prep a large sheet pan with non stick spray.
In a large bowl, shred the whole chicken, removing skins, and set aside.
Place poblano peppers directly on a medium-high burner, turning every couple of minutes until completely charred on all sides. Remove from flame, and put peppers in plastic grocery bag to “sweat.” (You can also place them in a bowl tightly covered with plastic wrap).
When peppers have cooled (about 10minutes) peel off the charred skin and remove stem and seeds. Rinse in cool water, and pat dry.
Coarsely chop serrano peppers, cleaned poblanos, and cilantro. Add to a food processor with whole jar of crema. Lightly season with salt and pepper, and mix until smooth.
Spoon two tablespoons of salsa into the shredded chicken and stir to combine. Pour the rest of the salsa into a large bowl.
Next, we need to soften the tortillas in order to roll them. I put two at a time over a medium-high burner for 20 seconds and flip. You can also soften them on a comal, steam them, or wrap in a moist paper towel and microwave for 30seconds. You don’t want to soften more than 6 at a time so they don’t get hard again while you work.
Now it’s time to get a little messy! Dunk each tortilla into the salsa, fill with chicken, roll, and place on sheet pan. Repeat until you’ve used all the mixture Should make about 20 enchiladas. Be careful not to overstuff them!
After you’ve cleaned yourself up. Liberally cover the tray of enchiladas in queso fresco. Pop in the oven for about ten minutes or until queso is melty and everything is warm and gooey.
Thinly slice red onion and cilantro for garnish. Serve enchiladas with white rice and black beans if you wish, and enjoy with an ice cold michelada! ¡Que disfruten!
