Enchiladas Suizas

Name: Enchiladas Suizas
Yield: Serves 4–5 servings
Ingredients: 1 1/8 pounds boneless, skinless chicken breast (about 500 grams); 1 can evaporated milk (such as Carnation; 12 fl oz/354 ml); 1 1/8 pounds tomatillos (about 500 grams); As needed shredded asadero cheese or your preferred melting cheese; As needed fresh cilantro sprigs; 1/2 block cream cheese (about 4 oz/113 grams); Salt to taste; 2 jalapeño peppers

Dulce Ramirez @cook_20774560

Enchiladas Suizas

Dulce Ramirez @cook_20774560

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Ingredients

Serves 4–5 servings

1 1/8 poundsboneless, skinless chicken breast (about 500 grams)
1 canevaporated milk (such as Carnation; 12 fl oz/354 ml)
1 1/8 poundstomatillos (about 500 grams)
As neededshredded asadero cheese or your preferred melting cheese
As neededfresh cilantro sprigs
1/2 blockcream cheese (about 4 oz/113 grams)
Salt to taste
2jalapeño peppers

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Steps

1

Cook the chicken breasts in water as if making a broth; reserve the broth for later use.
2

Cook the tomatillos with the 2 jalapeños until the tomatillos turn yellowish, then remove from heat.
3

In a blender, combine the cilantro, half a block of cream cheese, one can of evaporated milk, the jalapeños, and the tomatillos. Blend until smooth.
4

In a saucepan, heat a little oil. Add the blended mixture and 2 cups of the reserved chicken broth (about 480 ml). Bring to a boil.
5

Fry some corn tortillas. Fill each with shredded chicken, roll them up, and arrange them in a baking dish.
6

Once arranged, pour the sauce over the enchiladas, top with more shredded chicken and asadero cheese or your preferred cheese.
7

Place in a preheated oven and bake until the cheese is melted and bubbly.