Enchiladas Suizas

Name: Enchiladas Suizas
Total time: 5400 s
Yield: Serves 4 or 5 servings
Ingredients: 1.65 lbs boneless, skinless chicken breast (750 grams); Enough water to cover the chicken; 2 cloves garlic; 1/4 white onion; 1 poblano pepper; 1.1 lbs tomatillos (500 grams); 2 serrano peppers; 3 oz cream cheese (Philadelphia-style, 90 grams); 1 tablespoon sesame seeds; Salt and pepper to taste; As needed, corn tortillas; As needed, oil; 8.8 oz shredded Manchego cheese (250 grams); 1 pouch refried beans; 1 tablespoon lard

Luis alejandro Salgado @luisitorecetas

Enchiladas Suizas

Luis alejandro Salgado @luisitorecetas

Saved

Ingredients

1 hour 30 minutes

Serves 4 or 5 servings

1.65 lbsboneless, skinless chicken breast (750 grams)
Enough water to cover the chicken
2 clovesgarlic
1/4white onion
1poblano pepper
1.1 lbstomatillos (500 grams)
2serrano peppers
3 ozcream cheese (Philadelphia-style, 90 grams)
1 tablespoonsesame seeds
Salt and pepper to taste
As needed, corn tortillas
As needed, oil
8.8 ozshredded Manchego cheese (250 grams)
1pouch refried beans
1 tablespoonlard

Saved

Steps

1 hour 30 minutes

1

Cook the chicken breast with 2 cloves of garlic and 1/4 of a white onion in enough water to cover.
2

Clean the poblano pepper, roast it, and remove the seeds.
3

Boil the tomatillos and the 2 serrano peppers in water.
4

Once the tomatillos and peppers are cooked, transfer them to a blender along with the cream cheese, the garlic and onion from the chicken broth, the roasted poblano pepper, and the sesame seeds. Blend until very smooth.
5

Season the sauce with salt and pepper and set aside.
6

Heat oil in a pan and briefly fry the tortillas to soften them for rolling.
7

Remove each tortilla from the oil and place on a paper towel to drain. Fill each tortilla with shredded chicken to make the enchiladas.
8

Arrange the chicken-filled tortillas in a baking dish.
9

Pour the sauce over the enchiladas, making sure they are completely covered.
10

Sprinkle shredded cheese over the top.
11

Bake at 350°F (175°C) for 15 minutes, or until the cheese is melted.
12

Meanwhile, heat the lard in a skillet, add the refried beans, and stir constantly until heated through.
13

Remove the enchiladas from the oven and serve with the refried beans.
14

Enjoy!