Enchiladas Suizas Casserole

Name: Enchiladas Suizas Casserole
Cuisine: American
Ingredients: 2.2 lbs tomatillos (about 1 kg); 4 serrano peppers (use fewer for less heat); 2 cups sour cream (about 480 ml; any brand); 1 garlic clove; 2 sprigs cilantro; 1 cup chicken broth (about 240 ml); Shredded chicken breast; Corn tortillas; Onion; Sour cream; Manchego or gouda cheese

Regina Quevedo @cook_9431708

This pairs perfectly with refried beans and a bolillo roll.

Regina Quevedo @cook_9431708

This pairs perfectly with refried beans and a bolillo roll.

Saved

Ingredients

2.2 lbstomatillos (about 1 kg)
4serrano peppers (use fewer for less heat)
2 cupssour cream (about 480 ml; any brand)
1garlic clove
2 sprigscilantro
1 cupchicken broth (about 240 ml)
Shredded chicken breast
Corn tortillas
Onion
Sour cream
Manchego or gouda cheese

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Steps

1

In a saucepan, boil the tomatillos and serrano peppers (washed beforehand) for 10 minutes.
2

Add the tomatillos, serrano peppers, 2 cups of sour cream, 1 cup of chicken broth, 1 garlic clove, 2 sprigs of cilantro, and 1/4 onion to a blender. Blend until smooth. (I don’t strain it, but you can if you prefer.)
3

Pour the mixture into a saucepan and bring to a boil, stirring constantly and tasting as you go. If you want it less spicy, add more sour cream or a little milk (optional). Set the sauce aside.
4

Fry the tortillas and layer them in a glass baking dish. Add shredded chicken and sauce, then repeat with another layer of tortillas, chicken, and sauce. Continue layering. Top with manchego cheese and microwave for 2 to 3 minutes until the cheese melts.
5

Finish by adding sour cream and sliced onion on top.