Enchiladas Suizas Verdes

Name: Enchiladas Suizas Verdes
Ingredients: 1 cooked and shredded chicken breast; 1/2 pound tomatillos; 2 cups water (about 500 ml); 2 chicken bouillon cubes; 20 sprigs cilantro; 1 cup sour cream (about 240 ml); 2 garlic cloves; 1-2 fresh serrano chiles; 2 tablespoons oil (about 30 ml); Optional: cream cheese; 1 tablespoon kosher salt; 1/2 cup milk, chicken broth, or water (about 120 ml); as needed Oil,; 1 pound corn tortillas (about 20 tortillas); 10-12 slices melting cheese or Manchego cheese; Optional: strips of cream cheese; 1/2 onion, thinly sliced; Sour cream

Cynthia Serena @cynthiaserena

Guadalajara

Whether it's for breakfast, lunch, or dinner, no one can resist delicious green Swiss enchiladas. I love seeing my family's faces with every bite. I make them in the microwave.

Cynthia Serena @cynthiaserena

Guadalajara

Whether it's for breakfast, lunch, or dinner, no one can resist delicious green Swiss enchiladas. I love seeing my family's faces with every bite. I make them in the microwave.

Saved

Ingredients

For the filling
1cooked and shredded chicken breast
For the sauce:
1/2 poundtomatillos
2 cupswater (about 500 ml)
2chicken bouillon cubes
20 sprigscilantro
1 cupsour cream (about 240 ml)
2garlic cloves
1-2fresh serrano chiles
2 tablespoonsoil (about 30 ml)
Optional: cream cheese
1 tablespoonkosher salt
1/2 cupmilk, chicken broth, or water (about 120 ml)
For the enchiladas
as neededOil,
1 poundcorn tortillas (about 20 tortillas)
10-12 slicesmelting cheese or Manchego cheese
Optional: strips of cream cheese
For garnish:
1/2onion, thinly sliced
Sour cream

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Steps

1

Boil the tomatillos in the water for 10 minutes to remove bitterness. Discard the cooking liquid, then blend the cooked tomatillos, chicken bouillon cubes, onion, cilantro, garlic, sour cream, chiles (I remove the seeds), and your choice of milk, chicken broth, or water. Blend until very smooth.
2

Heat 2 tablespoons of oil in a pan and sauté the sauce until hot.
3

Shred the cooked chicken breast by hand. You can use leftover rotisserie chicken if you have it.
4

Lightly fry the tortillas in oil (just enough so they stay pliable; don't let them get crispy). Fill each tortilla with some chicken, optional strips of cream cheese, and a spoonful of sauce. Roll up each enchilada.
5

Make as many enchiladas as needed per person—about 5 per adult, 3 per child, and a few extra for big appetites. If you want, add some thinly sliced onion to the filling.
6

Once all the enchiladas are rolled, pour the sauce over them and arrange them in a dish. Top with slices of melting cheese or Manchego cheese. I use adobera cheese because I finish them in the microwave.
7

After assembling the enchiladas, covering them with sauce, and adding cheese on top, heat them in the microwave for a few minutes or bake in the oven at 350°F (180°C) for 15 minutes. To serve, drizzle with sour cream and garnish with thinly sliced onion.