Enchiladas Suizas

Chicken enchiladas in a creamy green tomatillo sauce, topped with melted cheese and baked until golden.

TIME BREAKDOWN
Prep: 25 min
Cook: 40 min
Total: 1 hour 5 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g boneless skinless chicken breasts
  • 1 bay leaf
  • 2 x 400g tins tomatillos, drained
  • 2 jalapeños, roughly chopped
  • 3 cloves garlic, peeled
  • 1/2 white onion, roughly chopped
  • Small bunch fresh coriander
  • 200ml double cream
  • 1 tbsp butter
  • 1/2 tsp fine salt
  • 12 corn tortillas
  • Vegetable oil, for frying tortillas
  • 250g Oaxaca cheese or low-moisture mozzarella, grated
  • 1/2 small white onion, thinly sliced

Method

  1. Poach the chicken in simmering water with the bay leaf for 20 minutes. Shred and season lightly.

  2. Blend the tomatillos, jalapeños, garlic, onion and coriander until smooth.

  3. Melt the butter in a pan, add the sauce and simmer for 8 minutes. Stir in the cream and salt and simmer for 5 minutes more.

  4. Preheat the oven to 200°C (180°C fan). Fry each tortilla in a little oil for 10 seconds per side to soften, then dip in the sauce.

  5. Fill with chicken and a little cheese, roll up and place seam side down in a baking dish.

  6. Pour over the remaining sauce, cover with the remaining cheese and bake for 15 to 20 minutes until golden and bubbling.

  7. Serve topped with the sliced onion.