Description
Delicious Chicken Enchiladas Suizas featuring tender shredded chicken rolled in softened corn tortillas, smothered with a creamy, tangy tomatillo and poblano pepper sauce blended with sour cream and topped with melted Mexican cheese. This flavorful Mexican classic is baked until bubbly and served with fresh cilantro and avocado slices for a rich and comforting meal.
Ingredients
Scale
Main Ingredients
- 5 cups Shredded Chicken (from rotisserie or poached, can add more)
- 1 medium Onion
- 2 Poblano Peppers (remove inner ribbing)
- 2 Jalapeno Peppers (may add 1 more for extra spice)
- 1 1/2 cups Cilantro
- 1 (28-ounce) can Whole Tomatillos (drained)
- 1 Lime (juiced)
- 2 teaspoons Honey
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Sour Cream (full-fat)
- 10 Corn Tortillas
- Oil for frying tortillas
- 4 to 5 cups Mexican Cheese (such as a blend of Monterey Jack, Cheddar, and Queso Fresco)
Instructions
- Roast Vegetables: Heat oven to 420°F (215°C). Cut the onion, poblano peppers (after removing inner ribbing), and jalapenos. Place them on a baking sheet, sprinkle with salt, and drizzle with oil if preferred. Roast for 15-20 minutes until softened, or up to 25 minutes for a more roasted flavor. Reduce oven temperature to 350°F (175°C) afterward.
- Prepare Sauce: Transfer the roasted peppers and onions to a blender. Add cilantro, drained tomatillos, lime juice, honey, salt, and pepper. Blend until smooth. Then add sour cream and blend again until fully incorporated. Taste and adjust spiciness by adding 1/2 to 1 whole jalapeno if desired, blending again to incorporate.
- Coat Chicken: Shred the cooked chicken and place it in a medium bowl. Pour 1/2 to 3/4 cup of the prepared sauce over the chicken and mix to coat evenly.
- Soften Tortillas: Heat oil in a medium skillet over medium heat. Briefly fry one corn tortilla at a time for 10-15 seconds per side until pliable but not crispy. Remove and drain on paper towels. Repeat with all tortillas.
- Assemble Enchiladas: Spread a small amount of sauce in the bottom of a 9×13-inch baking dish. Place a portion of shredded chicken in the center of each softened tortilla, sprinkle with cheese, roll up tightly, and arrange seam side down in the baking dish. Repeat for all tortillas.
- Bake Enchiladas: Pour the remaining sauce evenly over the rolled enchiladas and generously sprinkle more cheese on top. Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Serve: Garnish the enchiladas with fresh cilantro and sliced avocados. Serve hot for a comforting and flavorful meal.
Notes
- Remove inner ribbing from poblano peppers to reduce bitterness and control heat.
- Adjust jalapeno quantity in the sauce according to desired spice level.
- Use full-fat sour cream for a creamy, rich sauce.
- For easier shredding, use pre-cooked rotisserie chicken or poached chicken breasts.
- Soften tortillas briefly in hot oil rather than frying fully to keep them pliable for rolling.
- Mexican cheese blend can include Monterey Jack, Cheddar, and Queso Fresco for authentic flavor.
- Leftover enchiladas keep well refrigerated for 2-3 days and reheat nicely in the oven.
