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Per serving
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- 1
Make the verde sauce
Husk the tomatillos and seed the jalapeño. Place them both in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes until the vegetables are slightly soft. Drain and set aside to cool for a few minutes. Transfer to a blender and add the media crema, garlic, cilantro, chicken bouillon, and salt. Purée until smooth and silky.
- 2
Preheat and mix the filling
Preheat your oven to 375°F. In a large bowl, combine the shredded chicken, 1 cup of the Monterey Jack cheese, the chopped onion, cumin, and 1/2 cup of the verde sauce. Mix until everything is well coated.
- 3
Sauce the pan
Grease a 13×9-inch baking dish. Spread 1 cup of verde sauce evenly across the bottom.
- 4
Roll the enchiladas
Place about 2 tablespoons of the chicken filling just off center on each corn tortilla. Roll them up and place seam side down in the sauced pan, fitting them snugly in a single layer. Pour the remaining verde sauce over the top and sprinkle with the remaining 1 cup of cheese.
- 5
Bake and serve
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly and the enchiladas are heated through. Serve hot topped with diced avocado, sour cream, and fresh cilantro.
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Enchiladas Suizas
Created by: TacoEveryDay
Ingredients
- 2 lb tomatillos
- 1 jalapeño pepper
- 1/2 cup media crema
- 3 garlic cloves
- 1 cup fresh cilantro leaves
- 1 tsp chicken bouillon granules
- 1 tsp salt
- 2 1/2 cup cooked chicken breast
- 2 cup shredded Monterey Jack cheese
- 1/4 cup white onion
- 1/2 tsp ground cumin
- 12 corn tortillas
- avocado
- sour cream
Instructions
- Make the verde sauceHusk the tomatillos and seed the jalapeño. Place them both in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes until the vegetables are slightly soft. Drain and set aside to cool for a few minutes. Transfer to a blender and add the media crema, garlic, cilantro, chicken bouillon, and salt. Purée until smooth and silky.
- Preheat and mix the fillingPreheat your oven to 375°F. In a large bowl, combine the shredded chicken, 1 cup of the Monterey Jack cheese, the chopped onion, cumin, and 1/2 cup of the verde sauce. Mix until everything is well coated.
- Sauce the panGrease a 13×9-inch baking dish. Spread 1 cup of verde sauce evenly across the bottom.
- Roll the enchiladasPlace about 2 tablespoons of the chicken filling just off center on each corn tortilla. Roll them up and place seam side down in the sauced pan, fitting them snugly in a single layer. Pour the remaining verde sauce over the top and sprinkle with the remaining 1 cup of cheese.
- Bake and serveBake uncovered for 20–25 minutes, until the cheese is melted and bubbly and the enchiladas are heated through. Serve hot topped with diced avocado, sour cream, and fresh cilantro.