Mexican cuisine · Dough, Pasta & Rice

Enchiladas Suizas

Rolled tortillas filled with chicken in a velvety tomatillo-cream sauce, baked golden brown under cheese.

Ingredients · for 4 servings

• 600 g boneless chicken thighs
• 500 g tomatillos
• 2 serrano chiles
• 1 onion
• 3 garlic cloves
• 1/2 bunch cilantro
• 200 ml cream
• 150 g crema (or sour cream)
• 12 corn tortillas
• 250 g cheese (Oaxaca-style, or young gouda + mozzarella)
• 4 tbsp oil
• Salt, pepper

Instructions

1. Simmer the chicken gently with half the onion, one garlic clove and salt in 1 l water for 25 min., remove, let cool slightly and shred finely with two forks; reserve the broth.
2. Cook the tomatillos, serrano chiles, remaining onion and remaining garlic in a little salted water for 8–10 min., until the tomatillos turn from bright green to dull olive green.
3. Puree the vegetables with the cilantro and 100 ml of the cooking broth until smooth, heat 2 tbsp oil in a wide pot and reduce the sauce for 5 min. while stirring, until it darkens and thickens.
4. Stir in the cream and crema, season with salt and pepper and let the sauce simmer gently for another 3 min. without boiling, so it doesn't curdle.
5. Fry the corn tortillas one by one in the remaining oil for 15 sec. per side until soft, dip briefly into the sauce, fill with the chicken, roll up and place snugly side by side in a baking dish.
6. Pour the remaining sauce over the top, sprinkle with the grated cheese and bake at 200°C top/bottom heat for 15–18 min., until the cheese browns in bubbles; serve immediately.