It’s hard to believe it’s back to school time already. Although schedules and activities may look a little different for your family this year, we know you will need a quick and delicious family dinner.
Family dinners are so important. They’re the best way for everyone to relax and reconnect after a busy day. This recipe for Enchiladas Suizas con Pollo is sure to have everyone running to the table.
Translated, Enchiladas Suizas con Pollo means Swiss-Style Enchiladas with Chicken. Instead of a red enchilada sauce, these are topped with a luscious tomatillo cream sauce and cheese.
It’s thought that Enchiladas Suizas originated when Swiss immigrants moved to Mexico. They brought their dairy cows and cooking techniques, and the result is a treat for everyone’s taste buds. We think these enchiladas are the ultimate Mexican comfort food and perfect for fall.
Total Prep Time: 1 hour
Serving Size: 4-6 people
- 2 lbs. fresh tomatillo (peeled, scrubbed and rinsed)
- 5 garlic cloves
- 1 yellow onion (cut in quarters)
- 2 jalapenos large (cut in quarters)
- 2 cups cilantro (rough chopped)
- 2 tsp sea salt
- ½ cup chicken broth
- 1 cup chicken broth
- 2 Tbsp. Vegetable Oil (additional oil required if frying the tortillas)
- 1 cup Mexican style cream (table cream) or with heavy cream or sour cream
- 12 corn tortillas (6 inch)
- 3-4 cups of pre-cooked shredded rotisserie chicken. Time saving tip: Grocery store rotisserie chickens are great in this dish.
- 3 cups of shredded Monterrey Jack cheese
Preheat oven to 400F°.
In a blender, combine the tomatillos, garlic, onion, jalapenos, cilantro, sea salt and ½ cup of chicken broth. Puree until smooth.
Heat the vegetable oil in a large sauce pan or skillet on medium high heat. Very slowly add the pureed tomatillo mixture, be careful as it will splatter and bubble up. Simmer uncovered for 5 minutes, stirring occasionally.
Add 1 cup of chicken broth and simmer partially covered for 10 minutes. Remove from heat, stir in cream and set aside.
Prepare the tortillas by lightly heating them in a dry pan, just until pliable, or in a microwave for 20 seconds or until pliable. For best results, heat vegetable oil in a pan (about half an inch depth) on medium high heat (until 350 – 375F°), then using tongs pass each tortilla through the hot oil for about 3 seconds.
Pour 1 cup of the prepared sauce into a 9” x 13” baking dish. Place each tortilla down on a clean surface. Arrange about ¼ cup of chicken down the middle. Add a couple teaspoons of the prepared sauce to the chicken. Roll up each enchilada and place them seam side down in the baking dish.
Pour the remaining prepared sauce over the top of all the enchiladas. Sprinkled shredded cheese over top. Bake for 15 minutes or until the cheese turns golden brown.
This dish is best served hot with fresh cracked black pepper. It may be prepared a day in advance of baking, stored covered and chilled.