The Pioneer Woman Tasty Kitchen
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Enchiladas Suizas

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Level: Easy

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Description

Mexican enchiladas smothered in a creamy salsa verde and topped with Jack and Swiss cheeses. Pure comfort.

Ingredients

  • 5 whole Tomatillos, Husks Removed
  • 4 cloves Garlic
  • 2 whole Poblano Peppers
  • 3 whole Serrano Chilies
  • 1 Tablespoon Olive Oil
  • 3 whole Chicken Breasts, Boneless, Skinless
  • 2 pinches Salt To Taste
  • 1 pinch Cracked Black Pepper, To Taste
  • 1 whole Russet Potato, (optional) Peeled, Cubed And Cooked
  • 1 cup Fresh Cilantro, Loosely Packed
  • ½ cups Mexican Crema, Or Sour Cream
  • ¼ cups Cooking Oil
  • 12 whole Corn Tortillas
  • 2 cups Monterey Jack Cheese, Shredded
  • 6 slices Swiss Cheese

Preparation

Start by adding the tomatillos, garlic, peppers, and chilies to a roasting pan. Drizzle with the olive oil. Place in a preheated 425ºF oven for 40 minutes. Remove and immediately place the poblano peppers in a sealed plastic bag to let steam, making it easier for the skin to be removed.

During this time, add the chicken to a pot of water and bring to a simmer. Cook for about 25-30 minutes, until the chicken is cooked through. Pull the chicken apart with a couple of forks. Season with a bit of salt and pepper, and set aside.

If you are using the potato, add to a pot of cold water, bring to a boil, and let cook for about 25 minutes, or until cooked through. Drain and set aside.

Add the roasted items to a food processor, removing the skins from the garlic prior to doing so. Toss in the cilantro. Revisit those poblano peppers, and remove the skin from the peppers. Remove the stem, slice open and remove all of the seeds. Add the poblanos to the food processor as well.

Pulse until you have a fine sauce. Taste, and season with any salt. Add about 1 cup of this sauce to the bottom of your baking dish. This sauce can actually be used as a salsa as well, so reserve some if you desire. It’s good. It’s really good.

Add the Mexican crema to the rest of the salsa verde, and give a good mix. This is now your creamy salsa verde that will be used on top of your enchiladas before baking.

Lightly brush cooking oil on each corn tortilla, and stack them up. I used about 10 tortillas. Once they are stacked, place them in the microwave for about 45 seconds, until they are warmed through and pliable.

Take a tortilla and add some potato and shredded chicken, then roll, and place seam side down onto the salsa verde in the baking dish. Repeat with remaining tortillas.

Pour over the creamy salsa verde, top with the shredded cheese, then place the Swiss cheese slices to cover.

Bake in a 350ºF oven, uncovered for about 20 minutes, or until the cheese is golden and melted through.

Serve with Mexican or Puerto Rican rice and refried beans.

These enchiladas suizas have comfort food written all over them. I add a bit more of the reserved salsa verde on top as well. Super cheesy with just that great, subtle Swiss cheese flavor, and then the creamy salsa verde is just over the top in flavor. Tender, and delicious, it is a perfect dish any day of the week and great for leftovers, and who doesn’t love that during a busy work week, right? Hope you enjoy!

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