Enchiladas Suizas Recipe

Corn tortillas: These are the base of the enchiladas, providing a soft and slightly chewy texture.

Cooked shredded chicken: This adds a savory and protein-rich filling to the enchiladas.

Sour cream: This ingredient adds creaminess and a slight tang to the sauce.

Monterey jack cheese: A mild, creamy cheese that melts well, adding richness to the dish.

Green tomatillo sauce: A tangy green sauce made from tomatillos, adding a unique flavor to the enchiladas.

Cilantro: Fresh and aromatic, this herb is used as a garnish to add a burst of freshness.

When blending the tomatillo sauce and sour cream, make sure to blend until completely smooth to ensure a creamy and consistent sauce. For an extra depth of flavor, consider roasting the tomatillos before blending. This will add a smoky element to your enchiladas suizas.

• corn tortillas - Substitute with flour tortillas: Flour tortillas offer a softer texture and can be easier to roll, though they provide a different flavor profile.

• cooked shredded chicken - Substitute with cooked shredded turkey: Turkey has a similar texture and flavor to chicken, making it a suitable replacement.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being lower in fat.

• monterey jack or similar shredded cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor, making it a good alternative to monterey jack.

• green tomatillo sauce - Substitute with green salsa verde: Salsa verde is made from tomatillos and offers a similar tangy and slightly spicy flavor.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor and can be used as a garnish if cilantro is unavailable.

• Allow the enchiladas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Transfer the enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• For freezing, wrap each enchilada individually in plastic wrap, then place them in a freezer-safe container or bag. This helps maintain their shape and prevents freezer burn.
• Label the container with the date to keep track of freshness. Enchiladas can be frozen for up to 3 months.
• To reheat from frozen, preheat your oven to 375°F (190°C). Place the enchiladas in a baking dish, cover with foil, and bake for 30-35 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and bubble.
• Garnish with fresh cilantro after reheating to maintain its vibrant flavor and color.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the enchiladas in an oven-safe dish and cover with aluminum foil to prevent them from drying out.
  3. Heat for about 20 minutes or until the enchiladas are warmed through and the cheese is melty.
  4. For a crispy top, remove the foil during the last 5 minutes of heating.

• Microwave Method:

  1. Place the enchiladas on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 30-second intervals until hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of chicken broth or water to the skillet to create steam.
  3. Place the enchiladas in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until thoroughly warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the enchiladas in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are heating evenly.
  4. For a crispier texture, you can spray a light mist of olive oil on top before heating.

• Oven: Used to bake the enchiladas at a consistent temperature of 375°F (190°C) until the cheese is melted and bubbly.

• Blender: Essential for blending the tomatillo sauce and sour cream until smooth.

• Baking dish: A dish to arrange the filled tortillas and hold the enchiladas while baking.

• Mixing bowl: Useful for holding the shredded chicken and any other ingredients you might want to mix in.

• Spatula: Helps in spreading the sauce evenly on the bottom of the baking dish and over the enchiladas.

• Knife: Needed for chopping the cilantro for garnish.

• Cutting board: Provides a safe surface for chopping the cilantro.

• Measuring cups: Ensures accurate measurement of the sour cream, cheese, and tomatillo sauce.

• Tongs: Handy for filling and rolling the tortillas with shredded chicken.

• Cheese grater: If you are using a block of cheese, this will help you shred it to the required consistency.

Prepare the filling: Cook and shred the chicken in advance, storing it in the fridge until ready to use.

Use pre-made sauce: Purchase a high-quality green tomatillo sauce to save time on preparation.

Pre-shredded cheese: Opt for pre-shredded monterey jack cheese to cut down on prep time.

Microwave tortillas: Warm the corn tortillas in the microwave for a few seconds to make them easier to roll.

Assemble ahead: Assemble the enchiladas the night before and store them in the fridge, then bake when ready.