Quick Enchiladas Suizas (Print Version)
Tender chicken enchiladas baked in salsa verde with fresh cilantro and Mexican cream.
# Ingredients:
→ Sauce
01 -
3 cups salsa verde
02 -
3/4 cup Mexican crema or sour cream
03 -
1/2 cup fresh cilantro, chopped
04 -
1 garlic clove, chopped
→ Filling
05 -
2 cups rotisserie chicken meat, shredded
06 -
Salt, to taste
07 -
Fresh ground black pepper, to taste
→ Assembly
08 -
1 1/2 cups Oaxaca cheese or mozzarella cheese, shredded
09 -
12 corn tortillas
10 -
1/2 medium onion, thinly sliced
11 -
2 tablespoons vegetable oil
# Steps:
01 -
Combine 1 cup salsa verde, Mexican crema, chopped cilantro, and garlic in a blender and blend until smooth. Mix with the remaining salsa verde and set aside.
02 -
Heat a skillet over medium heat. Add 1 tablespoon vegetable oil. Briefly warm each tortilla on both sides until softened, adding more oil as needed. Transfer to a plate lined with paper towels.
03 -
Preheat oven to 350°F (175°C).
04 -
Season shredded chicken meat with salt and fresh ground black pepper.
05 -
Spread one-third of the prepared sauce over the bottom of a greased 9x12-inch (22x30 cm) baking dish.
06 -
Spoon chicken filling onto each tortilla, roll tightly, and arrange seam side down in the baking dish.
07 -
Pour the remaining sauce over the filled tortillas and sprinkle evenly with shredded cheese.
08 -
Bake for 25 to 30 minutes, or until the cheese is bubbly and lightly browned.
09 -
Garnish with onion slices and serve hot.
# Notes:
01 -
To prevent the tortillas from cracking, ensure they are warm and fully pliable before filling.