Homemade Enchiladas Suizas

Ingredients:

Enchilada Filling

2 lb. boneless, skinless chicken thighs

1/2 large yellow onion

6 cups chicken stock

1 tsp. kosher salt

Enchilada Sauce

4 poblano peppers – roasted, seeded, and peeled (see above)

3 jalapeno peppers – roasted and seeded (see above)

3 cloves garlic – whole, unpeeled

6 oz. tomatillos – husks and stems removed

1/2 cup sour cream

1/2 cup cream cheese

1 tsp. kosher salt

Assembly

8 oz. Oaxaca cheese – shredded (you can substitute Monterrey Jack)

12 yellow corn tortillas

2 medium radishes – thinly sliced (optional)

2 tbsp. cilantro – chopped (optional)

Instructions:

Roast the poblanos and jalapenos. Peel the poblanos, then seed and stem them and the jalapnos (see above for detailed directions).

Add 2 pounds of chicken, 1/2 of a yellow onion, 3 cloves of garlic, 1 tsp. of kosher salt, and 6 cups of chicken stock to a pot. If the chicken isn’t covered by the stock, add enough water to make up the difference.

Bring to a boil. Reduce to a simmer and cook for 40 minutes. Add the tomatillos an cook an additional 20 minutes.

Preheat your oven to 375 degrees with the rack in the center position.

Remove the tomatillos and garlic from the pot with a slotted spoon. Squeeze the garlic cloves out of their skins, then place them and the tomatillos in a blender jar.

Add all of the roasted peppers, the sour cream, the cream cheese, and 1 tsp. of kosher salt. Blend until smooth.

Test to see if the chicken is tender enough to shred. If not, continue cooking until tender. If so shred with two forks or shred in a stand mixer with the paddle attachment attached.

Remove the onion with a slotted spoon, and chop finely with a knife. Mix into the shredded chicken.

Add three tablespoons of oil into a frying pan and heat on medium-high. Fry the tortillas on each side until starting to brown, but not crispy. Drain on a paper-towel-lined plate.

Once the tortillas are cool enough to handle, add 1/4 to 1/3 cup of the shredded chicken to a tortilla, roll, and place seam side down in your baking pan. once the pan is full, pour the sauce over the top.

Top with the shredded Oaxaca cheese. Bake for ten minutes, until the cheese is completely melted.

Tip: if you end up with extra shredded chicken, just sprinkle it over the top of the enchiladas before adding the sauce.

Remove from the oven and top with the sliced radishes and chopped cilantro. Serve immediately.

Enjoy !!

Notes:

Roasting Peppers: Roasting poblano and jalapeno peppers adds depth of flavor to the enchilada sauce. Follow the instructions for roasting until the skin is charred, then peel and seed the peppers.

Chicken Preparation: Simmering chicken thighs with onion, garlic, and salt in chicken stock ensures tender, flavorful meat for the enchilada filling.

Enchilada Sauce: The creamy enchilada sauce combines roasted peppers, tomatillos, garlic, sour cream, and cream cheese for a rich, tangy flavor profile.

Tortilla Frying: Lightly frying the corn tortillas before filling helps enhance their flavor and texture, making them more pliable for rolling.

Assembly and Baking: Fill each tortilla with shredded chicken and roll tightly before placing seam side down in a baking dish. Pour the enchilada sauce over the top and sprinkle with shredded Oaxaca cheese for a gooey, cheesy finish.

Ingredient Substitutions: Oaxaca cheese can be substituted with Monterrey Jack cheese if preferred. Additionally, chicken breasts can replace chicken thighs for a leaner option.

Adjusting Spice Level: Modify the spiciness of the dish by altering the quantity of jalapeno peppers used in the sauce—more jalapenos for extra heat, or fewer for a milder flavor.

Storage and Reheating: Store leftover enchiladas in the refrigerator for up to 3 days in an airtight container. Reheat portions in the oven or microwave until heated through.

Serving Suggestions: Garnish the enchiladas with sliced radishes and chopped cilantro for a fresh, vibrant presentation. Serve alongside rice, beans, or a side salad to complete the meal.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Frequently Asked Questions:

Can I use flour tortillas instead of corn tortillas for this recipe?

Yes, you can use flour tortillas, but keep in mind that corn tortillas are more traditional for enchiladas and offer a distinct flavor and texture.

If you prefer flour tortillas, you may skip the frying step as they tend to be more pliable.

How do I roast poblano and jalapeno peppers?

To roast the peppers, you can either use a gas stove, an oven broiler, or a grill.

Place the peppers directly on the flame or under the broiler, turning occasionally until the skin is charred and blistered on all sides.

Then place them in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. After steaming, the skin will peel off easily.

Can I use chicken breasts instead of thighs for the enchilada filling?

Yes, you can use boneless, skinless chicken breasts instead of thighs.

However, keep in mind that chicken breasts tend to be leaner and might be less tender than thighs when cooked.

Adjust the cooking time accordingly to avoid overcooking the breasts.

How can I make this recipe spicier or milder?

You can adjust the spiciness of the enchilada sauce by modifying the number of jalapeno peppers used or including the seeds for more heat.

For a milder sauce, remove all seeds and membranes from the jalapeno peppers or use fewer jalapenos.

How should I store and reheat leftover enchiladas?

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

To reheat, place the enchiladas in a baking dish, cover with foil, and bake at 350°F for 15-20 minutes or until heated through.

You can also reheat individual portions in the microwave, but the tortillas may become slightly softer.