- Hey guys, today we are making one of my favorite dishes.
It is pure comfort food
and is perfect for a Sunday night dinner.
It's my Enchiladas Suizas.
If you're not familiar with this dish,
it's something that I fell in love with
when my dad and I were traveling
in Mexico City a couple of years ago.
And basically what it is, is a delicious tomatillo sauce
that is made by roasting the tomatillos and poblano peppers
and some serranos, blending it all up in a blender,
adding some herbs and spices
and then pouring it over some corn tortillas
that are filled with chicken and cheese.
It is such a delicious comfort-food dinner
that will bring the whole family to the table.
Let me show you how to make it.
So the first thing we want to do is prep our chicken.
I'm using three bone-in, skin-on chicken breasts.
We're just gonna put them on a roasting pan
and bake at 400 degrees fahrenheit for about 30 minutes,
just until the chicken is cooked through.
Then we can prepare our vegetables for our sauce.
This time of year you'll start to see tomatillos
at the supermarket.
And they are a really curious vegetable
if you've never seen them before.
The fruit or vegetable, I guess it's probably a fruit
like a tomato is inside the husk,
so you wanna remove the husk.
And then we're going to quarter them
and pop them on a sheet tray.
You'll find tomatillos used in a lot of salsas and things.
So you've probably had them
and maybe didn't know you had them.
And then we're also gonna be using some poblano peppers.
We're gonna cut them, remove the seeds,
and put those on the pan.
And then for a little heat we're also gonna be using
some Serrano chili peppers.
You can go ahead and cut them and slice them in half
and put them on your tray.
Then we're gonna take our sheet pan and I like to give them
a little bit of a head start under the broiler.
So go ahead and set it at like 500 degrees Fahrenheit
and just pop them on your top rack and let them broil
for anywhere from one to two minutes
until it starts to get charred.
We're looking for those peppers to get nice and black.
Then you can move your rack down to the middle
and put it on 450 degrees to continue the roasting,
and you probably wanna go about eight to 10 minutes.
Then you can pull them out and allow them to cool.
And while that's happening we can prep our chicken.
You're gonna remove the skin of the chicken,
and just go ahead and shred the chicken with two forks.
You're looking for it to turn into kind of bite-size pieces.
And then I also like to flavor this chicken
with a little salt and pepper and the juice of one lime.
Then we're gonna go back to our tomatillos and peppers
that we roasted and we're going
to remove the skin of the pepper.
And it comes off really easily, you'll see.
And don't worry if you don't get every little piece
of the skin, that's okay.
Then we're gonna place these all in a blender,
juice and all.
To that we're gonna add two garlic cloves,
half a teaspoon of ground cumin, half a teaspoon of salt,
half a cup of chicken broth,
and half a cup of some diced white onion.
You can go ahead and blend this all up
until you see a beautiful green sauce develop.
At this stage I would taste your sauce.
It does have a little bit of a kick to it.
So if it's too spicy for you, you can calm it down
with one tablespoon of sour cream.
Okay, our chicken is ready, our sauce is ready.
Now it's time to assemble our enchiladas.
So go ahead and take out a large heat-safe casserole
and then you want to kind of lightly grease it
so that none of this sticks to the bottom.
Then depending on the size of your casserole,
you're probably gonna anywhere from 12 to 18 corn tortillas.
And one of the ways to make them more pliable
is to wrap them in some paper towel
and just microwave them just for a few seconds
until they're nice and soft.
That will help them roll without cracking.
If you don't have a microwave,
you could also do this in a skillet as well.
It just takes a lot longer that way.
Now you could make these enchiladas
either all cheese inside or all chicken.
One of the things that I like to do
is actually combine the two.
I know that's probably not very traditional or authentic
but it is really good so that's what I do.
So you're gonna go ahead and take your tortilla,
put some chicken inside.
I like to stuff it pretty well,
just because it will hold its shape better.
And then place some Monterey jack cheese on top.
And then you're gonna roll your corn tortilla tightly.
And you wanna make sure that you put the seam
of the tortilla on the bottom of the casserole.
That will prevent all your filling from spilling out.
And then just keep going, rolling and stuffing
and putting these all in this casserole
until everything is good to go.
Now at this stage, if you wanted to make this ahead of time,
you could just cover this in foil and put it in your fridge.
I wouldn't put the sauce on
until you're ready to really bake it.
Just because the tortillas will soak up too much
of the sauce it'll end up a little bit dry.
So it's best to do that right before baking.
Then when it is time to bake, you're gonna take your sauce
and pour it all over your tortilla rolls.
You want the whole thing to be covered.
And then we're gonna add some more
Monterey Jack cheese on top.
Really it's up to you however much you'd like.
I kinda think the more cheese, the better.
So I go about a full cup.
Then you're gonna place your casserole
in a 375 degree Fahrenheit oven
for anywhere from 20 to 25 minutes,
just until the chicken is warmed through inside
and that cheese starts to melt.
And the final thing I like to do is just pop that cheese
under the broiler just for like one to two minutes
so that it gets nice and bubbly and golden brown.
And then the finishing touch is just to add a little bit
of queso fresco on top.
This is that soft crumbly cheese that you can get
in the cheese section of your supermarket.
It has a really delicious fresh taste to it
which also just looks really pretty on the enchiladas.
And then I also add about a tablespoon of cilantro
for some additional freshness.
And then I typically like to serve two enchiladas per person
and then also serve it with a little rice on the side
which is quite delicious as it sops up some of that sauce
and it's great combination with the chicken.
And there you have it.
One of my favorite Sunday night dinners.
I hope you guys give this one a try
and let me know what you think.
Subscribe for more quick and easy recipes,
and I will see you back here next week with another one.
Until then, bye!