Enchiladas Suizas

Name: NAME
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 pounds ripe tomatoes—plum tomatoes make the best textured sauce OR 2 pounds tomatillos, husked and rinsed; Fresh hot chiles to taste (roughly 3 serranos or 2 jalapenos), stemmed; 1 medium (6-ounce) white onion, sliced ½-inch thick; 2 tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas; 2 cups chicken broth, plus a little extra if needed; 1/2 cup Mexican crema, crème fraiche or heavy (whipping) cream; Salt; About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken; 12 corn tortillas; About 1 cup shredded Mexican melting cheese like Chihuahua or Monterey Jack, brick or mild cheddar; A fews lices of white onion, separated into rings, for garnish; A few sprigs of cilantro for garnish

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If you have ever been through the Chicago O'Hare airport, then you might have tasted Rick's creation through his Frontera Grill.

These enchiladas are amazing, super satisfying and creamy. I serve them with pickled onions, refried beans, guac and rice.

My variations:

I use flour tortillas that I dip in warm milk before I roll.

I add the chicken into the sauce so it soaks up the flavors.

For a little more heat, I added a few chili de arbols.

If you made this recipe, please let us know!

Next Recipe: Spaghetti with Melted Cauliflower Sauce

Date Added: 1/30/2023