Enchiladas Suizas con Crema

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 70 min · Chicken · high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1/2 lb boneless chicken thighs
• 1/2 lb tomatillos, husked
• 1 serrano chiles
• 1 large white onion
• 2 garlic cloves
• 1 bunch cilantro
• 1/4 cup Mexican crema
• 3 1/2 oz shredded Monterey Jack
• 4 corn tortillas
• 3/4 cup chicken stock
• 1 tbsp neutral oil
• 1/4 tsp ground cumin

Method (tap to check — screen stays awake)

1. Simmer the chicken thighs in the stock with half the onion and 2 garlic cloves, covered, 20 minutes, until they reach 165F on an instant-read thermometer. Cool slightly and shred; keep 1 cup of the poaching liquid.
2. Meanwhile broil the tomatillos, serranos, remaining onion and remaining garlic on a foil-lined sheet 6 inches from the element, 8 to 10 minutes, turning once, until blistered and slack.
3. Blend the charred vegetables with the cilantro, cumin, 1 tsp salt and the reserved poaching liquid until smooth. Fry the puree in the oil in a wide pan over medium-high 6 minutes, stirring, until it darkens and thickens, then take off the heat and stir in the crema.
4. Heat the oven to 375F. Warm the tortillas in a dry skillet 15 seconds a side so they roll without cracking.
5. Dip each tortilla in the sauce, fill with shredded chicken and a pinch of cheese, roll, and lay seam-down in a 9x13 dish.
6. Pour the remaining sauce over the top, scatter with the rest of the cheese, and bake 20 to 25 minutes until bubbling at the edges. Rest 5 minutes before serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook