Enchiladas Suizas, tacos al pastor and tacos arabe are just a few of the popular and traditional Mexican dishes that were influenced by different cultures that immigrated into Mexico. Between the years of 1864-1867 cream and European cheese was introduced and added to many Mexican regional dishes. The Mexican dishes were adjusted to reduce the spiciness to suit Emperor Maximilian.
Melted Cheese or Crumbled Cheese?
It is more common and traditional to see enchiladas in Mexico served with crumble cheese than it is with melted cheese. I enjoy both but lean towards the crumbled cheese version. In love with the flavors of a fresh or organic corn tortilla, the spicy sauce, salty crumbled cheese and crisp onion!
I always cook my salsa’s after blending it. Tomatillos have a natural pectin in them. Cooking the salsa for 10 minutes removes the natural pectin. This will keep the salsa smooth and avoid clumping in the refrigerator. It also improves the flavor of the salsa.
This organic corn tortilla has been my savior for the past 8 months! The store collaborated with chef Roberto Santabiñez to bring these delicious corn tortillas to the local market! This is my go-to when I don’t feel like preparing homemade.
I prepare these ahead of time and keep them in the refrigerator or in the freezer. Since there are only two of us. Or if you need them for a party or dinner, great to prepare ahead. You must have good quality tortillas.
Enchiladas Suizas(Chicken Enchiladas)
Ingredients
Ingredients
For Chicken
- 1 large split chicken breast bone in, skin on (1 pound)
- 1/4 section white onion
- 2 cloves garlic
- 1 stalk celery
- 1 carrot
- 2 bay leaves
- handful of cilantro
- 1/2 teaspoon peppercorns
- Salt to taste
- Water
For Salsa
- 1 1/2 pounds tomatillo
- 2-4 chile serrano
- 1/4 section of a large white onion
- 2 cloves of garlic
- 1/4 cup cilantro
- 1 cup chicken broth
- 1/2 cup Mexican crema or sour cream
- Salt and pepper to taste
You Will Also Need
- 12 corn tortillas
- 8-10 ounces Chihuahua Oaxaca, Queso Quesadilla or Jack Cheese, shredded
- Red Onion sliced thin
- More Mexican crema or sour cream
- Cilantro chopped
Instructions
Directions
- In a pot, add all of the ingredients for the chicken. Bring up to a boil. Reduce to a steady simmer. Cover partially and continue cooking for 45 minutes. Skim the foam off the top as needed. Remove from heat and let cool.
- At the same time, on a preheated comal, add all of the tomatillos, serrano, onion and garlic. Dry roast for 25 minutes, turning as needed. Remove the garlic after 15 minutes.
- When ready, transfer to tomatillo, onion and peeled garlic to the blender. Add cilantro, 1 cup of broth(from cooked chicken), salt and pepper(to taste). Blend on high until very smooth.
- Transfer to a sauce pan and heat to medium. When the salsa begins to boil, reduce heat and continue cooking for 5 minutes. Remove from heat and mix in the Mexican crema. Taste for salt. Cover and set aside.
- Strain out all of the solids from the cooked chicken. Save that extra broth to prepare rice! Yes! remove all the meat from chicken and shred as fine as you can. Lightly season chicken with salt and pepper. Mix in a few tablespoons of reserved salsa just so chicken isn’t dry. Cover and set aside.
- In a skillet, preheat 1 cup of canola oil to medium for 3-4 minutes. When hot, flash fry the corn tortillas for 20 seconds per side. You want them to just begin to firm up, but still be soft and pliable. Transfer to a plate lined with a paper towel, partially covered with foil paper.
- After tortillas cool slightly, fill with reserved chicken. Roll as tight as you can and place seam side down onto a plate. You need 2 full cups of chicken for 12 tortillas.
- To finish recipe on the stove top, spoon in a light layer of salsa to a skillet. Heat to medium/low. Lay the filled tortillas into the skillet. Generously ladle in more sauce to cover. Cover the skillet with a lid and continue cooking at a light simmer for 5-6 minutes.
- Remove lid and add shredded cheese to cover enchiladas. Cover once again and continue cooking until cheese melts. Serve right out of the skillet. Garnish with crema, onions and cilantro.
Notes
Reader Interactions
Comments
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Talk about karma! I was just going to your recipes to find a enchilada recipe. I am making this as soon as I get some crema and whatever else. These look like the best enchiladas I have ever laid eyes on! One question, is there any difference in yellow or white corn tortillas for the enchiladas?
Hi Robert, there is no difference in the white or yellow corn tortillas. It’s a matter of which you prefer. As long as they are good tortillas. Thanks!
great Recipe and images you never fail to amaze me,this is a terrific post, the photos are perfect, love your skills and Blog, even after so many years of cooking I learn a lot from you, now I got to make this for easter at my sisters, Thanks
Thank you Ernest! I really appreciate your feedback. I get excited to learn new recipes and techniques too!
Forgot to post. I ad libbed a bit, but all the little things like cook the salsa after blending to remove pectins is priceless! I used alot more cheese. These are a new secret weapon. I can’t believe I was going around to Mexican restaurants trying to find great enchiladas! I have alot of Mexican-American (and not so Mexican-American) friends that think these enchiladas are the best they ever ate. My daughter THOUGHT she made good enchiladas until she ate mine/ours. Now she does make great enchiladas because she has your recipe, but not all my add-ons. I love your food.
Yay Robert! I love it! I so appreciate your feedback on the enchilada recipe. I always tell people that I share foods and recipes that I trust are delicious. I mean we all enjoy eating delicious food, right? Sometimes recipes don’t translate well or are not as eye catching, but I have tested them all, Lol! Thank you!
By the way, I’m making more tomorrow!
That’s wonderful!
We’re making these tonight….we’re in assembly process right now…cannot wait!
Oh, yummy John! Thank you for trying the recipe out! Enjoy!
Amazing!! Not too much work for great flavors!
Thank you Whitney for taking the time to share your feedback on the recipe! I do appreciate it!
I came across this recipe looking for these type of enchiladas and I saw that you put your enchiladas on the stove top.. Just wondering if they would come out soggy? and can you do it this way with other enchilada recipes that tell you to place them in the oven? They look so good and it is just for two of us I just didnt know if they would come out the same was as in the oven. BTW…I love your blog and your photos so descriptive
Hi Ann! The key to pulling off this recipe is those good quality organic corn tortillas. I could not pull this off with bad tortillas that tear and yes, become mush. That is not the case with these tortillas. You can find those organic corn tortillas in many markets through out the states these days.
Cooking for a crowd………this recipe calls for a pound of breast. How about your thoughts on say, 16 – 20 people, how would you think I could make enough, and using dark meat along with white meat? Or is this one to figure out for myself, LOL? Just asking so as not to overload my feeble mind.
Hi Robert! I would definitely mix in chicken thigh meat for larger quantity of filling. I think 4-5 lbs of meat is going to be more than enough to feed 16-20 people. Just multiply the ingredients by 4. Most people will eat 3 enchiladas when served with rice and beans. I would use bone in, skin on chicken thighs and use the broth from cooking them for the rice and the salsa verde.
Thank you Sonia! Your enchiladas, borracho beans & other treats are on tap for the
pre-Christmas get together – thanks again.