This week, learn how to make Cheesy Chicken Enchiladas Suizas—perfect for any cold night. Enchilada suiza, or “Swiss” enchilada, is a Mexican dish of filled and rolled tortillas slathered with a rich cream sauce. Its name alludes to the generous amount of dairy traditionally used. This version happily keeps all the creamy cheesiness without any of the heaviness.
Tomatillo Prep 101: Peel back the husks from the skin, remove, and discard. Be sure to rinse your tomatillos well to remove any sticky film left by the husks.
2 boneless skinless chicken breasts
2 cloves garlic
7 ounces tomatillos
½ cup grape tomatoes
6 flour tortillas
1 teaspoon chili powder
1 teaspoon ground cumin
¾ cup reduced-fat sour cream
1 cup baby spinach
3 ounces shredded Monterey Jack
2 aluminum tins
1. Sear Chicken
Preheat oven to 375°F. Heat 1 tablespoon canola oil in a medium pan over medium-high heat. Rinse chicken
and pat dry with paper towel. Season all over with ½ teaspoon kosher salt and pepper. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 5 minutes per side. Remove from pan and using 2 forks, shred into bite-size pieces.
2. Prepare Ingredients
While chicken sears, rinse all produce. Mince garlic. Remove and discard husks from tomatillos, if necessary, and cut into ¼-inch dice (see Recipe Tip). Quarter tomatoes. Stack tortillas, wrap in foil, and place in oven to warm until ready to use.
3. Cook Salsa Suiza
Wipe pan from chicken clean and add 1 tablespoon canola oil over medium high heat. When oil is shimmering, add spices and garlic and cook until fragrant, about 30 seconds. Add tomatillos and cook until soft, about 5 minutes more. Remove pan from heat, then add sour cream and stir to combine. Taste and add salt and pepper as needed.
5. Assemble Enchiladas Suizas
Place warmed tortillas on a clean dry surface. Working with 1 tortilla at a time, add ½ cup filling to center and roll into a cylinder. Place seam-side down in tin, reshaping if bent. Repeat to form 6 enchiladas, placing 3 in each tin. Alternatively, place in a medium baking dish. Spread remaining salsa suiza over enchiladas to mostly cover. Sprinkle over remaining Monterey Jack.
Don’t forget to share your #platedpics on Instagram and Twitter, or use them to enter our #illustratemyplate contest!