Day 3 Of Cooking Comfort Foods From Every Country: Enchiladas Suizas, Mexico

By Tasty · 30 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F).
2. Boil the tomatillos, jalapeños and onion in a large pan of water for about 10 minutes, until the tomatillo skins begin to split. Drain and transfer to a blender.
3. Add the cream cheese, bouillon powder, garlic, crema and cilantro to the blender and blend on high for 30-45 seconds until smooth.
4. Return the olive oil to the pan you boiled the vegetables in, add the sauce and cook over medium heat for about 5 minutes, stirring now and then, until it turns a shade paler.
5. Warm a little olive oil in a large skillet over low heat. Cook the tortillas in batches for 20-30 seconds per side to soften, adding oil as needed.
6. Toss the shredded chicken with 3/4 cup of the sauce until fully coated.
7. Spread 1/2 cup of the sauce over the bottom of a 9 x 13-inch baking dish.
8. Fill each tortilla with chicken, roll up and place seam-side down in the dish. Pour the remaining sauce over them and sprinkle with the grated cheese.
9. Bake for 30-40 minutes, until the cheese melts and begins to turn golden.
10. Garnish with sliced red onion and chopped cilantro and serve immediately.

Summarized from Tasty's video. Watch it for the details.

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