How to Make Enchiladas Suizas | Hilah Cooking

By Hilah Cooking · 60 min

Ingredients

Instructions

1. Melt the butter in a large skillet over medium-high heat. Add half the onion and the mushrooms, stir briefly, then cover and cook 1 to 2 minutes until browned and releasing liquid. Uncover and cook until the mushrooms are dry.
2. Stir in the spinach and salt and cook until the spinach wilts. Set aside.
3. Peel and rinse the tomatillos, then put them in a pot with the remaining half of the onion and cover with water. Bring to a high heat.
4. Roast or broil the poblano on all sides until blackened. Let it cool, then remove the stem and, for a mild sauce, the seeds.
5. When the tomatillos turn a mossy green, blend them with the onion, garlic, poblano, cilantro, ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon nutmeg until smooth. Stir in the crema.
6. Soften the tortillas in oil, then roll 2 to 3 tablespoons of the spinach mixture into each. Pack them into a 9×13 pan.
7. Pour the sauce over everything and sprinkle with cheese.
8. Broil for about a minute until the cheese melts.

Summarized from Hilah Cooking's video. Watch it for the details.

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