I really can't believe I have never posted the recipe for Enchiladas Suizas. They are, hands down, my favourite of them all..... and there are lots of different enchiladas out there!
These are special, not only because they're delicious, but because they bring back memories of my childhood in Mexico. My Nana is famous for her Enchiladas, and these are made the way she made them - after all, I learned from her!
When we were kids, we would ask Nana for Enchiladas Suizas at least once a week, if not more. What's not to like? Corn tortillas, chicken, green salsa, cheese, crema. Yum. Just writing this makes my mouth water (and I have just finished eating the plate I photographed!).
My Nana is getting on in years, and she doesn't make Enchiladas anymore, but every time I went home, she would welcome me with a warm plate. And just so you get an idea of how much I like them, years ago we drove from Ottawa to Monterrey, and we were supposed to arrive by suppertime. For one reason or another, we got delayed and we didn't get home until 2am. Nana was not only awake to welcome us, but she had her Enchiladas ready! That is one memory I will never forget, and perhaps that is one of the reasons I like this recipe so much. It just takes me back home.
Aside from all the sentimentalism, these Enchiladas are just delicious. Soft-fried corn tortillas, filled with shredded poached chicken, then rolled up tightly and then sprinkled with melting cheese; 2-3 minutes under the broiler, then bathed in a mild tomatillo salsa and drizzled with crema. It is a feast for the senses. The secret here is to have a salsa that has NO CHILE (yes, you heard me). Enchiladas are supposed to be "bathed" in salsa, so you don't want a scorcher of a salsa here. And the second secret is to have lots of salsa, so every bite you take is really covered in salsa. So now you know the secrets to a great Enchilada. Make these and send me your pictures. Buen Provecho!
Chicken Enchiladas with Tomatillo Sauce
SALSA DE FRESADILLA PARA ENCHILADAS
Green Tomatillo Salsa for Enchiladas
1/2 small onion
1 clove garlic
1/2 cup chopped cilantro
Salt to taste
1 tsp. vegetable oil
Remove husks from the tomatillos, wash well and place in a saucepan with onion and garlic, and cover with water. Bring to a rapid simmer and cook only until tomatillos are soft, but don't let them burst open.
Remove tomatillos, onion and garlic from water and place in blender with the cilantro. Process until smooth. Heat oil in saucepan and add salsa. Cook for 5 minutes. Season to taste with salt and a pinch of sugar if salsa is too acidic. Salsa should not be too thick. If you cook it too long and it gets too thick, thin with a bit of water. Reserve.
If you don't have access to a Latin grocer, here is an easy way of making your own Crema.
½ cup sour cream
2-4 Tbsp milk, table cream or whipping cream
Add milk to sour cream, whisking until very smooth and you have a pouring consistency
FOR THE ENCHILADAS
16 corn tortillas
450g poached and finely shredded chicken
1/2 cup vegetable oil
1 cup shredded brick or Monterey Jack cheese
2-3 cups Salsa de Fresadilla
½ cup crema
Heat oil in large frying pan. Place tortillas, one at a time, in hot oil, 20 seconds per side. The purpose of this is to soften the tortillas. Drain on paper towels.
Place 2-3 Tbsp shredded chicken on each tortilla and roll up tightly. Place seam-side down on sheet pan. Continue until you have used up all your chicken.
Sprinkle enchiladas with cheese and put under the broiler for a couple minutes until cheese is melted. Serve enchiladas on plates, topped with a generous amount of salsa and drizzled with crema.
P.S. In case you are wondering, the term "Fresadilla" is from Northern Mexico, where we call tomatillos "Tomates de Fresadilla", as opposed to Central Mexico, where they are simply called "Tomates" or "Tomates Verdes" (and yes, they call regular tomatoes "Jitomates"). A bit confusing? Maybe, but that's the beauty of Mexican regional nomenclature!