About this recipe:Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The 'suizas' sauce is Spanish for 'Swiss', a nod to its creaminess.
For the Salsa suiza
500g tomatillos, husked
1 thick slice of onion
4 green serrano chillies, or to taste
1 garlic clove
250ml double or single cream
60g shredded Chihuahua cheese (see note)
chicken stock granules to taste
For the enchiladas
vegetable oil, as needed
12 corn tortillas
1 chicken breast, cooked and shredded
120g shredded Chihuahua cheese
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Method Prep:40min › Cook:20min › Ready in:1hr
For the Salsa suiza:
Line with foil a griddle or large frying pan. Heat over medium-high heat, and grill tomatillos, onion, chillies and garlic until charred. Turn occasionally to cook evenly.
Allow roasted vegetables to cool slightly, then place in a blender with water, cream and 60g Chihuahua cheese; blend until smooth. Season with chicken stock granules. If too thick, add a little water.
For the enchiladas
Preheat oven to 180 C / Gas 4.
Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on kitchen paper to absorb excess oil.
Pour a third of the suiza sauce in a 23x33cm (9x13 in) glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up and arrange in one layer over the sauce in baking dish. Pour the remaining sauce on top and cover with the remaining cheese.
Bake in the preheated oven until the cheese is melted, about 25 minutes.
If you cannot find Chihuahua cheese, try a mild Cheddar instead.
You can also roast the vegetables under the grill on a foil-lined tray, turning occasionally.