_Sips margarita while typing_
Ladies and gentlemen, let me tell you about a Mexican recipe that’ll have your taste buds doing the salsa! As someone who’s spent countless hours perfecting this dish, I’m excited to share my absolute favorite Enchiladas Suizas – and trust me, they’re not your average enchiladas!
Picture this: tender shredded chicken wrapped in soft corn tortillas, smothered in a creamy, tangy green sauce that’s just the right amount of spicy, topped with melted cheese that pulls apart in the most satisfying way. Is your mouth watering yet? Because mine sure is! 🌶️
What You’ll Need (serves 6):
– 3 chicken breasts (because who doesn’t love leftovers?)
– 12 corn tortillas
– 8 tomatillos
– 2 jalapeños (or 3 if you’re feeling spicy like me!)
– 1 white onion
– 4 garlic cloves
– 1 bunch fresh cilantro
– 1 cup Mexican crema
– 2 cups shredded Oaxaca cheese
– Salt and pepper to taste
Y’all, before we dive in, don’t forget to follow me on Newsbreak for more mouthwatering recipes that’ll make your family think you’ve secretly been taking cooking classes!
Let’s get cooking:
1. First, poach those chicken breasts in seasoned water until they’re cooked through (about 20 minutes). Once done, shred them like you’re ripping up your ex’s photos – thoroughly and with passion!
1. For our sauce (this is where the magic happens), roast those tomatillos and jalapeños until they’re slightly charred. Trust me on this one – the char adds that perfect smoky flavor that’ll have everyone asking for your secret.
1. Blend the roasted veggies with onion, garlic, and cilantro until smooth. Heat this mixture in a pan with a splash of oil until it starts to simmer. Stir in the Mexican crema and season to taste. (Pro tip: if it’s too spicy, add more crema. If it’s not spicy enough, well… you know what to do! 😉)
1. Now, let’s assemble! Dip each tortilla in the warm sauce, fill with shredded chicken, roll them up, and place them in a baking dish. Pour the remaining sauce over top and sprinkle generously with cheese.
1. Bake at 375°F for 20-25 minutes until the cheese is bubbling and slightly golden.
Okay, pause right here – if you’re loving this recipe so far, make sure to drop a comment below! I love hearing your cooking adventures and modifications. Plus, there’s plenty more where this came from on my Newsbreak page!
Serve these bad boys hot from the oven, garnished with extra cilantro, diced onion, and a dollop of crema. And here’s a little secret between us girls (and guys): these actually taste even better the next day – if they last that long!
This dish has been my go-to for impressing dinner guests, curing hangovers (don’t judge!), and honestly, just treating myself after a long day. It’s like a warm hug from your abuela, even if you don’t have one!
Don’t forget to follow me on Newsbreak for more recipes that’ll make your kitchen the hottest spot in town! And pretty please, drop a comment below telling me how these enchiladas turned out for you. Did you add your own twist? Make them extra spicy? I want to hear all about it!
Until next time, keep cooking with love (and a little sass)! 💃🌮✨
