Girl, let me tell you about this mind-blowing Mexican recipe that’s been driving my family absolutely loco (in the best way possible)! I’m talking about my crowd-pleasing Enchiladas Suizas, and trust me, once you try these creamy, cheesy dreams wrapped in tortillas, there’s no going back to basic enchiladas.
First things first, let’s gather our ingredients (because nobody likes running to the store mid-recipe, am I right?):
– 12 corn tortillas
– 3 cups shredded chicken (rotisserie chicken works like a charm!)
– 2 cups tomatillos, husked and quartered
– 1 white onion, roughly chopped
– 3 garlic cloves (or 4… I won’t judge 😉)
– 2 jalapeños (seeds removed if you’re not feeling spicy)
– 1 cup heavy cream
– 2 cups Mexican cheese blend
– Fresh cilantro
– Salt and pepper to taste
Okay queens, let’s get cooking!
1. First, roast those tomatillos, onions, garlic, and jalapeños until they’re slightly charred (about 15 minutes at 400°F). The smell alone will have your neighbors knocking!
1. Blend these roasted goodies with heavy cream until smooth. This sauce is seriously to die for – I may or may not lick the blender clean (don’t tell anyone! 🤫)
Hey! If you’re loving this recipe so far, make sure to follow me on Newsbreak for more daily recipes that’ll make your taste buds dance! 💃
1. Now, warm those tortillas slightly so they’re pliable. Pro tip: wrap them in a damp paper towel and microwave for 30 seconds.
1. Fill each tortilla with shredded chicken and roll them up like tiny burritos. Place them seam-side down in a baking dish.
1. Pour that heavenly green sauce all over your enchiladas (don’t be shy!) and top with cheese. Like, lots of cheese. We’re not counting calories today, honey!
1. Bake at 375°F for 20-25 minutes until the cheese is bubbly and slightly golden.
1. Garnish with fresh cilantro, and if you’re feeling fancy, add some Mexican crema and avocado slices.
Let me tell you, when I serve these at gatherings, people literally fight over the last enchilada! It’s like watching a telenovela in my dining room! 😂
The best part? These reheat beautifully for lunch the next day (if they last that long). I’ve caught my husband eating them cold straight from the fridge at midnight – that’s how good they are!
Don’t forget to follow me on Newsbreak for more mouthwatering recipes like this one! And pretty please, drop a comment below telling me how these enchiladas changed your life – because trust me, they will!
Did you add your own twist to the recipe? I’d love to hear about it! Let’s create a community of food lovers who aren’t afraid to get a little messy in the kitchen. Until next time, keep cooking and stay fabulous! 👩🍳✨
