Enchiladas Suizas
On just about every Tex-Mex menu, chicken enchiladas with verde sauce is an option. The tangy flavor of the tomatillos in the sauce is a perfect match for the corn tortillas and shredded chicken. Enchiladas Suizas, so named for the Swiss immigrants to Mexico who introduced dairy farming to the country, include sour cream, which adds a richness to the enchiladas and makes them decadent.Serves 4
- Cooking spray
- 1 (4-ounce) can crushed tomatillos
- 1 (4-ounce) can whole green chiles
- 3/4 cup chopped poblano peppers
- 3/4 cup chopped onion
- 3/4 cup chopped fresh tomatillos
- 1/2 teaspoon finely chopped jalapeño pepper
- 2 teaspoons chopped fresh cilantro
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- Pinch of ground cloves
- 1/2 cup sour cream
- Vegetable oil, for softening tortillas
- 8 (6-inch) corn tortillas, store-bought or homemade
- 1 cup shredded store-bought rotisserie chicken
- 4 ounces Chihuahua cheese, grated
- 4 ounces queso fresco, crumbled
- 1/2 cup cilantro chimichurri or additional chopped fresh cilantro
