Green Chile Enchiladas Suizas
Chicken enchiladas rolled and baked in a creamy roasted tomatillo and poblano sauce, finished with melted cheese and softened red onion rings.
Suizas gets its name from the Swiss-style cream stirred into the classic green tomatillo sauce, which mellows the tang and makes the dish extra rich. Charring the tomatillos and poblanos under the broiler before blending builds real depth into the sauce. Baking everything together in one skillet with onion rings on top keeps this a true one-pan dinner.
Ingredients
Method
Tap a number to mark a step doneBroil the tomatillos, poblano peppers, and jalapeno on a baking sheet for 8 to 10 minutes, turning once, until charred and softened.
Peel and seed the poblanos, then blend them with the tomatillos, jalapeno, garlic, cilantro, and chicken broth until smooth.
Heat the vegetable oil in a large ovenproof skillet, pour in the blended sauce, and simmer for 8 minutes until slightly thickened; stir in the crema and season with salt.
Warm the corn tortillas until pliable, fill each with shredded chicken, roll tightly, and nestle them into the skillet over a thin layer of the sauce.
Pour the remaining sauce over the rolled enchiladas and top with the shredded monterey jack cheese and red onion rings.
Bake at 400F for 15 minutes until the cheese is melted and bubbling and the onions have softened at the edges.
Serve straight from the skillet while hot.
Kitchen note
Char the tomatillos and peppers under the broiler until they blister; that char is what gives the green sauce its depth instead of tasting simply grassy.
