Enchiladas Suizas
May 1, 2015
These enchiladas suizas are lightly adapted from the Alamexo Restaurant and they make a great addition to your Tex-Mex collection.
Much to my dismay, my husband has cut off my cookbook purchases until I purge some of my current ones. However, if I happen upon one for free it’s totally OK right? I mean, how do you get rid of cookbooks or books because you never know what kind of gem you might have on your hands.
In February, I was fortunate to receive a “new” cookbook from my friend Becky at Vintage Mixer. Salt Lake City Chef’s Table is my newest gem and it’s full of great and inspiring recipes from some of Salt Lake City’s finest restaurants and eateries. While browsing the book, I stopped immediately when my eyes caught the attention of some good-looking enchiladas. Enchiladas Suizas, to be exact, from the restaurant Alamexo.
Growing up in Texas, Mexican food has got to be my main squeeze when it comes to food options. Whether it’s fajitas, chips and salsa, quesadillas, tortillas and of course enchiladas, that’s why these enchiladas caught my attention in the cookbook. I set out to my local grocery store and noticed that they didn’t carry everything I needed for this recipe, so I made some minor adaptions.
Many people are prepping for Cinco de Mayo and this recipe will be a great addition to your party or gathering. They are super easy to make and are great as leftovers as well.
Share Your Creations with Me!
Did you make this Enchilada Suiza recipe? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes so I’ll be sure to see them. Enjoy!
ENJOY ~ Meagan
Enchiladas Suizas
Ingredients
- 10 tomatillos, washed and peeled
- 3 jalapenos, deseeded and deveined
- 1 teaspoon minced garlic
- 1 bunch cilantro
- 1/2 cup vegetable oil
- salt to taste
- 1/2 cup heavy cream
- 10 corn tortillas
- vegetable oil
- 1 rotisserie chicken, shredded
- 1 cup shredded Mexican cheese
- 1 white onion, diced
- 1 cup chopped cilantro
Instructions
For the salsa verde
- Remove the skins from the tomatillos and run under warm water for about 5 seconds. At them to boiling water and let them cook for about 6 minutes. Place them in a blender along with the jalapenos, garlic and cilantro.
- Add olive oil to a medium saute pan over low/medium heat. Stir in the blender mixture and let it cook for about 4 minutes and then simmer for 45 minutes. Add in the cream and then remove from heat.
For the enchiladas
- Preheat oven to 350 degrees F.
- Add a small amount of vegetable oil to a small frying pan over low/medium heat. Place a corn tortillas into the oil and let it sit for about 5 seconds on each side or until it gets soft.
- Remove the tortilla and fill it up with chicken. Roll it up and place it seam side down in a casserole dish.
- Repeat the steps until all tortillas are filled with chicken.
- Pour the salsa verde over the enchiladas and top with shredded cheese.
- Place in the oven for 3-4 minutes or until cheese has melted.
- Top with cilantro and onion.
NOTE: You may not use all of salsa verde.
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I still need to make this recipe from the book. Yours look perfect!
I totally need a pan of these bubbly, cheesy enchiladas! I love the suiza sauce; it’s one of my favorites!
Wow, these look awesome! Enchiladas are some of my all time fave foods 🙂 Love that sauce, too, pinned.
Holy moly, these babies look so good!
I get a new cookbook from my 3 kids 3 grandkids every Christmas and birthday Never to many cookbooks Plus I pick them up at Thriftstores My daughter brings them to when they go to England and My sil folks brings me one when they come You tell hubby hes just going to have to deal My daughter loves them too
Can I prep these to make the next day?
Delicious Enchiladas Suizas recipe: crema sauce mixed with tomatillo, shredded chicken with rich cheese. Like playing solitaire bliss: tense, fast-paced, and still extremely stimulating to the taste buds.
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The recipe is easy to follow. Thanks
These enchiladas Suizas from Alamexo look mouthwatering! I can’t believe how easy the recipe is to follow-perfect for a casual dinner. I was just thinking about how to spice up my meals, and the idea of using an AI Photo Editor to showcase my cooking creations sounds fun!
These Swiss-style enchiladas look divine! Your adaptation from Alamexo is inspiring, and I love how you made it work with local ingredients. Can’t wait to try them for Cinco de Mayo!
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I love the simplicity of this recipe and how the salsa verde comes together so easily. If you are looking for a way to organize your digital memories along with your physical ones, you might want to check out a service that helps you do just that. I found it really helpful to be able to upload all my favorite family moments to AddFamilyPhoto to keep them safe and accessible.
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