A traditional Mexican dish to make again and again
This Enchilada dish has the best sauce I have ever tasted, and it can be made at home somewhat easily. A Suizas sauce is essentially a verde sauce mixed with crema to make it more creamy and light.
Whenever I am craving Enchiladas, I find myself wanting to make this dish practically every time. I hope you make this dish and see why I love it so much. I use a chicken filling for this recipe, but have made it with beef and turkey filling as well.
Ingredients:
Suizas Sauce:
- 2 large tomatillos, husked (or 3 Medium/4 Small)
- ½ medium onion, cut into wedges (dice other half for filling)
- 2 fresh jalapeño chile peppers (1 for less spice)
- 1 (14.5-oz.) can fire roasted tomatoes
- ¾ packed cup fresh cilantro
- 2 medium cloves garlic
- 1 1/4 cup Mexican crema (or sour cream, more can be used to make more sauce)
- 1 Tbsp. flour
- ½ tsp. kosher salt
Enchilada Filling:
- 2 lbs chicken breast
- 1 cup chicken broth
- 1 tsp salt
- ½ tsp paprika
- 1 tsp oregano
- 1 tsp garlic salt or powder
- 1 tsp onion powder
Tortillas and Toppings:
- 12 small corn/flour tortillas, or 6-8 medium tortillas
- Cilantro for garnish
- 1-1.5 cups shredded cheese (Monterey Jack or another white cheese)
Instructions:
Suizas Sauce:
- Set Oven to Broil
- On large baking sheet or pan place wedged onions, whole garlic cloves, tomatillos, and jalapenos
- Allow to broil close to heat for about 15 minutes or until pepper have blistered and are showing black spots, allow to cool or transfer to ice bath briefly
- With gloved hands, remove skins, halve and seed pepper
- Core tomatillos and attempt to keep as much juice as possible (sharp knife is important for this)
- Combine all roasted veggies, roasted tomato can, and cilantro in food processor or blender
- Blend until fully combined
- Add crema (or sour cream), salt, and flour and blend until smooth
Enchilada Filling:
- Season chicken breast with dry seasonings, add to pot, add broth, stir briefly
- Close Instant Pot and set to pressure cook on high for 10 mins, allow natural release for 10 mins after finished, then quick release
- Remove Chicken and shred with forks
- Discard instant pot liquid
- Optional: Add ¼ – ⅓ cup Suizas sauce or cooking liquid to chicken and mix
Assemble:
- Preheat oven to 350°F
- In a 9×11 oven safe dish, add about ½ cup Suizas sauce to the bottom, spread evenly
- Add filling to tortillas and tightly pack (you can add some cheese or other toppings here, I like corn)
- Place enchilada with tortilla flat side up
- Add all enchiladas to dish and pack tightly if you have extra
- Add shredded cheese to liking
- Top enchiladas with ¾ of your remaining sauce
- Bake in oven at 350°F for 20 mins, halfway through baking, add remaining sauce to enchiladas
- Optional: Serve with rice and beans
- Allow to cool briefly, dig in!
Tips: Make more sauce if you prefer Enchiladas that are quite saucy ;). Use Cilantro to garnish at end. Make sure to peel jalapenos with gloves.