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Today's recipe is one of my favorite Mexican dishes, Green Enchiladas or as we call them in Spanish "Enchiladas Suizas", which means Swiss Enchiladas, according to an article I read somewhere, Swiss immigrants in Mexico were the ones who came up with the idea of baking this dish to get the cheese to melt, creating a beautiful white bed of cheesy goodness over the enchiladas, that's why we call this dish Enchiladas Suizas.
For the green salsa:
1 lb. Tomatillos
4 jalapeno peppers (more or less if you want)
1/4 cup fresh cilantro
1/4 cup chopped onion
1 garlic clove
salt and ground black pepper to taste
1/2 tablespoon lemon juice
1 tablespoon extra virgin olive oil
For the Enchiladas:
2 (20oz) chicken breasts cooked and shredded=(2 1/2 cups of shredded chicken)
1 cup Mozzarella cheese, shredded
Corn Tortillas (3 per person)
Vegetable oil for frying
Green onions for garnish
Salsa Verde (ingredients above or if you prefer, buy your favorite brand)
Simmer the chicken in salted boiling water for about 15 minutes or until cooked.
(if you have any leftover chicken, feel free to use that instead.)
To make the salsa:
In a large skillet, heat up 1 tablespoon of olive oil and sauté the tomatillos, jalapeno peppers, onion and garlic for about 10 minutes or until the jalapenos and tomatillos have become tender. Cover the pan if you want to to speed up the cooking process.
Transfer everything to a blender, season with salt and ground black pepper to taste. Add in the fresh cilantro, 1/2 tablespoon of lemon juice and about 1/4 cup of water, blend everything until well blended and smooth.
In a sauce pan, heat up 1 tablespoon of vegetable oil, add in the salsa and bring to a boil. If the salsa is too thick,feel free to add more water. Check the seasoning and add more salt and pepper if needed. Bring to a boil. Let it cool a bit.
To make the enchiladas:
Heat up about 1/4 cup of vegetable oil, fry the tortillas, for about 10-15 seconds on each side, just to warm them up. Keep on frying the tortillas until you are done.
To build the enchiladas dip the fried tortillas in the Salsa verde, make sure the salsa is coating both sides of the tortilla. (this is supposed to be a quick dip, do not let the tortillas in the salsa for a long time, or they will become soggy.
Fill the tortilla with the chicken and roll into a taco. Keep on repeating these steps until you are done.
1.- Dip in the salsa
2.- Fill with the chicken
3.- Roll into a taco
Once you are done, spoon some of the green salsa over the enchiladas, sprinkle some of the shredded mozzarella cheese on top and bake for about 6-8 minutes at 400° or until the cheese is completely melted
If you prefer, you can microwave for about 40 seconds instead.
Serve with rice and a small salad, or with rice and beans. Drizzle with more salsa verde, garnish with more cheese and green onions.
And that's it. Enjoy!