Name: Enchiladas Suizas (Green Chicken Enchiladas)
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 15 servings
Cuisine: Mexican
Ingredients: 1.5 lbs of chicken breast; 12 cups of water; Small bunch of cilantro; 1/4 ea medium white onion; 2 sprigs mint or hierba buena leafs; 3 ea garlic cloves; 1 roma tomato; 2 lbs tomatillos; 1/2 medium white onion; 4 garlic cloves; 3 serrano chiles; 8 cups of water; 1/2 bunch of cilantro; 1/4 cup of chicken broth; 1 cup Mexican crema; 1 tsp kosher salt; 1 lb 2 oz Oaxaca cheese, grated; 15 ea corn tortillas; Oil for frying tortillas

Method

12 steps

Place 1.5 lb chicken breast in a pot with 12 cups water, a small bunch of cilantro, 1/4 medium white onion, 2 sprigs mint, 3 garlic cloves and 1 Roma tomato. Cook until the chicken is done, then shred it.
Measure 4 cups shredded chicken and season with 1 teaspoon kosher salt.
Place 2 lb rinsed tomatillos, 1/2 medium white onion, 4 garlic cloves and 3 serrano chillies in a pot with 8 cups water.
Cook until the tomatillos turn pale, remove from the heat and allow the mixture to rest for 10 minutes.
Blend the cooked tomatillos, onion, garlic and serranos with 1/4 cup chicken broth and 1/2 bunch cilantro until smooth.
Add 1 cup Mexican crema and blend briefly until incorporated into a smooth, creamy green sauce.
Heat oil in a frying pan and briefly fry each corn tortilla until pliable, without allowing it to become hard or fully crisp. Drain on paper towels.
Fill each tortilla with shredded chicken, roll it and place it seam-side down in a baking dish.
Pour the creamy tomatillo sauce over the 15 rolled tortillas and cover evenly with the grated Oaxaca cheese.
Bake at 400°F (200°C) for 10 to 15 minutes, until the cheese has melted.
Broil for about 3 minutes, watching closely, until golden-brown spots appear on the cheese.
Allow to settle briefly, then serve with additional reserved salsa if desired.

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