Enchiladas Suizas

Ingredients

Sauce:

• 2 pounds tomatillos, husked
• 1 jalapeno pepper, seeded
• 1/2 cup crema Mexicana (or substitute sour cream if unavailable)
• 3 garlic cloves
• 1 cup fresh cilantro leaves
• 1 tsp chicken bouillon granules
• 1 tsp salt

Filling:

• 2 1/2 cups chicken breast, cooked and shredded
• 2 cups Monterey jack cheese, shredded and divided
• 1/2 tsp cumin

Approximately 12 corn tortillas

Additional toppings, such as avocado, sour cream, fresh cilantro

Instructions

1. Preheat oven to 375 degrees Fahrenheit and grease a 13×9 inch baking dish.
2. Cover tomatillos and jalapeno pepper with water in a large saucepot. Bring to a boil then reduce to a simmer for 10-12 minutes until vegetables are slightly soft. Drain the water and set aside to cool slightly.
3. In a blender, combine crema, garlic, cilantro, chicken bouillon, salt, and cooled vegetables. Puree until smooth.
4. In a large bowl, combine chicken, 1 cup cheese, cumin, and 1/2 cup verde sauce.
5. Spread 1 cup verde sauce in the bottom of the greased baking dish.
6. Heat the tortillas:
   • Separate the tortillas into stacks of 6.
   • Wrap each stack of 6 in damp paper towels.
   • Microwave each stack on a plate for 1 minute.
7. One at a time, add about 2 tbsp of filling to a tortilla and roll tightly. Then place seam-side-down in the baking dish. Place them side-by-side in a single layer.
8. Pour remaining sauce evenly over the enchiladas then sprinkle with remaining 1 cup cheese.
9. Bake uncovered 20-25 minutes.

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Source: Taste of Home Enchiladas Suizas Recipe