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Enchiladas Suizas (chicken enchiladas in tomatillo-cream sauce) recipe

Servings: 4 / Prep time: 10 min / Cook time: 10 min

Ingredients

  • 1 1/2 cups shredded chicken (tip: use rotisserie chicken)
  • 1 cup Chicken broth
  • 1 jar Molli Mexico City cooking sauce
  • 1/2 cup Sour cream
  • 1 cup mozzarella cheese; shredded
  • 8 Corn tortillas
  • 3 tbsp Canola oil

Directions

  1. In a medium pot, mix Mexico City sauce, sour cream and chicken broth. Bring to a simmer and season with salt and pepper to taste.
  2. Heat oil in a medium skillet over medium-high heat. Working in batches, fry tortillas in oil until pliable, about 15 seconds on each side. Transfer tortillas to a plate covered with paper towels, drain.
  3. Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a taquito.
  4. Spread 1/3 cup of the sauce in a baking dish. Arrange the enchiladas in 1 layer, seam-side down. Pour the rest of the sauce over the enchiladas and sprinkle the cheese all over.
  5. Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately with a side of refried beans. Provecho!
By | 2017-01-26T15:45:11+00:00 November 8th, 2016|Categories: Mexico city cooking sauce, Recipes|Comments Off on Enchiladas Suizas (chicken enchiladas in tomatillo-cream sauce) recipe