Austin, Texas is a fabulous city.  In addition to being “The Live Music Capital of the World”, it has a zillion wonderful restaurants, among them several stand out Mexican eateries.  Since 1978, one of my favorites has been “Fonda San Miguel”.

Perhaps my favorite entrée on their menu is the Enchiladas Suizas.  Believed to have been invented in a Mexico City coffee shop named Sanborns, corn or flour tortillas are liberally stuffed with chicken, covered in a Salsa Verde cream sauce and topped with Monterrey Jack cheese.  It’s one of those concoctions that appear in other cuisines, where a traditional sauce is paired with whole cream to create a taste sensation.

Generally, the chicken is boiled or baked first, then shredded.  In my version, it is seasoned, floured, then sauteed.  While I provide a simple Salsa Verde recipe, you may substitute bottled with good results if tomatillos aren’t available.  I bet you love these!

Salsa Verde ready to be combined with cream

Enchiladas Suizas

 

Author: Dennis Killebrew

Cuisine: Mexican

Prep time:  40 mins

Cook time:  1 hour 15 mins

Total time:  1 hour 55 mins

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Ingredients

• 10 Corn or Fajita-Size Flour Tortillas
• 1½ Cup Shredded Monterrey Jack
• ¼ Cup Chopped Yellow Onions
• 1 Cup Heavy Cream
• Filling:
• 2 Pounds Boneless Skinless Chicken Breasts, Sliced in Half Horizontally if Very Thick
• ½ Teaspoon Each of Paprika, Salt, Black Pepper, Garlic Powder, Chili Powder and Ground Cumin
• 3 Tablespoons Canola Oil
• 1 Cup All Purpose Flour
• ¼ Cup Grated Cotija Cheese (Substitute Parmesan)
• Salsa Verde:
• 2 Pounds Tomatillos, Remove Husks and Stems, Wash
• 2 Medium Jalapenos, Stems Removed, Wash
• ¼ Cup Coarsely Chopped Yellow Onion
• 1 Bunch Cilantro, Bottom of Stems Removed, Wash and Drain
• 2 Cloves Garlic Chopped
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Salt

Instructions

1. Mix all of the spices together in a small bowl. Wash the chicken in cool water and dry with paper towels. Sprinkle half of the spice mixture on each side of the chicken pieces and place them in the refrigerator for at least 15 minutes or until ready to cook.
2. While the chicken is marinating, place the tomatillos and jalapenos into a pot and fill with just enough water to cover them. Cook over medium high heat and boil until the peppers and tomatillos are tender (carefully check with a fork; the fork should be able to pierce them both with just a little resistance). When done, remove from heat, cover and set aside for 15 minutes to steep and cool a bit. Then completely drain while carefully handling the tomatillos which will break easily (if they do, use them anyway!).
3. Place the onion, cilantro, garlic, cumin, salt, tomatillos and peppers into the canister of an electric blender. Blend on medium until everything is mixed well and coarsely chopped. You want the consistency of a chunky salsa and please do not over blend as this will make your salsa gooey due to the pulverized tomatillo seeds.
4. While the vegetables are cooling in their water, you may cook the chicken. Measure the flour into a cake pan. Heat the oil in a large pan over medium high heat until hot. Dredge both sides of each piece of seasoned chicken into the flour and place them one at a time into the hot oil. Saute the chicken pieces, turning often, until done and their juices run clear when pierced with a fork. Remove to a large plate. Use two dinner forks to shred the chicken into strands and set aside.
5. Finish the cream sauce by measuring 2 cups of the salsa and the heavy cream into a sauce pan and bring to a slow simmer over medium heat; stir often. Cook for 5 to 8 minutes to thicken just a little. Remove from heat.
6. The tortillas need to be cooked a bit before filling or they will become soggy when sauced. You may either fry them a bit in a small pan or heat them in a dry pan. If using oil, pour ½ cup canola oil into a small pan over medium high heat. Once the oil is hot, use tongs to fry each tortilla separately, turning a couple of times, until it begins to stiffen just a little (we aren't making tostados, they need to remain pliable!); remove to a paper towel-lined plate. If using a hot, dry pan, select one that will accommodate 2 tortillas at at time and heat over medium high heat until hot. "Griddle" each tortilla, turning a couple of times, until it begins to stiffen and show browning just a little; remove to a plate.
7. Assemble your enchiladas by placing ⅓ cup shredded chicken and a sprinkle of Cotija cheese in a line across a tortilla. Roll up the stuffed tortilla and place it seam side down in a 9" x 13" bake pan or casserole. Make all of the enchiladas the same way, placing them centered, side-by-side in the pan.
8. Pour the cream sauce evenly over the enchiladas being sure to moisten the edges of each to prevent their drying out when baked. Sprinkle with the chopped onion and spread the shredded jack cheese down the row of enchiladas.
9. Bake in a preheated 350 degree oven for 30 to 40 minutes or until the sauce and cheese just begin to take on a golden color. Allow to cool for 10 minutes before serving with a spatula.

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