Gabriela’s Enchiladas Suizas
Our cute au pair Gaby has become a complete part of our family…even more so during this unique pandemic time! She grew up in Mexico before coming here for school, and has always offered to make us some of her family’s recipes…we finally made it happen, and we have been missing out! This is the recipe she so sweetly shared for her enchiladas suizas…I know they will never taste as good as when she made them, but so glad to have the recipe as she is moving out in a few weeks and we will miss her! So grateful to have had her in our home!
- 4 Tomatillos
- 1 green pepper
- Fresh cilantro
- 1/2 cup white onion
- Cooked shredded chicken (we did it from 1 rotisserie chicken
- White corn tortillas (or any kind, but these are best)
- Cheese – Asadero, Mozzarella, or a white cheese that melts
- 8 oz cream cheese
- Sour cream, or Mexican crema if you can find it
- Minced garlic
- Chicken broth
- Boil tomatillos, green pepper, onion, and cilantro until tomatillos turn to a lighter green.
- Blend vegetables, 1/2 cup of water from vegetables previously boiled, cream cheese, 3 spoons of sour cream, and 1 spoonful of chicken broth (add salt if needed)
- Put a little bit of oil in a pan and warm the corn tortillas for a few seconds each, so they are more elastic but not crunchy
- Fill the tortillas with some chicken and roll it up, then place filled tortillas in a tray
- Pour the sauce over the tortillas to cover them, put the cheese on top and bake for 15 minutes. Top with fresh cilantro.