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HERDEZ® Enchiladas Suizas

HERDEZ® Enchiladas Suizas

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Diana71

In this rich Mexican dish from Puebla, a small town about two hours southeast of Mexico City, shredded chicken is wrapped into warm tortillas and cooked in a sweet creamy sauce made with roasted tomatillos blended with Swiss cheese.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 982 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Roast halved tomatillos and halved serrano pepper on grill, turning to brown on all sides, about 8 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Reserve 2 ounces of the tomatillo verde cooking sauce for serving. Place roasted tomatillos, serrano pepper, onion, garlic, salt, chicken broth and 10 ounces verde cooking sauce into blender. Blend for 15 seconds. Add chunks of Swiss cheese. Blend again. (If the sauce tastes too spicy, add 1 tablespoon of sour cream.) Pour 1/4 cup of enchilada sauce into a 9x13-inch baking dish to coat the bottom.
  4. Divide chicken among the tortillas, and roll them up. Arrange in baking dish, seam side down. Pour enchilada sauce over rolled tortillas. Lay Swiss cheese slices on top of sauce and top with avocado slices. Sprinkle the casserole with shredded cheese.
  5. Cover with foil and bake in preheated oven for 20 minutes; uncover and bake 10 minutes until cheese is melted and bubbly. Serve with the reserved sauce. Top with sour cream or Mexican table crema.
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Reviews

LagunaLala
3
7/21/2013

This was very good. I did grill the tomatillos about 8 minutes PER side but that may be due to my grill. My son said, "I love everything about this!" My husband said, "The fire roasted tomatillos and the different cheeses make it great!" This made about 12 enchiladas which filled the 8 x 12 pan.

S.E.
0
11/6/2014

We enjoyed this a lot. It was delicious served with sour cream and chopped cilantro.

Lupe
0
6/22/2014

I liked, but how do you keep avacados from turning black before serving?