Enchiladas Suizas

Ingredients

• 2 cups cooked, shredded chicken
• 450g tomatillos, husked
• 1 jalapeño
• 2 cloves garlic
• 1/2 onion
• 1/4 cup cilantro leaves
• 1 cup chicken broth
• 1/2 cup Mexican crema or sour cream
• 1 tsp sugar
• 12 corn tortillas
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 2 tbsp vegetable oil
• Salt to taste

Before you cook

• Husk and rinse the tomatillos.
• Shred the cooked chicken.
• Preheat the oven to 200°C (400°F).

Steps

1. Boil the tomatillos, jalapeño, garlic and onion in water for 10 minutes, until the tomatillos turn army green and soften.
2. Drain and blend the boiled vegetables with the cilantro and chicken broth until smooth.
3. Pour the blended sauce into a saucepan over medium heat.
4. Simmer the sauce for 10 minutes, stirring occasionally.
5. Stir in the crema and sugar, and simmer for 3 more minutes.
6. Season the sauce with salt.
7. Heat the oil in a small skillet over medium heat.
8. Dip each tortilla in the oil for a few seconds on each side to soften it.
9. Fill each softened tortilla with shredded chicken and roll it up.
10. Arrange the rolled tortillas seam-side down in a baking dish.
11. Pour the tomatillo-cream sauce evenly over the enchiladas.
12. Scatter the shredded cheese over the top.
13. Bake for 20 minutes, until the cheese is melted and bubbling.
14. Serve immediately.